2009 Volume 1 Journal

  • molecular

    The Growing Popularity of Molecular Gastronomy

    Have you ever eaten fruit juice caviar? Or tried tomato sauce in foamed form?

    Full Story

  • wastemanagement

    Waste Management and Recycling Solutions in the Hospitality Industry

    As we all know, waste is and has been, in the last decades, an issue of increasing importance in the whole industry field as an environmental concern towards protecting our planet. By Nicu Stephan Chioariu, HTMi 09

    Full Story

  • death

    The Notion of Death Tourism

    The notion of such a type of tourism first emerged in Switzerland, a country that is known for its liberal legislation system. By Anastasija Starovoita, HTMi 09.

    Full Story

  • culture

    The Impact of Tourism Development on Culture

    For many people in ‘developed’ societies, taking a holiday every year is the norm and it has become part of their life cycle. By Andree Webiyanto, HTMi 09

    Full Story

  • london

    The Role of Food Wastage in the UK Hospitality

    With reference to the food & beverage viewpoint of the industry, it can be proven that food wastage is a concern that cannot be eliminated, but can be minimised and managed. By Christian Enescu, HTMi 09

    Full Story

  • letter-sample

    Job Crafting

    Before Job crafting we need to define job design, which is a work arrangement (or rearrangement) aimed at reducing or overcoming job dissatisfaction and employee alienation arising from repetitive and mechanistic tasks. By Dimitri Zhuravlev , HTMi 09.

    Full Story

  • chinese-cuisine

    Medicated Chinese Cuisine in Hospitality

    Medical cuisine is influencing food markets around the world and is estimated to become one of the up-and-coming trends for the food industry in the new millennium. By Gabriella Lao, HTMi 09

    Full Story

  • wine

    Wine Tourism

    Wine has become a very large motivator in international tourism. All over the world tourists are very interested in wine making, vine yards and wine festivals. By Nadezda Nevmerzhitskava, HTMi 09

    Full Story