Tourism Tattler July 2014 by Tourism Tattler

For more information visit www.satsa.com/satsa-conference-2014. Registration at: www.eventsregistration.co.za/ereg/index.php?eventid=92916&

Tourism Tattler Trade Journal

JULY 2014

Contents

Issue 07 (July) 2014 PUBLISHER Tourism Tattler (Pty) Ltd. PO Box 891, Umhlanga Rocks, 4320 KwaZulu-Natal, South Africa. Company Reg.No.: 2006/015252/07 Website: www.tourismtattler.com EXECUTIVE EDITOR Des Langkilde Tel: +27 (0)32 815 0414 Cell: +27 (0)82 374 7260 Fax: +27 (0)86 651 8080 E-mail: editor@tourismtattler.com Skype: tourismtattler

Competition: Win 1 of 5 iKhokha mPOS Bank Card Payment Devices

MAGAZINE ADVERTISING

ADVERTISING DIRECTOR Bev Langkilde Tel: +27 (0)32 815 0414 / (0)31 813 5326 Fax: +27 (0)86 656 3860 Cell: +27 (0)71 224 9971 E-mail: bev@tourismtattler.com Skype: bevtourismtattler

Conservation: Botswana's Okavango Delta and other World Heritage Sites in Africa

ONLINE ADVERTISING BANNER ADS www.tourismtattler.com/advertising_rates TOURISM SUPPORT SERVICES www.tourismtattler.com/tourism-support-center/ BUSINESS DIRECTORY LISTINGS www.tourismtattler.com/business-directory

SUBSCRIPTIONS

www.tourismtattler.com/subscribe

Hospitality: Property Review - Hotel Verde, Cape Town, South Africa

BACK ISSUES http://issuu.com/search?q=tourism+tattler ▼ Jun 2014

▼ May 2014

IN THIS ISSUE

▼ Apr 2014

04 06 09 08 ▼ Mar 2014

▼ Feb 2014

▼ Jan 2014

06 13 24 14 16

▼ Dec 2013

▼ Nov 2013

▼ Oct 2013

EDITORIAL Accreditation Article Comments ATTRACTIONS South Africa: Great White Sharks BUSINESS SATSA Market Intelligence Report COMPETITIONS Win a Coffee Table Book Win 1 of 5 iKhokha Card Readers Win a case of Rhinofields Pinotage CONSERVATION World Heritage: Okavango Delta DESTINATIONS RETOSA TFCA - Great Mountains EDUCATION English Writing Tips

Adv. Louis Nel Andre du Toit Belinda McLaughlin Dr. Maeve Maddox

HOSPITALITY 20 Property Review: Hotel Verde 22 Africa's Hospitality Growth 24 Wine: Soul of the Grape - Part 2 LEGAL 27 ‘POPI’ Act - Part 14 MARKETING 28 How to create Brand Ambassadors NICHE TOURISM 29 Voluntourism PHOTOGRAPHY 30 Focus, Lighting & Background RISK 31 Managing Risk - Part 1 TRADE NEWS Visit our website for daily travel news

EDITORIAL CONTRIBUTORS Kimberley Clare Nanson. Martin Jansen van Vuuren Kirsten Bohle Mwangi Githalu Kwakye Donkor Nancy Gard McGehee Lindiwe Magana Peter Wickham MAGAZINE SPONSORS

▼ Sep 2013

▼ Aug 2013

▼ Jul 2013

02 07 07 08 09

SATSA Conference 2014 SYNC Accounting & Business Services SATIB Insurance Brokers World Travel Market-London White Shark Projects

11 12 19 32

British Airways iKhokha - Emerge Mobile Sports & Events Tourism Exchange National Sea Rescue Institute (NSRI)

Disclaimer: The Tourism Tattler is published by Tourism Tattler (Pty) Ltd and is the official trade journal of the Southern Africa Tourism Services Association (SATSA). The Tourism Tattler digital e-zine, is distributed free of charge to bona fide tourism stakeholders. Letters to the Editor are assumed intended for publication in whole or part and may therefore be used for such purpose. The information provided and opinions expressed in this publication are provided in good faith and do not necessarily represent the opinions of Tourism Tattler (Pty) Ltd, SATSA, its staff and its production suppliers. Advice provided herein should not be soley relied upon as each set of circumstances may differ. Professional advice should be sought in each instance. Neither Tourism Tattler (Pty) Ltd, SATSA, its staff and its production suppliers can be held legally liable in any way for damages of any kind whatsoever arising directly or indirectly from any facts or information provided or omitted in these pages or from any statements made or withheld or from supplied photographs or graphic images reproduced by the publication.

▼ Jun 2013

▼ May 2013

▼ Apr 2013

JULY 2014

Tourism Tattler Trade Journal

Accreditation Official Travel Trade Journal and Media Partner to: The African Travel & Tourism Association (Atta) Tel: +44 20 7937 4408 • Email: info@atta.travel • Website: www.atta.travel Members in 22 African countries and 37 worldwide use Atta to: Network and collaborate with peers in African tourism; Grow their online presence with a branded profile; Ask and answer specialist questions and give advice; and Attend key industry events.

National Accommodation Association of South Africa (NAA-SA) Tel: +2786 186 2272 • Fax: +2786 225 9858 • Website: www.naa-sa.co.za The NAA-SA is a network of mainly smaller accommodation providers around South Africa – from B&Bs in country towns offering comfortable personal service to luxurious boutique city lodges with those extra special touches – you’re sure to find a suitable place, and at the same time feel confident that your stay at an NAA-SA member’s establishment will meet your requirements.

