ISSUE 4 • July 2022
ITS hosts the 18th Circle International Conference| Post-pandemic education: A look at mature student enrolment at ITS | The impact of the COVID-19 pandemic on students’ learning at the Institute of Tourism Studies| Lessons learned from launching a course during the pandemic: Innovation or adaptation? | Current and post-pandemic hybrid lecturing| Post-pandemic challenges and recommendations: What is the future of tourism s t u d i e s i n M a lta? | T h e C O V I D - 1 9 pa n d e m i c a n d i t s i m pa c t o n t h e m e a l e x p e r i e n c e i n c a s u a l dining restaurants| Preserving both documents and the unique memories of common people
Post-pandemic education: A look at mature student enrolment at ITS BY ST EPHA N I E M I FS U D A N D CHA N EL CAM I LLER I | ITS ACA D EM ICS
Food & Beverage Service
Heritage Interpretation
International Hospitality Management
Rooms Division
6 || Futouristic
Travel & Tourism
Sommellerie
C ircle I nternational C onference P aper
MBA
Tourist Guiding
Climate Friendly Travel
Diving Safety Management
Events
Culinary Arts
www.its.edu.mt
Futouristic || 7
CONTENTS 2 || Futouristic
05 06 08 10 12 14 16 20 22
ITS successfully hosts the 18th Circle International Conference Post-pandemic education: A look at mature student enrolment at ITS The impact of the COVID-19 pandemic on students’ learning at the Institute of Tourism Studies Lessons learned from launching a course during the pandemic: Innovation or adaptation? Current and post-pandemic hybrid lecturing: Process, challenges, and possibilities Post-pandemic challenges and recommendations: What is the future of tourism studies in Malta? The COVID-19 pandemic and its impact on the meal experience in casual dining restaurants A post-pandemic approach towards quality assurance in higher education The perspectives of frontline hospitality employees on emotional labour and authenticity
24 26 30 34 40 44 52 54 58
The importance of recruitment processes in Maltese accommodation establishments Group work perceptions and practices in post-secondary hospitality education COVID-19 as a wake-up call in higher education: A review of literature The Maltese fishing industry: A sustainable and prospective outlook Preserving both documents and the unique memories of common people Enhancing the visitor experience of young adults in Għar Dalam Cave, Museum, and Garden ITS contributes to low carbon tourism Christmas in Wartime Malta The potential of producing more quality sparkling wines in the Maltese wine industry
Editorial Board
A m e s s a g e f r o m t h e E d i t o r-i n-C h i e f Every year for the past six
burden COVID-19 has put on higher education institutions, ITS was determined and committed
decades,
to host this conference. The Institute wanted
the number
to convey a strong message that inspired
of tourists
recovery from a situation which curtailed the
around the world
social interaction one would expect in a physical academic forum.
Executive Team Executive Editor: Martin Debattista Scientific Research Lead: David Pace Proofreading: James Mula & Stephanie Mifsud Sales and Marketing: Natasha Brown Design
has grown exponentially. In
Prof. Glen Farrugia (chair) Ms Fiorentina Darmenia-Jochimsen Mr Martin Debattista Ms Charlotte Geronimi Ms Fleur Griscti Ms Helena Micallef Mr David Pace Mr Aaron Rizzo Mr Claude Scicluna Dr Rosetta Thornhill Mr John Zahra Mr James Mula (secretary)
The conference entitled Higher Education &
fact, 1.5 billion international tourist arrivals have
Tourism: Post Pandemic Trends was held between
been recorded in pre-COVID times (UNWTO,
the 20th and 22nd April 2022 and discussed
2020). Tourism has contributed to over 10 % of
the effects of COVID-19 on two sectors,
the global GDP, raking in trillions of euros and
namely higher education, and tourism and
creating numerous employment opportunities:
hospitality. The higher education sector has
up to 330 million in 2019 (World Travel and
been considerably transformed by its focus on
Tourism Council, 2021).
relatively new models such as Hyflex and other mainstream models, notably e-learning and
The impact of tourism has also led to its
distance education, both synchronously and
inclusion in higher education, as more people
asynchronously using modern tools. However,
are seeking formal ways to learn about tourism
such a transformation (or attempt thereof) is
and show proof of their expertise. This has
not always perceived as an approach towards
fostered research and expansion in the industry,
educational enhancement. In fact, there are
allowing the liberal and professional aspects
higher education institutions which consider
of tourism to be combined whilst promoting
traditional education as a major part of the
collaboration with other sectors like sports,
process, with e-learning serving as an aid rather
health, events, real estate, food, and beverages.
than a replacement for formal education. The
Philippa Zammit Cover Chapel of the Nativity of the Virgin Mary at Mtaħleb by Gizwardu, Wiki Loves Monuments 2021 Contact Information Editorial: The Futouristic Editorial Board Academic Research and Publications Board Tel: +356 23793100 Email: arpb@its.edu.mt Web: http://www.its.edu.mt Sales and Marketing: Ms Natasha Brown Tel: +356 23793100 Email: natasha.brown@its.edu.mt Institute of Tourism Studies Aviation Park Aviation Avenue Luqa, LQA 9023 Malta
students’ campus life is important and virtual In 2020, the COVID-19 pandemic triggered a
alternatives cannot be the sole option.
shift in the global approach to tourism. With the lockdown, travel became restricted, and this
The content presented in this fourth issue
had a significant effect on both education and
draws from a number of papers presented
tourism. Such dramatic effects led the academic
during this conference, which aimed at finding
community at the Institute of Tourism Studies
scientific and realistic solutions to the two
(ITS) to engage in continuous discussions on
important sectors. The discourse also tries to
how tourism education should be one of the key
identify the imbalances caused by the pandemic
drivers to contribute to a new strategy towards
within the economic, social, political, and cultural
recovering from the impact of the pandemic.
spheres. It is hoped that this compendium of
In February 2020, I was approached by the
research papers provides an understanding of
management of Circle International, which
sustainable solutions and clear steps forward
is a renowned academic network that brings
to address the different facets of tourism and
together scholars from all over Europe and
higher education within the post-pandemic
beyond. They expressed interest in hosting their
context in order to, once again, deliver new and
international conference at ITS. Despite the
better experiences to tourists, and create more
uncertainties that the pandemic has brought
opportunities for learning, employment, and
with it, not to mention the administrative
revenue creation.
Glen Farrugia Editor-in- Chief & ITS Chief Operating Officer Academia
Futouristic is the official journal of the Institute of Tourism Studies (Malta). The aim of this publication is to promote academic research and innovation at ITS, not just to the partners and stakeholders in the tourism industry but also to society at large. Therefore, ITS fulfills its mission to be at the forefront of this vital industry with its contribution that goes beyond the training of the workforce. Futouristic is free of charge and is distributed to all stakeholders in the Maltese travel, tourism, hospitality, and higher educational sectors. The views expressed in Futouristic do not reflect the views of the Board of Governors or of the Management or the Editorial Board of the Institute of the Tourism Studies but only that of the individual authors. This publication is governed by the Creative Commons Licence 4.0 BY-NC-ND. Anyone can share this publication in any medium, reproduce, and reuse the content with the following conditions: full attribution is given to Futouristic and the individual authors; content is reproduced as is without any remixing or modification; and such reuse does not lead to financial gains. The Institute of Tourism Studies shall have no liability for errors, omissions, or inadequacies in the information contained herein or for interpretations thereof.
Futouristic || 3
ISBN: 978-99957-1-962-3
4 || Futouristic
ITS successfully hosts the 18th Circle International Conference
T
he Institute of Tourism
Chancellor at the University
Studies was the host of
of Bradford, and was also the
this year’s 18th Annual
Chairperson of the Bradford Covid
Circle International
Economic Recovery Board at the
Conference, which had “Higher
Bradford Metropolitan District Council.
Education & Tourism: Post Pandemic
He has also worked as a Senior Policy
Tends” as its main theme. The
Advisor at the Cabinet Office.
conference was held between 20 and th
22nd April 2022 at a conference centre
Circle International was formed in
in St. Paul’s Bay.
2003 to bring together academics at higher education institutions from
These dates marked the first time
Europe and beyond with a passion
in the Institute’s history where a
for research into different business
significant group of its academics came
and management topics. Over time, it
together to present their research at
has developed into a virtual research
an international conference. With 19
group with more than 70 affiliated
academics presenting their paper,
universities and it now delivers online
ITS was in fact the most represented
courses at undergraduate, MBA, and
education institution at the conference.
PhD level for the University Vitez.
A total of 36 research papers were presented, 11 of which were presented
Circle International also publishes
among the Institute’s academics, and
two indexed academic journals, the
all of which covered the theme of the
International Journal of Management
conference in depth.
Cases (IJMC) and the International Journal of Sales, Retailing and Marketing
Professor Nora Colton and Professor
(IJSRM).
Zahir Irani delivered the keynote speeches. Prof. Colton is the Director
ITS’ academics have been invited to
of the UCL Global Business School
publish their Malta conference papers
of Health and has held positions at
in these journals.
several prestigious higher education institutions.
Details of the conference are available at: https://www.circleinternational.
Prof. Irani is the Deputy Vice-
co.uk/18th-annual-conference/ Futouristic || 5
Post-pandemic education: A look at mature student enrolment at ITS BY ST EPHA N I E M I FS U D A N D CHA N EL CAM I LLER I | ITS ACA D EM ICS
A
dult learners decide to apply at higher education institutions for various reasons, some of which are
to change their career, increase their job opportunities, gain knowledge, achieve personal goals, increase their social circle, and/or have a sense of purpose or commitment (Tam, 2014; Swain and Hammond, 2011; Kember et al., 2008; Leger, 1996). Therefore, higher education institutions need to look at both the potential and the benefits brought by mature students. Mature students bring experience and knowledge of the real world. They are motivated to learn and tend to provide more commitment to their studies than younger students (Fragoso et al. 2013; Duay and Bryan, 2008; Leger, 1996). Tam (2014) also points out that adult learners approach learning differently. This means that looking into the reasons for continuing their education will allow the institution to provide better tailored courses to reach mature students since they have different strategies for learning, different motivations, and different learning needs. The research was conducted through
The target student population was defined
METHODOLOGY
quantitative and qualitative research
as all students enrolled over the age of
This research aims to analyse whether
methodology. This was done through two
23 (since these are classified as mature
the pandemic has influenced the intake of
data collection methods. The first was
students) following their studies at ITS.
mature students at ITS.
an analysis of the published statistics of student enrolment at ITS for the years 2018
From the statistics, it is evident the
Therefore, the following research question
and 2019, which were then compared with
pandemic brought an increase in student
was developed:
2020, and the second was through an online
enrolment, especially in relation to full-time
Has the pandemic affected mature student
questionnaire directed towards mature
mature students. The responses accounted
enrolment at ITS and in what way is this
students.
for 25 % of the mature student cohort as
evident? 6 || Futouristic
the questionnaire was answered by 37 out
of the 151 mature students enrolled at ITS..
mature students and provided them with
uncertainty affected their
C ircle I nternational C onference P aper
more flexibility. 22 % of the respondents
confidence and made them
ANALYSIS
preferred on-campus lectures, stating
insecure about their future.
The respondents were asked which type of
that they miss the classroom interactions.
learning they preferred and unsurprisingly,
Additionally, they feel that they can
On the other hand, many students stated
most of the respondents (46 %) opted for
understand and learn better in class and that
that COVID-19 impacted their studies in a
the hybrid mode, where theory lectures
discussions are more fruitful.
positive way. They were able to listen to
would be held online whilst practical
lectures at a convenient time, focus more on
sessions would be held onsite. They felt
Most of the respondents who preferred
their studies, gain a sponsorship, and actually
that this enables them to make better use
hybrid or online lectures had dependents.
apply for the course since it was online. Had
of their time, something which mature
They had to juggle family responsibilities
it been onsite, some students would have
students feel strongly about.
with following the course modules. In fact,
never been able to follow the course.
according to Busher et al. (2015), students expressed that studying had to be planned
BIBLIOGRAPHY
around their life. Therefore, these two modes
Busher, H., James, N. & Piela, A., 2015. On
of learning allow for this level of flexibility.
reflection: mature students’ views of teaching and learning on Access to Higher Education
The COVID-19 pandemic affected societies
Courses. International Studies in Sociology of
around the world, including students,
Education, 25(4), pp. 296-313.
since schools had to close. UNESCO
Duay, D. L. & Bryan, V. C., 2008. Learning in
(2020) estimated that 1.6 billion learners
Later Life: What Seniors Want in a Learning
(approximately 91 % of the student
Experience. Educational Gerontology, 34(12),
population) were affected. Governments
pp. 1070-1086.
and educational institutions tried their best
Fragoso, A. et al., 2013. The transition of
to continue providing their learners with an
mature students to higher education:
education after the pandemic forced the
Challenging traditional concepts?. Studies in
schools to stop regular face-to-face teaching.
the Education of Adults, 45(1), pp. 67-81. Kember, D., Hong, C. & Ho, A., 2008.
However, when asked about this, the
Characterizing the motivational orientation
main theme which emerged was that the
of students in higher education: a naturalistic
students felt that their practical sessions
study in three Hong Kong Universities. British
were affected the most. This ties in with
Journal of Educational Psychology, Volume
Marinoni et al. (2020), who also concur that
78, pp. 313-329.
theory lectures were able to continue whilst
Leger, E., 1996. Mature Students’ Perception
practical sessions suffered. ITS focuses on
of Stress on Returning to Learn. s.l.: s.n.
the hospitality and tourism industry, and the
Marinoni, G., van’t Land, H. & Jensen, T., 2020.
courses offered also provide the students
The Impact of COVID-19 on Higher Education
with practical experience, thus allowing them
around the World, France: International
to link theory to practice. Unfortunately, this
Association of Universities.
was not possible when education institutions
Swain, J. & Hammond, C., 2011. The
were locked down, hence why students
motivations and outcomes of studying
32% of the respondents preferred online
felt that this was a major indent on their
for part-time mature students in higher
learning as they stated that this could be
educational journey.
education. International Journal of Lifelong
done from the comfort of their home. This
Education, 30(5), pp. 591-612.
allows them to take notes on a computer
Students also stated that since lessons
Tam, M., 2014. A distinctive theory of
and better manage their family life. It saves
moved online, they had some technological
teaching and learning for older learners:
them time going to and from lectures and
difficulties in the beginning. However, this
why and why not?. International Journal of
in turn enables them to use time more
was resolved with the support of colleagues
Lifelong Education, 33(6), pp. 811-820.
efficiently when they have a free period
and lecturers. In fact, from this study, it
Tourism and Education Statistics Unit, 2021.
between lectures. These findings are similar
was revealed that the respondents felt
Students in Post-secondary and Tertiary
to Marinoni et al. (2020), who found that
supported in most aspects of their course.
Education: 2019-2020, Malta: National
hybrid lectures were more fruitful for
Some students also mentioned that the job
Statistics Office. Futouristic || 7
The impact of the COVID-19 pandemic on students’ learning at the Institute of Tourism Studies BY M A RT I N D E BAT T I STA , C H A R LOT T E G E R O N I M I , A N D DAV I D PAC E | I TS AC A D E M I C S
This paper discusses the impact of the COVID -19 pandemic on the lear ning exper ience of students at a VET (Vocational Education and Training) higher education institution in tour ism education, namely the Institute of Tour ism Studies (ITS) in Malta (EU).
Vision, planning, and investment in both human and technical resources are essential to deliver proper e-learning (Debattista, 2018, National Council for Online Education; 2022), and the sudden onset of the pandemic did not favour such a disposition. Furthermore, the sudden transition to online learning attracted the attention of the mass media and terms such as ‘remote learning’ and ‘hybrid learning’ were widely adopted. However, historically there is no consensus on the definition of terms related to e-learning (Debattista, 2018), and this was also the case with ‘hybrid learning’ when it was referred to by the then established ‘blended learning’ (Fullan et al. 2020; Microsoft Education, 2020).
T
The paper presented a comprehensive
he Institute of Tourism Studies
lockdown in education (Azzopardi, 2020;
and a detailed literature review, evaluating,
(ITS) has been a pioneer in online
MaltaToday, 2020) mainly because all lectures
amongst others: the effect of the pandemic
teaching since 2005 as most of
were transferred online due to the COVID-19
on higher education and VET; the effect of the
the e-learning infrastructure had
pandemic.
pandemic on students’ learning, especially on their practical skills; the students’ perception
already been implemented, with online and blended learning available in some of the
The pandemic proved to be quite an ordeal
and reaction to e-learning; and the changes in
programmes.
that forced lecturers and students to shift
assessment patterns.
to online teaching at such a fast pace that The Institute was also among the first higher
the changes had far-reaching effects which
In the case of the Institute of Tourism Studies,
education institutions in Malta to bridge the
could be measured and classified. This
it had the advantage of a robust and well-
gap between face-to-face lectures and online
formed the basis of the research project by
developed VLE, with lecturers and students
education activities, namely by introducing a
Martin Debattista, Charlotte Geronimi, and
that were already familiar with online
virtual learning environment as early as 2005
David Pace on the impact of the COVID-19
learning. Indeed, this helped the Institute
and a full productivity suite for all faculty and
pandemic on the learning experience of
continue with its planned strategy even
students in 2015 (Times of Malta, 2005). This
students at a VET (Vocational Education and
during such unprecedented times (Institute of
proved invaluable in March 2020, when the
Training) higher education institution in
Tourism Studies, 2021).
Maltese Government announced a national
tourism education.
While the literature review revealed the
8 || Futouristic
C ircle I nternational C onference P aper
effects of the pandemic on education and
subjects are better delivered face-to-face. The
SELECT BIBLIOGRAPHY
has been widely studied around the world,
way forward recommended by the students
Azzopardi, K., 2020.
the same attention has not been directed
is a blended system where the courses have
ITS announces new online learning
towards VET and Malta in particular.
both a face-to-face component and an online
and assessment measures. The Malta
component. The latter not only provides
Independent. Available at: https://www.
METHODOLOGY
more flexibility in learning, which is especially
independent.com.mt/articles/2020-04-08/local-
The target population for this online
sought by mature and part-time students,
news/ITS-announces-new-online-learning-and-
questionnaire was all of the 1,067 ITS
but also reduces time wasted in travel to and
assessment-measures-6736221807 [Accessed
students attending any course at any level
from the campus.
20 December, 2021].
(EQF Levels 1 to 7) between March 2020
Debattista, M., 2018. A comprehensive rubric
and December 2021. When compared to
CONCLUSION
for instructional design in e-learning. The
the standard response rate, the number of
The research team’s assessment of the
International Journal of Information and
responses received was high: 177 students
impact of the COVID-19 pandemic on VET
Learning Technology.
(n=177).
and higher education will probably remain
Institute of Tourism Studies. 2021. Strategic
incomplete as scholars will continue to study
Plan for 2021-2025. Available at: https://
A qualitative research method that included
the impact of the pandemic well after this is
www.its.edu.mt/strategicplan [Accessed: 20
a detailed survey was chosen to gather
officially declared over. However, the studies
December 2021].
primary data on the effects of the COVID-19
that have been conducted so far are pointing
National Council for Online Education.
pandemic on the students’ learning at ITS. The
towards a watershed moment in education
2022. Emergency Remote Instruction Is Not
survey fielded both closed- and open-ended
in terms of the use of e-learning, especially
Quality Online Learning. Inside Higher Ed.
questions that allowed for further elaboration
in developed countries with an established
Available at: https://www.insidehighered.com/
of the students’ ideas on online, face-to-face,
information technology infrastructure.
views/2022/02/03/remote-instruction-and-
and practical forms of instruction following
Blended learning, which is sometimes also
online-learning-arent-same-thing-opinion?mc_
their reaction to the changes in teaching and
referred to as ‘hybrid learning’, seems to be
cid=4c9215f3d6&mc_eid=8dbe0024a7
lecturing.
the way forward. Certainly, there is no turning
[Accessed: 22 January 2022]
back to the situation where face-to-face
Times of Malta, 2005. [Accessed: 20 December
classes were the only option.
2021].
The collected wealth of data allowed the researchers to determine several important issues including; the effect of the pandemic on the different types of courses within the Institute; ways the students adapted to changing assessment patterns; the use of technology and connectivity, and subsequent problems; the students’ well-being, both physical and psychological; and motivational problems. ANALYSIS The data analysis revealed that the student experience at ITS was, in many aspects, similar to international trends. This was seen in terms of the impact of the pandemic’s restrictions on face-to-face learning and the sudden shift to pure e-learning in all courses. The students confirmed that since ITS had invested in the e-learning infrastructure in previous years, the e-learning systems in place proved extremely effective when they were most needed. However, not all subjects were considered suitable for delivering online. In fact, the students stated that most practical subjects and certain theoretical
The preferences of ITS students for post-pandemic learning, with a clear option for online and blended learning.
Futouristic || 9
Lessons learned from launching a course during the pandemic: Innovation or adaptation? BY S I MO N CA R UA N A | ITS S EN IO R M A N AG ER AND GLEN FAR RUGIA
D
espite all the contingency planning that took place, the advent of COVID-19 has caused a thorough rethink
when it comes to course organisation, interaction between students and academics, modes of assessment, and quality assurance. The Bachelor of Science in Diving Safety Management, run by the Institute of Tourism Studies in collaboration with DAN Europe, was no exception. The rationale behind this course was the need to have suitable professionals operating in a specialised sector that requires knowledge related to diving safety. The course is not only aimed at experienced practitioners who may wish to upgrade their theoretical knowledge, but also encourages young people to take up a career in this field. Learning outcomes were devised, together with learning activities and assessment tasks as originally conceived by Biggs and Tang (2011) and Tuning (2017), and at the same time heeding the warnings of Hil (2012). BLENDED LEARNING A blended learning approach was already being envisaged given the course’s aim
made this impossible. When the course
keeping in mind the learning outcomes, yet
to reach out to international students.
was launched in September 2020, various
there was very little time to test out these
An initial induction session together with
contingency measures were implemented
new tasks. The course designers had to
regular workshops were also envisaged.
quickly to adapt to the changing
rely almost exclusively on either previous
These included face-to-face modes to
circumstances imposed by the pandemic.
experience acquired in other courses or fellow academics who may have tried them
complement online learning activities. Unfortunately, the advent of COVID-19 10 || Futouristic
Assessment tasks had to be implemented
in other academic courses of study.
