Huakaʻi ʻOihana Culinary Loaʻa Nā Kumuhana Hoʻonaʻauao ʻO kaʻoihana pilikino ʻInia Halawai (MICE) News Hoʻomākaʻikaʻi Nūhou Kaʻa Huakaʻi

ʻO ka hiki a me ka hana ʻana o ka mākaʻikaʻi ʻo India: Hōʻike Hou

ka Banarsidas Chandiwala Institute of Hotel Management & Catering Technology kākoʻo ʻia e ka National Assessment & Accreditation Council, a me Guru Gobind Singh Indraprastha University, New Delhi, e hoʻokipa ana i kāna 12th India International Hotel, Travel and Tourism Research Conference (IIHTTRC) mai Malaki 3-5, 2022.

ʻO ka pahuhopu o kēia ʻaha kūkā 3 lā ʻo ia ka hui pū ʻana i nā luna ʻoihana a me nā mea noiʻi mākaʻikaʻi a me ka hoʻokipa e hoʻolako i kahi kahua no ka kūkākūkā ʻana ma ka "Renaissance 2.0: Re-think, Re-build & Re-coup." E lilo ana ka ʻaha kūkā i mea e hoʻomohala ai i nā ana no ka "Tourism Potentials and Performance Assessment" ʻo ia hoʻi ke kumuhana o kekahi o kāna mau kau ʻenehana.

Hoʻonohonoho ʻia ka ʻaha kūkā ma ka pūnaewele ma muli o ke kūlana maʻi maʻi.

E alakaʻi ʻia e Prof. R. K Bhandari, Luna Hoʻomalu o ka IIHTTRC a me Principal o ka BCIHMCT, me Dr. Arvind Saraswati, Convener o ka IIHTTRC a me ka Coordinator Academic o ka BCIHMCT. Ma waena o ka poʻe e hele mai ana he mau mea hanohano mai ka ʻoihana a me ke kula (nā aupuni a me ka honua), ka poʻe media, nā mea hōʻike pepa, nā lālā kumu, a me nā haumāna.

E loaʻa kahi kau loea i kapa ʻia ʻo "Tourism Potentials and Performance Assessment" e alakaʻi ʻia e kahi loea ʻoihana e hōʻike ana i nā pepa noiʻi ma nā kumuhana like ʻole:

• Nānā Bibliometric o ka noiʻi alakaʻi huakaʻi

• ʻO ka mākaʻikaʻi lāʻau lapaʻau a me ka 'inikua ola kino he mau kiʻi kiʻi no ka huakaʻi: kahi haʻawina o India

• Hoʻomohala a me ka ulu ʻana o nā ʻoihana o ka mākaʻikaʻi kūlanakauhale ma ke kūlanakauhale ʻo Guwahati

• Nā Manaʻo Kūkaʻikaʻi Urban ma Bhubaneswar City - Nā manawa a me nā pilikia

• ʻO ka mana o nā mea i ʻike ʻia i ke komo ʻana o nā wahine i nā huakaʻi hoʻihoʻi

•             Evaluating Tourism Performance of New Delhi using UNWTO–WTCF City Tourism Framework

• Kashmir: He Paradise Culinary of the North-Frontier

• Hiki i nā meaʻai mākaʻikaʻi ma Kundapura

Ke nānā nei kēia mau pepa i ke ʻano o ka hoʻokō ʻana o ka mākaʻikaʻi i kāna kuleana i ka hoʻomohala ʻana i ka hoʻokele waiwai o nā ʻāina like ʻole e pili ana i kāna hāʻawi ʻana i ka GDP o kēlā me kēia ʻāina. E noʻonoʻo pū ʻia i ka hiki ʻana o ka mākaʻikaʻi ke hōʻike i ka moʻomeheu, ka hoʻoilina mōʻaukala, nā ʻano like ʻole o ka kaiaola, a me ka nani kūlohelohe i ka honua. Eia kekahi, ua wehewehe kēia mau pepa i ka ʻāpana i pāʻani ʻia e ka mākaʻikaʻi i ka loaʻa ʻana o ke kālā haole no nā ʻāina like ʻole. ʻO nā pepa noiʻi i ʻōlelo ʻia ma luna nei e hoʻonui i ka ʻike o nā hana hoʻokele i hoʻololi ʻia o ka ʻoihana mākaʻikaʻi. E kōkua lākou i ka hoʻomohala ʻana i kahi puke paʻi maʻi maʻi no ka ʻoihana, no laila e hoʻoponopono i nā pilikia e hoʻopilikia nei i ka ʻoihana

ʻO kēia kau ʻenehana ke kālele ʻana i kahi ʻano hana e helu ai i ka hiki o ka mākaʻikaʻi a me kāna loiloi hana a me ka loiloi i nā ala e hiki ai i ka mākaʻikaʻi ma ke ʻano he ʻoihana ke kōkua i ka hoʻomohala ʻana i nā wahi mākaʻikaʻi ma ke ʻano o ka hana ʻana a me ka hoʻokumu ʻana i nā ʻoihana.

E hele ʻia ka ʻaha kūkā honua ma ka pūnaewele e nā haneli o nā mea hoʻonaʻauao a me nā loea noiʻi. Nui nā haumāna e komo ana e pōmaikaʻi mai nā kūkākūkā a me nā kūkākūkā e hana ʻia ma ka hanana mega 3-lā. E hoʻopau ʻia ʻo IIHTRC me kahi hana hoʻopaʻapaʻa kahi e ʻike ʻia ai ka hoʻoikaika ʻana o nā mea hōʻike pepa a me nā mea komo a pau.

ʻIke ʻia i loko o ke kiʻi: Kūkākūkā ma mua - ʻO ke kiʻi i hāʻawi ʻia e Banarsidas Chandiwala Institute of Hotel Management & Catering Technology

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Anil Mathur - eTN India

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