The Regional Tourism Organisation of Southern Africa (RETOSA) Tel: +2711 315 2420/1 • Fax: +2711 315 2422 • Website: www.retosa.co.za RETOSA is a Southern African Development Community (SADC) institution responsible for tourism growth and development. RETOSA’s aims are to increase tourist arrivals to the region through sustainable development, improved regional competitiveness, and effective destination marketing. RETOSA Member States are Angola, Botswana, DR Congo, Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Namibia, Seychelles, South Africa, Swaziland, Tanzania, Zambia and Zimbabwe.

The Southern Africa Tourism Services Association (SATSA) Tel: +2786 127 2872 • Fax: +2711 886 755 • Website: www.satsa.com SATSA is a credibility accreditation body representing the private sector of the inbound tourism industry. SATSA members are Bonded thus providing a financial guarantee against advance deposits held in the event of the involuntary liquidation of a SATSA member. SATSA represents: Transport providers, Tour Operators, Destination Management Companies, Accommodation Suppliers, Tour Brokers, Adventure Tourism Providers, Business Tourism Providers and Allied Tourism Services providers.

Seychelles Hospitality & Tourism Association (SHTA) Tel: +248 432 5560 • Fax: +248 422 5718 • Website: www.shta.sc The Seychelles Hospitality and Tourism Association was created in 2002 when the Seychelles Hotel Association merged with the Seychelles Hotel and Guesthouse Association. SHTA’s primary focus is to unite all Seychelles industry stakeholders under one association in order to be better prepared to defend the interest of the industry and its sustainability as the pillar of the country’s economy.

The Green Expo - Sustain Our Planet. Sandton, Johannesburg - 10 - 12 April 2014 Tel: +27 (0)21 689 3262 • Email: info@thegreenexpo.co.za • Website: www.thegreenexpo.co.za Three City Events, organisers of The Green Expo, have noted the need for a generally accessible exhibition focusing on sustainability issues appealing to the homeowner as well as the business person. It is with this in mind that The first Green Expo was held at the CTICC in November 2011. The success of this expo led to the launch of the Johannesburg Green Expo to be held in September at the Sandton Convention Centre.

International Coalition of Tourism Partners (ICTP) Tel: Haleiwa, USA: +1-808-566-9900 • Cape Town, South Africa: (+27)-21-813-5811 • Rio de Janeiro, Brazil: +5521 40428205 • Germany: +49 2102 1458477 • London, UK: +44 20 3239 3300 • Australia +61 2-8005 1444 • HongKong, China: +852 8120 9450.

Email: member@tourismpartners.org • Website: www.tourismpartners.org

ICTP is a travel and tourism coalition of global destinations committed to Quality Services and Green Growth. ICTP advocates for: sustainable aviation growth; streamlined travel; fair taxation and jobs.

The Safari Awards 2014 Tel: +44 (0)1865 989280 • Website: www.safariawards.com With nominations from over a thousand luxury travel professionals, hundreds of readers of Tourism Tattler, Conde Nast Traveller, Brides and Travel Africa Magazine you can rest assured that any safari business nominated for a Safari Award is amongst the best in its genre. Finalists are amongst the top 3% in Africa and the Safari Award Winners are unquestionably the best, their reputation earned through excellence recognised by people who know what they are talking about.

World Travel Market London 2014 Tel: +44 (0)20 8910 7897 • Email: polly.magraw@reedexpo.co.uk • Website: www.wtmlondon.com World Travel Market - London is the leading global event for the travel industry. It is a vibrant must attend businessto-business event presenting a diverse range of destinations and industry sectors to UK and International travel professionals. It is a unique opportunity for the whole global travel trade to meet, network, negotiate and conduct business. Last years event attracted over 50,000 attendees, representing 186 countries. WTM is the place to do business with 5,000 international exhibitors.

Tourism Tattler Trade Journal

JULY 2014

EDITORIAL

cover story

The private sector of South Africa's travel trade needs a kick up its collective backside.

and gift ideas, a Welcome video, a Welcome corporate identity guide and Welcome logo downloads. All these tools are available for free. South African Tourism urges the trade to download and use these resources to their advantage.

I know I'm generalising here, but the industry seems to be suffering from a terminal case of apathy. There are exceptions of course, but I still find that many tourism establishments don't have a clue about what service excellence really means. Either that or survival instinct has kicked in and they don't find the time for staff training and a concerted effort to make their guests feel welcome.

The Welcome website also offers numerous useful tips on how best to welcome visitors from all over the world. More than 9000 people have already visited http://welcome. southafrica.net, and some have shared their stories about the "little things" they do to make a guest feel like South Africa is a home away from home. South Africans are invited to share the "little thing" they do on the Welcome Wall, and to get measured on the "cool, warm, hot" Welcome Result gauge.

The word 'Welcome' literally means 'to receive with pleasure and hospitality into one's company or home: a welcome guest'.