C ircle I nternational C onference P aper
Furthermore, the course designers,
Some members of the academic cohort
BIBLIOGRAPHY
together with the administrators, had
had difficulties with online teaching. With
Biggs, J. and Tang, C. 2011. Teaching for
to ensure that whatever changes were
some initial support, they were all able
Quality Learning at University (4th Ed).
implemented, these remained within the
to work with the online platforms at their
Maidenhead, Open University Press.
approved learning outcome framework.
disposal. However, as many of these
Caruana, S. 2019. Constructive Alignment
Otherwise, the entire course description
individuals are experts in their respective
Approach for Assessing Essential Cultural
would have needed to be reapproved by
fields of dive safety, some had to attend
Soft Skills in the Tourism Sector Through
the relevant quality assurance agencies,
to emergencies, which implied last
ICT. [Online]. [Accessed 20 February
effectively putting the course on hold.
minute rescheduling of sessions. This was
2022]. Available at: https://etheses.
a cause of frustration for the academics
whiterose.ac.uk/25975/1/Corrected_PhD_
In addition to these issues, other
themselves, the students, and also the
mirrormargins_07022020.pdf
challenges had to be tackled. Student
course administrators.
Flint, N. and Johnson, B. 2011. Towards
time management was crucial. Many of the
Fairer University Assessment: Recognising All of these issues suggest that training
the Concerns of Students. Abingdon,
retains a fundamental role. Students
Routledge.
clearly need to be provided with some
Havnes, A. and Prøitz, T.S. 2016. Why
guidance on to how to manage their own
use learning outcomes in higher
learning. It is clear that not everyone is
education? Exploring the grounds for
able to do so. Attending online sessions
academic resistance and reclaiming
whilst dealing with other commitments
the value of unexpected learning.
requires having the right approach and
Educational Assessment, Evaluation
being conscious of the demands placed
and Accountability, 28(3), pp.205-223.
by blended learning environments.
[Online]. [Accessed 15 January 2022]. Available at: DOI 10.1007/s11092-016-
However, the staff must also be made
9243-z.
aware that the students need to adapt to
Hew, F.K. and Cheung, W.S. 2014. Using
the blended learning environment too.
Blended Learning: Evidence-Based
Not only must they be confident in the
Practices. London, Springer.
use of online platforms, but they must
Hil, R. 2012. Whackademia. An insider’s
also be aware that students might also
account of the troubled university.
have other commitments and that any
Sydney, New South Publishing
changes would disrupt their learning
Johnson, L., Adams Becker, S., Estrada,
pattern. Therefore, communication with
V. and Freeman, A. 2015. NMC Horizon
the students is crucial.
Report: 2015 Higher Education Edition. Austin, Texas: The New Media
CONCLUSION
Consortium. [Online]. [Accessed 27
It is hoped that the outcomes of this
September 2021]. Available at: http://cdn.
study serve as a self-reflection to all
nmc.org/media/2015-nmc-horizon-report-
those working in blended learning.
HE-EN.pdf.
The implementation of this new study
Staker, H. and Horn, M.B., 2012,
programme and its outcomes, particularly
Classifying K-12 Blended Learning.
from a curricular, logistical, pedagogical,
Innosight Institute. Mountain View,
and technological perspective, all affect
CA. [Online]. [Accessed 23 April 2021].
the stakeholders involved albeit in
Available at: http://files.eric.ed.gov/
different ways.
fulltext/ED535180.pdf.
student participants were adults hailing
Tuning. 2007. Tuning General Brochure,
from the diving industry. Their main
From these reflections, one may then
English version, Tuning Website. [Online].
concern was organising their own learning
be able to identify the basis of providing
[Accessed 24 January 2021]. Available
by attending online sessions and carrying
a framework for a programme review
at: http://www.unideusto.org/tuningeu/
out individual self-study whilst dealing
model and subsequently improve the
images/stories/documents/General_
with work, family, and other commitments.
curriculum.
Brochure_final_version.pdf. Futouristic || 11
Current and post-pandemic hybrid lecturing: Process, challenges, and possibilities BY FIO R EN TI N A DA R M EN IA-J OCH I M S EN , FLEU R G R ISCTI , A N D A A R O N R I Z ZO | I T S AC A D E M I C S
T
he Covid-19 Pandemic
for students. However, little has been
up with the intention of gaining an in-
necessitated the use of
researched in relation to the demands
depth understanding of the academics’
hybrid instruction amongst
placed by this instruction process on the
experiences and thoughts on the
other teaching processes.
educator in general and more specifically
‘imposed’ usage of hybrid lecturing.
Much has been studied in relation to its
on the professional post-secondary
This study was based on peer-reviewed
benefits for learning and its accessibility
academic. Hence this paper was set
articles as a secondary research tool
WEAKNESSES
STRENGTHS 1.
Enhances the application of technological skills
1.
Changes in teaching and learning strategies
2.
Enhances online virtual interaction
2.
Highlights digital immigrants’ shortcomings
3.
Innovative instruction
3.
Brings out uncertainty, stress, and anxiety issues
4.
No restrictions in space to reach students
4.
Increased instruction preparation
5.
Simultaneous outreach to both in-class and online
5.
Constant presence and commitment in-class and online
6.
Advantages for digital natives
6.
Difficulty in amalgamation of online with in-class groups
7.
Encourages change
7.
Increased mentoring and supervision
8.
Nessesitates change in the class dynamics
9.
Distancing from those attending online
OPPORTUNITIES
THREATS
1.
Possibility of increase in safety
1.
Lack of technological resources
2.
Increase in technological online development
2.
Lack of technical support
3.
Development of job descriptions
3.
Problems with Wi-Fi connectivity
4.
Requires changes in the education system
5.
Lack of student integrity
6.
Costly hardware and software
7.
Redesign of job descriptions
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C ircle I nternational C onference P aper
with the intention of establishing what
Another of the main requirements
selection of the instruction
had been dealt with and identified to
revealed was an increased provision
mode.
date in relation to this process. Here,
in administrative and technological
the confusion, misinterpretation, and
collaboration with lecturers and students
Hence, to the question to “Hybrid or not
misconception of hybrid versus blended,
alike. Furthermore, it was strongly
to Hybrid”, most answered to the latter.
and in some instances even online
suggested that the educational entity as
learning, was brought to light.
a whole, should build on what was learnt
BIBLIOGRAPHY
throughout the two pandemic years
Lieberman, M. 2022. How Hybrid
An online survey performed with a
rather than considering all that was done,
Learning Is (and Is Not) Working During
sample of post-secondary lecturers in
solely, as a means of bridging that period.
COVID-19: 6 Case Studies. [online]
Malta, specifically those of the Institute
Available at: <https://www.edweek.org/
of Tourism Studies, was prepared as
Finally, it was strongly suggested that
leadership/how-hybrid-learning-is-and-
the primary qualitative methodological
the lecturer and no other player must
is-not-working-during-covid-19-6-case-
research tool. This was expected to give
be provided with full discretion on the
studies/2020/11> [Accessed 25 May 2022].
lecturers a voice in the use and handling of hybrid lecturing. Two journey maps were set up, representing lecturers in classrooms equipped with the required hardware, and lectures whose classrooms were, in most cases, void of such facilities. This was intended to bring out the awareness of what the educator was dealing with. The analysis of the primary and secondary research was dealt with through a SWOT analysis. This mainly revealed that, even amongst the lecturers, the lack of clarity as to what the hybrid process is all about was an important consideration. Additionally, most lecturers were overwhelmed and frustrated at being prevented from providing their fullest effort within their area of instruction. Imposed as it was, this involved the utilisation of valuable time for the preparation, set-up, and application of the process, rather than concentrating on the content of the lecture itself, hence resulting in exhaustion from having what is described as “teaching two different classes at the same time in one class period” (Lieberman, 2020). This research showed that for the hybrid instruction process to work, the educational entity is required to ensure the presence of an educator-supportive culture, where the educator, student, and supporting cohorts receive training in the correct aims and responsibilities of this process. Futouristic || 13
Post-pandemic challenges and recommendations: What is the future of tourism studies in Malta? BY R U T H A Z ZO PA R D I | I T S AC A D E M I C M A N AG E R
This paper focuses on three areas of research associated with the pandemic, tourism, and the field of higher education (HE), combining a literature review with recommendations for the local HE sector in tourism studies. The first part of the paper analyses key texts in recent literature that highlight the challenges that the tourism sector is facing due to the pandemic. The second part focuses on literature which studies how the pandemic has affected HE, especially tourism studies, in different contexts. The last part of the paper turns to the local HE sector in tourism studies, highlighting challenges as well as proposals for a positive change during the pandemic. The paper finally elicits recommendations for the Institute of Tourism Studies in Malta, reflecting on the Institute’s need to reinvent itself in the context of the pandemic.
I
n 2020-21, the tourism industry was negatively impacted by the COVID-19 pandemic and this led to policy and logistical changes in various sectors.
Amongst the sectors that were affected by the pandemic were some that are directly associated with tourism. These included global flights, guest numbers in various countries, employment in services, and retail, accommodation, and food services. This has led some researchers in the field to call for the need to reconsider the entire global tourism sector and not return to pre-pandemic practices once the crisis is over (Sigala, 2021). The United Nations (2020) has proposed a roadmap for the transformation of the tourism industry in the near future to foster more sustainable growth, advance innovation, mitigate the impact on livelihoods, and coordinate the transformation of the sector. Many researchers and other stakeholders have been suggesting for some time that new travel markets are likely to develop as a result of the pandemic. These markets could include areas that are ultimately beneficial to tourists’ health, such as holidays involving physical outdoor activities like cycling or trekking. The UNWTO Secretary General’s
14 || Futouristic
C ircle I nternational C onference P aper
Policy Brief on Tourism and COVID-19
possibly cater for every student need
modes of communication to
also refers to the importance of a shift
in the sector. Schmitt is recommending
develop tailormade tours for
towards other forms of travel like green
greater flexibility in higher education,
individual tourists, keep potential tourists
tourism, sustainable tourism, as well as
something which he believes that this sector
informed about health-related issues
the digitalisation of tourism. National
is certainly capable of achieving, having
or hotels in real time, and so on. Online
authorities, including the Government of
evolved so quickly during the last two
presentations offered by ITS lecturers
Malta (2021), have also published post-
years. Others argue for a similarly flexible
can replicate digital personalised services
pandemic strategies to counteract current
and personalised approach to educational
offered by the tourism industry, which
challenges associated with the crisis. A National PostPandemic Strategy (NPPS) was launched in June 2021 and focused on improving the quality of life and wellbeing, sustaining business and employment and driving a strong recovery, and finding ways to remain resilient and competitive (Ministry for Research, Innovation and the Co-ordination of Post Covid-19 Strategy, 2021). The strategy
“
stressed the importance of learning from the pandemic, so that similar future crises can be met with a more robust response, and of taking action to increase Malta’s ability to respond to future
services that would
ITS stands to gain from the pandemic if it regards it as a possibility for greater connectivity with other institutions and the rest of the world
crises.
always strive for improved customer experiences. Asynchronous presentations can be linked to online fora, in which students participate and bounce ideas off each other and also receive feedback from their lecturers. Finally, ITS stands to gain from the pandemic if it regards it as a possibility for greater connectivity with other institutions and the rest of the world. Once courses move into the online domain, they do not need to exist solely for ITS students but can be shared in an open access mode with other institutions, including institutions based in other countries. Exchanges of this sort can take place asynchronously or in real time, and ITS and collaborating institutions can learn from
The pandemic has also put enormous
each other’s expertise and experiences. We
pressure on every sector of education, from
not be based on a one-size-fits-all mentality
should take this opportunity to reinvent
the primary sector to higher education,
but would require schools “to revisit and
what and not only how we teach.
including tourism education. First, it
reform their entire business model” (Sigala,
introduced a measure of anxiety related to
2021, p. 922).
the fact that lecturing staff, administration,
REFERENCES ITS COO Academia Report. (2021).
and students may have felt unsafe in
ITS AND THE PANDEMIC
Ministry for Research, Innovation and the
environments like schools, which are
The 2021 Report issued by ITS’s COO
Co-ordination of Post Covid-19 Strategy.
typically crowded with people. Secondly, the
- Academia states that “lectures at ITS
(2021). National Post-Pandemic Strategy.
shift towards virtual learning and teaching
progressed smoothly and continue to
UNWTO. (n.d.). Secretary-General’s Policy
changed the modes of assessment and the
progress smoothly and this is something
Brief on Tourism and COVID-19. https://
way that the lecturing staff interact with
that everyone at ITS should be proud of”.
www.unwto.org/tourism-and-covid-19-
the students. Schmitt (n.d.) has explained
However, ITS is perhaps at a point in its
unprecedented-economic-impacts
that this time of crisis should be seen as a
history where it needs to find alternative
Schmitt, A. (n.d.). How are the Hospitality
time for strong decisions and new insights
solutions to the current situation created
and Higher Education landscapes changing?
about hospitality and tourism education. He
by the pandemic. Instead of trying to use
EHL Insights.
outlines ways how a more creative mindset
new online modes to present ‘old’ content
Sigala, M. (2021). Rethinking of Tourism
can help transform the educational portfolio
to its students, ITS could begin to explore
and Hospitality Education when nothing is
of higher education institutions dedicated
ways of transforming its content to adapt
normal: Restart, recover and rebuild. Journal
to the field of tourism. In particular, he
it to the new online modes of delivery.
of Hospitality & Tourism Research. 45(5),
shows that online modes of delivery cannot
Students can be taught how to use online
920-923. Futouristic || 15
The COVID-19 pandemic and its impact on the meal experience in casual dining restaurants BY CL AU D E SCICLU N A | ITS ACA D EM IC
This research-oriented paper draws from the author’s studies related to the quality of the service given in Maltese restaurants. The main objective of this study is to empirically examine the present situation and quality of the meal experience in casual dining restaurants in Malta and the effect of the pandemic on one of the country’s most important economic pillars.
T
he literature review is divided into four parts. The first and second parts deal with
customer experience as well as the various facets and forms pertaining to the restaurant experience, whilst the third part focuses on service quality and customer satisfaction. Lastly, the fourth and last part analyses the impact which the pandemic had on the catering sector during its different phases, the new consumer needs, and the parallelism between the evolution of supply and demand. METHODOLOGY For this research paper, two methodologies were used for data collection. A total of 23 casual dining restaurants
16 || Futouristic
C ircle I nternational C onference P aper
around Malta were chosen for the
the fact that, according to the gathered
restaurant’ being more
participative observation, whilst the
information and the taken annotations,
concerned with enticing
survey questionnaire had a total of
the criteria related to direct contact
customers and with getting paid for the
763 respondents. This exercise, which
and customer interaction obtained the
product and service offered rather than
focused on the meal experience, was
highest scores.
with having a comprehensive customer
carried out prior to the pandemic, and
experience approach.
the data collected from the two research
Nevertheless, it is rather interesting that
methodologies was amalgamated for
these high ratings appear mostly during
In most of the restaurants, the
interpretation and conclusions.
the early stages of the meal experience
research findings highlight three
within the restaurant itself, mainly upon
main shortcomings which happened
RESULTS
arrival, acknowledgement, and greeting.
repetitively during the meal. Firstly, even
The observation findings indicate that
On the other hand, efficient payment
though most of the wine lists were quite
the assessed casual dining restaurants in
procedures had one of the highest
basic, the service personnel were still
Malta, with a few exceptions, performed
ratings, making it the only ‘departure
unable to recommend or distinguish
rather well in all the evaluated areas.
from the restaurant’ criterion to achieve
between the different wines they had on
The outcomes also support how crucial
the highest score.
selection. Secondly, no distinction was
customer relation and communication is
made when it came to serving customers.
for the service industry (Schmitt, 1999).
From a client’s perspective, such actions
Female guests were often served last,
Supporting Schmitt’s pervious theories is
and findings can be portrayed as ‘the
following male guests or hosts. Lastly, guest satisfaction checks, either in written or in verbal form, were almost non-existent.
Credit: Photo by Jay Wennington on Unsplash.com
The author also noticed that in relation to the menu offered, most of the casual restaurants which were evaluated had a wide range of dishes and a variety of courses to choose from. However, it is interesting to point out that even though variety and selection were a bonus added value, the healthy/dietary option within the same criteria resulted in one of the lowest scores. Another interesting fact is that the scores highlighted the dissatisfaction of the disabled-, child-, and pet-friendly criteria. In a world where issues linked to inclusiveness, equality, and empathy are increasingly being addressed, the author felt that much more needs to be done in relation to the abovementioned criteria. From the data collected, it also emerged that the best meal experience offered was in franchised/chain restaurants or in those restaurants which obtained the Quality Assured Seal from the Malta Tourism Authority. According to the statistical information Futouristic || 17
“
Respondents have a stronger preference for restaurants which are accessible to disabled persons, restaurants that serve healthy options as well as restaurants that cater for dietary requirements
”
collected through the questionnaire,
preferences is that in 2012, restaurants
except for a few issues, casual dining
with designated smoking areas were the
restaurants performed relatively well
least preferred, whilst in this current
in all the evaluated areas. In fact, it
study, offering buffets, entertainment,
can be said that four out of every five
and having pet-friendly services were the
respondents were satisfied with the
least favoured.
overall restaurant experience in Malta. When it comes to the actual meal Nowadays, clients are being constantly
experience, survey respondents are
exposed to new innovative culinary
extremely satisfied with the taste, portion
tendencies and different styles of
size, and consistency of food quality.
restaurant scenarios. When it comes
If we had to compare these results
to choosing a restaurant, such trends
with the 2012 survey, there are some
have changed the traditional customer
variances in the criterion related to the
behaviour into a more elaborate selection
food offered. In fact, the only criterion
process. Gustafsson et al. (2006) state
which maintained a consistent evaluation
that “[e]ating out is not just a meal
in these last eight years is ‘taste’ since
experience but it is also a sensory
it retained the same positive response
experience”.
rating.
Some of these catering establishments
This time round, portion size and
go even further than that by employing
consistency of food quality received
natives (for e.g., Asians for Asian
a higher positive response, whilst
restaurants) to work as frontliners and
presentation dropped from second
servers. Such research findings can be
to fourth place in the respondents’
related to Schmitt’s model of experiential
perceptions and expectations.
marketing. These results can be interpreted in According to his theory, Schmitt
various ways. As previously mentioned,
believes that besides a product or a
with the technological advancements and
service, customers want something
the everchanging food trends, customers
that encourages their thoughts and
are exposed to a multitude of options
strikes through their inner feelings.
from where they can get information on
Therefore, companies should direct their
what is happening in the culinary world.
efforts in order to generate a holistic
Clients are turning into foodies, with
and unforgettable experience to their
younger generations and millennials
customers (Schmitt, 2010).
fixated on food and on posting photos of dishes on their social media accounts
Based on the survey results, respondents
(Pinsker, 2015).
have a stronger preference for restaurants which are accessible for
From the numerical data, it can be
disabled persons, restaurants that serve
concluded that in relation to the menu
healthy options, as well as restaurants
offered, beverages, variety, and selection,
that cater for dietary requirements.
as well as price range and value, obtained
It is important to point out that when
the highest scores.
compared with the research which was carried out by the MTA and the MHRA
On the other hand, the respondents
back in 2012 (Sultana, 2019), the results
are least satisfied with the availability
are quite similar.
of local specialities and healthy/dietary foods. In this context, nothing much has
18 || Futouristic
On comparing both studies, the only
changed in the last eight years, with the
difference in relation to restaurant
2012 survey results showing the same
statistical data.
concluded that the numerical data did not
feedback, it can be confirmed that the
change much. It can be said that even if
respondents agree with the statements
Staff friendliness and their appearance
there was a positive marginal increase
related to customer choice and means of
vis-à-vis uniformity and grooming
from the 2012 survey in relation to
measuring quality (Parasuraman et al.,
received the highest ratings from the
accessibility for disabled- and child-
1985).
survey’s respondents. According to the collected data, it can be said that the participants are mostly satisfied with the service offered in casual dining restaurants. The criterion with the lowest score was the knowledge of wines and beverages, something which was also noted during the author’s participative observations.
“
Whilst staff friendliness maintained its high rating, staff language
friendly services, it seems that according to the general public,
The respondents are least satisfied with the availability of local specialities and healthy/dietary foods
and communication skills
CONCLUSION The author started his research on the restaurant sector in 2016, when he was writing his Bachelor’s thesis on the food and beverage service in Malta. This research paper is a continuation of that work. It provides a glimpse of what is happening in Maltese casual dining restaurants. Therefore, it would be of significant value to this industry if further studies are conducted, not only on the catering sector, but also on other vital sectors which form part of the tourism and hospitality industry. BIBLIOGRAPHY Gustafsson, I.-B., Öström, Å., Johansson, J. & Mossberg, L., 2006.
achieved the lowest scores
The Five Aspects Meal Model: a tool for
when compared with the high
developing meal services in restaurants.
scores obtained in the MTA’s and
Journal of Foodservice, 17(2), pp. 84-93.
the MHRA’s survey. Nevertheless, an
Parasuraman, A., Berry, L. L. & Zeithami,
improvement can be observed in relation
much more is expected in these areas of
V. A., 1985. A conceptual model of service
to menu knowledge, quality of service,
service.
quality and its implications for future
and staff uniformity and grooming. In
research. Journal of Marketing, Volume
fact, one out of every three respondents
The participants were also asked how
49, pp. 41-50.
were not pleased with these three criteria
much they agree with the statements
Pinsker, J., 2015. The Atlantic. [Online]
in 2012, whilst almost four out of every
related to expectations and perceptions,
Available at:
five respondents were satisfied with said
quality, and consumer preferences. From
https://www.theatlantic.com/
criteria in this study.
the gathered information, the statement
business/archive/2015/08/millennial-
with the lowest score is in relation to
foodies/401105/ [Accessed 18 July 2020].
With a few exceptions, the respondents
Maltese restaurants meeting customers’
Schmitt, B. H., 1999. Experiential
are generally pleased with the appearance
expectations. This could be attributed
Marketing. Journal of Marketing
and comfort of casual dining restaurants
to the fact that 30 % of the respondents
Management, 15(1-3), pp. 53-67.
in Malta. In fact, cleanliness and hygiene,
gave a ‘neutral’ response to this criterion.
Schmitt, B. H., 2010. Experience
room lighting, and atmosphere received
Marketing: Concepts, Frameworks and
the highest ratings. On the contrary, the
In fact, the first two statements can be
Consumer Insights. Foundations and
respondents were least satisfied with the
considered as one’s personal opinion
Trends in Marketing, 5(2), pp. 55-112.
noise levels, entertainment, and pet-
on the service received, and hence in
Scicluna, C., 2017. The Food and Beverage
friendly services. The same positive and
particular scenarios they could be quite
Service in Malta - A Russian Customer’s
negative influences were also highlighted
subjective. On the other hand, the last
Perspective, Helsinki: http://urn.fi/
in the author’s observations.
two statements were formulated from
URN:NBN:fi:amk-2017090114694.
peer-reviewed journals.
