Patricia Mumbengegwi

Chinhoyi University of Technology | CUT · Department of Hospitality And Tourism

this paper looks at indigenous cuisine as a sustainable source of food for food tourism purposes, poverty alleviation, zero hunger, food security and the promotion of sustainable agriculture.

The study sought to explore the causes of sales decline and possibilities of a turnaround at some selected hotel chain in Swaziland between July 2008 and December 2010. In this study 5 senior managers, 12 middle level managers, 5 junior managers and 2 ordinary employees were used as research subjects. Fifty per cent of them were male and 42 per cen...

We investigated the appropriateness of branding in resuscitating tourism in a market facing a decline in tourist arrivals since the past decade that experienced macro-econo mic and polit ical challenges. However the new political dispensation ushered by the Government of National Unity (GNU) created stable conditions allowing the Zimbabwe touris m...