Presentations and discussions will include, but not limited to, the following themes/topics within the domain of hospitality and tourism

Sub-topics

Scope 1: General Tourism and Hospitality Topics​

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• Policy,Planning and governance

• Business analytics, models and operational practices

• Supply-chain management and distribution channels

• Marketing, branding and reputation management

• Consumer behaviour, collaborative consumption, co-creation, decision-making, experience and satisfaction

• Product, service and experiential innovation

• Sports Tourism, festivals and events, lodging and MICE marketing and management

• Competitiveness, sustainability and corporate social responsibility

• Service excellence and service quality

• Social media, emerging technologies and e-tourism

• smart cities, Mobile technologies, machine -learning, big data analytics

• Business and intelligence Digital Economies

• Human Resources management and strategic leadership development

• Innovation, creativity and change management

• Tourism economics

• Crisis management, risk management, safety and security

• Education and training

• Corporate management

• Financial and performance management, and forecasting

• Emerging research methods and methodologies

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Scope 2: Sustainable Heritage Tourism

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• Sustainable Tourism, specifically in the areas of rejuvenating heritage in Tourism

• Heritage tourism development

• Indigenous/women empowerment in tourism

• Social and economic development

• Culinary travel experience and impact on local food cultures

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Scope 3: Food, Culture and Heritage

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• Quality in heritage food

• Sustainability in heritage food

• Preservation of culinary heritage and food

• Cultural significance in food preparation and presentation

• Multicultural societies and immigrant influence in local cuisines

• Evolution of food and cooking methods

• Culinary innovations