Sultana, T., 2019. Email - Dining Habits of
If these results had to once again be compared with the 2012 survey, it can be
Maltese Residents, Valletta: MTA. Subsequently, according to the survey’s Futouristic || 19
A post-pandemic approach towards quality assurance in higher education: The way forward for tourism and hospitality education and a review of literature BY KE VI N ELLU L A N D R O N A LD B R I FFA | ITS ACA D EM ICS
T
he best way to define quality assurance is as a continuous development and enhancement process in
upgrading towards excellence. This paper strives to achieve a better understanding of the development and application of quality assurance in relation to higher education and attempts to tackle tourism and hospitality education from a theoretical and practical perspective. Quality culture is something that must be kept alive through various inputs from different stakeholders, both internally and externally. Quality assurance is the required requisite which helps educational institutions keep in line with national and international standards within the educational sphere. Such continuous
important to assure that standards are in
Engaging as many stakeholders as
improvement through quality assurance
place for the benefit of all stakeholders
possible is important, and this can be
also ensures that educational institutions
and the institution itself.
achieved by coming up with innovative ideas on enhancing a quality assurance
remain abreast of counterparts that are competing in the same field. This
Policies, procedures, and processes,
culture. Quality assurance increases
is also important in order to have
backed by a quality assurance manual, are
transparency and comparability
excellent quality programmes of study
all an integral part of successful quality
of standards between and within
on offer with numerous opportunities
assurance practices and culture within an
qualifications. In turn, educational
for all stakeholders involved, even at an
educational institution at all levels. Both
institutions achieve greater credibility in
institutional level.
academic and non-academic staff within
utility, and function as points of reference
an educational institution must be aware
for establishing and assessing standards.
The change in students’ attitude towards
of what is required to maintain and foster
The aim of this paper is to present a
the learning process has evolved to a
an excellent quality culture in place. It
general view and a brief literature review
level that nowadays students are eager
is through quality that responsibility is
of quality policies and procedures as
to know what they are going to learn and
shared at various levels within institutions,
important factors that contribute to a
how they can continue to advance in their
resulting in more confidence to all
continuous improvement cycle within
chosen career path. Therefore, quality is
stakeholders involved.
higher educational institutions, along
20 || Futouristic
C ircle I nternational C onference P aper
with a post-pandemic approach as the
developed and updated accordingly in
strategies have to be
way forward for tourism and hospitality
order to address the students’ needs
planned within their
education.
(Evans and Greenwood, 2015). The aim
appropriate academic context as an
of an assessment is to enhance student
improving ongoing process in the setup of
It is important that such policies are
learning as lecturers would have to
an education institution.
available as public knowledge on higher
evaluate and respond to the evidence
educational institutions’ websites to
provided by an assessment.
BIBLIOGRAPHY
continuously support the development
An assessment can be described as
Cedefop (2015). European guidelines
of a quality assurance culture (ESG,
the tool used to verify student learning
for validating non-formal and informal
2015). The student-centred approach
against a set of pre-established criteria
learning. Luxembourg: Publications
used in the delivery of programme
or standards (Cedefop, 2015). Lecturers
Office. Cedefop reference series;
descriptors contributes towards better
need to consider how assessment
No 104. Available at http://dx.doi.
student involvement when achieving
methods and tools will help collect,
org/10.2801/669676.
module learning outcomes and increases
analyse, and use assessment data so that
ESG (2015), Standards and guidelines for
motivation for learning and improvement.
it effectively meets its purpose to benefit
quality assurance in the European Higher
Progression is related to the prerequisites
the students in such a way that they are
Education Area. Available at http:// www.
needed for the evaluation process, in
able make progress in their studies.
enqa.eu/wpcontent/uploads/2015/11/
which staff and students are actively
ESG_2015.pdf.
engaged, leading to utilisation of
Contemporary educational theory
Evans, P. & Greenwood, K. O. (2015). The
outcomes (Haapakorpi, Geirsdottir, and
indicates that self- and peer assessment
paradigm shift, Redefining education.
Johannsdottir, 2013).
allow learners to:
Deloitte. Available at http://landing.
Sometimes, students criticise
1.
deloitte.com.au/rs/761-IBL-328/ programmes of study due to the fact
enthusiastically participate in the
images/deloitte-au-ps-education-
assessment process;
redefined-040815.pdf.
that certain modules within their
2.
reflect more deeply;
Haapakorpi, A., Geirsdottir, G. &
programme of study seem irrelevant.
3.
develop important cognitive skills
Johannsdottir, H. (2013). The usefulness
This problem arises when students start
such as critical thinking, teamwork,
of quality assurance for university
comparing programmes of study within
decision-making, self-monitoring,
management and academic staff: A case
the same educational institution where
and regulation;
study of Finland and Iceland. European
they are studying. Synchronisation of
4.
solve problems;
journal of higher education, 3(2), pp. 206-
quality assurance (QA) systems of study
5.
get inspiration from the work of their
219. doi:10.1080/21568235.2013.772353.
peers;
Available at https://onlinelibrary.wiley.
collaborate, criticize constructively,
com/doi/full/10.1111/hequ.12227.
and suggest improvements; and
Petrova, L. & Solovyev, A. (2014). The
reflect and make sensible decisions
problem of international unification of
(Siow, 2015).
systems of quality assurance of study
programmes (SP) with international standards is one of the most significant
6.
characteristics for refining quality in education (Petrova, and Solovyev, 2014).
7.
Quality assurance is vital since it
programmes.
ensures that educational institutions
Benchmarking is being recommended as
Siow, L. (2015). Students’ Perceptions on
keep responding to the students’ needs
the way forward because it will provide
Self- and Peer-Assessment in Enhancing
through learning by continuously
educational institutions with evidence and
Learning Experience. Malaysian Online
improving the learning mechanisms
information to strengthen policymaking
Journal of Educational Sciences, 3(2)
so that they remain competitive.
and to address the strong demand for
Steinhardt, I., Schneijderberg, C.,
Additionally, growing academic attention
comparative assessments of higher
Götze, N., Baumann, J. & Krücken,
on quality assurance for lecturing
education systems. The end results
G. (2017). Mapping the Quality
and learning can be noticed from the
obtained from the benchmarking exercise
Assurance of Lecturing and Learning
increasing number of articles published in
within educational institutions must be
in Higher Education: The Emergence
specific journals within higher education
scrutinised and implementation strategies
of a Specialty? Higher Education:
(Steinhardt et al., 2017), including
need to be formulated.
The International Journal of Higher
tourism and hospitality post-secondary
Education Research, 74(2), p. 221.
education. Learning has become to some
Strategies should be evaluated
doi:10.1007/s10734-016-0045-5.
extent the norm of the day, and from
individually within their unique setting,
Available at https://link.springer.com/
time to time it needs to be professionally
ethos, and specific environment. Such
article/10.1007%2Fs10734-016-0045-5. Futouristic || 21
The perspectives of front-line hospitality employees on emotional labour and authenticity BY DA M I E N P E P LO W | I TS AC A D E M I C
Specific traits are essential for a successful front-line hospitality employee. Ideally such employees should be positive, good team players, good communicators, high in extraversion, and low in neuroticism, and should willingly offer warm and welcoming services to their guests. These qualities will help motivate them along with their daily duties, which in return may lead to guest satisfaction, repeat business, and profits for the hotel investors. Hotel owners need to appreciate their frontline employees. They should treat them as key assets, and invest in them, as these employees are in direct contact with the hotel guests. The intention of this paper is aimed at
Credit: Photo by Helena Lopes on Unsplash.com
understanding ‘service with a smile’ from
F
the perspectives of front-line hospitality
ront-line hospitality employees
structured interviews were carried out
employees. The COVID-19 pandemic and the
who are in direct contact with
among managers, front-line hospitality
advances in technology go to show that there
guests are expected to always
employees, students, a psychotherapist,
is a reduced need of direct contact between
serve their guests with a
and an MHRA (Malta Hotels and Restaurant
individuals, where working from home is
Association) representative.
becoming a new norm. Less individuals in
genuine smile. The purpose of this paper
the future might wish to be around people.
is to identify whether the daily emotional labour experienced by these employees is
FINDINGS
An appreciation of the mental efforts on this
recognised or not by management in some
The majority of front-line hospitality duties
topic is essential for the current success of
of the top 5-star hotels in Malta.
in Malta are considered as short-term jobs
the hospitality industry.
rather than long-term careers. Students at METHODOLOGY
ITS (Institute of Tourism Studies) aspire to
Everyone might be able to ‘put on a smile’,
Due to the nature of the topic being
perform other duties unrelated to serving
but not everyone has the same mental
studied, a qualitative approach was taken
guests. Managers are opting for easy short-
resilience to do it genuinely and repetitively.
to understand complex realities which
term solutions, hiring front-line employees
Passionate, hospitable, and genuine
are difficult to quantify. Twenty-one semi-
through recruitment agencies.
employees deserve to be recognised and
22 || Futouristic
rewarded accordingly.
awareness in a world which is becoming
Management, Vol. 27,
C ircle I nternational CC ircle I nternational onference P aper C onference P aper
more digital and less sociable. Everyone
Issue 2, pp. 255-268.
RESEARCH LIMITATIONS
might be able to ‘put on a smile’, but not
KIM B.C.P., LOSEKOOT E., & MILNE S. (2013)
Front-line hospitality employees did not
everyone has the same mental resilience to
Consequences of empowerment among
feel comfortable being completely honest
do it genuinely and repetitively. Passionate,
restaurant servers. Helping behaviours and
to certain questions being asked, as they
hospitable, and genuine employees deserve
average check size.
feared that their honesty could lead them
to be recognized and rewarded accordingly.
KIM H.J. (2008) Hotel service providers’
to being disciplined by their superiors, even
emotional labour; the antecedents and
threatening their jobs. The management
SELECT BIBLIOGRAPHY
effects on burnout. International Journal of
avoided issues which did not suit their
ARIAS B., FLORES N., & JENARO C., (2007)
Hospitality Management 27, pp. 151-161.
interests, such as a lack of training or poor
Burnout and Coping in Human Service
PAEK S., SCHUKERT M., KIM T.T., & LEE
working conditions. Having access to the
Practitioners. Professional Psychology:
G. (2015) Why is hospitality employees’
right people for interview purposes was
Research and Practice, 38(1), pp. 80-87.
psychological capital important? The effects
another challenge faced by the researcher.
https://doi.org/10.1037/0735-7028.38.1.80.
of psychological capital on work engagement
ASHFORTH, B.E., & TOMIUK, M.A. (2000)
and employee morale. International Journal
The following recommendations were
Emotional labour and authenticity: Views
of Hospitality Management, Vol. 50, pp. 9-26.
proposed to illustrate what may be done in
from service agents. In S. Fineman (Ed.)
RYAN M. (2020) Will the restaurant industry
the future:
Emotion in organizations (2nd ed.): pp. 184-
survive? Yes, but it will be a very different
203. Thousand Oaks, CA: Sage.
one. Viewed on the 20th of April 2020.
Stronger connections between the
CHIANG F.F.T., BIRTCH T.A., & KWAN
Available at: https://www.goodfood.com.au/
hospitality industry and hospitality
H.K., (2010) The moderating roles of job
eat-out/news/will-the-restaurant-industry-
•
institutions.
control and work-life balance practices on
survive-yes-but-it-will-be-a-very-different-
•
Prioritisation of customer care.
employee stress in the hotel and catering
one-20200329-h1mzkt.
•
Giving importance to services as much
industry. International Journal of Hospitality
SALARY EXPLORER (2021) Waiter / waitress
as tangible products.
Management 29, pp. 25-32.
Average Salary in Malta 2021. Viewed online
•
Training solutions.
COETZEE M. & SCHREUDER D. (2011) The
on the 21st of March 2021. Available at:
•
Inclusion of emotional displays in
relation between career anchors, emotional
Waiter / Waitress Average Salary in Malta
educational systems.
intelligence, and employability satisfaction
2021 - The Complete Guide (salaryexplorer.
•
Upselling monetary schemes.
among workers in the service industry.
com).
•
Recruitment processes.
El-HOUSHY S. (2018) Hospitality Students’
SAYEDS S. & HOUSHY E. (2018) Hospitality
Perceptions towards Working in Hotels: a
Students’ Perceptions towards Working in
The COVID-19 pandemic has demonstrated
case study of the faculty of tourism and
Hotels: a case study of the faculty of tourism
the importance of face-to-face interactions
hotels in Alexandria University.
and hotels in Alexandria University.
among human beings. Less individuals in
GRANDEY, A.A., (2003). When “the show
SEYMOUR D. (2000) Emotional labour:
the future might wish to be around people.
must go on”: surface acting and deep acting
a comparison between fast food and
An appreciation of the mental efforts on
as determinants of emotional exhaustion
traditional service work. Hospitality
this topic is essential for the success of the
and peer-rated service delivery. Academy of
Management 19, pp. 159-171.
human touch within the hospitality industry
Management Journal 46, pp. 86-96.
TANTAWY A., ABBAS T.M., & IBRAHIM M.Y.
in the future.
GIARDINI A. & FRESE M. (2006). Reducing
(2016) Measuring the Relationship between
the negative effects of emotion work in
Job Stress and Service Quality in Quick-
CONCLUSION
service occupations: Emotional competence
Service Restaurants. Egyptian Journal of
Appreciatively, this research will be useful
as a psychological resource. Journal of
Tourism Studies Vol.15, No. 2.
for the mental wellbeing of future front-
Occupational Health Psychology, 11(1), pp.
TSAUR S.H., & LIN Y.C (2004) Promoting
line hospitality employees. It highlights the
63-75.
service quality in tourist hotels: the role
importance of their jobs and is aimed at
HARRIS L.C. & OGBONNA E. (2002). Exploring
of HRM practices and service behaviour.
creating more awareness on the emotional
Service Sabotage. The Antecedents, Types
Tourism Management, Vol. 25, Issue 4, pp.
aspect of their jobs. This should result
and Consequences of Frontline, Deviant,
471-481.
in more training and better working
Antiservice Behaviours.
WARYSZAK (1990) The importance of
conditions for them, leading to improved
KARATEPE O.M., & SOKMEN A. (2006)
psychology in educating future hospitality
guest experiences. Psychological efforts
The effects of work role and family role
and tourism managers. International Journal
by frontliners may be easily overlooked.
variables on psychological and behavioural
of Hospitality Management, Vol. 9, No. 1, pp.
Therefore, this area requires more
outcomes of frontline employees. Tourism
9-14. Futouristic || 23
The importance of recruitment processes in Maltese accommodation establishments pre- and post-COVID-19 pandemic BY LO R R A I N E FA R R U G I A | I TS AC A D E M I C
R
ecruitment and selection
recruitment processes in various Maltese
from the Government of Malta and how
processes are what consolidates
accommodation establishments, namely the
are government-related entities tackling
a company in delivering
recruitment processes that were performed
the issue concerning a lack of applicants?
good services and products
prior to the COVID-19 pandemic as opposed
Lastly, this research will also determine
to the recruitment processes
which professional qualifications are deemed
“
to its guests. If recruitment is taken lightly, companies might lose their business and reputation. For a company to be successful and efficient, it must have professional and efficient employees to help it achieve its aims and goals. A good recruitment process also helps the Human Resource Department’s recruitment managers select the ideal persons for the company. Preferably, the selected persons need to be highly motivated and able to perform their work according to the company’s standards. Both theoretical
The recruitment processes pre-COVID-19 were longer, whilst those post-pandemic were shorter
important by the hotel industry. LITERATURE REVIEW The literature review on recruitment provided vital information to the research. Despite different authors describing recruitment in different ways, their descriptions still lead to the same scope and meaning. According to Gold and Bratton, “[r]ecruitment is the process of generating a pool of capable people applying to an organisation for employment” (Gold and Bratton, 2007). Yu and Cable described it as “the vital role in building, naturing and maintaining the organisational success” (Yu and Cable, 2014). Additionally, Tyson and Perry described recruitment
and practical considerations
processes as “practices and activities carried
reveal that recruitment is a good
out by the organisation with the primary
investment to consolidate human
purpose of identifying and attracting potential
capital.
employees” (Tyson and Perry, 2007). METHODOLOGY
Recruitment is an important asset for accommodation establishments, particularly
performed post-pandemic (‘post’ refers to
The qualitative analysis of recruitment in
in the current local setting, where there is a
the period when the airport and hospitality
this research was performed by interviewing
high demand of employees from the Maltese
outlets reopened for business).
thirteen Maltese accommodation
hospitality industry. At present, it is difficult to
establishments ranging from three- to five-
find sufficient good personnel to satisfy the
Additionally, this research focuses on the
various work positions available since a lot of
recruitment challenges faced by Human
foreign workers decided to move back to their
Resource Departments in accommodation
Pre-COVID-19 interviews were conducted
country upon the emergence of the COVID-19
establishments. What kind of help are
physically, i.e., face-to-face, at the
pandemic. This research aims to explore the
Human Resource Departments receiving
establishment, whilst post-COVID-19
24 || Futouristic
star hotels, including boutique hotels.
more intense the recruitment RECRUITMENT STEPS
RECRUITMENT PROCESS
Step 1
Analyse staff needs for the following year.
Step 2
Get approval from the General Manager and the Financial Controller if additional staff is required for the following year, be it either new staff or replacement staff.
C ircle I nternational C onference P aper
process seems to be. An example is provided in Figures 1 and 2, which show the recruitment processes pre- and post-pandemic for 5-star hotels. The recruitment processes pre-COVID-19 were longer, whilst those post-pandemic were shorter. All establishments used social
Step 3
The Human Resource Department and the designated Head of Department draft the advert of the vacant position.
Step 4
Announces the vacant position internally.
Step 5
Evaluate any applying internal staff.
Step 6
Conduct interviews with internal staff.
media to advertise their vacant positions. All interviewed accommodation establishments seemed to prioritise employing people who were highly motivated and willing to work, even if they did not have sufficient experience in the field. Professional qualifications were only requested by accommodation establishments for positions
Choose to promotepre-COVID internal staff Figure establishments 19 or advertise Step1:7The recruitment process in 5-star and boutique accomodation vacant position externally.
Step 8
If advertised externally, evaluate received application letters and CVs.
Step 9
Conduct inteviews with every applicant.
Step 10
Shortlist applicants, do background checks of shortlisted applicants, and call for a second
Step 11
Step 12
related to electrical engineering, finance, and IT. Additionally, not all accommodation establishments conducted a second interview with the applicants since they were willing to train and invest in such people. Furthermore, all establishments appreciated the Government’s wage supplement of 800 euros per employee from the beginning of the
interview.
pandemic till April 2022 and all establishments
The Human Resource Department and the
advertised their vacant positions on the
Head of Department select the ideal applicant after the second interview.
Jobsplus website.
Start the training programme for the selected applicant.
Figure 1: Pre-COVID-19 recruitment process in 5-star accomodation establishments
interviews were conducted either online or via
subsequent recruitment practices. Most
email.
accommodation employers are struggling to find personnel that can work within their
FINDINGS
establishment, and this was valid during both
The results suggest that there are a lot
the pre- and post-pandemic timeframes. The
of similarities between the interviewed
research suggests that the higher the star
accommodation establishments and their
number of the establishment, the longer and
Figure 2: Post-COVID-19 recruitment process in 5-star accomodation establishments
REFERENCES Gold, J. and Bratton, J., 2007. Recruitment and Selection. Human Resources Management: theories and practice, pp. 237-239. Tyson, S. and Perry, E., 2008. An analysis of the use of success of online recruitment methods in UK. Human Resources Management, pp. 257-274. Yu, K. Y. and Cable, D. M., 2014. The Oxford Handbook of Recruitment. New York: Oxford Press.
Futouristic || 25
Group work perceptions and practices in post-secondary hospitality education: A case study at the Institute of Tourism Studies BY LUCI EN N E V ELL A | ITS ACA D EM IC
T
he Institute of Tourism
ended and closed-ended questions, was
programmes, namely Food Production
Studies (ITS) is the main
distributed to certificate and degree
and Service, Travel and Tourism, and
post-secondary vocational
students in the first semester of academic
Rooms Division. The degree students
institution in Malta focusing
year 2020-2021. The aim was to obtain
were all from the International Hospitality
on tourism and hospitality. Qualifications
data from students who are either at the
Management programme. 13 responses
are offered at different levels, from
beginning or nearly at the end of their
from 24 degree students (54 %) and 42
Foundation courses to Master’s Degrees.
full-time educational journey at ITS to see
responses from 100 certificate students
Throughout their studies, students are
in what ways, if at all, the perceptions of
(42 %) were received.
exposed to various learning experiences
students on group work can change as
in which they have to work individually, in
they progress through their studies. The
Eight lecturers were interviewed. They
pairs, or in groups.
certificate students were from different
vary in terms of years of experience
In this paper, the author explores how hospitality educators and students at ITS perceive group work. The aim is to assess whether group work practised at ITS is fulfilling its role as a meaningful learning
THEMES
SUBTHEME
Definition of group work
Transversal skills
tool.
Learning experience
The research questions were:
Inclusion
1) What are the perceptions of ITS
Peer teaching and learning
educators and students vis-à-vis group work? 2) To what extent and depth are current educational practices at ITS involving group work?
Group formation Time for group work
3) Can a model be developed to enhance
In-class group work Preparation and grading time
the understanding and good practices of
Deadlines for students
group work at ITS? METHODOLOGY A qualitative methodology, namely a case study, was used in this research project. A questionnaire, which included open26 || Futouristic
Assessment of group work Shift from cooperation to collaboration
Peer assessment
and areas of specialisation. The aim of
obtained benefits depend on the subject,
the semi-structured interviews was to
the task, and the other group members.
understand the educators’ thoughts on
The majority of students prefer to form
group work, and to what extent and depth
groups themselves and to decide on the
they practise it with their students.
roles of group members.
Broad ideas, concepts, and phrases were
Academics invest time in preparing group
identified, and codes were assigned to
tasks, whether they are used to break the
structure and label the data. The codes
monotony in a lesson and, even more so,
were combined into themes by looking
when they are graded. In assigning a high-
for common responses and by identifying
stakes group task, the lecturers ensure
patterns in the replies.
that there is enough work to be done in a group. They have to decide how groups
DISCUSSION
are formed and the assessment method,
ITS management does not interfere with
and communicate this information to the
the academics’ choice of teaching styles,
students, who are always at the receiving
respecting their individuality, as long
end of these decisions. It is only rarely
as the learning outcomes specified in
that the students are given a choice to
the module descriptor are satisfactorily
work in a group or individually and, if they
reached. This means that the lecturers are
opt to work on their own, they might be
free to decide whether or not to use group
disadvantaged.
work, and if they do, they determine the purpose, type of task, group structure,
Some lecturers acknowledge individual
and assessment method. In practical
effort when awarding marks. This is
sessions related to food preparation and
appreciated by many students, whose
production, and in service, group work
two main concerns seem to be free riders
is necessary because on school days, ITS
who get the same mark as hardworking
caters for paying guests who expect a
students, or that their group grade is
good product and a timely service.
lower than what they could have achieved on their own due to poor quality of
All the lecturers who have been
work. However, it may be argued that, by
interviewed use group work, to different
awarding individual marks for the sake of
degrees, as a teaching and learning tool.
fairness, educators end up reinforcing the
Some lecturers allow their students
traditional individualistic and competitive
to exercise a degree of control over
attitudes, instead of encouraging students
their learning, encouraging dialogue
to strive towards reaching their full
as they search for different solutions
potential whilst securing the common
to a problem. However, the system of
good.
cooperative base groups (Johnson and Johnson, 2013) does not seem to be
In setting up group activities, ITS lecturers
emanating from the academics. Instead,
consider how to give the best learning
it is the students themselves who, if given
experience to their students, guiding them
the chance, form groups with the same
to obtain good grades in coursework and
people, across modules, and over the
examinations, and to hopefully develop
years, supporting each other academically
the right attitudes and behaviours in order
and holistically.
to lead fulfilling lives.
