Can heritage tourism be a catalyst for community development in Ireland?

Objectives\ud Orwell wrote that whoever controls the past controls the future, and whoever controls the present controls the past. (Orwell, 1949) Elements of this quote will be addressed in relation to heritage tourism and specifically in relation to community based tourism. These tourism sectors have received limited academic attention in Ireland at the micro-scale. This research intends to bridge that gap in the tourism research in Ireland and give a voice to the communities involved in tourism initiatives.\ud Firstly, this paper will evaluate the relationship between heritage tourism within a community development context. Given that the social aspect of the theory of sustainable development places strong emphasis on the concept of community, it is this element that will be explored in relation to the case-study of an urban-based museum, the Hunt Museum, Limerick and its community outreach programmes. This will be achieved by assessing the motivations for the various stakeholders, such as local volunteers and the museum, to engage in community projects. This paper will explore how community engagement is achieved through the collaboration of this institution with local regeneration communities in Limerick city.\ud Secondly, this paper will investigate how communities can capitalise on their heritage resources as heritage is unique to a community. It will analysis the potential economic, social and cultural impacts on a community. Consequently, it is anticipated that this paper will contribute to increasing research concerning the influence of community initiatives within a context of heritage tourism. More specifically this paper will assess the extent to which (if any) heritage tourism is a catalyst for community led initiatives in Ireland. To progress this assessment, an investigation of a small, new, rural-based community heritage project, the Kilfenora Timeline, in Co. Clare will be conducted.\ud Methodology\ud This research will be conducted within the framework of an integrated research paradigm as it will use both quantitative and qualitative techniques of research. Integration of data collection techniques and analysis strengthens the validity and quality of the data analysis and research findings. (Saunders, Lewis & Thornhill 2009) In this way a deeper knowledge and understanding of the various issues will be gained from the aspect of the visitor, such as visitor attitudes towards heritage, and from the aspect of the community, such as the enticements for volunteering in community projects. In this regard the paper will take a similar approach to other studies such as Quinn (2011) and more specifically to heritage tourism studies such as Kiely (2009) and Hamilton & Alexander (2013).\ud An objective of this study is to assess the economic, social and cultural impact of heritage tourism by utilising a comparative case study but it also investigates a number of issues identified in the literature review such as attitudes towards heritage and attitudes towards heritage tourism. This is best garnered through a visitor survey from the case study areas. The visitor questionnaire, however, posed difficulties in relation to the response rate as many visitors to the case-study sites\ud did not have proficiency in the English language and therefore could not complete the questionnaires. Qualitative research methods in the form of a series of structured interviews are utilised to assess the success of such community collaborations with regard to the type of community engagement achieved and the resulting benefits for the individual involved and for the community.\ud The strategies employed by this paper include grounded theory, ethnography and the case study. Grounded theory is an approach utilised in a number of studies on heritage tourism including Kneafsey’s (1998) examination of the varying aspects of the relationship between tourism and place. Macdonald (1997) uses ethnographic approach to investigate the heritage centre and how communities can become objects for research. Hamilton and Alexander (2013) use ethnographic methods to explore the community’s role in the regeneration of social places for local tourism. Ballesteros and Ramirez (2006) found ethnography the most suitable tool in which to highlight the effect of social identities and the role of the symbolic community in the development of heritage tourism. The use of case studies is the most common strategy in use in heritage tourism studies. Grounded theory and ethnographic and case study strategies, therefore, would suit this study that is examining case studies of different types of communities and their possible relationship with heritage tourism.\ud Results and Conclusion\ud This study has articulated the central role of the community in sustainable tourism strategies. As such it has become apparent that understanding the relationship between heritage and community development is important to the study of heritage tourism as an instrument for community development but there are limited studies carried out on the role of the community in relation to heritage tourism specifically.\ud The findings of this study are similar to the positive findings of the final report on the outcomes of the government initiative ‘The Gathering’ (2014). Both case-studies had numerous positive effects such as strengthening of community spirit and civic pride. It also resulted in building connections both within and outside local communities and promoted networking. Other positive impacts experienced were the enhancement of skills of community members, the development of a strong sense of place, local ownership over community projects, the identification by communities of the importance and potential of tourism in their area and the development of a local resource into a tourism product.\ud The results of the research demonstrate that community engagement and ownership in a project is essential for its success. Consequently, it is anticipated that this paper will contribute to further understanding the role heritage tourism plays in community development which is particularly relevant given that relatively few such studies have been conducted at a micro-level in this area

An evaluation of site operatives knowledge, behaviour, motivation, beliefs, and attitudes toward construction and demolition waste management.

