Interviews

3/20/2012 - Suva, Fiji

This morning my research group went to the School of Business, Hospitality and Tourism at Fiji National University to speak with some of the administrators of the program.

Some of the things that stood out were how hard it is to profit when tourists are demanding their native food. Lobster and Alaskan Salmon are not an option for most tourist spots due to the price, while our breakfast buffets always offer things like miso soup, vegemite, and … spaghetti. In order to alleviate this, Fijian chefs have started introducing Fijian food into restaurants in China, NZ, and Australia, the main sources of tourism.

Students who graduate from the program are able to work as waiters or cooks, but rarely make it into management.

In the afternoon, the whole group came out to the pool. It was nice to hang out with everyone, since there are surprisingly few opportunities to do so. They all went out for dinner, but I stayed in, eating the world's most bland hotel Indian fare, and renting Albert Nobbs on demand (loved it).