Students recognise the fact that group
However, lecturers have to cover the
work is valuable as it helps them improve
syllabus within a defined period of time.
communication and teamwork skills, gain
This is the reason why, in practice, it is
a deeper understanding of a topic, and
very challenging to engage students in
make new friends. They believe that the
pure collaborative learning, which requires
C ircle I nternational C onference P aper
“
It is the students themselves who, if given the chance, form groups with the same people, across modules, and over the years, supporting each other academically and holistically
”
Futouristic || 27
Figure 1. Model to enhance the understanding and good practices of group work at ITS (Vella, 2021)
28 || Futouristic
time for the build-up of mutual trust, and
the subject of hospitality. The aim would
Different Perspectives of Success in
where the learners are self-directed, with
be to compare and contrast group work
Collaborative Learning. The Canadian
the lecturer assuming the role of tutor in
perceptions and practices in secondary
Journal for the Scholarship of Teaching
an unstructured problem-based approach
and post-secondary vocational education.
and Learning, [online] 10(2). Available at:
to learning.
https://files.eric.ed.gov/fulltext/EJ1227390. CONCLUSION
pdf [Accessed 27 February 2022].
The students said that when they are
Meaningful group work emphasises
Harasim, L. (2017). Learning theory and
assigned group work, the timeframe is
how students create knowledge through
online technologies. New York: Routledge/
too short, and they struggle to deliver the
interaction with peers in small-group
Taylor & Francis.
product on time, taking shortcuts when
settings. This research shows that a
Hassanien, A. (2006). Student Experience
possible and sacrificing collaboration. This
considerable variety of group work
of Group Work and Group Assessment in
may be resolved if the task is assigned at
is happening at ITS, even during the
Higher Education. Journal of Teaching in
the beginning of the module and students
COVID-19 pandemic. ITS programmes are
Travel & Tourism, 6(1), pp 17-39.
are given interim deadlines, which will
reviewed regularly, but perhaps there
Johnson, D. W. and Johnson, R. T.
help them manage their time in tackling
is too much content which needs to be
(2013). Cooperative, competitive and
the group task. Additionally, this allows
covered within timetable constraints, and
individualistic learning environments.
for formative feedback from the lecturer
not enough time to focus on long-term
In J. Hattie and E. M. Anderman
along the way, ensuring that assessment
collaboration.
(Eds.), International guide to
indeed becomes a part of the learning
student achievement, pp 372-374. SELECT BIBLIOGRAPHY
Routledge. Available at: https://doi.
Bower, M., and Richards, D. (2006).
org/10.4324/9780203850398
MODEL
Collaborative learning: Some possibilities
Kop, R. and Hill, A. (2008). Connectivism:
The model which is presented in Figure
and limitations for students and teachers.
Learning theory of the future or vestige
1 below is intended to enhance the
23 Australasian Society for Computers
of the past? The International Review
understanding and good practice of group
in Learning in Tertiary Education
of Research in Open and Distributed
work at ITS. It is three-levelled, targeting
Conference, pp 79-89. Available at:
Learning, 9(3).
the senior leadership team (SLT), the
https://ascilite.org/conferences/sydney06/
Kreijns, K., Van Acker, F., Vermeulen, M.
academics, and the students. It is hoped
proceeding/pdf_papers/p150.pdf
and Van Buuren, H. (2014). Community
that this model can assist management
[Accessed 2 December 2021].
of Inquiry: Social Presence Revisited.
and lecturers in developing the ideal
Bruffee, K.A. (1995). Sharing Our Toys:
E-Learning and Digital Media, 11(1), pp
group work strategies, ensuring a holistic
Cooperative Learning Versus Collaborative
5-18.
learning experience for the students.
Learning. Change: The Magazine of Higher
Picciano, A.G. (2017). Theories and
Learning, 27(1), pp 12-18.
Frameworks for Online Education:
The two-way arrows in the model
Colbeck, C.L., Campbell, S.E. and
Seeking an Integrated Model. Online
indicate communication between the
Bjorklund, S.A. (2000). Grouping in the
Learning, [online] 21(3). Available at:
SLT, the academics, and the students.
Dark. The Journal of Higher Education,
https://files.eric.ed.gov/fulltext/EJ1154117.
The continuous interaction of these three
71(1), pp 60-83.
pdf.
stakeholders determines the quality of
Cumming, J. (2010). Student-initiated
Sykes, C., Moerman, L., Gibbons, B.
the teaching and learning experiences.
group management strategies for more
and Dean, B.A. (2014). Re-viewing
process.
rd
effective and enjoyable group work
student teamwork: preparation for
FURTHER RESEARCH
experiences. The Journal of Hospitality
the “real world” or bundles of situated
Possible further research may take the
Leisure Sport and Tourism, 9(2), pp 31-45.
social practices? Studies in Continuing
form of a longitudinal study, whereby
Debono, M. (2020). Transferable
Education, 36(3), pp 290-303.
a sample of Certificate students are
skills in Malta: Challenges and policy
Walker, A. (2007). Group Work in Higher
followed as they progress to higher level
recommendations. Malta Review of
Education: Are Introverted Students
programmes in their educational journey
Educational Research, [online] 14(1),
Disadvantaged? Psychology Learning &
at ITS.
pp 73-91. https://www.mreronline.org/
Teaching, 6(1), pp 20-25.
wp-content/uploads/2020/06/4-Manwel-
Wildman, J.L., Nguyen, D.M., Duong,
This would indicate changes in the
Debono-Transferable-Skills-in-Malta.pdf
N.S. and Warren, C. (2021). Student
practices and perceptions of group work.
Falcione, S., Campbell, E., McCollum,
Teamwork During COVID-19: Challenges,
Alternatively, a study could be undertaken
B., Chamberlain, J., Macias, M., Morsch,
Changes, and Consequences. Small Group
in secondary schools, possibly focusing on
L. and Pinder, C. (2019). Emergence of
Research, 52(2), pp 119-134. Futouristic || 29
COVID-19 as a wake-up call in higher education: A review of literature BY B E R N A R D M I C A L L E F, A L D O V E L L A , AND LUCIENNE VELLA | ITS ACADEMICS
T
he COVID-19 pandemic had an adverse impact on daily activities, including socialising, travelling, and
learning.
The various restrictions in the hospitality sector resulted in an economic disruption of the accommodation and catering industries. Despite the setbacks, the effects of the pandemic encouraged hospitality entrepreneurs to strategically think about the way forward and on how to operate in these unprecedented times in the interest of their business. The education sector was challenged in a different way. Physical classes were postponed, and education was disrupted, but teaching and learning did not stop. COVID-19 presented a wakeup call in education, as it forced stakeholders to rethink the way forward, and to understand that traditional teaching methods are not necessarily compliant with current and future needs. The real test for educational institutions, from
30 || Futouristic Credit: Photo by Andrew Neel on Unsplash.com
C ircle I nternational C onference P aper
elementary schools to universities and
upon teaching and learning activities
the use of applications and
vocational institutes, was how to make
in order to identify any needs for
tools like cameras, screens,
this transition in a short time.
improvement. This pedagogical approach
cloud computing, and other digital
encompasses a multitude of activities
equipment.
EMERGENCY REMOTE TEACHING
to facilitate the learning process and to
The term ‘emergency remote teaching’
meet the needs of every learner so that
(ERT) was cited in several pieces
no student is left out.
of literature across the globe. This
The objectives of this research were to: • Explore topical literature about
terminology represents the sudden
On the other hand, in ERT, the
COVID-19 and its effects on higher
and unplanned shift from face-to-face
pedagogical principles rooted in theories
education stakeholders, namely students,
conventional teaching and learning to
such as those of Piaget and Vygotsky had
lecturers and the institutions;
online and digital learning.
to be radically reimagined. Educators
• Identify strengths, weaknesses,
had to quickly change from tried-and-
opportunities, and threats (SWOT) that
Conventional pedagogy uses a systematic
tested methods delivered in a static
emerged from the sudden shift from
approach that gives ample time to plan
environment to a fluid always-shifting
traditional face-to-face instruction to
how learning is achieved and to reflect
sphere that functions and exists only with
“ online learning; and
The sudden switch to alternative teaching and learning methods affected each stakeholder differently
” Futouristic || 31
STUDENTS
• Propose recommendations for a
STRENGTHS
WEAKNESSES
• •
• • •
Flexibility Students who had the resources embraced online education.
Lack of interaction Not well prepared for online education Students who need hands-on sessions in laboratories with specialised equipment, students with special needs, and others could not benefit from online learning.
OPPORTUNITIES
THREATS
• •
•
Self-learners Work, family, and other commitments, and asynchronous modalities of teaching permitted flexibility.
•
Emotional turmoil (such as loneliness caused by not meeting fellow students) Not being able to understand lecturers because of lack of immediate feedback during asynchronous learning sessions
better education system in the postpandemic era. METHODOLOGY For this paper, four publicly-available journal articles were selected after reviewing a multitude of articles and observing that there were similar patterns and saturation. Following the guidelines of O’Leary (2014), the documents were retrieved from reliable sources, namely scholarly journals and other educational repositories. Each document was considered an informant, and the researchers explored the texts for the answers to the research questions. The documents
LECTURERS STRENGTHS
WEAKNESSES
• •
• • •
Teaching flexibility Gamification
Heavy workload Adaptability to sudden change Inferior mode of teaching
OPPORTUNITIES
THREATS
• •
•
New methods of teaching Digital literacy
• •
Large online classes that make it difficult to give individualised attention Low digital competencies Infrastructure not suitable to support online tuition
were independently coded, and a thematic analysis was carried out. The SWOT analysis recognises that there are internal and external elements that aid or hinder an entity in attaining its goals. The internal aspects are within the control of the entity, whilst the external features are factors out of the entity’s control (Sarsby, 2016). Strengths and weaknesses are internal, whilst
INSTITUTIONS
opportunities and threats are external
STRENGTHS
WEAKNESSES
• • •
•
to the organisation. Additionally, each of the internal factors may be ‘matched’
Curriculum development Staff development Socioeconomic intervention to support students
• • • • •
Focus on online conversion of curriculum, rather than on online pedagogy Lack of experience in developing online learning platforms Lack of sophisticated technology Lack of capacity in support departments Incompatibility among disciplines Incompatibility with practical learning
OPPORTUNITIES
THREATS
•
• • •
•
• •
Gather feedback on current experience to be prepared for eventual future crises Create policy, governance, and quality assurance documentation related to online instruction Create new online programmes Widen market reach
Financial constraints Time constraints Absence of a sophisticated educational ecosystem
with the external factors, and a harmful factor may be ‘converted’ into a helpful factor (Sarsby, 2016). Thus, a SWOT analysis can be used effectively to produce alternative options for an entity. FINDINGS The three main stakeholders of the education community are the students, the educators, and the educational institutions. Literature informs that the sudden switch to alternative teaching and learning methods affected each stakeholder differently. RECOMMENDATIONS The following are the recommendations
32 || Futouristic
of the authors, based on the outcomes of
Institutions are encouraged to share
Learning Experience in History: Week
information and to think outside the
one. Available at: https://www.kqed.org/
box. Perhaps this could lead to finding
mindshift/55650/the-biggest-distance-
STUDENTS
solutions to intractable problems
learning-experiment-in-history-week-one
•
(Hodges et al., 2020).
(Accessed 28 December 2021).
the SWOT analysis:
Learners need to be supported, not
•
just instructionally, but also with
Milman, N. (2020) This Is Emergency
cocurricular engagement. Hodges
SELECT BIBLIOGRAPHY
Remote Teaching, Not Just Online Teaching
et al. (2020) argue that learning
Adedoyin, O. B., and Soykan, E. (2020)
(Opinion). Available at: https://www.
is a social and cognitive process,
‘Covid-19 pandemic and online learning:
edweek.org/leadership/opinion-this-is-
and institutions need to plan for
the challenges and opportunities’,
emergency-remote-teaching-not-just-
and support different kinds of
Interactive Learning Environments,
online-teaching/2020/03 (Accessed 8
interactions during online learning.
1(13), pp. 1-13. doi: https://doi.org/10.
March 2022).
Education institutions should
1080/10494820.2020.1813180
Mohmmed, A. O., Khidhir, B. A., Nazeer, A.,
provide an induction course to
Benzaghta, M. A., Elwalda, A., Mousa,
and Vijayan, V. J. (2020) ‘Emergency remote
all new students about the use
M. M., Erkan, I., and Rahman, M.
teaching during Coronavirus pandemic:
of educational technology. The
(2021) ‘SWOT analysis applications: An
the current trend and future directive at
advantage of this induction course
integrative literature review’, Journal of
Middle East College Oman’, Innovative
would be to bridge the gap between
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digitally-savvy students and those
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Murphy, M. P. A. (2020) ‘COVID-19 and
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Betham, H. and Sharp, R. (2013)
emergency eLearning: Consequences of
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Rethinking pedagogy for a digital age. 2
the securitization of higher education for
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post-pandemic pedagogy’, Contemporary
LECTURERS
Choi, J. J., Robb, C. A., Mifli, M., and
Security Policy, 1(14), pp. 492-505. doi:
•
Education institutions should provide
Zainuddin, Z. (2021) ‘University students’
https://doi.org/10.1080/13523260.
ongoing professional training about
perception to online class delivery
2020.1761749
online tuition to academic staff on
methods during the COVID-19 pandemic:
Soria, K. M., Horgos, B., Chirikov, I., and
a regular basis, so that they remain
A focus on hospitality education in Korea
Jones White, D. (2020) ‘First-Generation
up-to-date with new technologies
and Malaysia’, Journal of Hospitality,
Students ‘experiences during the COVID-19
and software.
Leisure, Sport and Tourism Education,
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Student teachers should be
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Conservancy. Available at: https://hdl.
thoroughly trained in online
2021.100336
handle.net/11299/ 214934 (Accessed 6
pedagogy.
Farnell, T., Matijevic, A. S. and Schmidt,
January 2022).
Lecturers should be given
N. S. (2021) The Impact of Covid-19
University of the People. (2022) Emergency
psychological support free of charge,
on Higher Education: a review if
Remote Teaching vs. Online Learning: A
especially in the context of dramatic
emerging evidence. Available at: https://
Comparison. Available at: https://www.
situations such as the COVID-19
op.europa.eu/en/publication-detail/-/
uopeople.edu/blog/emergency-remote-
pandemic.
publication/876ce591-87a0-11eb-ac4c-
teaching-vs-online-learning/ (Accessed 8
01aa75ed71a1/language-en (Accessed 10
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INSTITUTIONS
November 2021).
Volpe, A., and Croiser, D. (2020) focus
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Online education should be considered
Flavin, M. (2017) Disruptive Technology
on: What has the covid-19 crisis taught
critical in the overall strategic plans of
Enhanced Learning. 1 ed. London:
us about online teaching? Available at:
higher education institutions (Choi et al.,
Springer.
https://eacea.ec.europa.eu/national-
2021).
Hodges, C., Moore, S., Lockee, B., Trust,
policies/eurydice/content/focus-what-has-
Institutions should prioritise
T., & Bond, A. (2020) The Difference
covid-19-crisis-taught-us-about-online-
communication and dialogue for
Between Emergency Remote Teaching
teaching_en (Accessed 10 January 2022).
learning, not simply the online
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Wortley, D. J. and PC, L. (2017) ‘The impact
transmission of content (Mohmmed et
er.educause.edu/articles/20 20/3/the-
of Disruptive Enabling Technologies on
al., 2020; Choi et al., 2021).
difference-between-emergency-remote-
Creative’, project: Creative Education,
For digital transformation to be
teaching-and-online-learning (Accessed
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on Creative Education, 2017.
(Cameron and Green, 2019).
Kamentez, A. (2020) The Biggest Distance-
Malaysia, 3-4 March.
•
•
•
•
•
Futouristic || 33
S tudent
research
The Maltese fishing industry: A sustainable and prospective outlook BY CL AU D E SCICLU NA BY ROD R ICK AT TAR D G H I LLE R E D IT E D BY DAVI D PACE
T
his study examines
•
322 species which are currently
amberjack (‘ċervjola’), the large scorpion
present near the island;
fish (‘ċipullazza’), the dentex (‘dentiċi’),
63 species which are possibly present
the wreck fish (‘dott’), the grey meagre
as they come and go; and
(‘gurbell’), the anchovy (‘inċova’), the
21 species which have been reported
saddled bream (‘kaħli’), the squid
similar in demographics, climate, and
at least once in neighbouring waters
(‘klamar’), the barracuda (‘lizz’), the
microeconomy. The research also
but seem to be absent (Deidun,
sole (‘makku’), the hake (‘merluzz’), the
analyses the similarities and differences
2018).
pandora (‘paġella ħamra’), the common
Maltese fishing activities by comparing the Maltese
•
fishing industry with
that of other countries which are
•
between fishing methods to identify the
seabream (‘pagru’), the John Dory (‘Pixxi
difficulties faced by Maltese fishermen in
Maltese waters have fish species which
San Pietru’), the octopus (‘qarnita’), and
relation to their counterparts.
are well-known to the locals, fish species
the white bream (‘sargu’). All these species
Therefore, this dissertation aims to
which are less common, and fish species
are found in the repertoire of Maltese
answer the following research questions:
which are rarely spoken about or have
cuisine, but are less commonly consumed
•
What are the indigenous fish species
never been heard of. The fish species
in Maltese households, mostly because
found in the Maltese archipelago and
which are the most common and which
their scarcity makes them substantially
are these sustainable?
are popularly consumed by the Maltese
more expensive to purchase.
What are the challenges and
are the dolphin fish (‘lampuka’), which
limitations encountered by Maltese
is one of the best-known and most
Some less common fish which are
fishermen and how can these be
loved fish species in Maltese cuisine,
rarely purchased and cooked by local
rectified?
•
the swordfish (‘pixxispad’), the bluefin
consumers include the eagle ray (‘ajkla’),
Both quantitative and qualitative modes
tuna (‘tonn’), the seabream (‘awrata’), the
the manta ray (‘baqra’), the flounder
of research were used to answer these
seabass (‘spnotta’), and the dusky grouper
(‘barbun’), the black-faced blenny
questions. These consisted of various
(‘ċerna’). These are all rated as popular
(‘budakra’), the whiskered sole (‘bubuf’),
interviews and questionnaires which were
fish species amongst Maltese consumers
the axillary wrasse (‘buxiħ’), the sand cale
distributed to the people involved in the
and enjoy an integral place in Maltese
(‘fjamant’), the red gurnard (‘għadma’),
industry.
cuisine.
the bull ray (‘għasfur’), the marble electric ray (‘ħaddiela’), the saury (‘kastardella’),
FISH SPECIES
Other fish species that inhabit Maltese
the shad (‘laċċa’), the blue ling (‘linardu’),
Maltese waters host about 406 different
waters are the amberjack (‘aċċola’),
the ocean sunfish (‘molla’), the silver pony
species of fish which include:
the salt cod (‘bakkaljaw’), the young
(‘nemusa’), the spearfish (‘pastardella’),
34 || Futouristic
S tudent
research
Photo by Kirk K on Flickr.com
the sea lamprey (‘buwaħħal’), and the green
new equipment which can descend to great
been immune to the effects of climate
wrasse (‘tirda’). These fish species are very
depths to facilitate the discovery of new
change. These have left a significant impact
uncommon and mostly unknown to the
fish. However, fish species are not always
on marine species and led alien species
general consumer. Many are not even
present due to continuous currents which
from the Indian and Pacific Oceans to start
aware of their existence (Lanfranco, 2009).
drag such species with them. Additionally,
moving into the Mediterranean via the Suez
species new to the area are also entering
Canal. Different species are also arriving
INTERVIEW DATA FINDINGS AND
as a result of climate change effects such as
from the Atlantic Ocean, which is thought
ANALYSIS
salinity and temperature variations.
to have cooler waters. However, this is
The data collation for this study was conducted from 1 August 2019 to 25
a common misconception as the ocean Species found in Maltese waters vary
boasts several tropical paths near Africa,
January 2021 by means of the two different
according to their specific habitats. Shallow
Brazil, and the Caribbean. The temperature
research methods: an interview and a
areas and rocky beaches tend to attract
of the Mediterranean Sea is also rising,
questionnaire. The interview conducted
species such as the blue damselfish (‘ludi’),
becoming more attractive to alien
with Prof. Alan Deidun comprised
the damselfish (‘ċawla’), the bogue (‘vopa’),
species whilst changing the seasonality of
questions which mainly enquired on the
and the salema (‘xilpa’). An alien species
indigenous fish such as the dolphin fish
fish species found around the archipelago,
called the rabbit fish (‘qawsalla’) has also
(‘lampuki’).
on how climate change and the quality
become more common. Fish coming from
of the sea water has affected the
the bream genus, such as the bream
When questioned about the quality of
sustainability of these species, and on the
(‘sargu’) and the saddled bream (‘kaħli’), are
Maltese waters, Prof. Deidun replied that
effects of the Maltese aquacultural industry
also commonly found around our islands.
the Maltese islands have good water
and its overall impact on the local fishing
Other fish species which are found almost
quality falling within the threshold of EU
industry, which has also seen a decrease in
everywhere in shallow waters are the
regulations on water quality. Nevertheless,
the employment of Maltese fishermen.
mullet (‘mullett’) and the spicara (‘arznell’).
continuous monitoring is needed in order
st
th
Fish species found on sandy beaches
to keep conforming to such regulations,
According to Prof. Deidun (2018), Malta
include the red mullet (‘trilja’) and the
which are mainly based on three EU
is surrounded by a large sea area with
sheepshead bream (‘mogħża’). In summer,
directives:
the territorial waters being fourteen
the barracuda (‘lizz’) and the garfish
times larger. Large expanses have yet
(‘imsella’) are also common.
to be explored and investigated. The University of Malta has recently bought
As stated by Deidun (2018), Malta has not
•
The Water Framework Directive;
•
The Marine Strategy Framework Directive; and Futouristic || 35
•
The Bathing Water Quality Directive.
into the open sea to preserve the sea’s
10% of Maltese exports (Deidun, 2018).
quality and prevent further negative
With regard to Maltese fishermen, Prof.
