Futouristic Issue 4

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

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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

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et al. (2020) argue that learning

Adedoyin, O. B., and Soykan, E. (2020)

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the challenges and opportunities’,

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Choi, J. J., Robb, C. A., Mifli, M., and

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January 2022).

Lecturers should be given

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pandemic.

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policies/eurydice/content/focus-what-has-

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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

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