The South African travel trade can't continue to point fingers at the public sector. Sure, the recent debacle concerning immigration A monthly 'Welcome to our Family' product Cover image © South African Tourism. regulations was unfortunate, but the TBCSA and SATSA are addressing this issue. It is encouraging to note that and trade newsletter is distributed by South African Tourism. President Zuma's State of the Nation Address specifically mentioned Subscribe at: https://confirmsubscription.com/h/y/C333103A196AD20A inter-governmental/business relations and to create an enabling South African Tourism recently launched the SA Specialist Programme environment for the travel and tourism trade. Certainly, the National − a knowledge resource on South Africa and its attractions, aimed at Department of Tourism and South African Tourism are playing their selling the destination and enhancing earning potential. The course part. is free and the study material required to pass the course can be South African Tourism's consumer insights show that personalised found online at http://saspecialist.southafrica.net/za/en and authentic experiences are what tourists to our destination In the July edition, we feature the Great White Shark under our increasingly seek. They want to meet the real people of South Africa, Attractions section, provides the latest inbound travel and hotel spend time with us, eat the food we eat, be part of our culturally rich occupancy statistics in the Business section and in celebration of lifestyle and feel welcomed. Botswana's Okavango Delta listing by UNESCO on 22 June we South African Tourism's Welcome Campaign, launched in 2005 publish a hyper-linked list of all World Heritage sites in Africa. to encourage South Africans to be good hosts, has a wealth of Our Property Review this month features Hotel Verde in Cape Town, information and marketing resources that the travel trade can tap who are definitely not apathetic when it comes to welcoming guests. into. Part 2 of our Wine Appreciation series delves deeper into wine Visitors to the website (www.welcome.southafrica.net) can click on the knowledge with Labels, Styles and Viticulture. knowledge centre, and find content that provides insight into the Under Marketing, we provide tips in how to create Brand needs and desires of Indian, Chinese tourists; videos that give insights Ambassadors and our Niche Tourism section looks at Voluntourism. on wine pairing and general wine etiquette; and a video that helps We also have two reader competitions in this edition and don't you learn more about adventure tourists. All this and much more is forget to post your comments online to win yet another prize. available for download. Also available on the website is the Welcome Toolkit, which gives tools Enjoy your read. to assist in welcoming guests. The toolkit includes Welcome letters

Yours in Tourism, Des Langkilde.

Indaba 2014 “Warmest” Welcome Winner, Milady Tshandu from African Eagle receiving an Apple iPad tablet prize from South African Tourism support personnel.

JULY 2014

Tourism Tattler Trade Journal

Article Comments June 2014's article comments received on the Tourism Tattler website and Facebook pages. HOSPITALITY Tsogo Sun Develops Entrepreneurs

BUSINESS So you want to be a Tour Operator?

www.tourismtattler.com/tsogo-sun-develops-entrepreneurs/

www.tourismtattler.com/so-you-want-to-be-a-tour-operator/

Submitted on 2014/06/04 at 11:03 am

Submitted on 2014/06/17 at 12:42 am

Just want to congratulate you for the stunning job you are doing for SME’s in the tourism sector. You are one of the kind. I have started a tourism attraction of note in Orlando East Soweto so your contribution speaks to my heart. With you around the is hope for South Africa Mama Lindi Dlamini - Wozabona Cultural House

I’d like to receive more information on the Tour Operators Course offered in Cape Town. I’d like to start a Tour Operating business once I’ve completed this course. I look forward to your response. Wilma Jungschlager

TRADE NEWS Why I Love Kenya

•

Submitted on 2014/06/21 at 1:37 pm | In reply to Wilma Jungschlager.

www.tourismtattler.com/porini-comments-on-kenya/

Submitted on 2014/06/13 at 6:57 am

Kenya’s cultural attractions datE back several hundred years in addition to a year-round tropical climate. Great place and I also love it. Felix - Wal-Mark Africa Safaris

Congratulations to Lindi Dlamini Mama Lindi's comment has been chosen as the prize winner for June 2014. Lindi's prize of a IsoSteel Stainless Steel Flask will be delivered with the compliments of Livingstones Supply Co – Suppliers of the Finest Products to the Hospitality Industry. Editor.

Tourism Tattler Trade Journal

Hi Wilma. SATSA will be doing a Tour Operator course in Cape Town from 25 – 29 August 2014. Read the article at: http://www. tourismtattler.com/tour-operators-course-for-cape-town/

Desmond Langkilde

Wi n

The winning comment posted on the Tattler website during the month of June 2014 will receive a copy of Derek and Beverley Joubert's coffee table book ' The African Diaries 'with the compliments of Livingstones Supply Co – Suppliers of the Finest Products to the Hospitality Industry. The Africa Diaries is a powerful first -person account of the Jouberts extraordinary work as wildlife researchers and conservationists. They document their odyssey through passages culled from the pages of their field journals and over 130 stunning full-colour photographs, giving readers a rare insight into their unusual lives in the African bush. An illustrated memoir of life in the bush by Dereck and Beverly Joubert

Connect with Livingstones on:

JULY 2014

www.livingstonessupplyco.co.za

Everything my business needs… and more Consulting • Accounting Tax • Payroll • Secretarial

Our Value Contributing Services to CCs, PTYs, Trusts, Sole Prop and Individuals

• Business Consulting • Outsourced Services • Business Start-Up, Secretarial & Registrations • Bookkeeping, Accounting & Reporting • Payroll • Independent Reviews & Accounting Officer Duties • Auditing • Tax Consulting & Compliance • BBBEE Consulting • Sage Pastel Software Reseller

+27(11) 475 8422

0505_PrintAd_SYNCBS(180X120)_Fin.indd 1

www.syncbs.co.za

2014/02/07 1:21 AM

JULY 2014

Tourism Tattler Trade Journal

£2.2bn of new business

ABOUT

generated at WTM® 2013

World Travel Market, Senior Director, Simon Press previews WTM 2014.