These have generally provided for good
ecological effects. Additionally, fish farm
Deidun expressed that the number
seawater quality around Malta. That
cages were recently moved out to sea to
of fishermen working on a part-time
said, some areas remain problematic,
avoid contaminating the shore. Despite
basis as recreational fishermen has
particularly those on the eastern and
the recent decrease in fish farm slime,
been increasing. However, there has
southern sides of Malta which are
more still needs to be done for the sake
been a significant decline in full-time
affected by sewage outflows, fish farming,
of human safety. However, the industry
professional fishermen due to the many
aquaculture, and industrial activities in the
is moving in the right direction (Deidun,
challenges faced by the industry. In fact,
ports.
2018).
the fishermen who participated in the survey confirmed that full-time fishermen
One of the questions fielded to Prof.
According to Prof. Deidun, permits need
are opting out of such a risky and costly
Deidun sought to identify how to preserve
to be renewed every year or two and
business.
our sea and the inhabiting fish species
permit conditions are the best guarantees
within. In Malta, there are several Marine
for fish farms to operate in line with
DATA GATHERING
Protected Areas. These cover 34% (4,000
the relevant regulations. Should such
The 40 participants of this survey, which
km2 or about one-third) of Malta’s waters.
regulations not be respected, fish farm
is the second research method used in
However, lack of enforcement continues
operators must face the ERA Board and
this dissertation, comprised 30-85-year-
to be a problem. At present, there are
the authority can even withdraw the
old fishermen hailing from different
several researchers who are trying to
expensive bank guarantees paid by the
geographical locations in the Maltese
implement a measure to preserve and
fish farm. Nowadays, the ERA has new
archipelago.
close off some areas from fishing for a
enforcement regulations in place. These
certain length of time. This would give fish
have proved helpful in preserving the
stocks time to recuperate. Such strategies
Maltese aquaculture, which represents
are already implemented abroad, and fish can still move out of the Marine Protected Area. Therefore, fishermen are not extremely opposed to the concept (Deidun, 2018). FISH FARMS AND FISHERMEN Prof. Deidun was enquired whether fish farms are causing health risks to humans, and if this industry is being monitored according to the relevant regulations. Fish farms need to abide by numerous measures to function responsibly. The Environment and Resources Authority (ERA) issues fish farm permits on multiple conditions. For instance, fish farm operators are required to provide specific details on the method of defrosting the fish feed. In the past, this procedure was carried out on land (beaches and shorelines) using seawater, which was then pumped out into the open sea, contaminating it with blood from the feed and rendering it murky in appearance. New regulations now stipulate that this procedure must be carried out in specialised crates, and the water used for defrosting must not be pumped out 36 || Futouristic
•
24 respondents (60 %) are based in Marsaxlokk, since the village is
• • •
renowned as the main fishing hub
working in the industry for more than 30
decreasing, the respondents unanimously
in Malta, with a good number of
years. 8 respondents (20 %) answered
gave an affirmative answer and provided
fishermen concentrated in this
that they have been practising the trade
several reasons: 60 % mentioned the
locality.
for 20 to 30 years, whilst 4 respondents
laws, 24 % the paperwork, 12 % foreign
4 respondents (10 %) are located in
(10 %) have been fishing for 10 to 20
fisherman, and 4 % economic factors.
Marsascala.
years. No answers were reported from
4 respondents (10 %) are located in
fishermen working for less than 10 years
Another finding was that foreign
Birżebbuġa.
in the industry.
nationals employed in the sector are
2 respondents (5 %) hail from the
less remunerated than their local
Grand Harbour area.
THE CHALLENGES
counterparts, which has created an
2 respondents (5 %) are based in
One question specifically focused on the
employment anomaly within the industry.
Gozo.
challenges faced by Maltese fishermen.
Foreign nationals are actually paid an
2 respondents (5 %) are based in the
A mixed response was recorded. Some
average wage of EUR 400 to EUR 700
Saint Paul’s Bay area.
stated that the trade has become more
per month, as opposed to their Maltese
difficult, whereas others argued that it
counterparts, who generally earn a
One of the participants is female and
carries less hardships today than it did for
monthly wage of EUR 1,600 per month.
is based in Marsaxlokk. She is the only
their forefathers.
Most of these foreign nationals comprise
• •
woman who is registered as a full-time fisherman in Malta.
third world nationals coming from Asian The respondents who expressed that
and North African countries.
the trade has become more difficult The questionnaire enquired from the
believe that there is a certain level
The absolute majority of the participants
respondents how long have they been
of bureaucracy, which has drastically
(26 respondents) would not encourage
practising this trade. 28 respondents
increased owing to laws and regulations
their relatives to practise the fishing trade.
(70%) answered that they have been
imposed by the EU over the past few
A substantial number stated that the ever-
years. In fact, the majority of the
increasing laws, along with the increased
respondents (60%) mentioned this
element of bureaucracy, have rendered
drawback. 24% of the respondents
this trade financially nonviable, especially
explained that they are now required
considering the element of danger
to process a substantial amount of
and certain risk factors involved in the
paperwork as a result of such laws and
profession. Weather conditions are also
regulations. Another issue is that working
crucial factors to this trade, presenting
and operating in the profession requires
challenges and generating a level of
a number of qualifications and licences,
uncertainty regarding earnings during the
with fishermen having to attend courses
winter months. However, interestingly
and sit for theoretical exams. This is
enough, the results showed that to the
regarded as a very detrimental factor
contrary of the Maltese respondents, the
since the majority of the respondents
Gozitan participants would all encourage
possess a very basic educational
their relatives to practice this trade,
background, with some of them even
stating that a good fisherman can earn a
being illiterate. 12% of the respondents
large amount of money when compared
also stated that they feel a sense of
to a job with a monthly pay.
insecurity and that their livelihood is being threatened due to the increase in the
FISHING METHODS
number of foreigners who are practising
The questionnaire results also revealed
this trade, thus creating competition with
the most commonly used fishing methods
local fishermen. Another 4 % mentioned
in Maltese waters. As confirmed by all the
that financial factors are also hurdles they
respondents, the most popular fishing
encounter since practicing the profession
method is one which uses long lines
is very costly.
(‘knuz’). Other respondents added more fishing methods and equipment, such
Fisherman working on land in Marsaxlokk
When enquired whether and why they
as fishnets (‘xbieki’), traps (‘nases’), and
think that the number of fishermen is
trammel nets (‘pariti’). Futouristic || 37
This study also enquired whether similar
any extra caught fish must be released
and more power to air their grievances.
or different fishing methods are used
back into the sea. Some respondents
Additionally, fishermen can receive
by fishermen who come from different
argued that they sometimes have to go
discounted fuel when joining these
parts of the Mediterranean. However,
out at sea and release their catch. All of
cooperatives.
the respondents were uncertain about
the respondents emphasised that these
how to answer this question as most did
regulations are negatively affecting their
FISH CONSUMPTION AND SUSTAINABILITY
not know of fishing methods used by
job and the Maltese fishing industry in
Fish consumption is very important for
foreign fishermen. Only 2 respondents
general.
several reasons, most of which are related
(5 %) think that different fishing methods
to health. All the respondents deem fish
are used. The rest of the respondents
When enquired whether they benefitted
consumption and fish cuisine very popular
(95 %) answered that foreign fishing
from a type of local or EU Funding, there
in Malta. In addition, they all agreed that
methods are very similar to Maltese
were mixed responses. The majority (14
fish consumption has remained stable. The
fishing methods, with one respondent
respondents) said they benefitted, 12
respondents gave the following reasons
even answering that locally similar fishing
said they never benefitted, 8 said they
when enquired why fish consumption has
methods are internationally used on a
never needed any funding, whilst 6 never
remained popular in Malta:
larger scale. 20 respondents (50 %) also
applied.
stated that fishermen in the neighbouring
•
There is a substantial number of local
Mediterranean countries of Sicily, Tunisia,
The respondents benefitting from these
restaurants that specialise in fish-
and Libya have even mimicked and
funds use them to restore and modernise
based cuisine.
adapted the innovative traits of Maltese
their vessels. On the other hand, the
fishing techniques.
respondents who never benefited from
•
consumption of fish and seafood due
these funds stated that they were never When enquired about the personal
aware of such schemes. Others argued
effects from aquaculture activities,
that they requested guidance but never
24 respondents (60 %) answered that
received a response. 2 participants
they were positively affected from such
responded that they are financially stable
activities. Since fish farms use a particular
and sarcastically stated that they do
feed to attract more fish to the area,
not need any financial help. Another 2
they are allowing for more catches. On
respondents have not applied for these
the other hand, 16 respondents (40 %)
funds because their vessels were already
disagreed and stated that fish farms have
fully equipped and compliant with current
negatively impacted their economic gains,
regulations by the time these funds were
since aquaculture activities are taking
issued. One respondent even expressed
up huge areas and bigger parts of their
that applying for such funds and other
territory
similar schemes is a complete waste of
Health professionals advocate the to beneficial health factors.
•
In general, the Maltese public is becoming more health-conscious and
time as his acquaintances were never LAWS AND FUNDING
allocated such funds despite applying.
All the respondents agreed that
Furthermore, they were never issued
government and EU legislation and
with an official report from the Fishing
regulations have impacted their job in a
Authorities stating the reasons for denial.
negative way. The main drawback is that most fishermen are illiterate and in turn
Some fishermen expressed that joining
unable to perform the administrative tasks
fishing cooperatives entitles them to
required by law. Such tasks involve the
certain benefits. 11 respondents choose
preparation and filling of a substantial
not to be affiliated with any of the Maltese
amount of documentation and paperwork,
fishing cooperatives since they believe
and even sitting for exams. Fish quotas
that these cooperatives do not help them,
pose another major issue. These are used
even alleging that cooperative board
by the government to regulate fish catches
members tend to dole out preferential
by establishing a maximum number of
treatment towards certain members. On
fish species which can be caught by each
the other hand, the affiliated respondents
fisherman. If the quota is exceeded,
stated that cooperatives give them a voice
38 || Futouristic
Fish ready for sale on a Maltese fishing boat.
•
in turn consuming healthier food,
is because some foreigners might not
CONCLUSION AND LIMITATIONS
making fish and seafood a preferred
want to spend a lot of money on fish, since
The study is based on an interview with
choice among consumers.
wild fish tend to be more expensive than
Prof. Alan Deidun and on the responses
Maltese fish are highly regarded as a
farmed fish.
from the Maltese fishermen community.
genuine product. •
The majority of the participants (36
There has been increase in
Whilst all the respondents agreed that
respondents, 90 %) have several years of
promotional activities (both EU and
fish consumption has remained stable,
experience in this profession and have
Maltese government funded) to
30 % of the respondents expressed that
witnessed the strengths and weaknesses
promote the consumption of local
profitability in this industry has drastically
of this trade. Therefore, there is a degree
fresh fish.
decreased. On the other hand, the rest
of validity to their responses. Additionally,
of the respondents (70 %) believe that
the way this research was conducted
When enquired about Maltese consumers’
profitability in this trade has also remained
permitted the acquisition of a more varied
preferences of fish for consumption, the
stable.
feedback from the participants since they
respondents acknowledged that Maltese
were provided with the opportunity to
consumers prefer wild fish, and even
More than half of the participants (22
discuss issues which they feel are affecting
imported fish, over farmed fish. However,
respondents) stated that maintaining
their trade. The sufficient amount of
imported fish are not as popular as
fish sustainability is important due to
collated findings from this focal point of
locally-caught fish. People believe that
health reasons and fish stock wellbeing.
the study was conducive to several helpful
wild and fresh fish are more nutritious,
Meanwhile, the remainder of participants
suggestions for improving this industry.
healthier, and tastier. Seasonal fish are
(18 respondents) agree that sustainable
also popular when compared to rare or
fishing is important to guarantee their
Although these fishermen have great
alien fish. Some respondents also stated
livelihood. They added that their trade
experience and knowledge of the industry,
that Maltese consumers prefer wild fish,
would not suffer if fish stocks remained
most lacked in literacy, and consequently
whilst foreigners prefer farmed fish. This
stable and sustainable.
found it somewhat difficult to express their thoughts. This can be regarded as one of the limitations of this study. Furthermore, despite Prof. Deidun’s vast knowledge of the field, he has never experienced the life of a fisherman. Therefore, he could mostly provide responses of a theoretical nature. Another encountered obstacle was the COVID-19 pandemic. Some of the participants were not comfortable taking part in these interviews since they would have to physically meet and interact with the researcher. REFERENCES Anonymous. FAO Aquaculture Newsletter; Rome Issue 50, (Dec 2012): 8-9. Deidun, M.A., 2018. Fish Species in Malta [Interview ] (16th August 2018). Borg, J.A., Rizzo, M., Mifsud, J.R., Lanfranco, E. and Schembri, P.J., 1998. Does fishing have an impact on Maltese maerl grounds?. Said, A., 2017. Are the Small-Scale Fisheries Guidelines Sufficient to Halt the Fisheries Decline in Malta?. In The SmallScale Fisheries Guidelines (pp. 213-235). Springer, Cham. Futouristic || 39
Childhood at Fomm ir-Riħ: One of hundreds of photos bequeathed to the National Archives as part of the Memorja project Credit: National Archives of Malta
Credit: National Archives of Malta
Preserving both documents and the unique memories of common people I N T ERVI EW BY M A RTI N D EBAT TISTA E XECUTIV E ED ITO R O F FUTOU R ISTIC
A
chives are usually
a National Archivist in Malta and the
institution set up by virtue of the
associated with old
Head of the National Archives of Malta
National Archives Act (Cap. 477 of
buildings housing old
(NAM), about the work of NAM, notably
the Laws of Malta). Thus, its mission,
official documents that
Memorja, which is a project seeking
functions, and operations are guided
are only taken out of storage when
to preserve the personal memories of
by legislation. In our fulfilling of the
some historical researcher wants to see
Maltese citizens.
mission “to preserve the collective
them. However, the role of the archivist
memory of the Maltese nation”, we
has evolved, and digital technologies
What has been the response of the
perform all the archival operations,
have brought new opportunities to
public, organisations, and institutions
which include accessions, preservation,
the preservation of not just official
to the call to come forward and
conservation, appraisals, archival
documents but also personal memories.
donate for conservation?
descriptions, provision of public services,
Futouristic spoke to Charles J. Farrugia,
The National Archives is a national
and representation and participation in
40 || Futouristic
Credit: National Archives of Malta
international fora. Periodically, we reach
accrual rate of one kilometre of records
out to the public for donations – either
annually. These mainly come from
monetary ones to support our projects or
government departments and entities.
in the form of document donations - or
However, we are noticing a steady
other forms of support.
increase in private donations. The latter is the result of more awareness, growing
The response from the public has
trust in our services, and constant
been impressive. When it comes to
outreach.
monetary donations, we had a very successful crowdfunding initiative from
Each acquisition is unique and an
amongst the commercial sector to
important link in a chain of evidence. We
preserve the extensive Consolato del
had accessions that remain memorable
Mare records. We often involve NGOs
for the negotiating process we had to
in such processes such as the Friends
go through. I would say that the Dom
of the National Archives or the Notarial
Mintoff private papers fall into this
Archives Foundation. A similar positive
category. There were accessions that are
response is felt in terms of donations of
important for their national significance
records to the archives, with an average
in the domain of photography. I can
of one extensive donation per month
mention the May Agius, Emanuele
and a steady stream of smaller donations
Sciortino, Ray Fava, and the Ciancio
weekly.
photographic collections. Another extensive collection is the Giuliana
Which donations/acquisitions have
Letard-Ciantar. This will make it possible
attracted most attention from NAM
for the National Archives to open its
and from you personally? Why?
doors to genealogists. The 800-volume
The National Archives constantly
accession was challenging in terms of
accessions material. We estimate an
convincing the authorities to fork out the
“
We estimate an accrual rate of one kilometre of records annually
”
Futouristic || 41
money to buy a treasure whose value is
(European Digital Treasures: Management
has developed gradually over a span
rather difficult to explain to ‘uncultured
of centennial archives in the 21 century).
of years. It was originally inspired by
bureaucrats’.
This project aims to communicate the
the National Memory Project, which we
st
value of archival records to a vast array
inaugurated in 2004. This project was
Personally, I treasure each donation.
of different sectors in society, which
intended at gathering photographic
Our collective memory is not only being
include, among others, school children,
evidence and ephemera on national
enriched by the information contained
youths, artists, and the elderly. We have
events or personalities that were not
in each record that reaches us, but also
just inaugurated the first from three
captured through the rather rigid
by the personal anecdotes, stories,
transmedia exhibitions at the National
public records accessions process. It
and emotions from the people who are
Archives, and intend to keep interacting
also proved useful in attracting to our
donating. This year, we are hosting a
with the public through these exhibitions
institution the collaboration of a number
lecture that focuses on archives and
for a period of 9 months.
of photographers and members of the
“
emotions. It is practically these emotions
public, who for the first time realised
which we are now capturing
that it is possible to team up with a
through our Memorja project – the emotions that might have been overlooked in the past but which we are capturing, preserving, and treasuring for future generations. How is digital technology being exploited for the archiving, collection management, conservation, and interpretation of the
Digital technology has become the backbone of our operations
government institution and leave a mark on the holdings and operations. The transformation of the National Memory Project into Memorja coincided with the widening of such participation, a government electoral promise, and the recognition of the valuable work already carried out by the Public Memory Project within the History Department of the University of Malta.
material? Digital technology has become the
Therefore, the main distinguishing
backbone of our operations. We use
features of Memorja when compared with
such technology in our daily business,
other similar projects is that it is backed
through email, content management
by legislation, based on academic rigorous
systems, and our online products and
methodology, and run in line with strict
reading room operations. Last year, we
Memorja is not the only initiative
ethical and legal basis. The National
have also provided scanning equipment
in Malta to preserve audiovisual
Archives framework distances the project
which is free for the public to use when
memories. Magna Żmien easily comes
from the risks of personal initiatives, or
scanning images from our records.
to mind. Are there any synergies or
entire dependence on fundraising or
Although empowering, digital technology
attempts at coordination between
volunteering.
poses new challenges. We are creating
the different initiatives? What is
double or triple collections as our
NAM’s role as the official national
Notwithstanding this, during the past
originals are too intrinsically important
memory organisation vis-à-vis these
years we have built a healthy collaborative
to discard. We have invested in a system
independent initiatives?
relation with projects such as Magna
of onsite and offsite servers that hold
Memorja is the National Archives of
Żmien, The People of Malta, and MIPA.
the enormous amount of digital content
Malta’s main initiative. It is aimed at
With some, we have a formal agreement
we have. The public cannot reach and
collecting people’s memories in a variety
for deposit. Such agreements endorse the
research certain categories of records
of media and rendering them open to
other projects and save one the headache
such as Passport Applications or Cabinet
the public for research and perpetual
of investing in the infrastructure for
Papers online.
preservation.
long-term preservation. Their initiatives
When it comes to interpretation, the most
It distinguishes itself from several
particular audiences and capture material
important initiative was our participation
activities which look similar to those of
that is worth preserving. By transforming
with other four national archives in
Magna Żmien, The People of Malta, or
Memorja, or indeed other operations
the European Digital Treasures project
other NGOs and foundations. Memorja
of the National Archives, into a national
are very well placed to reach out for
42 || Futouristic
agregator in the sector, we guarantee
ep.eu/). This collaboration is making
specialisation, long-term preservation,
it possible for selected interviews to
and wider permanent access to a heavily
feature on such a prestigous platform
enriched collective memory.
and be translated in all the official languages of the European Union.
What does the recently launched memorja.com website provide to the
What is being done to not only
project?
preserve such memories but also
The launching of the Memorja portal was
present them to the public and make
one of the programming phases of the
the public aware of the collections
project. The most challenging work was
beyond the memorja.com website?
in bulding links with specific communities
Apart from the traditional outreach
such as bell-ringers, tal-linja enthusiasts,
through school visits, cultural tours, TV
and expatriates, among others. The
programmes, and the active use of social
metadata work, along with building
media, mainly Facebook and Instagram,
interoperability between archival material
we are also presenting Memorja in a
and the new content reaching the
number of international conferences and
archives, was extremely taxing. However,
conventions.
the launching of the website resulted in public appreciation of the work that went
We want to show that what we are
into the project. We have now provided
doing is not a process of hoarding or
the public with a very innovative section
antiquarian collecting. We are doing
called ‘citizen archivist’, where members
professional archiving in line with
of the public can help us catalogue the
international standards and obligations.
extensive collection of photos of St
As a national archive, we cannot afford
Michael’s Training College. Therefore,
not to implement such a project at
the website is an effective interaction tool
the highest standards possible. Such
with the local and international public.
approach is applied not only in terms of the Memorja project but across the board
What kind of resources - financial,
in all the services we offer.
material, human, technological, etc. - would significantly contribute to a
How can the National Archives be
greater success of the initiative?
supported further and better?
There is no limit to the amount of
This interview focused mainly on the
resources one can invest in such a
Memorja project. However the National
project. Digital continuity is a very
Archives is much more than Memorja.
expensive process. The human resources
It is a national institution and a pivotal
component of the project is more
point of reference in the training of
challenging. Training someone to carry
archivists and the setting of standards
out interviews takes months if not
nationwide.
years. Transcription work is also very time consuming. We are tackling this
Our future is exciting and can be
through constant calls for volunteers, the
guaranteed if the project for a new
provision of free training for whoever is
national archives building is implemented.
interested in carrying out such intiatives,
My appeal is for politicians, academics,
and the constant marketing of our
and the public to refrain from using the
project.
archives only to score political points
“
Real support to the national archives and its projects comes when one gives material, time, and expertise to build a community of experts who can guarantee a future to our past
”
and add to personal egoes through We were extremely proud when the first
publications. Real support to the national
stories from Memorja started featuring
archives and its projects comes when
on the EU portal ‘My House of European
one gives material, time, and expertise
History’ (https://my-european-history.
to build a community of experts who can Futouristic || 43
Enhancing the visitor experience of young adults in Għar Dalam Cave, Museum, and Garden
1.