Despite ever-evolving environmental concerns resulting from increased awareness of environmental sustainability and the rising costs of landfill levies, taxes and raw materials, the Construction and demolition (C&D) industry remains a large producer of waste, both in Ireland and globally. Though the common focus of research in the field of C&D W management has largely concentrated on how C&D W management practices contribute to the generation, minimisation and reuse of C&D W, significantly ess focus has been paid to the potential effect of individual differences (e.g. knowledge, motivation, beliefs and attitudes) on C&D W management practices. The overall aim of the current programme of research was to examine, through a mixed methods approach of data analysis, the effects of a ‘tool-box-talk’ C&D W management training intervention on site operatives’ knowledge, behaviour, motivation, beliefs and attitudes towards waste management. Results from the current research programme revealed:\ud (1)that the ‘tool-box-talk’ training intervention significantly enhanced knowledge towards waste management (2) a positive variance in behaviour towards waste management from pre-to-post-intervention assessment; (3) there was no effect of the tool-box-talk training intervention on motivation, beliefs or attitudes towards waste management; (4) there was an effect of time on both positive beliefs and attitudes towards waste management; (5) there was no effect of age, years on-site/experience or education on waste management knowledge, overall motivation, beliefs or attitudes; (6) there was a significant effect of position/trade on waste management knowledge, in which electricians scored significantly higher than non-electricians on waste management knowledge, overall motivation and two motivation sub-scales (i.e. help-seeking and control of beliefs); (7) overall motivation was significantly correlated with all motivation sub-scales and positive beliefs at pre-testing, but only with motivation towards effort regulation at post-testing; (8) positive beliefs about waste management was significantly correlated with motivation towards control of beliefs at pre-testi ng (9) beliefs about waste management were correlated with attitudes towards management at post-testing, as was motivation to control beliefs; (10) though a years on-site/experience were both positively correlated with each other, they were negatively correlated with pre-intervention knowledge; and (11) though the operatives rated the tool-box-talk training favourably, they thought it would be too difficult to implement, given that what the training presents as appropriate waste management protocol is both restricted (by “space, time and organisation” [participant IM contradictory to the site practices they indicate are imposed on them. Overall, the suggest that the ‘tool-box-talk’ C&D W management training intervention efficacious learning method, as it was shown, empirically, to enhance site operatives waste management knowledge and was shown to have further beneficial effects on site operatives’ waste management behaviour. Empirical and theoretical implications of these results and future research possibilities are discussed in light of past research

Developing tourism industry occupational standards: A case for collaboration between industry and academia in 21st century Ireland.

