Non-Commercial Homestay;an exploration of encounters and experiences of guests visiting the UK.

This paper explores the experiences of tourists travelling within the UK using hosts through the web based non commercial homestay organisations. The author, as a host explores the guests’ expectations, experiences and views on hospitality within this unique but growing form of accommodation. In order to ascertain the benefits to the guest, within non commercial homestay it is necessary to review the concept of value for the guest, explore the different forms or dimensions of hospitality, and ascertain levels of reciprocity within the host guest relationship. The paper shows that reciprocity within this hospitality context is asymmetrical and that the sacrifice made by the guest is to the benefit of the host be it non financial

The value of Real Working Environments in Developing Employability.

For some time, the School of Services Management (SSM) at Bournemouth University and many other schools, within HEIs, offering hospitality courses have been challenged to reconsider and reconfigure the skills based learning of its hospitality students. For many institutions this has been prompted by a number of drivers, not least the growing evidence that a modern university must acknowledge the demands of an increasingly diverse cohort of learners. The closure of some traditional training restaurants has also had other drivers including growing demand on resources, space and budgets particularly with the change in undergraduate funding where the band C and B weighting was reduced. Many schools have, and are, independently looking at a variety of delivery models and this article shows how the SSM has moved away from the traditional training restaurant approach and utilised a different strategy for the delivery of their practical curriculum. The team delivering the curriculum is now 48 months into the new delivery method and this article reflects on this

Longing for a taste of home.

Purpose This study offers an understanding of the role of food in the adjustment journey of Nigerian students in the UK. Methodology A qualitative approach was used, involving interviews with ten Nigerians studying in the UK. Findings Thematic analysis revealed that participants found the food they ate locally to be bland and fattening, and that they quickly adopted a home country diet, using ingredients bought locally or sent and brought from home to recreate Nigerian dishes. Eating Nigerian food had a positive emotional impact, and it was also a vehicle for social interaction. Limitations It is acknowledged that this is a small scale preliminary study that could be extended across the UK with a more quantitative approach to get a broader picture of the eating habits of Nigerian, students at British Universities. There is also an opportunity to widen it to include other African states who are neglected within the present literature. A more longitudinal study picking up migrants could also explore how adjustments have been made in their eating habits. Participants in this research equated fast food with local, English food due to their limited access to authentic local cuisine. Practical implications There are practical implications of this study whereby actions can be taken to help avoid the negative impacts experienced causing concerns in around mental wellbeing and poor health. Originality This study fills a gap in knowledge on how this important segment of the international student population adapts to a new food culture