The entrance to Għar Dalam cave
BY LUCI EN N E P O RT ELLI H I G H E R N AT I O N A L D I P LO M A I N TO U R G U I D I N G
G
ħar Dalam is one of
Nonetheless, Għar Dalam fails to
Therefore, a deeper understanding of the
the most prominent
generate the level of interest that would
visitors’ experiences during museum visits
monuments in the island
be expected from such a unique and
is essential (Chan, 2009).
of Malta. The Għar Dalam
authentic site. In fact, it is rated an
site includes the natural waterworn
average of 3.5 out of 5 on TripAdvisor
In this research, we will attempt to probe
cave, an adjoining two-roomed museum,
(TripAdvisor, 2021).
into the visitor experience of young
and a garden. The complex is of great
adults at Għar Dalam with the goal of
paleontological, speleological, geological,
Nowadays, museums are changing their
enhancing it. We will also put forward
archaeological, ecological, and historical
approach by becoming more visitor-
suggestions and recommendations to
significance (Fabri and Cilia, 2007). The
centred rather than collection-centred.
address the interests, needs, and wants of
site is situated in a tranquil and naturally
In other words, they are focusing on
this visitor demographic in relation to this
beautiful setting.
satisfying their visitors.
monument.
44 || Futouristic
S tudent The demographic group for this research
in the importance of their contributions.
is young adults aged 18 to 35 years. They
This culture is having a direct impact on how
are the largest group worldwide and the
people are engaging with museums (Jenkins,
biggest spenders (Shrapnel, 2012). They
2006).
research
are also the most digitally connected of the adult generations, with the widest reach in
Museums are having to adapt to these fast
information sharing (Young, 2016).
sociocultural changes whilst seeking ways to determine what the customer wants from
Studies show that there is a gap in museum
the visit in order to target the right market
visitations from the time young adults leave
and build meaningful experiences based
school to when they have children (Black,
on the visitors’ perspectives (Black, 2005;
2018). It is in the interest of museums
Hooper-Greenhill, 2000). In the meantime,
and heritage sites to attract young adults
museums are discovering that some of their
and invest in this potentially lucrative
assets and resources were often overlooked,
but reluctant demographic group, and to
such as open spaces or gardens (Kotler and
attempt to create a lifelong relationship with
Kotler, 2010; Mokhtar and Kasim, 2011).
this audience (Mokhtar and Kasim, 2011). One market segment that most museums LITERATURE REVIEW
fail to attract is the young adult market,
Since the past few decades, museums
as youth culture is a lifestyle that often
started focusing on the needs of their
opposes adult institutions (Gofman et al.,
visitors and their community when planning
2011; Balta Portoles, 2015). It is also an
their activities and exhibitions (Hooper-
important market as young people are
Greenhill, 2006), whereas previously the
the largest demographic worldwide, the
main obligation of old-style museums was
most connected of the adult generation,
mainly to their collections (Kotler and Kotler,
and tomorrow’s potential museum core
2010).
audiences (Sowton 2014; Young, 2016).
The core audience who frequented
Museums know little about visitor
museums was generally older, highly
satisfaction, particularly of young adults.
educated, with a keen interest, and a higher
One must resort to studies by professionals
income and class origin. Only 23 % of the
from the leisure industry, and by sociologists
visitors came from the 18–25-year age group
and psychologists, all of which are indirectly
when compared to 40% for the over 60-year
related to museum visitor satisfaction.
age group (O’Regan, 2002). However, it is generally understood that Nowadays, visitors have changed, with
young adults perceive museums as places
the core audience having a preference
not oriented towards them, and as irrelevant
for technology, looking for challenges,
to their needs and wants. Despite museums
and expecting a high-quality personal
having an important role in society, there
experience. The rapid rise of new
are still concerns about their relevance to
technologies has changed our society
young adults (Hughes and Moscardo, 2017).
and our attitudes. People today connect, communicate globally, and customise their
Young adults, who are more present-
experiences to their own preferences and
and future-oriented, tend to view
needs (Black, 2018).
museums as boring, dictating, uninviting, unapproachable, and preoccupied with
An online participatory culture has been
the past (Tzibazi, 2012). They do not feel
created whereby people upload photos,
that they belong in museums or that the
and post reviews/comments, allowing
experiences offered at museums reflect
people to support each other, feel a sense
their self-identity. Museums can be
of belonging in an online group, and believe
undemocratic if they cater mainly to the
“
Visitors have changed, with the core audience having a preference for technology, looking for challenges, and expecting a high-quality personal experience
”
Futouristic || 45
interests of particular social groups and
participate in the museum itself (Black,
a museum is important, especially since
unintentionally exclude others, such as
2018). In fact, Harrison (1997) states that
museums are having to adjust towards
young people, when they should be socially
museums may attract young adults by
meeting the younger generation’s
inclusive (Mclean, 1999). Unpleasant
expressing a sense of community.
expectations to be able to survive and
childhood experiences with museums,
flourish (Prentice, et al., 1997). For instance,
such as obligatory school visits and tedious
Gofman et. al. (2011) identify three
visitor services, ancillary spaces, and
school assignments, also discourage
groups of mindsets for visitors: authentic
activities in museums are being geared
young adults from visiting in later stages of
experience seekers, entertainment and
towards young adults. Furthermore,
adulthood (Bartlett and Kelly, 2000; Hughes
escape seekers, and relaxation seekers.
since the year 2000, priority has been
and Moscardo, 2017).
Deepak Chhabra (2010) also concludes
given to increasing young people’s
that people seek authenticity i.e., authentic
cultural engagement through inclusion,
In general, young adult visitors want
exhibits and an authentic experience
cultural democracy, and empowerment of
a range of choices and control in their
outside their everyday life, but adds that
marginalised groups (Balta Portoles, 2015;
museum visits. They want to determine
novelty is also an important motivator.
Tzibazi, 2012).
experience museums. However, curators
Falk and Dierking (2000) further identify
As people often visit museums with friends
and designers still attract the visitors’
learning opportunities, education, flow
or family, more emphasis is also being
attention and instigate learning in specific
experiences, curiosity, novelty, exploration,
placed on the social aspect, which is often
ways such as by labelling their collections
self-identity, entertainment and recreation,
the primary reason for the visit, and the
and using audio guides (Adams et al., 2010).
escape, aesthetic enjoyment, reverential
cultural aspect. Visitors can interact and
experiences, reliving previous experiences,
share quality time with others in a warm
Young adults also seek digital interaction
and comfort, among others, as important
and welcoming environment.
in museums but often find that digital
motivators for young adults. Ballantyne
exhibits are mostly targeted for children.
and Packer (2016) present a similar
Young adults want to be able to create
Additionally, they often do not have
multi-faceted model. Axelson (2006) lists
their own personalised visitor experience
adequate knowledge of museums and
comfort, the exhibition content, the social
and select how and what they engage in,
of what they offer (Davies, 2001). What
setting, and organising special events with
either alone or with others. In response,
most young adults seek in a museum is
entertainment value as other important
museums are allowing their visitors to
a social space where they can not only
motivators.
participate physically, emotionally, and
for themselves when, where, and how to
learn but also relax, chat and interact with likeminded people, collaborate, and even
The 17th century rural aristocratic residence
46 || Futouristic
intellectually according to their preferences Finding reasons for visiting or not visiting
in a way that they can learn while enjoying
themselves (Black, 2018). Today’s museums are also facing stiff competition from the leisure industry. Museums have been trying to meet the demands related to both learning and leisure since the 1990s (Ballantyne and Uzzell, 2011; Kotler and Kotler, 2010). They are behaving more and more like businesses while maintaining their integrity. The concept of researchinvestigating museums as places of leisure is still in its infancy (Mclean, 1999). Additionally, many museums are seeking to create a holistic experience which encompasses every aspect of the visit, from initial consideration to post-visit memories (Ballantyne and Packer, 2016; HooperGreenhill, 2000).
Għar Dalam’s didactic presentations were recently refurbished
Museums are also resorting to digital technologies, such as virtual and augmented reality, to help visitors visualise the sites or monuments in their original state (Vlahakis et al., 2002). However, although it is hard to think of young adults and not think of smartphones and social media, it seems that not all young adults are interested in technology. Some young adults seek visual representations and want to experience amenities which may not necessarily be digital. They still appreciate the service of a guide or the use of old technology (Ganley, 2011). Young adults also need high-quality information and artefacts that are relevant
Artefacts from Għar Dalam
and relatable to them, and not just highquality pieces as defined by the museum (Mason and McCarthy, 2006). They relate
photos to share their visitor experience on
Some museums are extending their opening
to the use of informal but smart language,
social media (Tzibazi, 2012). In fact, some
hours and organising special events aimed
labels that they do not deem boring, and
museums are trying to establish long term
at young adults in the evenings to attract
exhibits not aimed at children (Young,
connections with young adults through
a regular audience which is much younger
2016). Visual cues that make them feel
social networking, social media, emails,
than their daytime adult audience (Traf-
welcome such as young, well-trained,
and to a lesser extent via blogs (Price and
Sys, 2021). Some argue that music, food,
and friendly front office staff and security
Kadi-Hanifi, 2011). Pontin (2009) agrees that
and alcohol could present problems.
employees are also important, along with a
long-term connections with young adults are
Nevertheless, many researchers have
welcoming space and comfortable seating,
key to engaging them. Young adults are also
concluded that this is not the case (Black,
where they can easily interact with their
attracted by promotional images featuring
2018; Axelson, 2006).
peers, and available electric points and
their demographic and by influencers.
charging stations for their devices (Traf-Sys,
However, they also crave authenticity and
Museums all over the world are attempting
2021). They also need to be able to take
appreciate promotion that is not misleading.
to connect with young adults by turning the Futouristic || 47
sites into more enjoyable social destinations
Għar Dalam is a natural waterworn cave
mostly extinct Ice Age fauna were carried
for this demographic, some of which include
flanking the side of Wied Dalam, 18.5
there by water currents in the adjacent
the Australian Museum in Sydney, Australia
metres above sea level, and half a kilometre
ravine during the pluvial period of the Ice
and the Isabella Stewart Gardner Museum
from St George’s Bay in Birżebbuġa. The
Age and were embedded within the cave.
in Boston, Massachusetts, USA.
cave is 144 metres long, of which the first
Għar Dalam is the only cave in Malta where
70 metres are accessible to the public.
one can study Pleistocene fauna dating back
THE GĦAR DALAM COMPLEX
This phreatic cave was formed almost two
to 1.8 million years. Additionally, the oldest
The Għar Dalam complex is situated in the
million years ago, during the Ice Age.
pottery found in Malta was excavated from
Southeast of Malta. The site consists of a
this cave, providing evidence of early human
cave, a two-roomed museum (the didactic
The scientific importance and significance
room and the Victorian-style room), and a
of the cave lies in the sequential deposition
garden.
of Pleistocene (Ice Age) fauna. The bones of
settlement dating to almost 8,000 years ago. Within the Għar Dalam cave is a unique ecosystem for several life forms, including the endemic woodlouse Armadillidium
There are other types of prehistoric remains outside Għar Dalam
Ghardalamensis. The cave is also a Special Area of Conservation in the Natura 2000 Framework (Fabri and Cilia, 2007). Furthermore, the cave is located close to two valleys: Wied Dalam and Wied Żembaq. The site is of geomorphological, ecological, and scientific importance. It consists of a late Neolithic Megalithic temple, a fortified Bronze Age settlement, cart ruts, funerary structures such as Punic tombs and dolmens, the ruins of a Roman agricultural villa with an impressive cistern, a 17thcentury aristocratic rural residence, and an 18th-century vernacular tower and gun posts from the Second World War (Fenech and Sammut, 2016). METHODOLOGY The research was conducted on site at
There are other types of prehistoric remains outside Għar Dalam
Għar Dalam in September 2021. At the exit, visitors within the stipulated age group were provided with an explanation of the research and then invited to fill in a questionnaire. The survey was conducted in English, which was convenient to all the respondents. The study used a self-completion questionnaire with quantitative questions on demographic data in first part, which were then predominantly followed by open-ended qualitative questions. The latter questions related to different aspects in relation to the visitors’ perception of their experience at the Għar Dalam complex. The research focused on young adults
48 || Futouristic
aged 18 to 35 years and generated thirty
perception of a lack of novelty as the exhibits
setting. Dr Portelli added that there is no
respondents. However, the staff were also
will remain the same (Chhabra, 2010).
specific area targeted for young adults but
interviewed on their efforts to engage
the benches and tables in the gardens are
young people, and another interview was
However, 77% would return to Għar Dalam
regularly utilised by visitors for recreational
further carried out with a young adult
for an after-hours social event targeted to
purposes.Sporadic after-hours events
who had organised an after-hours event
young adults (Axelson, 2006) as they felt that
with various themes were hosted for
in 2019, which attracted the focused
the site (especially the outdoor space) had
adults in 2018. Although these were highly
demographic.
potential and would make a beautiful
attended, there is currently no plan to host
venue different from the norm.
similar events on a regular basis. However,
SURVEY RESULTS The two main genders were equally represented in the study. Of the thirty respondents, 67% were 24 to 29 years old, 30% were 30 to 35 years old, and only 3% were 20 to 24 years old. There were no visitors under 20 years of age. The majority (60 %) were Maltese visitors, while 30% were European and 10% were non-European. Two-thirds (67%) were visiting with friends, 20% were with family, and only
“
13% visited alone. 37% of the visitors had previously visited Għar Dalam.
Għar Dalam is a welcoming venue with a unique setting, suitable for after-hours events
The repeat visitors were all Maltese. An
there are plans for 5D digital heritage interpretation (i.e., immersive multisensory experiences), which should attract young adults. Dr Portelli also commented that due to the small size of the museum, it was difficult to instal visuals. Nevertheless, he agreed that fullscale weatherproof pop-ups of Pleistocene animals placed in the gardens would be an attractive visual to young and old visitors alike. Despite there being no plans to specifically attract young adults, Dr Portelli commented that the museum
interest in history and archaeology was
might attract young adult visitors rather
the main reason attracting 46% to the site.
than older visitors in the future due to
17% claimed that a friend suggested the
the planned heritage trail being physically
visit while 10% came of their own accord to
THE CURATOR
demanding. Dr Portelli also observed that
specifically visit the cave.
An interview was conducted with the
the site was mostly frequented by highly
curator of Għar Dalam, Dr Paul Portelli,
educated young adults despite there
Heritage interpretation was found to be
who has been in charge of the site for four
being no data. He added that the planting
adequate in all three areas of interest: 77%,
years, on his vision for the site and on his
of endemic and indigenous trees and
63%, and 73% respectively found the didactic
ideas in relation to similar events or other
plants in the gardens were of interest to
room, the Victorian-style room and the cave
factors that could attract young adults to
these well-educated and environmentally-
to be well-interpreted. The majority (57%)
the site.
conscious young adults. Furthermore, Dr
liked the cave, 33% preferred the Victorian-
Portelli commented that, in his experience,
style room, 17% enjoyed the didactic room,
Dr Portelli described the upgrading of the
he found older staff to be more reliable
whilst 17% liked the garden (the respondents
site in 2020 whereby the didactic room was
and young adult visitors still identified with
could choose more than one answer).
given a fresher and more modern look. An
them.
However, the respondents commented that
ambitious project is in the pipeline over
although the site is enjoyable, it did not offer
the next seven years wherein, following
THE AFTER-HOURS EVENT ORGANISER
enough activity to attract people of their age
the seismic monitoring of the site and the
This research also entailed attending an
group.
completion of excavations around the cave,
after-hours event at Għar Dalam which took
the route to the cave and the surrounding
place in August 2019. The organiser was a
Only 6% described the site as uninteresting.
areas will be altered. The heritage trail will
young environmental scientist and most of
43% stated they would return to the
be conducive to the heritage interpretation
the attendees were young adults. The event
museum, mainly as part of their ethos to
of the site in the context of the whole area
comprised a lecture entitled “Bats in Malta”,
support heritage sites and to show the site to
surrounding the Għar Dalam complex.
followed by a casual dinner buffet and drinks,
their parents. The reasons for not returning
Ġnien Dinja Waħda is a secluded area
including alcohol, in the museum garden. The
were mainly related to the museum being
in the garden meant for schoolchildren,
event was quite relaxing and even though
too small to warrant a second visit and to the
where they can sit and learn in a natural
wine was being served, there were no issues Futouristic || 49
related to alcohol or to untoward behaviour.
were locals who had already visited the
profile is influenced by exhibition content
site on a school trip in their childhood.
(Mokhtar and Kasim, 2011). The visitor profile
Both local and foreign visitors were
at Għar Dalam is a reflection of these studies
attendees were mingling while viewing the
mostly graduates with a keen interest in
as the young adult visitors were highly
museum exhibits, notably artefacts from
history and archaeology, aged between
educated with an interest in history and
the Pleistocene era. Outside, the attendees
25 to 29 years, and who were visiting
archaeology.
enjoyed the open view of the valley which
with their peers, rather than alone.
It was observed that after the lecture, the
was formed in the Ice Age. The event was
•
•
The staff were considered welcoming
The respondents suggested several ways
and friendly even though they were from
whereby Għar Dalam could attract young
an older age group.
adults. These included better heritage
The visitors felt that the physical site
interpretation (including digital technologies
itself was welcoming and attractive.
with which they are so familiar) (Vlahakis et al.,
Most of the young adult visitors were
2002), better use of assets such as the garden
adults to the complex. An interview was also
especially interested in the cave, but they
(Kotler and Kotler, 2010), which in turn reflects
conducted with the event organiser, Ms Elena
also liked the retro feel of the Victorian-
their need for relaxation, and after-hours
Portelli.
style museum, where the lack of labelling
events targeted for their age group.
a success and the feedback gathered through an anonymous online survey was overwhelmingly positive. In view of this, it was
•
deduced that creating similar events at Għar Dalam on a regular basis would attract young
•
and heritage interpretation stimulated The event was marketed via the Greenhouse
discussion between them.
This concurs with studies showing that
From the functional aspect, heritage
museums are appealing to young people
Instagram. There were around fifty attendees,
interpretation was deemed adequate
if they include elements found in other
amongst which included Greenhouse
but needed improvement in the form
leisure locations, such as technology, as was
volunteers, their acquaintances, and other
of visuals, better labelling (Young, 2016),
suggested by Vlahakis (2017), and special
members of the public, who were mostly
new and older technologies, and even
after-hours events (Axelson, 2006). The
25- to 35-year-old university graduates. Ms
the service of tourist guides (Ganley,
response to after-hours events seems to
Portelli delivered an interesting talk on local
2011). This was especially the case for
be positive, but more research is required.
the didactic room and the cave.
Evidence that these events actually increase
Most of the respondents felt comfortable
the overall visits by young adults is still lacking
outdoor terrace. At sundown, the attendees
at Għar Dalam and wanted to linger
(Hughes and Moscardo, 2017).
enjoyed a guided bat walk, an observation
to eat with their friends in the garden.
Claims by various authors, such as Black
session, and access to the cave. Later, they
However, only beverage vending
(2018) and Gofman (2011), that young adults
could view the museum exhibits, explore the
machines are available on site, and
in the Western world are underrepresented
gardens, and mingle.
the outdoor area, although deemed a
in museum visits, did not seem to apply to
potential asset (Kotler and Kotler, 2010),
Għar Dalam. This was observed, though
Ms Portelli stated that Għar Dalam is a
was described as being unkept and
not studied, in this research and also by the
welcoming venue with a unique setting,
uninviting.
curator of Għar Dalam, who noticed that most
mailing list, the Facebook page, and
•
bats and the project “Akustika”, which was followed by homemade refreshments in the
suitable for after-hours events. She felt there
•
The visitors appreciated the authenticity
visitors are in fact young adult graduates.
is a huge market for future similar unique
(Chhabra, 2010) of the site, and some
Further research may be done in this regard
experiences. However, she also noted that
wanted to revisit in the future, either to
to study the demographics of visitors to the
the location is not central and that the rent
show the complex to their parents or out
site, as well as their needs and wants.
fee might be too expensive for onsite events
of a sense of obligation to our heritage
to be commercially viable. Nevertheless, Ms
sites.
The collected data could help build a lasting
Portelli felt the event at the Għar Dalam site
•
However, most would only return either
relationship between the museum, its young
was worth the expense to create it and would
•
if novel exhibits (Chhabra, 2010) are
adult audience, and the community itself
reconsider holding future similar events there.
showcased or if a youth-focused after-
(Pontin, 2009). The aim would be to convert
hours social event is held on site, without
this audience, particularly the local audience,
THEMES FROM THE RESULTS
the presence of families and young
into cultural participants (Black, 2018). In this
The results were subjected to a qualitative
children.
way, Għar Dalam could be more relevant to
analysis from which the following major themes emerged: •
the community and may act as an agent for CONCLUSION AND RECOMMENDATIONS
social inclusion (Sandell, 2007). According to
There are a number of possible explanations
the Malta Tourism Strategy 2021-2030, there
From the visitor profile, it was noted that
relating to the results discussed above. A
is evidence of declining visitor satisfaction
the majority of the young adult visitors
number of studies conclude that the visitor
in the Maltese Islands and there is a need
50 || Futouristic
to make the best possible use of natural and
Journal, 54(1), pp. 85-92.
cultural attractions (Malta Tourism Authority,
Balta Portoles, J., 2015. New NEMO Study:
2021).
“Learning in Museums and Young People”. [Online]
“
The domestic market is also becoming
Available at: https://culture360.asef.org/news-
increasingly relevant. There is scope for
events/new-nemo-study-learning-in-museums-
exploring this market especially in view of the
and-young-people/
Covid-19 pandemic, which is taking longer than
[Accessed 7 November 2021].
anticipated and thus preventing the recovery
Bartlett, A. & Kelly, L., 2000. Youth audiences:
of the sector. A younger tourist profile is also
Research summary. s.l.:Australian Museum
being observed in the islands.
Research Centre. Black, G., 2018. Meeting the audience
Investing and upgrading a site such as Għar Dalam can increase the tourist profile in the area without affecting the quality of life of the residents
”
In view of the above findings, one could do
challenge in the ‘Age of Participation’. Museum
well to obtain quality data to analyse visitor
Management and Curatorship, 33(4), pp. 302-
satisfaction overall, but especially in young
319.
adults, and to harness the data in an attempt to
Chan, J. K. L., 2009. The Consumption of
improve visitor satisfaction and instil a quality
Museum Service Experiences: Benefits and
tourist experience.
Value of Museum Experiences. Journal of Hospitality Marketing & Management, 2-3(18),
Investing and upgrading a site such as Għar
pp. 173-196.
Dalam can increase the tourist profile in the
Chhabra, D., 2010. Student Motivations: A
area without affecting the quality of life of the
Heritage Tourism Perspective. Anatolia: An
residents. This can be achieved through the
International Journal of Tourism and Hospitality
use of modern digital technologies to enhance
Research, 21(2), pp. 249-269.
heritage interpretation and the general upkeep
Davies, R., 2001. Overcoming Barriers
and cleanliness of the museum garden. Another
to Visiting: Raising Awareness Of, and
suggestion is the regular organisation of after-
Providing Orientation and Navigation To, A
hours events targeted towards young adults.