The hospitality and tourism industry is characterised by its dynamic and multi-disciplinary nature. Providing hospitality and tourism students with the requisite skills and competencies to meet with the demands of this complex industry has many challenges. Hospitality and tourism educators are charged with effectively meeting such demands. This extended abstract outlines the particular issues and challenges for education and training in hospitality, tourism and culinary arts and proposes that the development of Occupational and Professional Standards would facilitate the development of industry relevant curriculum.\ud While the focus on Irish higher education discourse in recent years has been dominated by the needs of the knowledge economy, as supported and facilitated through STEM disciplines, recent government initiatives have also recognised the role of tourism in the provision of employment in the regions (Department of Transport Tourism and Sport, 2015). The review of apprentice training in Ireland has identified new disciplines to be added to the portfolio of programmes, and have included the areas of hospitality and tourism. The Expert Group for Future Skills Needs (EGFSN) has extended its research to the tourism industry through the tendering of a project on future skills needs for the sector. While the initial remit was on the provision of programmes at “Levels 4 & 5, with progression to Level 6” (Department of Jobs, Enterprise and Innovation Research Tender Document, 2015), identifying a gap in hospitality and tourism education at the lower end of the academic spectrum, it has become clear that the range of activities in tourism education are far broader and more complex than identified by the DJEI for inclusion in the research. This is understandable given the focus of industry representative bodies on the entry level culinary positions in policy discourse. However, both initiatives appear to underestimate the important and significant contribution that the Higher Education sector make to the provision of skilled personnel for the industry, as well as the executive education and research provided by these same institutions.\ud An alternative proposal for research and collaboration was previously initiated by the IoT sector, following discussions with Education and Training Boards (further education), Institutes Of Technology Ireland, Qualifications & Quality Ireland and Fáilte Ireland in Killybegs in November 2013. This proposal involved a review of programme provision across a range Level 3 – 9. QQI have prepared a position paper to provide a framework for discussion.\ud Ó hAnnracháin (2011) has critically evaluated the significant transformations which tourism education (hospitality, tourism and culinary arts) has undergone during the last decade. Since 2009, all full-time vocational education programmes offered in the Institute of Technology (IoT) sector at Level 6 on the National Framework of Qualifications (NFQ) have migrated to higher education programmes, with application routes via the Central Applications Office (CAO) system. Following this move, alternative vocational programmes have been proposed and supported by industry and\ud educators alike. These programmes currently or will soon form the remit of AONTAS (adult education), Education and Training Boards, SOLAS (formerly FÁS) and the new Apprenticeship Council, as well as continuing provision through the IoT sector. The changes have occurred on an ad hoc basis, resulting in a complex and convoluted system. This structure does not provide a clear framework of the knowledge, skills and competencies that graduates of the various programmes, at Level 3 – 9 on the NFQ, should be able to demonstrate in the workplace. This lack of clarity poses particular problems for industry when recruiting staff and assessing their level of qualifications for positions within organisations. As noted by Wang and Tsai (2014) there may also be a gap between the actual competencies of hospitality graduates and the expectations held by industry professionals.\ud Quality education and training programmes should be directly linked to the needs of the workplace and the overall economy. Occupational standards can make a major contribution to the design of such programmes. Currently there are no National Occupational Standards for the hospitality industry in Ireland. Quality and Qualifications Ireland (2013) has acknowledged that there is a dearth of occupational standards in Ireland and that a new and more coherent national approach to occupational standards is needed. QQI, in a 2014 position paper for the sector also believe that the Culinary Arts, Hospitality, and Tourism fields would benefit from the establishment of a system of agreed standards and guidelines concerning educational qualifications and occupations. Occupational standards for the hospitality and tourism industries have been established in many jurisdictions (e.g. the UK, Canada and Australia).\ud The EQF Project (2008) has examined international best practice examples of national occupational standards within the context of adapting educational standards towards European Qualifications Framework compatibility. The establishment of occupational standards, enabling comparisons between nations would be a significant advancement towards transparency of qualifications within Europe.\ud The rationale for developing occupational standards has been postulated by Fretwell, Lewis and Deij (2001), amongst others. Such standards are regarded as “an essential link between workplace employment requirements and human capital development” (ibid:3). There are significant advantages for all stakeholders in the adoption of National Occupational Standards. The numerous benefits include clarity, benchmarking, acknowledgement of best practice, transparency, consultation and increased productivity.\ud This paper argues the need to develop occupational standards as a mechanism for the creation of a hospitality and tourism training and education framework. The identification and establishment of a framework of occupational standards would allow educational institutes to develop curricula that would then match with industry’s expectations on a consistent basis.\ud This study will follow the position outlined by QQI, who stated in their 2014 position paper for the sector, that the three fields of culinary arts, hospitality and tourism present different kinds of challenges from a qualifications system’s perspective. Culinary Arts is a relatively self-contained discipline whereas Tourism is multi-disciplinary and the Hospitality field is intermediate on this spectrum. It is imperative that occupational standards are developed which are discipline specific, for example culinary arts as opposed to generic tourism industry occupational standards. Zopiatis\ud (2010) contends that culinary arts, despite its importance is vastly under researched in terms of competencies.\ud This research is timely given the national policy on the creation of regional education clusters (HEA, 2011, 2014) where collaboration between the various education and training bodies is required to provide a coherent education system of tertiary education in Ireland. It is clear from the extant literature that a collaborative approach between industry, academia and other stakeholders is required to ensure the sustainable development of education programmes, across a variety of levels, results in an effective and efficient system that is fit for purpose. The next stage of this project will outline a development path in terms of the establishment of occupational standards for hospitality and tourism practitioners and educators focusing in the first instance on Culinary Arts

The phenomenon of online reviews - Digital headache or golden opportunity for the tourism sector?

