Search results

The purpose of this paper is to explore not only the academic measures such as grade point average of success of college-to-university transfer programs (Pathway Programs), but also the social-cultural facilitators and barriers throughout the students’ Pathway experience.

The experience of students and academic advisors moving between Queensdale College and North Star University (NSU) (pseudonyms) were analyzed using a mixed-methods approach including analysis of data from online surveys, secondary data (course performance), and focus group interviews.

Students who are able to enter the Pathway Programs at NSU perform on average better than their four-year traditional program peers. There remain a number of social-cultural barrier which need to be addressed to improve the overall experience of these transfer students.

The results from this study will assist the administrative decision makers in designing Pathways and their associated communication plans in order to meet the needs of the students with tools and supports that are both perceived by the students as valuable and are improving their Pathway experience and ultimately their academic performance.

The move to develop Pathway Programs in Ontario is a new phenomenon, even in provinces where this is more common, few studies exist which consider the social-cultural aspects of the student journey between the two institutions. This study moves beyond the standard academic performance data and provides insight into the critical role played by the social aspects in higher education experiences.

The purpose of this paper is to contribute the advancement of knowledge on food heritage and indigenous entrepreneurship in a non-Western country, specifically in the Persian gardens as the touristic destination for increasing the tourism and food businesses in Iran.

The methodological approach adopted is based on qualitative and quantitative approaches to compare two representative gardens named as Bagh-Chehel-Sotoun and Bagh-Fin, as famous examples of a Persian garden in Iran. The methods supported the research to explain the lack of strategies for improving virtuous cycles in Persian gardens despite their potentials as the main places to attract many tourists.

Regarding local food and the quality of servicing, most of the visitors and tourists (85–90%) had interest to test local and traditional foods around both gardens, but they had no sufficient awareness of Iranian traditional foods. According to the tourists’ interests, the authors concluded the lack of servicing and facilities to present and introduce local and traditional food for tourists.

Despite the limitation of local food services and lack of awareness of tourists about local foods, the implication of the study offers possible avenues to promote local food business.

The results could be useful for cultural heritage and tourism organizations and for investors in the economic sector due to more exploitation of the tourism industry.

The paper is the first work evaluating the Persian garden with a new perspective of local foods in Iran.

The present study analyses Khasi Food as an ethnic food to be promoted as a tourism product encouraging tourists to visit Meghalaya, India. The food tourists are primarily motivated to eat Khasi Food to provide authentic ethnic food experiences. Therefore, the purpose of the paper is to explore the willingness of tourists to eat ethnic foods and the consequent ethnic Khasi Food Experience (KFE).

This paper adopts a convergent triangulation approach. Statistical data analysis and thematic analysis were incorporated, and the combined results were compared to see if they converged to achieve the same objective or purpose, which is willingness to eat ethnic foods that influences KFE in the study area (selected villages in East Khasi Hills District and West Jaiñtia Hills District).

The converged findings from statistical analysis and thematic analysis indicate that tourists who visited the study area were willing to eat ethnic foods, which is Khasi Food and their willingness to do so has a positive influence on KFE.

To the best of the authors’ knowledge, this paper is original and the first of its kind because this study has not been conducted yet in the state of Meghalaya, India. This paper has an authentic value of projecting Khasi Food globally as a cultural and ethnic tourism product giving meaningful experiences to tourists and locals alike.

This chapter discusses about tourism in Iran, an old civilization and a theocratic country where Islam is a dominant force. The majority of the people in Iran are Shia Muslims. References are made to conditions in Iran, its tourism industry, and the role of Islam in tourism and society. It is followed by discussion of Shia pilgrimage features. The findings show that while tourism has great potential in Iran, which is renowned for its diversity of attractions, tourism development is, however, constrained by several factors that limit the industry's contribution to economic growth.