Museum and its Collections Through New Technologies. Museum Management and
These suggestions are not unique to the
Curatorship, 19(3), pp. 283-295.
needs and wants of young adults. Although
Fabri , N. & Cilia, D., 2007. Ghar Dalam -
some might feel that they are non-inclusive
The Cave, The Museum and the Garden
of more traditional older visitors, they may in
Birzebbugia. Santa Venera: Heritage Malta.
fact improve the visitor experience for a much
Falk, J. H. & Dierking, L. D., 2000. Learning
broader audience (Young, 2016).
from Museums: Visitor Experiences and the Making of Meaning. s.l.:Rowman & Littlefield.
REFERENCES
Fenech, D. M. & Sammut, K. M., 2016. The
Adams, M., Luke, J. & Moussouri, T., 2010.
Potential for an Archaeological Park in
Interactivity: Moving Beyond Terminology.
Southeast Malta: Għar Dalam, Ta’ Kaċċatura
Curator The Museum Journal, 47(2), pp. 155-
and their Surroundings. In: Discovering
170.
Southeast Malta. s.l.:Wirt iż-Żejtun.
Axelson, M., 2006. Using special events to
Ganley, C., 2011. ARTIST ROOMS: Young
motivate visitors to attend art galleries.
People and Learning 2009–10. [Online]
Museum Management and Curatorship, 21(3),
Available at: https://www.tate.org.uk/
pp. 205-221.
research/publications/tate-papers/16/artist-
Ballantyne, R. & Packer, J., 2016. Conceptualizing
rooms-young-people-and-learning-2009-10
the Visitor Experience: A Review of Literature
[Accessed 7 November 2021].
and Development of a Multifaceted Model.
Gofman, A., Moskowitz, H. & Mets, T., 2011.
Visitor Studies, 19(2), pp. 128-143.
Marketing Museums and Exhibitions: What
Ballantyne, R. & Uzzell, D., 2011. Looking Back
Drives the Interest of Young People. Journal
and Looking Forward: The Rise of the Visitor-
of Hospitality Marketing & Management,
centered Museum. Curator The Museum
20(6), pp. 601-618. Futouristic || 51
Credit: Photo by John Cameron on Unsplash.com
ITS contributes to low-carbon tourism BY DAVI D PACE
T
he Institute of Tourism Studies
drivers of climate change and global warming.
(ii) the mobility/travelling phase; and
is taking part in a three year
The European Commission has launched
(iii) the activities at the destination phase,
long Erasmus+ project called
the ‘Green Deal’ action plan to transform the
which need to be increasingly realigned with
VINCI, an acronym for “Virtual
EU’s economy, making it more sustainable by
low-carbon activities.
& Augmented Reality Trainers Toolbox
turning climate and environmental challenges
To Foster Low Carbon Tourism & Related
into opportunities, and transitioning GHG-
The transition towards the 2030 goals also
Entrepreneurship”, together with the Maltese
producing industries into more sustainable
provides considerable opportunities for
partner Macdac Engineering Consultancy
activities.
entrepreneurship, particularly for forward-
Bureau Ltd. (MCEB), the Institut za turizam
looking individuals who want to be part of the
in Croatia, the Politehnica University of
This is clearly outlined in the EU’s action plan,
new industry created by a low-carbon tourism
Bucharest in Romania, the Social Cooperative
which regards the main economic actors, i.e.,
economy. There is an urgent need to address
Enterprise Drosostalida in Greece, the
EU businesses, consumers, and citizens, as the
these issues by making tourism stakeholders
Institut pro regionální rozvoj in the Czech
driving forces behind this transition towards a
aware that they are implicitly contributing to
Republic, and the Sihtasutus Stockholmi
low-carbon and climate-resilient continent.
climate change challenges, and to provide
Keskkonnainstituudi Tallinna Keskus in Estonia.
training with basic skills that help foster lowOne of the EU’s economic sectors that
carbon tourism activities that help control and
contributes to CO2 emissions, and thus needs
offset CO2 emissions.
FIGHTING CLIMATE CHANGE
to change to reach the ambitious EU 2030
The VINCI multi-disciplinary partners applied
Green Deal target of reducing GHG emissions
Tourism stakeholders need to understand
for this project as a means of contributing to
by, at least 55 %, is the tourism sector. The
the link between Climate Change, Tourism
the fight against climate change by focusing
behaviour and decision making of tourism
and Transport, Low Carbon Footprint Energy
on the tourism sector.
stakeholders such as passengers, travel
Sources, and concepts such as the designing
agents, hotels, and tour operators, among
of Low Carbon Tourism Travel Paths and
There are many human activities that are
others, are involved in the three main phases
other green options. At the same time, many
contributing to the generation of Greenhouse
of travel tourism:
of these tourism sector stakeholders are too
Gas (GHG) emissions, which are the main
(i) the preparation phase;
busy to attend training courses aimed to help
52 || Futouristic
them learn the fundamentals of ‘low-carbon
activities and related entrepreneurship, some
R4: The VINCI trainers guide e-book on low-
tourism’.
of which will be augmented- and/or virtual-
carbon tourism and related entrepreneurship.
reality-based to better engage learners; To compound the issue more, VET trainers/
Objective 4 (OB4) - Develop the VINCI Toolbox
Therefore, by the end of the project, VET
tourism mentors lack relevant training
consisting of a repository of digital training
trainers of tourism stakeholders will have
resources on ‘’basic skills of low-carbon
resources on LCT including an m-/e-Learning
a set of modular resources they can use to
tourism (LCT)’’ that can help them explicitly
platform to help stakeholders acquire skills on
effectively train learners (staff members of
target and reach out to tourism learners and
LCT (even at their place of work and home);
tourism-related organisations) according to
stakeholders. EU citizens travelling as tourists
Objective 5 (OB5) - Develop a Trainer’s Guide
their own learning style and needs. These will
also need guidance on decisions they can
e-book intended to recommend to VET
include augmented- and/or virtual-reality- (AR/
make to help them follow a ‘green travel path’.
trainers specific training units and/or training
VR) enhanced training resources that are
styles relevant to different tourism sector
intended to engage learners with a more
There is a need to provide VET trainers/
stakeholders; and
visual and interactive way to learning on LCT.
tourism mentors with a set of innovative
Objective 6 (OB6) - Disseminate, in both
In addition, the VINCI Toolbox will provide
training resources which they can use together
partner countries and other EU Member
travelling tourists with resources they can
with the help of tourism stakeholders/learners
States, awareness of the concept of LCT as
use to help them make ‘green travel path’
to provide specific learning outcomes
well as the VINCI project results that can be
decisions during their travel phases.
according to the pace, time, and location of
exploited by the project’s target groups, which
these stakeholders.
comprise VET trainers/tourism mentors,
During the initial stages of the project,
VET learners, as well as tourism sector
the VINCI partners will generate a Project
stakeholders including entrepreneurs.
Management Plan, a Quality Assurance Plan,
PROJECT OBJECTIVES The VINCI project aims to foster a shift
and also a Dissemination and Exploitation
towards low-carbon tourism (LCT) and related
All the partners will pool their multi-
Plan to ensure both quality of results as
entrepreneurship across several EU Member
disciplinary expertise to design, implement,
well as project impact/knowledge sharing
States. To do so, the VINCI project brings
and review the project results with respect to
effectiveness. The project will also result
together several partners from across Europe,
quality and knowledge transfer effectiveness.
in at least one multiplier event in each
purposely chosen in such a way to ensure
They will also work together on a variety of
partner country targeting VET trainers, and
a good mix and balance between experts
projects, including online training to develop
in particular tourism sector stakeholders,
in climate change/sustainability, tourism,
AR and VR educational content, along with
including relevant associations and staff
entrepreneurship, work-based training, VET
the dissemination of deliverables in the form
members, to make them aware of the VINCI
curriculum development/pedagogy, and digital
of a project webpage, digital newsletters, and
project and its openly available training
technologies (AR/VR and m-/e-Learning).
social media channels, and finally construct
resources and m-learning toolbox.
the VINCI Digital Toolbox with the set of In addition, given that tourism and related
resources by which knowledge on low-carbon
The project will also result in several
economic activities vary across Europe’s
tourism and related entrepreneurship can
dissemination outputs, including a project
geographic spread, the VINCI consortium
be spread by VET trainers/tourism mentors
webpage, social media presence, digital
brings together partners from both Northern
and acquired by VET learners/tourism
newsletters, and articles in local media of
and Southern Europe.
stakeholders.
partner organisations, all aimed at raising knowledge on the concept of ‘low-carbon
The objectives of these partners to reach the
PROJECT RESULTS AND OUTCOMES
tourism’ and of course on the resources being
overall aims of the project include:
On completion, the VINCI project will deliver
made available by the VINCI project.
the following key results (R): Objective 1 (OB1) - Develop an innovative
Objective 1 (OB1) is already being
curriculum to help foster low-carbon
R1: An innovative curriculum to foster
implemented. Several ITS lecturers, students,
tourism activities and amplify related
knowledge on low-carbon tourism concepts
and alumni took part in a focus group to
entrepreneurship;
and amplify related entrepreneurship;
examine the level of knowledge regarding
Objective 2 (OB2) - Raise awareness through
R2: A set of twelve AR/VR enhanced case
low-carbon tourism, while Mr David Pace and
‘best practice’ case studies of how tourism
studies of how stakeholders can generate
Mr Martin Debattista are currently working on
stakeholders can generate less CO2 emissions
less CO2 emissions in all three travel phases
the curriculum.
in all three phases of travel tourism;
involved in the tourism sector;
Objective 3 (OB3) - Develop a set of modular
R3: The VINCI ‘low-carbon tourism and related
More information is available on the project
training resources on low-carbon tourism
entrepreneurship’ Digital VET Toolbox; and
website at: https://vinci.eumecb.com/ Futouristic || 53
Christmas in Wartime Malta BY M E LV I N B U G E J A M A ST ER O F A RTS I N H ER I TAG E I N T ER P R E TAT I O N
M
alta’s experience during
of the British, their operations, statistics of
Maltese pre-war society was devoutly
the Second World War
military importance, and other information,
Catholic. The Church in Malta was the focus
has been the subject of
which although important, do not paint a
of the Maltese social life. Undisputedly,
an immense amount
complete picture of the war experience of
Christmas is one of the most important
of research and publications of scores of
the Maltese people. The stories of common
festivities of the year, both in religious and
books, both locally and abroad. Fortunately,
man, the poor and illiterate, and the rural
social terms.
a lot of information has been extracted
communities are not highlighted enough.
for the interpretation of the many aspects
How were the Maltese coping during these
The Maltese focused Christmas festivities
and events which were happening locally
stressful times? What themes should be
around their families, the community,
during World War II. Nevertheless, most
introduced in the interpretation of a wartime
and the church. With the advent of the
research has been focused on the work
museum in Malta to strike a balance and
British presence from since one hundred
and responsibilities of the ruling Council
expose the whole story of the war?
and forty years earlier, Christmas was still
of Government and the British military authorities. In our local wartime museums and in popular
being celebrated in its traditional ways. This article focuses on the experience of the
The Christmas period commenced with the
Maltese people during the Second World War
novena, on the 15th of December, during
at Christmas time.
which the community was encouraged
printed publications, one can easily find a lot of displays and literature on the governance 54 || Futouristic
to devout more time in prayers in the CHRISTMAS IN PEACETIME
anticipation of the advent of the Birth of
Jesus. Churches would be decorated with
cakes, logs, and mince pies were introduced
air raids. However,
their finest ornaments and special services
along the years.
as the year came to
would be performed at the church with all
S tudent
research
an end, the ferocity of such bombardments
pompous celebrations possible. There were
CHRISTMAS IN WARTIME
eased a bit. In November, a convoy of 20,000
also Nativity pageants which were held in
Since the start of the Second World War
tons successfully arrived to Malta with no
schools (Cassar and Farrugia, 2014).
in September 1939, war restrictions were
registered losses (Holland, 2003).This gave
imposed on the Maltese nation, but these
the Maltese a measure of fresh air and
During the early days of November, the
were not yet as tight as they would be at
helped them settle down and prepare for the
members of the Maltese Society for Christian
the peak of the war in 1942. Blackouts and
Christmas festive season. The Italians also
Doctrine (MUSEUM) would increase their
curfews were imposed. However, police
seemed inclined to enjoy their Christmas as
activities with the making of the most popular
reports reveal that the Maltese took some
well and kept away from Malta for a few days.
clay statuettes depicting the Nativity of
time to adjust, as 17 vehicles and 121 persons
Christ, which would eventually adorn the
were stopped and found breaking the
Charles B. Grech, in his autobiographical book
papier-mâché cribs made later on during
curfew, and the blackout was not observed
Raiders Passed (1998) gives an account of how
the month of December. These would be
in 17 cases (The Sunday Times of Malta, 24
his family and fellow refugees got through
distributed to the children and would end up
September 1939).
the first wartime Christmas whilst taking
being decorated at home and surrounded
refuge in Casa Depiro, Mdina. The women
with pots of vetches. The Society’s members
As a result, the Christmas of 1939 was the
took charge of the food preparations while
also organised the annual procession on
first to see a decrease in the festive season’s
the men were busy adorning the rooms with
Christmas Eve with a statue of Baby Jesus
traditions, as the processions with the
Christmas decorations, festoons, and lights.
around the towns and villages, along with
statue of Baby Jesus around the villages and
On Christmas Eve, they recited the Rosary
carol singing and the occasional related poem
towns and the midnight masses were not
and later heard mass inside the chapel of
recitals. The peak of the event would follow
held. All the other activities such as Nativity
Casa Depiro. A lunch and a party were also
at the local Church, where an altar boy would
pageants, recitals of religious Christmas
organised on Christmas day, which was quite
deliver the Christmas sermon in Latin. These
poems, and carol singing were restricted
decent by that day’s standards. Charles’s
traditions, which were originally organised by
only to churches. It was imperative that all
father even managed to acquire a turkey
the founder of the Society, St George Preca,
apertures of these buildings were covered
from a farmer near Mdina. They also served
initiated in 1921 and are still followed to this
in line with the new blackout regulations. In
cakes, biscuits, custard, and non-alcoholic
day (Bonavia, 2007).
the committee meeting, Laqgħat tal-Kapitolu,
drinks. Charles expressed, in a nutshell, that
and the accounts register of the Society of
for a few hours, all the hardship of the war
The local band clubs also took part by
Christian Doctrine of Ħaż-Żabbar, one can
was forgotten, and that they really enjoyed
organising special concert programmes,
find information on the activities which took
themselves.
where they marched and played joyful tunes
place during Christmas of that year. Part of
and traditional Christmas melodies along the
the costs incurred by the society where 300
When war broke out in June, thousands of
town squares. In certain villages, there was
Christmas cards, 300 honey rings and other
Maltese living in highly bombed areas, such
also the Franciscan tradition of recreating
sweet pastries for the annual Christmas party,
as the airfields and the Grand Harbour,
live crib displays. Street vendors offered
three packets of candles, and also vetches.
took refuge in Gozo. Food supply was less
their traditional Christmas fare of appetising
The party was held for 100 people and the
problematic in Gozo, as the economy on
goods such as honey rings, fried date-filled
expenses included the purchase of bread,
the sister island was based on agriculture.
pastry and sweet ricotta-filled pastry puffs.
butter, and sweets for children. 12 petroleum
The war refugees introduced two Christmas
Even though most of the Maltese were
lamps were also bought for the Christmas
customs, during this second wartime
relatively poor, every social class line made
activities (Est, 1939). Unfortunately, no other
Christmas, which had not taken root earlier
all efforts to make the traditional Christmas
information was documented for the next
on Malta’s sister island. These were the
meal as opulent as possible. The typical meal
two years. These activities took place because
sermon performed by an altar boy during
consisted of chicken or capon broth, timpana
Malta did not experience any air raids until
the mass on Christmas Eve, and the popular
which was meat garnished in macaroni baked
the 11 of June of the following year.
celebrated procession with the statue of
th
in pastry, and a slice of roasted stuffed capon.
Baby Jesus, as organised by St George Preca’s
Both bread and wine were served liberally
The second part of 1940 imposed a much
members of the Christian Doctrine Society.
throughout the meal. For the well-off families
different and difficult scenario. On 10th
The procession was introduced in Victoria,
there was even a dessert, which mainly
June 1940, Italy declared war on Britain and
and started and ended at it-Tokk. Along the
consisted of a cream soufflé. Other non-
France, and Malta, being a British colony,
way, the procession would stop at all the
traditional desserts, such as English Christmas
found itself on the frontline with constant
squares of the city for the small sermon Futouristic || 55
also broadcasted on the rediffusion i.e., the local cable radio at the time. The traditional Christmas Tourney took place during this Christmas season following suspension in the previous year due to the war. Various interesting friendly matches took place at the Mile End sporting ground. Other games between Maltese clubs and service teams later took place on the 29th of December and New Year’s Day (The Times of Malta, 1940). Despite the deprivations endured during the year, the Maltese still managed to pull off a reasonable Christmas. However, what was in store for the next one was still unknown. The German dictator Adolf Hitler ordered the German air force, the Luftwaffe, back on Sicily in December 1941 to neutralise Malta as an offensive British base (Holland, 2003). Christmas Day 1941 did not see major bombimgs. However, the population was cautious and stayed indoors, as was the case in the poorly attended carol service at St Paul’s Anglican Cathedral, with many preferring to hear the service on the rediffusion from the relative safety of their house (Cassar and Farrugia, 2014). At Ta’ Qali, a roar of an aeroplane was heard. An Italian biplane was flying low and dropped a bag with streamers on the airfield. The officers in charge inspected the bag and found a hand-drawn Christmas card of an Italian aircrewman sitting beside his aircraft with the inscription ‘Happy Christmas to the Gentlemen of the Royal Air Force at Takali from the Gentlemen of the Regia Aeronautica, Sicily’ (Holland, 2003). The Italians had also done something similar in December 1940 on the Ħal Far airfield. Full rationing was introduced in April recitals and would finally end at the main
entertainment of the evacuated and
square, where the principal sermon would
distressed children in many towns and
then take place. Both events spread to all the
villages, which eventually exceeded 12,000.
parishes in Gozo. (Attard, 2010). This came in
Money was raised by the Constabulary and
stark contrast to Malta, as these processions
gathered from various individuals. Light
were banned until 1944, where life was again
concerts would be held, during which sweets
nearing pre-war normality.
and toys made by members of the Royal Artillery would be distributed. On Christmas
The Special Constabulary, consisting
Day 1940, the St Paul’s Anglican Cathedral
of civilians doing light police duties,
in Valletta performed carol singing services
organised a programme for the Christmas
at 10 a.m. and 5 p.m. These carols were
56 || Futouristic
1941. However, flour and bread were not included since they were becoming scarcer. Fortunately, the potato harvest was an exceptional one and as a result, the authorities allowed the use of 30 % of the mixture of bread to be cooked with mashed potatoes. As a result, some of this much needed food necessity was saved from the ever-diminishing stock (Debattista, 2020). Bread, unlike other, was still available during Christmas time. Charles B. Grech (Grech, 1998) also gives an
account of the different Christmas they had to experience, this time from their home in Sliema. He stated that together with his friends, with whom he shared the same shelter, he started planning their Christmas activity well in advance, knowing that this would take place down in the shelter. It was decided to hold a procession with Baby Jesus, accompanied with carol singing and the playing of the
“
piano accordion by two boys, as was custom during Christmas in the pre-war period. Despite being an extra luxury at the time, they also wished to have some biscuits and cakes
signs of hope. Italy surrendered on 8th September and the Maltese could celebrate their victory. Convoys could come with ease and the food situation continued
Despite the deprivations endured during the year, the Maltese still managed to pull off a reasonable Christmas. However, what was in store for the next one was still unknown
to improve. Even though hunger and starvation were still not a thing of the past, the war had faded away by Christmas of 1944 and there were no more bombings. The attention was now on post-war reconstruction. To the joy of many parishioners, the midnight Christmas mass was reinstated, as were the traditional processions and other activities organised by the Society of Christian Doctrine all over Malta and Gozo.
after the event. The author managed to acquire two basic ingredients, some flour
The interpretation of conflicts can be
and sugar, and asked his mother to produce
done from many angles, depending on
something with them. Despite the shortage
and December. Food rations were thus
who wrote it, whom it is addressed to, or
of other ingredients, his mother still managed
improved. The civilian ration entitlement for
whom it engages. Christmas celebrations
to produce two large cakes by using lard
a family of five for 15 days during December
during wartime are as much part of Maltese
instead of margarine and orange, and lemon
1942 was: 1,560 grams bread, 1,080 grams
wartime experience as the shelters, the food
peel instead of the usual sultanas. One of the
pasta, 200 grams rice, 680 grams preserved
rations, and military defense.
chambers inside the shelter was decorated
meat, 625 grams preserved fish, 240 grams
accordingly for this Christmas event, even
cheese, 600 grams fat, 935 grams oil, 1,575
REFERENCES
including electric coloured lighting. Despite
grams sugar, 100 grams tea, 300 grams
Attard, A. F., 2010. Gozitan Christmas Lore
the event being carried out as planned, it did
coffee, and 2 match boxes.
and Traditions. The Gozo Observer, Issue
not last long, as when the little boy started
23, p. 24.
his sermon, the sound of the anti-aircraft
The authorities were considering an
Bonavia, K., 2007. Wirt Dun Ġorġ f’Ħaż-
filled the shelter. The German air force was
increase in rations for food and other
Żabbar. Żabbar: Our Lady of Graces Parish
carrying a bombing raid over Malta (Grech,
necessary items, but this only resulted in
Church Żabbar.
1998), during which the Upper Barracca and
a Christmas treat consisting of beans and
Cassar, K. & Farrugia , M., 2014. Christmas in
the Saluting battery were heavily hit.
candles. The Maltese were very upset at
Wartime Malta. Vittoriosa: Fondazzjoni Wirt
this, as something better was expected. The
Artna.
The year 1942 saw the harshest moments of
improved ration was approved, but was only
Debattista, M., 2020. Tasting the Bread that
the war, with Malta close to starvation and
frustratingly effected later in January 1943
Helped Win the War. Futouristic, Issue 1, pp.
surrendering to the Axis. The Communal
(Cassar and Farrugia, 2014).
4-15.
Feeding Department was set up due to the
Est, V. D. C. F., 1939. Laqgħat tal-Kapitolu.
acute shortage of food in Malta. The so-called
Soldiers and servicemen received special
Zabbar: s.n.