Technology has brought many opportunities to organisations in the tourism sector, for example, with regard to the efficiencies achieved by embracing self-service technologies (SSTs), such as self-check-in online and mobile restaurant apps. Equally, the nature of the online environment, in terms of its connectivity, immediacy, access to information and facility for real-time sharing and collaboration has resulted in a more empowered consumer. One manifestation of such consumer empowerment is the growing phenomenon of consumers who are embracing the internet as a means of reviewing and communicating their tourism experiences in the form of online reviews (Ong, 2012).\ud Online reviews essentially constitute a form of word-of-mouth presented on the internet (Mangold and Smith, 2012) and in a consumer context, represent a form of peer-to-peer information whereby consumers seek to document and share their experiences with others, on a range of online platforms. These platforms include social media (e.g. Facebook, Twitter,) blogs, company websites, consumer review sites (e.g. Trip Advisor, Expedia) and search engine sites (e.g. Google).\ud The influence of online reviews can be traced to their facility for assisting consumers to develop a balanced understanding of a given product, to identify a suite of criteria for evaluating the product, to arrive at a specific product choice, and to reduce the perceived risk of making that choice (Liu, Karahanna and Watson, 2011). Critically, it has also been noted that the opinions of fellow customers are deemed to hold stronger credibility than information and communications emanating from companies (Simonson and Rosen, 2014; Sheth, 1999).\ud However, whilst there is widespread awareness of the surge in consumer online reviews, the literature sounds a note of caution regarding how companies are responding to this phenomenon. For example, Simonson and Rosen (2014) caution that many companies are simply ignoring the trend whilst Mangold and Smith (2012) suggest that there is a large gap in the literature regarding which product categories are most impacted upon by online reviews. Elsewhere, Ong (2012) highlights that whilst a number of studies has focused on the influence of online reviews in the context of tangible goods such as books and electronic items, there is relatively little literature addressing how consumers use reviews in service sectors.\ud To that end, this paper presents a research agenda for tourism operators by examining the key issues that should be considered when addressing the phenomenon of online reviews. Specifically, the issues are as follows: What are tourist user motivations for posting online reviews (e.g. assisting others, self-promotion, seeking to negotiate a better deal with the operator)? What online platforms do tourism operators need to monitor for such reviews (e.g. tourism-specific sites such as Trip Advisor, search engine sites such as Google)? Are consumers more likely to post positive or negative reviews? Interestingly, there is a suggestion in the literature that positive reviews tend to prevail far more so, than negative reviews online (e.g. East, Hammond and Wright, 2007). Are service providers ‘listening’ and changing their operational processes, particularly regarding negative reviews? If positive reviews serve as credible and influential sources of information about the tourism product,\ud how is the tourism provider including such reviews in corporate/marketing communications? For example, to what extent is a positive review being promoted on the company’s website / in advertising materials? What are the implications for the consumer decision-making process (e.g. the relative importance of tourism reviews for well-known tourist brands versus newly established offerings)? Are online reviews serving to dilute the perception of the tourism brand’s value

An exploration of food tourism and destination experience along the Wild Atlantic Way

Food is an essential part of Ireland’s tourist experience and is a major draw for inbound tourists; food is sustenance, however it can also appeal to visitors looking for authentic experiences. Food experiences can help to create, enhance or reinforce a sense of place; for some it is a primary motivator for selection of destination; for others it is considered peripheral to experience but a necessary part of travel. Food can also provide social opportunities for visitors to engage with local people, to experience and exchange information about food and the destination (Hede, 2008). This paper seeks to establish a position from which primary research can be conducted into how tourists experience the Wild Atlantic Way through food. The aim of the research is to identify the variables that are required to evaluate to role of food as an element of the overall destination experience and to explore methodologies that would allow researchers effectively capture visitors’ perceptions of food experiences along the Wild Atlantic Way.\ud The Wild Atlantic Way provides a great variety of opportunities for tourists to consume Irish food as a part of their overall destination experience. The route is created and designed to blend experience with landscape; and whilst tourists are unified by a set of common requirements, it appears that Wild Atlantic Way attracts a diverse range of visitors, using various modes of travel, in search of many different kinds of destination experience. A review of literature and insights from sectoral experts is to be undertaken so as to establish the elements are most critical to the authentic food experiences so as to build a framework that will enable the researchers clarify a methodology to audit of the behaviours, attitudes and food experiences of tourists along the route.\ud It is proposed that this paper will allow for the presentation of a conceptual framework of the elements of authentic food experiences and propose an evaluation methodology to evaluate tourist food experiences. It is anticipated that the framework and ensuing operationalisation of the research will give rise to practical recommendations for food tourism stakeholders that will inform best practice along the Wild Atlantic Way thereby adding value for consumers, tourism stakeholders and destinations

