Players in the tourism industry are being urged to show appreciation to their workers, who have been and continue to be critical to the success of the sector.The Ministry of Tourism is taking a lead role in this regard by identifying and rewarding first-class service through its annual Tourism Service Excellence Awards (TSEA).Portfolio Minister, Hon. Edmund Bartlett, says the commitment to service excellence has contributed significantly to Jamaica’s appeal as a premier tourist destination.He notes that Jamaica’s impressive 42 per cent repeat-visitor rate is a testament to “the yeoman service” being provided by hotel workers and which should “never be taken for granted”.“The service is what keeps visitors coming back again and again. Whether an individual is travelling for business or pleasure, the level of customer service that visitors receive on their trip will help determine whether they come back for another visit or warn friends to stay away based on bad experience,” he points out.“I am proud to say that it is the top-quality service that keeps bringing visitors back to the destination and distinguishes Jamaica from the rest of the competition,” he adds.Mr. Bartlett says it is very important for everyone in tourism, from the most senior person to those who work at the most junior level, to understand that doing a great job adds value to the product that visitors pay to enjoy.He notes for example, the members of the Red Cap Porters Association, who he says, have for decades been the bedrock of the industry’s success. The porters assist persons arriving and departing from the airport.“Now, these are the people who are among the first point of contact for a guest visiting Jamaica. That first point of contact is very important as, usually, that is where that first impression is formed. That, right there, can be critical as it relates to the overall experience of that guest while in Jamaica,” the Minister notes.He commends those entities that take the time to recognise and encourage their team members.“I am a strong proponent of programmes that reward excellence. They help to raise the bar in service as well as drive a sense of ownership and pride throughout the sector. In doing so, they also foster national development,” he says.Mr. Bartlett says that at this year’s TSEA, “we will roll out the red carpet for those outstanding individuals and organisations that have made an exemplary contribution to the sector”.“The TSEA are an integral part of my Ministry’s efforts to raise our tourism sector’s competitiveness by motivating stakeholders to create compelling experiences and adopt best practices,” he notes, adding that it is a great way to show appreciation for those who make visitors “keep wanting to come back to Jamaica”.A total of 21 persons and entities will vie for honours at the TSEA slated for Saturday (March 17) at the Montego Bay Convention Centre in St. James.They were selected from 126 nominees and cover the regions of Ocho Rios, Negril, Kingston, the south coast and Montego Bay.The semi-finalists, who represent various categories within the industry, including accommodation, ground transportation, attractions and the craft industry, were chosen by a panel of judges based on their performance during 2017, following a series of evaluations and interviews.Executive Director of the Tourism Product Development Company (TPDC), Andrew Spencer, says development of human capital is the surest way for tourism to maximise its full potential.“People represent the strongest link in this tourism chain. We want to continue to lift the standard of our already creative people; therefore, we often create programmes that place emphasis on our people,” he notes.For his part, Dimitris Kosvogiannis, General Manager of Melia Braco Village in Trelawny, which recently had its annual awards function to recognise workers, says showing such appreciation for quality service cannot be understated.“While it is important to stay ahead of the competition and do all that is necessary to ensure that the work gets done, we can never forget to say ‘thank you’ to the staff and the people that make tourism possible,” Mr. Kosvogiannis notes.“We here at Melia Braco are a hotel that has accomplished greatness, luxury, recognition, and is run especially well and exclusively by Jamaicans. This is something we are also proud about,” he points out. Players in the tourism industry are being urged to show appreciation to their workers, who have been and continue to be critical to the success of the sector. Portfolio Minister, Hon. Edmund Bartlett, says the commitment to service excellence has contributed significantly to Jamaica’s appeal as a premier tourist destination. He notes for example, the members of the Red Cap Porters Association, who he says, have for decades been the bedrock of the industry’s success. The porters assist persons arriving and departing from the airport. Story Highlights
Experimental study on the effect of diet on fatty acid and stable isotope profiles of the squid Lolliguncula brevis
Fatty acid and stable isotope analyses have previously been used to investigate foraging patterns of fish, birds, marine mammals and most recently cephalopod species. To evaluate the application of these methods for dietary studies in squid, it is important to understand the degree to which fatty acid and stable isotope signatures of prey species are reflected in the squids’ tissue. Four groups of Lolliguncula brevis were fed on prey species with distinctly different fatty acid and stable isotope profiles over 30 consecutive days. One group of squid were fed fish for fifteen days, followed by crustaceans for a further fifteen days. A second and third group were fed exclusively on fish or crustaceans for thirty days. And a fourth group was fed on a mixture of fish and crustaceans for thirty days. Analysis of squid tissue showed that, after 10 days of feeding, fatty acid profiles of squid tended to reflect those of their prey. Squid that fed on a single prey type, i.e. fish or crustacean, showed only minor modifications in fatty acid proportions after the initial change and fatty acid profiles were clearly distinguishable between the two feeding groups. Shifts in fatty acid proportions towards respective prey profiles could clearly be observed in squid the diet of which was swapped after 15 days. Clear differences could also be seen in fatty acid profiles of squid feeding on a mixed diet with trends towards either fish or crustacean fatty acid signatures. Stable isotope signatures of squid tissues clearly distinguished between animals feeding on different diets and supported findings from fatty acid analysis, thus indicating both methods to be viable tools in feeding studies on squid species.