2.4.1 Booze Britain: Who should take responsibility for the impact of alcohol-related destructive behaviours – government, retailers or individuals?
An analysis of policy, popular culture and commercial interests.
A qualitative study amongst people considering a holiday within the UK.
2.2.6 Sewer tourism and psychology: towards a typology of participants in organized tours of sewers in Europe.
A qualitative study amongst tourism professionals in the UK.
2.1.3 What role can grass-roots education at a local level play in introducing sustainable tourism in developing countries? 2.1.4 How can potential damage to natural resources in areas attractive to tourists be minimized whilst maintaining the economic benefits of welcoming visitors to the region? 2.1.5 Lip-service to ‘green’ values or committed attempts at promoting sustainability?2.4.2 Fast food and obesity: To what extent has the culture of eating in the UK changed over the last 20 years, what part has this played in the growing obesity epidemic, and what part has the growth of fast-food outlets in the UK high Street played?2.4.3 The brand appeal of Iceland: fast, cheap and ready made?2.3.4 Can competency-based pay be used to improve employee motivation in the hotel industry? 2.3.5 Is it as important to acknowledge and managing tourist emotions to enhance their holiday as it is to address their physical and financial issues? 2.3.6 ‘It’s not how you say, it’s how you say it’: the impact of service provider style of communication on guest perceptions and satisfaction.A quantitative study in a London independent hotel.2.2.1 Dark Tourism: a tool for social justice or unnecessary voyeurism? 2.2.2 Exploitation or Understanding: To what extent does the phenomenon of ‘Poverty Tourism’ bring benefits to areas with social and economic problems?A critical analysis of tourist organizations taking visitors to slums in India.This guide gives you some ideas for dissertation titles.Hospitality and Tourism covers many areas, so there should be plenty to whet your appetite here.A quantitative study amongst passengers on a Virgin Trains London to Manchester service.2.4.6 The demand for ethically sourced and Fairtrade products in hospitals: to what extent do patients request ‘green’ alternatives? 2.4.7 A macho culture: to what extent do women’s perceptions of working in high-end restaurants prohibit them training as chefs? 2.4.8 Restaurants and colour: how does the use of colour in the interior design of independent restaurants influence customer perceptions? 2.5.1 Which theoretical model of tipping is most appropriate to explain tipping in independent (boutique) hotels?