What’s new for WTM 2014? WTM 2014 will be the best yet as World Travel Market celebrates its 35th event. This will be marked by extended opening hours to facilitate even more business deals. Opening from 9am Monday – Thursday (previously 10am) WTM will give exhibitors and buyers from WTM Buyers’ Club an extra hour each day to agree business deals. Furthermore, the event will stay open for an extra two hours to 8pm on the Wednesday evening, giving exhibitors the opportunity to host WTM 35th event celebrations on their stands.

How much business can exhibitors expect to conduct? WTM 2013 facilitated more than £2.2 billion in industry deals – with African exhibitors agreeing £161 million in contracts. This year we expect even more business will be conducted by South African exhibitors and at the event in general. One of the best ways for exhibitors to meet new buyers and sign deals is the WTM Speed Networking, which takes place on Monday and Thursday mornings.

What will the event programme look like at WTM 2014? This year sees the introduction of a Spa and Wellness Programme to the highly successful events programme. There will be more than 100 sessions covering a range of topics including aviation, cruise, social media, and responsible tourism. WTM 2013 Events Programme has an attendance of more than 16,000 – a 9.5% increase on WTM 2012.

Which exhibitors should we look out for?

Where can South African buyers and visitors register for WTM 2014?

VISITFLANDERS - WTM’s Premier Partner - is commemorating the 100th Anniversary of the Great War. Brand USA has increased its presence as part of its aim to hit 100m international visitors.

Visit www.wtmlondon.com/register

8,500

MEMBERS

A record

8,500

PARTICIPANTS

attendees from 186 countries

WTM Means business ®

3 – 6 November 2014 ExCeL London

wtmlondon.com Official Media Partner

MORE THAN

50,000

buyers

Official Partner

South Africa Great White Shark Attraction

ATTRACTIONS

For the adventurous traveller, there is no greater adrenaline rush than interacting with a great white shark in its own territory. In South Africa, both tourists and locals are privileged to have access to great white sharks in abundance − if one knows where to go, when and with whom. Booking with a professional and credible shark excursion service provider is essential to ensure that this once-in-a-lifetime experience is a safe and memorable one. One such service provider is White Shark Projects, located in Ganbaai, who have set a bench mark for responsible tourism in the industry. White Shark Projects have a philosophy that involves sharing the country's natural and cultural riches, whilst contributing positively to the preservation and growth of the local community and environment. The company was founded in 1990 purely for research and conservation; out of this the commercial arm was born. Today the commercial arm is still funding various research and conservation projects. White Shark Project are the financial partner to the South African Shark Conservancy, whose research not only focuses on great whites, but also on other shark species. Their conservation and educational departments are enhanced by a volunteer programme. White Shark Projects supports sustainable job creation and upliftment projects and fosters ecological awareness among surrounding communities. The company is Fair Trade in Tourism accredited as well as bonded by the Southern Africa Tourism Services Association

(SATSA), thus ensuring peace of mind that your clients are in capable, accredited hands. In addition, White Shark Projects are covered by comprehensive public liability insurance, underwritten by Lloyds of London. Their primary focus at White Shark Projects is to educate and to address misconceptions which in turn will help lead to protection of the species. The best season for Shark viewing Dyer Island is a good place to see sharks all year round. So, weather permitting, White Shark Projects tours run daily, however prime viewing time is in the South African winter months when the sharks have a particularly active feeding pattern. The following guide is based on observations over the past eight years. Allow for an overlap between seasons. Peak season: April to October (99% success rate) Recommended. High season: November to December (90 – 99% success rate). Intermediate season: January to March (80 – 90% success rate). Water temperatures vary between 12 and 20 degrees Celsius during peak and high season and between 10 and 16 degrees Celsius during intermediate season. For more information visit www.whitesharkprojects.co.za

+27 (0)28 384 1774 | bookings@whitesharkprojects.co.za | www.whitesharkprojects.co.za JULY 2014

Tourism Tattler Trade Journal

BUSINESS

Market Intelligence Report The information below was extracted from data available as at 25 July 2014. By Martin Jansen van Vuuren of Grant Thornton.

ARRIVALS The latest available data from Statistics South Africa is for January to December 2013: (Note: Stats SA recently revised data for Nov - Dec). Current period

Change over same period last year

442 523

1.0%

Germany

304 090

14.2%

USA

348 646

6.7%

India

112 672

5.5%

China

151 847

14.7%

Overseas Arrivals (excl same day visitors)

2 683 141

7.1%

African Arrivals

6 913 783

3.9%

Total Foreign Arrivals

9 616 964

4.7%

NB: African Arrivals plus Overseas Arrivals do not add up to Total Foreign Arrivals due to the exclusion of unspecified arrivals, which cannot be allocated to either African or Overseas.