Relational working under pressure : managing tensions in disability support work

The purpose of this study is to make visible a field of social care practice that is largely invisible, lonely and private in nature. It will examine the situation and experience of staff supporting adults with disabilities both in their own homes and congregated settings in the west of Ireland. Historically in Ireland, services for adults with an intellectual disability have changed beyond recognition from the asylum of old to the current emphasis on independence and social inclusion. Standards of housing and the quality of life of service users are increasingly under the microscope with recent attention and inspections from the Health Inspection and Quality Authority (HIQA). However, a largely unexplored area is the experience of the staff in these environments. The role of a disability support worker is multifaceted and complex. Daily duties include personal care, cooking, cleaning, administering medication, supporting social inclusion, teaching independent living skills, managing challenging behaviour, administration and engaging in continuous professional development.\ud This study addresses the relational dynamic within which their responsibilities are carried out. Semi structured interviews were carried out with 26 staff and 8 of their managers. Fieldwork findings suggest that disability support work is nuanced within a complex interweaving of bodywork and emotional labour. The work is fraught with tensions between the desire to act in a caring, nurturing role with a sensitivity to the needs of the service user and pressure caused by time and resource constraints to complete tasks quickly, cheaply and efficiently. This impinges on their capacity to form meaningful service user staff relationships and is further augmented by a disconnect from management and the wider context. Improving our understanding of the experience of staff can contribute to a positive culture of person centredness, enhance the visibility of such practice and contribute to the creation of a strong professional identity in this sector

Synthesis and characterisation of novel astaxanthin metal complexes

Astaxanthin is produced in a wide range of organisms, its extractability from the native\ud Irish brown crab (Cancer pagurus) was carried out using glacial acetic acid. The\ud extractable natural astaxanthin yield is quantified using High performance liquid\ud chromatography. In this research the possibility of yielding extractable astaxanthin\ud from crustacean waste was examined to provide a natural source of the xanthophyll.\ud Astaxanthin is popular in demand by the nutraceutical market due to its high radical\ud scavenging activity. The question stands does this ability withstand the biochemical\ud reactions undergone following ingestion. In order to assimilate these reactions\ud examination of complex formation with transition metal salt were carried out a three\ud temperatures of 20°C, 37 °C and 78 °C. Complexation with copper chloride proved\ud successful at a higher activation energy (78 °C) as significant changes were confirmed\ud in electronic spectra and cyclic voltammograms. Cobalt chloride proved unsuccessful\ud in the formation of complexes with astaxanthin as no changes were observed apart from\ud a stabilisation effect in cyclic voltammograms providing a two electron oxidation\ud transfer. Astaxanthin is a natural powerful antioxidant but the involvement of the\ud radical scavenging sites in biochemical reactions can hinder or improve it effects as\ud proven in this research the metal chlorides exhibit a stabilisation effect on the molecules\ud antioxidant activity but also changed the aggregation of the molecule when complexed\ud with copper chloride at a higher temperature causing a more tight H-type packing.\ud These effects require further examination before marketing this molecule as a\ud nutraceutical as these reactions may negate it intake

Considering place and problem solving in the virtual world

This paper examines the interplay between the person and their environment throughout the problem solving process. Although there are endless opportunities to electronically access information and knowledge the concern is that, rather than strengthening, building upon and enhancing an individual’s knowledge, these systems do not support and allow for further losses of previously acquired knowledge. While there are a myriad of contributing factors that impact knowledge capture and transfer, this paper is concerned primarily with tacit knowledge and the role of the surrounding environment during the problem solving process. Of core concern is the role of the location in tacit knowledge acquisition and retrieval and whether access to prior situations in a tacit form allows for a richer access to tacit knowledge

Investigating the use of social media tools by destination marketing organisations.