Victory Kitchens were set up, and families
treatments in increased rations of food for
Grech, C. B., 1998. Raiders Past- Wartime
were urged to register and use their ration
Christmas. However, the Royal West Kent
Recollections of a Maltese youngster.
coupons to get their warm meals from
Regiment held a Christmas party for local
Malta:Midsea Books.
these kitches. The Victory Kitchens were
children at St Andrew’s Barracks and gave up
Holland, J., 2003.
not well-liked, but the situation was so dire
part of their rations, so that they would have
The Sunday Times of Malta, 1939. Black outs
in the summer of 1942 that there was no
enough food for a decent buffet (Holland,
and curfews. 24 September, p. 5.
better option. Operation Pedestal, known
2003). The traditional Christmas eve’s mass
The Times of Malta, 1940. 24 December, p.
to the Maltese as the Santa Marija Convoy,
was still being celebrated in the afternoon
7.
gave much-needed breathing space until two
as in the previous two years. In 1943, the
Vella, P., 1985. Malta: Blitzed but not Beaten.
convoys brought good supplies in November
war eased down locally and was showing
Valletta: Progress Press Co. Ltd. Futouristic || 57
S tudent
research
The potential of producing more quality sparkling wines in the Maltese wine industry BY STE VI E SAMMUT H IGH E R NATIONAL DI PLOMA I N FOOD AN D B E VE R AGE S E RVICE
T
his study aims to ascertain that
LITERATURE REVIEW
evolves in a versatile end result (Caliari et al.,
in the Maltese hot climate, a
There are many variations of how sparkling
2015)
good quality sparkling wine can
wines can be produced. Different production
As of recent years, consumers in the
still be produced. Research was
methods have specific timeframes, which
wine industry started demanding a more
conducted following the central research
is often reflected in the selling price of
environmentally-friendly application. Hence,
question:
the sparkling wine (Rossier et al., 2016).
development in the production of sparkling
•
The winemaking technology has evolved
wines was necessary to make improvements
Is there a need to produce more
throughout the years, leading to higher
in this field (Hayward et al., 2020).
quality sparkling wines in the local wine
quality products (Torresi et al., 2011). Studies
Furthermore, to enhance the quality of
industry?
show that the demand for sparkling wines
such wine and ease the production process,
in the last decade has increased by 40 %
more attention was directed towards
and two subobjectives in cohesion with the
(Torresi et al., 2011), resulting in a significant
biotechnological innovations. Regardless
central research question:
economic impact due to “the high added
of this fact, maintaining unique and typical
value of this type of wine” (Garofalo et al.,
product characteristics is crucial (Perpetuini
2016).
et al., 2016).
What are the feasible and most practical
As mentioned earlier in the introduction, the
Different sensory characteristics can
methods that can be used to create a
dominant characteristic in sparkling wines
be indulged in wine through different
sparkling wine in Malta?
is carbon dioxide, which is incorporated by
production methods (Torresi et al., 2011;
several of the methods comprising a second
Stefenon et al., 2010). With regard to sensory
Whilst conducting this research, the
alcoholic fermentation (Bordiga et al., 2013).
quality, the production method used is one
primary target audience was the personnel
Following Bordiga’s findings, Conde et al.
of the most crucial steps that influence
working in the hospitality industry and wine
(2017) state that the collar dynamics and
the volatile composition in sparkling wines
enthusiasts who dine in restaurants regularly
the bubbles are the first characteristics to
(Caliari et al., 2015). For the Maltese islands,
and are familiar with the subject. It is hoped
be assessed when evaluating the quality of
ideal production methods which are not
that this study helps wineries recognise
sparkling wines. To simplify the assessment
yet used are the Charmat method and the
which grape varieties and styles of sparkling
of sparkling wines, the products are graded
encapsulated yeast method. Previous studies
wine meet consumer preferences if a new
based on their sweetness level (Torresi et al.,
have attested to the methods’ feasibility and
quality sparkling wine is to be produced.
2011). Various winemaking techniques affect
practicality, which make them suitable for a
the volatile composition of a wine, which
country seeking to develop in the production
•
What are the styles of sparkling wine that consumers prefer to drink in Malta?
•
58 || Futouristic
S tudent
of sparkling wines (Benucci and Esti, 2019;
The wine is then left to age in contact with
Rossier et al., 2016).
yeast lees (autolysis) for at least twenty days
•
depreciation.
Benefits of using this production method:
•
•
•
Federico Martinotti invented the Charmat method (tank method) in 1895. Eugene
It leads to investing in capital expenditure which is paid by
before selling (Garofalo et al., 2016). THE CHARMAT METHOD
It is not suitable for small-quantity production.
Studies show that by using this method,
This process cannot be utilised in
Charmat made slight changes to this
the cost is relatively lower than other
certain regions with specific regional
method in the early 20th century to make
production methods (Rossier et al.,
designations (Garofalo et al., 2016).
the technique more practical (Teague, 2017). The improvement made by Eugene
research
2016; Garofalo et al., 2016). •
•
Training staff is essential. This adds to
The wines produced with this method
the labour cost and eventually to the
Charmat has resulted in the method being
are sold at a very competitive price
total cost of the product.
used worldwide for the production of quality
when compared to wines produced with
sparkling wines.
other methods (Rossier et al., 2016).
THE CHAMPENOISE METHOD
Less labour costs and less capital
The encapsulated yeast method is an
Within the Charmat method, two alcoholic
expenditure costs for the machinery
adaptation of the well-known traditional
fermentations occur. The first fermentation
make this production method feasible
method (champenoise) (Brehm, 2006).
process is conducted to transform the
and excellent for a country/region
This method involves enclosing the yeast
grape juice into base wine. Following this
seeking to expand in the sparkling wine
in calcium alginate. As a result, the yeast is
industry.
trapped and is prevented from mixing with
The wines still benefit from the positive
the wine (Brehm, 2006). These capsules have
tank and the second fermentation process
effect of the autolysis process (Garofalo
a diameter of around 2 mm.
commences (Caliari et al., 2015). Secondary
et al., 2016).
•
process, the base wine is then transferred into another stainless steel pressurized
alcoholic fermentation is conducted with the
•
•
addition of the ‘liqueur de tirage’ (a mixture of yeast and sugar) to the ‘cuvée’ (base wine) (Rossier et al., 2016). Upon completion of this
•
The freshness of the grape and the
Up until the second fermentation, the
fruity aromas are preserved (Culbert et
process is identical to the Champenoise
al., 2015).
method. A second alcoholic fermentation
The production process is faster.
is conducted in the bottle where the ‘cuvée’
process, a filtration process is conducted to
is transferred. The yeast is then added to
remove any remaining yeast and suspended
Disadvantages of using this production
the bottle without the need of any starter
material (Rossier et al., 2016). Following this
method:
culture with alcohol, which in turn reacts to
process, the sparkling wine is then bottled.
the sugar and produces alcohol and carbon Futouristic || 59
dioxide (Benucci and Esti, 2019).
Corsi, 2012). Furthermore, according to
2015). Consumers tend to rely on products
previous research, the value of attributes
originating from a country with established
Upon conclusion of the fermentation
in wine purchasing differs according to
heritage and prestige as they believe this to
process, the capsules allow for an easy
the country (De Magistris et al., 2011).
infer superior quality (Culbert et al., 2015).
removal of the yeast from the sparkling wine
Achieving the producer’s desired wine style
For sparkling wines, quality is assessed
since these are simply pulled out of the
significantly depends on the production
depending on natural factors and human
bottle, leading to a more precise end result
method used (Culbert et al., 2015).
factors. Natural factors include climate,
(Loira et al., 2018). The last stages of this
Some factors affecting consumer
soil, and grapes, which vary depending on
method comprise the filtration process and
preferences are the price and the country
the country and region. Human factors are
the addition of the ‘liqueur de tirage’.
of origin (Lockshin and Corsi, 2012). Several
the viticultural and vinification techniques
studies show that the price is one of the
applied in the production of sparkling wine.
Benefits of using this production method: •
•
• •
most crucial factors affecting consumer preferences with regard to sparkling wine
Malta’s unique Mediterranean climate
Studies show that similar
(Veale and Quester, 2009; Hollebeek et al.,
enables the cultivation of almost all foreign
characteristics are still obtained in
2007). The price differs according to the
vine varieties available (Anderson, 2001). In
the wine with this production method
production method, country of origin, time
such climate, vineyard irrigation is crucial.
when compared to the traditional
consumed for the production of the wine,
At night, the vines also benefit from cold
method (Benucci and Esti, 2019).
and aging period. Furthermore, Mueller
breezes coming from the surrounding sea.
The elimination of the remuage/
et al. (2010) state that wines with a higher
The sunny weather allows for high sugar
riddling process is a significant aspect
selling price are more likely to be to the
levels in the grape, which can be used to
that affects the cost of the wine since
consumers’ liking, whilst lower selling prices
produce different styles of sparkling wine.
this process is very labour-intensive
influence wine selection. Findings reveal that
However, such climate hinders high acidity
and time-consuming. Therefore, the
there is a relation between the consumers’
levels, and early grape picking is mandatory
wine can be sold at a more compatible
income and how much they are willing to
to achieve the acceptable acidity level
price (Benucci and Esti, 2019).
spend on sparkling wine (Onofri et al., 2015).
and sugar volume of 11 %. The manual
Riddling agents are not required
handpicking of grapes ensures a higher
(Benucci and Esti, 2019).
The country of origin is a major factor
quality product for Maltese wines. Clay,
There is better cellar room
influencing consumer preferences in terms
terra rossa, and white calcareous soils are
management.
of wine quality (Veale and Quester, 2009).
the three primary soil types. Their ability to
Previous studies refer to Champagne as
maintain and release moisture is inversely
Disadvantages of using this production
being the “unequivocal benchmark for
proportional to clay content, making them
method:
sparkling wine” as it is known worldwide for
crucial for grape growing in dry climates
its quality and characteristics (Culbert et al.,
(Anderson, 2001). For indigenous grape
Prior to using this production method, the staff requires essential training on conducting this process, which may vary in cost depending on the type of training. Other disadvantages: •
This specific yeast is much more expensive (Ranch, 2007).
•
Cell leakage may occur.
•
There are diffusional limitations.
•
Gas production and cell growth may rupture the capsules.
•
Gel dissolution may occur during the ageing process (Benucci and Esti, 2019).
Previous wine marketing studies have found that various factors influence consumer decisions in wine selection (Lockshin and 60 || Futouristic
How often do you consume sparkling wine?
varieties, vineyards are trained as bush
blanc’s classic characteristics of yellow
vines. Anderson (2001) states that the “Guyot
apple, quince, ginger, plum, and floral notes
method with a combination of a replacement
provide for a dry to sweet sparkling wine
Typically grown in warm and dry climates,
spur” is the technique which is currently
(Puckette, 2013).
Shiraz grapes are mostly used in Australia
used in vine training.
local, and sweet sparkling wine.
to produce an off-dry red sparkling wine Moscato’s signature sweet taste is a
(Miquel, 2020). In order to produce this
Maintaining high levels of acidity and
combination of the grapes’ high residual
type of wine in the Maltese islands, these
obtaining good sugar levels is beneficial for
sugar and low acidity. The wine’s key
grapes must be grown in relatively high
the production of sparkling wines. Chenin
characteristics comprise fragrant fruity
altitudes. This is essential in order to achieve
blanc grapes are known to maintain their
aromas such as apricot, peach, and orange
the desired levels of acidity. Specific sugar
bracing acidity despite being grown in hot
citrus, and delicate floral notes such as rose
content and alcohol volume levels are
climates like Malta (McKirdy and Grinberg,
petal and elderflower (Laseter, 2017). In the
obtained from direct sunlight as the grapes
2014). Furthermore, they ripen easily,
Maltese Mediterranean climate, Moscato
ripen. Shiraz wines exhibit notes of red
allowing for good sugar levels. Chenin
grapes can be used to produce a luxurious,
fruits, black fruits, and plums with hints of spices, which are balanced by the mild acidic content.
From which of these countries of origins do you prefer to consume sparkling wines the most?
METHODOLOGY A quantitative approach was used to gather information related to the central research question and the sub research questions. Data was collected by creating a survey via Google Forms and sending it to the specific target population, which consisted of wine enthusiasts and personnel working in the hospitality industry, such as wine importers, restaurant and bar owners, managers, and supervisors. The survey was sent via a hyperlink through social media. The aim of this survey is to understand consumer preferences of sparkling wines so that these preferences are met if a new quality sparkling wine is to be produced.
What type of wine do you drink?
ANALYSIS AND DISCUSSION OF THE RESULTS A pilot study was conducted upon compilation of the survey questions. The survey was sent to six professionals in the hospitality industry, all of which responded and provided constructive criticism. As a result of this pilot study, certain questions were modified to become more understandable to the participants. The age gap in Q2 was amended, another option was added in Q4, and Q10 was added, amongst other modifications. Out of the 102 surveys sent, there were 68 responses. A total response rate of 67% was sufficient to analyse the results. The first three questions sought to gather Futouristic || 61
demographic information on the personnel
aged 45 and over, which represented a
are likely to undergo their fermentation
completing the survey. Out of the 66
total of 31.3 %, may have more experience
process in tanks (the tank method). The
responses to Q1, 63.6 % of the respondents
with the different wine styles presented in
majority opted for Chenin Blanc (44.8 %) and
are male whilst only 34.8 % are female.
this question and are thus more likely to
Moscato (35.8 %). These results can also be
Q2 aimed to identify the age group of each
have developed a greater appreciation for
compared with the previous results on the
respondent. The age group is quite varied,
the different complexities associated with
preferred characteristics of sparkling wine.
which in turn was crucial for identifying
sparkling wines. On the other hand, the
Additionally, 7 respondents opted for Shiraz,
consumer preferences from all age groups.
younger and less informed generations
4 respondents opted for Chardonnay, and 2
Q3 was an open-ended question aimed
are more likely to opt for sweet fruit-driven
respondents selected “other” and specified
at identifying the profession of the
sparkling wines (Culbert et al., 2016).
with “A light sauvignon blanc” and “Glera,
participants. 49 % of the respondents work
Therefore, the results obtained from this
Pinot Noir, Chardonnay, Pinot Meunier”.
in the hospitality industry. The common
question may have further reflected the age
professions among this percentage
of the respondents and their appreciation
The next question directly addressed
of respondents are restaurant or bar
towards wines.
the sub research question on consumer
owners, food and beverage managers,
preferences (O2). As mentioned in the
restaurant managers, wine importers, sales
Q6 aimed to identify the respondents’
literature review, price is a significant factor
representatives, restaurant supervisors, bar
preferred characteristics of sparkling wine,
which influences the consumers’ choice
tenders, and food and beverage servers.
which vary depending on personal taste.
when buying sparkling wine. Some price
Specific options were provided for this
ranges were provided as options to further
The other 51 % are wine enthusiasts or
question to guide the respondents towards
narrow the question. The majority selected
ex-professionals in the same industry,
a specific preference whilst keeping in mind
the medium price range of €8-€15 as their
comprising teachers, engineers, technicians,
that various characteristics are obtained
usual price range when buying sparkling
banking officers, company directors, nurses,
depending on the production method and
wines from a wine retail shop (61.2 %). A
physiotherapists, and even students.
the chosen grape variety. In terms of the
promising 25.4 % have opted for the high
Targeting all these respondents made it
type of sparkling wine, 39.4 % prefer to
price range of €16-€28 and 9 % opted for the
possible to identify consumer preferences
consume dry aromatic sparkling wines with
premium price range of €29-€60. Therefore,
from both hospitality professionals and
notes of citrus and green fruit. 24.2 % opted
the results show that the respondents are
wine enthusiasts, all of which could also be
for sweet aromatic sparkling wines with
willing to pay a moderate to premium price
potential customers.
notes of peach and tropical fruit and 15.2 %
for a quality sparkling wine which is to their
opted for medium-dry sparkling wines with
liking. Another positive outcome identified
Q4 was crucial to determine the
notes of citrus and green fruit. Similar to the
is that only 3 respondents opted for the
respondents’ approximate consumption of
previous question, these results may also
inexpensive price range of €2-€7.
sparkling wine. As seen in previous studies
reflect the respondents’ age and their level
and in this survey, most people associate
of wine appreciation.
sparkling wine with special occasions
Q9 sought to identify the respondents’ preferred country of origin when consuming
(Verdonk et al., 2016). The data also revealed
An interesting outcome from Q6 is that
sparkling wine. France is the leading
that 34.3 % of the respondents consume
only 5 respondents opted for bready and
provider of these wines, with 40.3 % of the
sparkling wine solely in special occasions. An
biscuity sparkling wines with notes of citrus
respondents preferringFrench sparkling
encouraging total of 11 respondents drink
and green fruit. These results thus indicate
wine whilst another 40.3 % opted for Italian
sparkling wine once every week. On the
that the consumers are not looking for
sparkling wine. As also mentioned in the
other hand, only 9 respondents consume
sparkling wines with characteristics similar to
literature review, consumers prefer to rely
sparkling wine once a year.
Champagne.
on products originating from a country with established prestige and heritage as they
Q5 sought to identify the style of sparkling
Q7 addressed the two subobjectives of
believe this to infer superior quality. On the
wine preferred for consumption by
this research (O2 and O3). Identifying the
other hand, 8 respondents prefer consuming
consumers. Four choices were provided. 27
respondents’ preferences of grape varieties
sparkling wine from new world countries
participants prefer to drink a dry sparkling
is crucial in order to determine not only
whilst only 4 respondents prefer consuming
wine whilst only 8 participants prefer a
the consumers’ preferences in this regard
Maltese sparkling wine.
sweet sparkling wine. As for the participants
but also the production method used to
preferring semi-dry and semi-sweet styles,
produce the respective sparkling wines.
Q10 was added to this survey following
a percentage of 25.4 % and 22.4 % was
Highly aromatic grape varieties which
recommendations from the pilot study in
identified, respectively. The participants
preserve their freshness and fruity aromas
order to determine whether the respondents
62 || Futouristic
would consume locally-produced sparkling
during the analysis and discussion of the
hand, the results of Q10 are very promising
wines should they be produced with similar
results, studies show that older respondents
as the majority of the respondents affirmed
characteristics to their favourite foreign
may have more appreciation towards wine
that they would buy and consume locally-
sparkling wines. Local wines are indeed
than younger respondents (Culbert et al.,
produced sparkling wines with similar
popular, with the majority of the participants
2016). Identifying the profession of the
characteristics to their favourite foreign
(60 respondents) giving an affirmative
respondents was also crucial mainly due
sparkling wines. Kolyesnikova et al. (2008)
answer. This phenomenal result may further
to Q8, as one’s preferred price range varies
state that “local residents automatically
encourage wineries to locally produce
depending on the monthly income.
accept local products. The challenge for wine
such sparkling wines. Only 7 participants responded otherwise.
marketers in emerging regions then is to The results of Q4 were not surprising. Culbert
understand their local residents’ consumer
et al. (2016) also state that sparkling wine is
base.” An affirmative response to this
The aim of Q11 was to identify how the
known to be mainly associated with special
question might encourage wineries to locally
respondents would rate the quality of locally-
events and celebrations (Culbert et al.,
produce such sparkling wines knowing that
produced sparkling wines. The majority (36
2016). 11 participants responded that they
such products have huge potential.
respondents) gave local sparkling wines a 3/5.
drink sparkling wine once a week, which is
16 respondents gave a 4/5 rating whilst only
definitely a promising outcome.
7 respondents gave a 5/5 rating. On the other
The final question sought the respondents’ perspective of the quality of local sparkling
hand, 4 respondents gave local sparkling
Q5, Q6, Q7, and Q8 aimed to answer the two
wines. From the results, it can be noticed
wines a 1/5 and 3 respondents gave a 2/5
subobjectives. Identifying the characteristics
that the majority of the respondents gave the
rating. The results of this question show that
which are to the respondents’ liking is crucial
quality of local sparkling wines a 3/5 rating.
there is room for improvement with regard to
for a winery to benefit from this information
These results indicate that there is a room
the quality of local sparkling wines.
should it opt to produce a sparkling wine
for improvement. Furthermore, these results
which meets the customers’ preferences.
should encourage local wineries to locally
CONCLUSIONS
The majority of the respondents opted
produce a higher quality sparkling wine which
The results of the survey gave excellent
for a dry Chenin blanc with the common
meets the clients’ preferences.
feedback on the main objective regarding the
characteristics being citrus and green fruit
need for producing more quality sparkling
aromas. With the knowledge that high
RECOMMENDATIONS
wines in the local wine industry. A specific
acidity levels are crucial for the production
The survey results gave valuable
target market was selected to identify the
of sparkling wines and that growing certain
recommendations and feedback on the
needs and preferences of the personnel
grapes in the Maltese climate may present a
potential of producing more quality sparkling
working in the hospitality industry and the
challenge, Chenin blanc grapes are perfect to
wines within the local wine industry. With
wine enthusiasts, all of which could also be
grow in such climate and to produce a quality
regard to the first subobjective, the survey
potential customers. The results obtained
end product since they are naturally highly
results show that producing a dry sparkling
from the respondents were quite promising,
acidic.
wine from the Chenin blanc grape variety,
especially those obtained from Q10, which
with aromas and notes of citrus and green
was included in the survey following
The results of Q8 clearly indicate that the
fruit, would leave a very positive impact on
recommendations from the pilot study
majority of the respondents prefer to pay
the local wine industry. Although obtaining
to answer the central research question.
€8-€15 for sparkling wines. When compared
good acidity levels may be difficult in the
Additionally, the specific questions managed
to the encapsulated yeast method, and
Maltese climate, Chenin Blanc grapes are
to address every research and sub research
despite increasing capital expenditure for
perfect to grow in such climate as they are
question.
wineries, the tank method is more feasible
highly acidic (McKirdy and Grinberg, 2014).
as it decreases the cost per bottle due to This survey proved fruitful in substantiating
economies of scale. Additionally, the process
The results of the survey also indicate that
the conventional economic theory of
of producing sparkling wines with the tank
the majority of the respondents prefer
consumer behaviour which assumes that
method is much shorter, making the wines
buying sparkling wines with a price range
prices, incomes, and personal taste affect
cheaper to produce.
of €8-€15. Therefore, as an answer to the
consumption (Verdonk et al., 2016). Q1, Q2,
second subobjective, the Charmat method
and Q3 were demographic questions aimed
Q9’s results were also not surprising since
is the ideal method for producing sparkling
at getting to know the respondent. Gathering
even previous studies have stated that
wines, as it not only retains the grapes’ fruity
such information can provide a better
consumers prefer products originating from
aromas (Culbert et al., 2015), but it also
indication of what results are to be expected
countries with established prestige and
allows for a more feasible production process
from the ensuing questions. As mentioned
heritage, like France and Italy. On the other
and for the products to be sold at a more Futouristic || 63
reasonable price. This is because aging is
comprehensive gas chromatography
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