HOTEL STATS The latest available data from STR Global is for January to April 2014: Current period

Average Room Occupancy (ARO)

Average Room Rate (ARR)

Revenue Per Available Room (RevPAR)

All Hotels in SA

62.8%

R 1 072

R 672

All 5-star hotels in SA

66.4%

R 1 947

R 1 292

All 4-star hotels in SA

62.2%

R 1 003

R 624

All 3-star hotels in SA

62.4%

R 817

R 510

Change over same period last year All Hotels in SA

0.2%

9.0%

9.2%

All 5-star hotels in SA

2.5%

9.9%

12.6%

All 4-star hotels in SA

-1.3%

6.7%

5.3%

All 3-star hotels in SA

1.6%

7.9%

9.6%

ACSA DATA

The latest available data from ACSA is for January to April 2014:

Change over same period last year Passengers arriving on International Flights

Passengers arriving on Regional Flights

Passengers arriving on Domestic Flights

1.3%

6.6%

-1.0%

Cape Town International

6.8%

8.2%

2.1%

King Shaka International

16.1%

N/A

-4.1%

OR Tambo International

WHAT THIS MEANS FOR MY BUSINESS The data from STR Global indicates that room rates of hotels continue to improve across all grades of hotels, but the occupancies seem to have stabilised. So the same number of people are still arriving but they are paying more for their rooms. The data from ACSA indicates that domestic air travel is slowing down, with declines in Johannesburg and Durban. International air travel is also slowing to Johannesburg, while Cape Town is achieving growth. Durban is achieving strong growth off a low base. What this seems to mean for the tourism industry is that the number of tourist are not necessarily up in the first four months of the year but they are paying more for their stay, so tourism revenues should be up.

For more information contact Martin at Grant Thornton on +27 (0)21 417 8838 or visit: http://www.gt.co.za

Tourism Tattler Trade Journal

JULY 2014

KINGJAMES 28020

we’re more than an airline It’s never been simpler to book your travel - with flights, cars and hotels all available on kulula.com. So, whether you’ve got a wedding in Warmbaths or a conference in Calitzdorp, we’ve got your trip across Mzansi covered. Now that’s full-on travel.

JULY 2014

Tourism Tattler Trade Journal

JULY 2014

WIN

C O M P E T I T I O N

1 of 5 iKhokha Edge mPOS Card Readers

To enter this competition, simply find the answer to the following question (the answer can be found in the text below) and visit the Tourism Tattler website at: www.tourismtattler.com/?p=13134

“What does the iKhokha Edge do for a mobile phone?”

relevant app store (subject to FICA regulations). The proprietary iKhokha online portal removes much of the hassle that SMMEs would normally face when signing up with their bank through traditional channels. Once paid for and approved, the Edge is delivered to the merchant. The solution is available to all businesses irrespective of their bank.

The first five correct entries drawn after the closing date of 28 July 2014 will each win one iKhokha Edge Chip & PIN card reader, complete with mobile application software download, with the compliments of Emerge Mobile (T&C's apply - refer link).

Merchants pay a once-off cost of R989.00 (incl VAT) for the Edge Chip & PIN card reader and thereafter a flat 2.75% per transaction − there are no hidden monthly fees. iKhokha will also be offering a 24 month rental option for merchants looking to avoid an upfront cost.

The Edge, a secure Chip & PIN card reader that plugs into a smartphone, and coupled with the iKhokha mobile app, transforms the phone into a secure mobile Point of Sale (mPOS) terminal, thus enabling merchants to process bank card payments – anywhere in South Africa.

The Edge card reader is available in four colours– black, white, yellow and pink– and both the Edge and iKhokha mobile app are compatible with iPhone 4 upwards and most Android mobile devices.

Using the Edge, a wide range of South African businesses are also able to tender cash, card and mobile transactions, sell value-added services (such as airtime) and monitor and track sales performance and transactional history through the slick and easy to use Mobile App. Simplicity, service and security are the three pillars on which the iKhokha ethos has been built. The proudly South African developed and manufactured solution has been through an incredibly rigorous international testing process with regulatory bodies and card schemes to ensure world class security. To “Get the Edge”, business owners simply apply via the website at www.ikhokha.com and then download the iKhokha app from the

iKhokha will continue to expand its mobile service offering using the Edge device as the secure foundation on which to provide further innovation for all South African businesses. For more information visit www.iKhokha.com Facebook: www.facebook.com/ikhokha Twitter: @ikhokhasa Instagram: @ikhokhasa YouTube: www.youtube.com/ikhokha Note: Read the Terms and Conditions of this competition at: www.tourismtattler. com/wp-content/images/Competition-July2014-TermsConditions.pdf

WINNER OF THE THULA THULA FAMILY SAFARI GETAWAY COMPETITION FROM THE JUNE 2014 EDITION CONGRATULATIONS to Geraint Piercey of African Twist Travel. Geraint has won a safari getaway consisting of 2 nights for two adults and two children sharing a Family Tent at the Luxury Tented Camp in Thula Thula Private Game Reserve. The prize is on a full board basis and includes 2 Game Drives and/or Guided Walking Safaris each day, with the compliments of Thula Thula Private Game Reserve.

www.thulathula.com JULY 2014

Tourism Tattler Trade Journal

CONSERVATION

World Heritage

Okavango Delta Botswana’s Okavango Delta became the 1000th site inscribed on the United Nations Educational, Scientific and Cultural Organisation (UNESCO) World Heritage List on 22 June. This significant listing increases Africa's protected resources to 89 properties. By Des Langkilde.