The objective of this study is to ascertain the extent to which Destination Marketing Organisations (DMOs) utilise social media tools in a bid to promote their tourism destinations to the world. In a tourism sense in particular, social media provide the ideal platforms for individuals to connect and share travel experiences with friends and family (Munar & Jacobsen 2013). Howison et al. (2014) illustrate the experiential, intangible nature of the tourism product in exploring the pivotal role that social media can have in the decision-making process of prospective travellers. Destination marketers must, therefore, embed a structure which looks to harness and nourish the online conversation focused around their destination via engaging with users of these social media platforms in a way which is not seen as intrusive or dominated by corporate themes.\ud This study employs a mixed-methods approach. An online survey was conducted in the summer of 2014, whereby 63 national and state-level (USA) DMOs were surveyed on their current social media activities and internal structure. Semi-structured interviews were also conducted (face-to-face and via Skype) in order to further probe the users’ perceptions of social media and to gauge its usefulness within their organisation’s marketing activities. \ud Usage of social media among DMOs varies a great deal. While all DMOs surveyed have an official presence on Facebook, usage of the many other networks remains sporadic. Increased worldwide usage of social media along with the growing trend of prospective travellers conducting research on potential holiday destinations online were the two most prevalent motivations behind DMOs venturing into social media; 72% and 58% (respectively) of those surveyed gave a rating of five out of five in terms of their importance behind their decision to engage with social media. The majority of survey respondents (84%) allocate between just one and five individuals to maintain their social media presences, while 36% say that they have no single person in the organisation specifically allocated to social media, instead social media is seen as supplementary to their main role in the organisation. A total of 38% stated that they expect their social media team to expand over the next 12 months, while 67% of those surveyed claim building ‘Brand Awareness’ to be the most important aspect of engaging in social media, ahead of the more finance-focused metrics, such as ‘Sales/Increase Visitor Numbers’ (7%) and ‘Cost Reduction’ (2%).\ud In terms of social media’s potential impact on tourism numbers, the interviewee from Tourism Ireland explained the positive impact that social media has had on Ireland’s tourism brand exposure worldwide. He explained how Tourism Ireland can definitively say that 174,314 people travelled to Ireland in 2013 (during The Gathering initiative) after viewing one or more of Tourism Ireland’s promotional ads on social media. He did add, however, that while it’s certainly correlation, it is not necessarily causality. Such difficulty in attributing social media activities to growth in tourism numbers, therefore, remains a stiff challenge for all DMOs.\ud Academic research in social media remains in its infancy, with the current fleet of platforms in a constant state of change and mutation. In a world whereby consumers are turning to peer reviews and the persuasive power of corporate marketing initiatives continue to decline, DMOs have now been charged with the task of building and maintaining an online community of brand advocates who will endeavour to bolster the destination’s image in online forums. While some are still getting to grips with social media, it remains a pivotal platform for self-promotion, community engagement, and market analysis, and will continue to be long into the future

Cluster development in rural tourism areas of South Kerry – Reflections on the process

According to Melisidou et al (2013) clusters are considered as being efficient management and marketing tools for tourist destinations and as a local strategy for combating regional disparities and social inequality. A common element of many cluster definitions is the emphasis on networking and collaboration between companies and institutions as ‘groups defined by relationship, rather than membership’ (European Commission, 2008:9).\ud South Kerry Development Partnership is a local area development company established to promote and support the development of sustainable, vibrant communities in the South Kerry area and region. Between 2008 and 2010, SKDP assisted in the establishment of enterprise clusters in 5 distinct rural areas within its area of responsibility. Each cluster had a vision for their region and rural communities that centred on economic development for social and cultural sustainability. Due to their location in a tourism intensive region, the development of tourism related experiences, activities and services were identified as potential opportunities that could be capitalised upon.\ud In 2013 SKDP engaged the services of Boland Marketing, a consultancy company offering services in strategic enterprise development and community / social enterprise development. Their role was to offer facilitation to each cluster to self-evaluate, to identify private and public funding sources and to strategically plan a sustainable future by producing an action plan with agreed short and long term objectives. This facilitation was in the form of key actions including meetings, workshops, mentoring and networking events which focused on practical, results driven outcomes.\ud As a result of the process, a template of good practice emerged for cluster development in rural areas which addresses 3 key areas - cluster development (remit, structure, communication) cluster operation (project planning, team development, training, implementation and evaluation) and cluster sustainability (building capabilities and skills, resilience, resources and support).\ud The objective of this paper, which is the result of an academic / industry collaboration, is to present a template of good practice for the development of rural tourism clusters using the example from South Kerry as a basis for discussion