The Okavango was inscribed as a natural site by the World Heritage Committee, which met in Doha (Qatar) on 22 June 2014. The Okavango Delta in northwest Botswana comprises permanent marshlands and seasonally flooded plains. It is one of the very few major interior delta systems that do not flow into a sea or ocean, with a wetland system that is almost intact. One of the unique characteristics of the site is that the annual flooding from the river Okavango occurs during the dry season, with the result that the native plants and animals have synchronised their biological cycles with these seasonal rains and floods. It is an exceptional example of the interaction between climatic, hydrological and biological processes. The Okavango delta is home to some of the world’s most endangered species of large mammal, such as the cheetah, white rhinoceros, black rhinoceros, African wild dog and lion. The most populous large mammal is the lechwe antelope, with more than 60,000. It is a little larger than an impala with elongated hooves and a water repellent substance on their legs that enables rapid movement through knee deep water. For more information visit http://en.wikipedia.org/wiki/Okavango_Delta

Why World Heritage Sites are important What makes the concept of World Heritage exceptional is its universal application. World Heritage sites belong to all the peoples of the world, irrespective of the territory on which they are located. World Heritage status can bring enormous prestige to a site and help foster social cohesion and pride in a local community. It may help to promote the site internationally and attract new visitors, if appropriate, and encourages the highest quality standards for welcoming visitors and managing the site and can act as the focus for tourism and economic regeneration. It also means international accountability. If a site is threatened, it can be added to the 'List of World Heritage in Danger' by the World Heritage Committee. To obtain World Heritage status, sites have to be nominated by their government to the World Heritage Committee, an intergovernmental body set up by UNESCO. The Committee meets once a year and decides on new inscriptions following an assessment by specialist international bodies: ICOMOS for cultural sites and IUCN for natural sites.

'Okavango' film to advocate for a Tri–Nation (Angola–Namibia–Botswana) World Heritage Site. The film, which is currently in production, features the expedition of four entrepid explorers as they undertake a two month crossing of the Okavango River System in 'Mokoro' dug-out canoes, from the source in Angola all the way 1,000 miles down the river through Namibia’s Caprivi Strip and into an untouched wilderness in the heart of the Okavango Delta in Botswana. The team consists of Dr. Steven Boyes (Ornithologist), Dr. Kirsten Wimberger (Primotologist), Chris Boyes (Marine Biologist) and Dr. Karen Ross (Ecologist). Film director Neil Gelinas is contributing his extensive experience as Senior Producer for National Geographic. For more information visit www.okavangofilm.com

Tourism Tattler Trade Journal

JULY 2014

CONSERVATION

World Heritage Site List

Africa

Mozambique

Island of Mozambique

Namibia Compared to the global number of World Heritage Sites (1007 total), Africa has 89 (9%) with 48 Cultural, 37 Natural and 4 Mixed properties. Europe and North America have the highest at 479 (48%), followed by Asia and the Pacific at 231 (23%), Latin America and the Caribbean at 131(13%), and the Arab States at 77 (8%). Legend = Cultural site = Natural site = Mixed site

Sites in Danger = Cultural site = Natural site = Mixed site

Albania

Butrint Historic Centres of Berat and Gjirokastra

Algeria

Al Qal'a of Beni Hammad Djémila M'Zab Valley Tassili n'Ajjer # Timgad Tipasa Kasbah of Algiers

Belize

Belize Barrier Reef Reserve System

Benin

Royal Palaces of Abomey

Botswana

Tsodilo Okavango Delta

Burkina Faso

Ruins of Loropéni

Cabo Verde

Cidade Velha, Historic Centre of Ribeira Grande

Cameroon

Dja Faunal Reserve Sangha Trinational*

Central African Republic

Manovo-Gounda St Floris National Park Sangha Trinational*

Chad

Lakes of Ounianga

Congo

Sangha Trinational*

Côte d'Ivoire

Mount Nimba Strict Nature Reserve* Taï National Park Comoé National Park Historic Town of Grand-Bassam

Democratic Republic of the Congo Virunga National Park# Kahuzi-Biega National Park Garamba National Park Salonga National Park Okapi Wildlife Reserve

Egypt

Abu Mena Ancient Thebes with its Necropolis Historic Cairo Memphis and its Necropolis Nubian Monuments Saint Catherine Area Wadi Al-Hitan (Whale Valley)

Ethiopia

Simien National Park Rock-Hewn Churches, Lalibela Fasil Ghebbi, Gondar Region Aksum Lower Valley of the Awash Lower Valley of the Omo Tiya Harar Jugol, the Fortified Historic Town Konso Cultural Landscape

Gabon

Cultural Landscape of Lopé-Okanda

Gambia Kunta Kinteh Island and Related Sites Stone Circles of Senegambia*

Ghana

Forts and Castles, Volta, Greater Accra Asante Traditional Buildings

Guinea

Mount Nimba Strict Nature Reserve*

Kenya

Lake Turkana National Parks Mount Kenya National Park/Natural Forest Lamu Old Town Mijikenda Kaya Forests Fort Jesus, Mombasa Kenya Lake System in the Great Rift Valley

Lesotho

Maloti-Drakensberg Park*

Madagascar

Tsingy de Bemaraha Strict Nature Reserve Royal Hill of Ambohimanga Rainforests of the Atsinanana

Malawi

Lake Malawi National Park Chongoni Rock-Art Area

Mali

Timbuktu Old Towns of Djenné Cliff of Bandiagara (Land of the Dogons) Tomb of Askia

Mauritania

Banc d'Arguin National Park Ouadane, Chinguetti, Tichitt and Oualata

Mauritius

Aapravasi Ghat Le Morne Cultural Landscape

Morocco

Medina of Fez Medina of Marrakesh Ksar of Ait-Ben-Haddou Historic City of Meknes Archaeological Site of Volubilis Medina of Tétouan Medina of Essaouira Portuguese City of Mazagan (El Jadida) Rabat, Modern Capital and Historic City

* Transboundary Property. # Citeria numbering of this property has changed. See Decision 30.COM 8D.1

Twyfelfontein Namib Sand Sea

Niger

Air and Ténéré Natural Reserves W National Park of Niger Historic Centre of Agadez

Nigeria

Sukur Cultural Landscape Osun-Osogbo Sacred Grove

Papua New Guinea

Kuk Early Agricultural Site

Senegal

Island of Gorée Niokolo-Koba National Park Djoudj National Bird Sanctuary Island of Saint-Louis Stone Circles of Senegambia* Saloum Delta Bassari, Fula & Bedik Cultural Landscapes

Seychelles

Aldabra Atoll Vallée de Mai Nature Reserve

South Africa

Fossil Hominid Sites of South Africa iSimangaliso Wetland Park Robben Island Maloti-Drakensberg Park* Mapungubwe Cultural Landscape Cape Floral Region Protected Areas Vredefort Dome Richtersveld Cultural & Botanical Landscape

Sudan

Gebel Barkal & Sites of the Napatan Region Archaeological Sites of Meroe Island

Tanzania

Ngorongoro Conservation Area 29 Ruins of Kilwa Kisiwani & Songo Mnara Serengeti National Park Selous Game Reserve Kilimanjaro National Park Stone Town of Zanzibar Kondoa Rock-Art Sites

Togo

Koutammakou - Land of the Batammariba

Tunisia

Amphitheatre of El Jem Archaeological Site of Carthage Medina of Tunis Ichkeul National Park Punic Town of Kerkuane & its Necropolis Kairouan Medina of Sousse Dougga / Thugga

Uganda

Bwindi Impenetrable National Park Rwenzori Mountains National Park Tombs of Buganda Kings at Kasubi

Zambia

Mosi-oa-Tunya / Victoria Falls*#

Zimbabwe

Mana Pools, Sapi & Chewore Safari Areas Great Zimbabwe National Monument Khami Ruins National Monument Mosi-oa-Tunya / Victoria Falls*# Matobo Hills

JULY 2014

Tourism Tattler Trade Journal

DESTINATIONS

RETOSA

Southern Africa: Exploring its Great Mountains

This article is going to focus on these three countries because of their close proximity to one another, as a trip to one country in Southern Africa really would not be complete without adding on another country or even two. By Kwakye Donkor. Aerial view of Mount Kilimanjaro. Image © Wikimedia Commons.

Southern Africa is comprised of mountains, valleys, lakes, ocean shores, and everything in between. Of the fifteen countries that make up Southern Africa - Angola, Botswana, Democratic Republic of Congo, Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Namibia, Seychelles, South Africa, Swaziland, Tanzania, Zambia, and Zimbabwe – there are three of them that are clustered around Lake Malawi – Tanzania, Mozambique, and Malawi. In the words of John Muir (1838-1914), author and an early advocate of preservation of the wilderness, "Thousands of tired, nerve-shaken, overcivilised people are beginning to find out that going to the mountains is going home; that wildness is a necessity; and that mountain parks and reservations are useful not only as fountains of timber and irrigating rivers, but as fountains of life.”

explore other parts of Tanzania as well. Rich in cultural heritage, the cities and towns of this diverse country present an enlightening view of African society, while the grassy plains are teeming with animal and bird life. Just off the coast, Zanzibar is an interesting and exotic blend of Africa and Asia - the ideal holiday destination for historians and marine enthusiasts alike. But whatever you do, do not miss an encounter with the Mountain of Greatness. Indeed, the valley below Kilimanjaro is believed by many to be the birthplace of humankind. So perhaps for some, it is a matter of coming home.

Mozambique: Mount Gorongosa

Tanzania: Mount Kilimanjaro

Lying a mere three degrees south of the equator, Mount Kilimanjaro straddles Tanzania’s border with Kenya. It is composed of three extinct volcanoes - Kibo, Mawenzi and Shira - and supports five major eco-zones: rainforest, heath, moorland, alpine desert, and glaciers. After reaching its maximum height during its last major eruption 360,000 years ago, Kibo has been eroded by glaciers, rivers, and landslides to its present height. The first people to climb Kilimanjaro were German geographer Hans Meyer and Austrian climber Ludwig Purtscheller in 1889. Today, around 25,000 people attempt to reach the summit of Africa every year. Before or after an attempt to reach the summit, visitors may wish to 16

Tourism Tattler Trade Journal

JULY 2014

Stretched along the southern edge of the Great Rift Valley 80 kilometers from Beira, the Mount Gorongosa park covers 3,770 square kilometers of savannah, woodlands, and rainforest. Game drives are run twice daily, and hikes are led to the impressive 1,800-mile-high Mount Gorongosa. Visitors are treated to sightings of lion, leopard, and other large cats, as well as buffalo, elephant, warthog, zebra, hippo, crocodile, and a variety of antelope. The bird life is prolific, with over 200 species having been identified, including the rare green-headed oriole. This great isolated mountain of granite captures moisture floating in off the Indian Ocean and from it conjures up the magic and power of four major rivers: Nhandare, Chitunga, Muera and, most importantly, Vunduzi. These rivers provide water to Gorongosa and all communities surrounding the mountain, and without them, life in this part of Africa would have never been able to flourish the way it does now. The rivers flow from the mountain in deep, forested ravines. Some form spectacular waterfalls on

DESTINATIONS

the slopes of the mountain, the largest being Murombodzi Falls, over 100 meters high, and a series of smaller waterfalls are formed by the waters of the Vunduzi River as it flows eastwards towards Lake Urema. The slopes of Mount Gorongosa are generally gentle and easy to climb. The only sharp, nearly vertical cliffs on the mountain are on its northwest corner, creating the perfect setting for nesting birds of prey and vultures. Gorongosa National Park is on its way to becoming one of the best African parks. Every visitor who chooses Gorongosa as the destination for their Mozambique safari is directly supporting important conservation work and providing jobs to local Mozambicans. Revenue from tourism is the key to making Gorongosa a self-sustaining African park long into the future.

Malawi: Mount Mulanje

climbing and camping on the slopes, taking comparatively gentle walks, or attempting some more demanding climbs. The scale of this truly magnificent mountain has to be seen to be appreciated. Once on the mountain, the vegetation changes with altitude, and there’s plenty of wildlife from small mammals to a variety of birds, including buzzard, the black eagle, and countless white-necked ravens. Fishing for trout is possible in the River Lichenya which drains the southwestern slopes. The Mount Mulanje Conservation Trust has set up InfoMulanje, a onestop information and booking office for Mulanje, covering such things as accommodation and guides. Trips to Mulanje of various durations are also offered by Malawi's tour and safari companies. Just a half hour’s journey from Mulanje is Huntingdon House, a small, beautifully refurbished 1928 house which provides accommodation for up to 12 guests. Camping equipment and the services of a guide can also be hired.

How to get there If you start your trip in Tanzania, there are three international airports - Dar-es-Salaam, now known as Julias Nyerere International Airport – JKIA; Kilimanjaro International Airport – KIA; and Zanzibar International Airport. See flights coming to Tanzania and Zanzibar – see flights coming to Tanzania International airlines such as Air Tanzania, KLM Royal Dutch with daily flights out of Amsterdam into Kilimanjaro and Dar es Salaam, Gulf Air, Kenya Airways, Ethiopian Airlines, and Emirates, along with other airlines, make flying into the country quite easy. The bare rock flanks Mount Mulanje tower to almost 3,000 meters. Lying east of Blantyre, it is easily accessible. Visitors could drive around the entire foot of the mountain in a day, or experience it more intimately by

Once you are ready to move onto one of the other lake-bordering countries, there are boats and ferries that can transport visitors as an alternative to flying.

About RETOSA: RETOSA is the regional institution responsible for tourism development and growth. The organization aims to increase tourism arrivals to the region through sustainable development initiatives, improved regional competitiveness, and effective destination marketing with strategic partners. For more information about RETOSA, go to www.retosa.co.za About the Author: Kwakye Donkor is the Marketing and Communications Director at the Regional Tourism Organisation Of Southern Africa (RETOSA). JULY 2014

Tourism Tattler Trade Journal

EDUCATION

English Writing Tips

Prefixes and Suffixes The rise of the information age has made the need for writing clear, concise English more important than ever, particularly in the travel industry. Part 2 in this series of monthly articles, extracted from DailyWritingTips.com, looks at prefixes, suffixes and the correct hyphenation of prefixes. By Mark Nichol and Dr. Maeve Maddox, PhD.

Hyphenating Prefixes. By Dr. Maeve Maddox, PhD.

Close the Gap on Prefixes and Suffixes. By Mark Nichol.

The examples given present a variety of forms, not all of which represent a prefix+noun combination.

Thanks to widespread confusion about the correct treatment of prefixes and suffixes, syllables and words attached before or after root words, many people persist in inserting hyphens more frequently than necessary. Essentially, however, hyphens seldom belong in prefixed and suffixed words: Prefixes and root words are almost always combined without hyphens (prepaid, nonprofit, posttraumatic). Exceptions include when the root word is a proper noun (un-Christian, anti-Semitic) or a number (“pre2010 models”), or when the first letter of the root word and the prefix’s last letter are the same (anti-intellectual, co-opt). Repetitions of consonants, however (nonnative), are not excepted. Some prefixes, like vice, unfortunately, are used indiscriminately; they may be disconnected (“vice president”), hyphenated (vice-regent), or closed up (viceregal). And then there are antonyms styled at odds with each other, such as on-screen and offscreen. (Easy solution: Reconcile them one way or the other.) Other idiosyncratic instances of hyphenation include ambiguous treatments like re-cover in the sense of “to cover again,” rather than “to retrieve,” mid before a numbered century (“mid-twenty-first century” or “mid-21st century”), and non attached to an phrasal adjective (“non-meat-eating”). A common error is to refer to very large amounts of money with a phrase like “multi-billion-dollar budget” or, worse, “multi-billion dollar budget.” However, words prefixed by multi need no hyphen: “multibillion-dollar budget.” The en dash, a hyphen on steroids, is used when the link must carry more weight: when prefixes and suffixes are linked to permanent open compounds to form phrasal adjectives. Examples include “post–Civil War era” and “high school–age drivers.” Suffixes are rarely hyphenated, either (airborne, lifelike, nationwide). Some sources suggest hyphenating borne, like, and wide to a word three or more syllables long, but it’s not necessary; communitywide, for example, may look cumbersome, but it’s best to be consistent. However, words ending in l, and most proper nouns, retain a hyphen when linked to like, and proper nouns linked to wide are always hyphenated. 18

Tourism Tattler Trade Journal

JULY 2014

A reader who works with legal transcription has the following question: There seems to be a trend towards having the prefixes and suffixes separate from the modified noun instead of being attached or hyphenated. What is proper? Some examples are non negotiable, post surgery, post doctorate, age wise.

The prefix non- is added to nouns of action, condition, or quality with the sense of “absence, lack of,” or simply “not.” for example, non-Catholic. Non- is affixed to adjectives to make them negative. Whether to add a hyphen depends upon whether American or British usage is being observed. The OED hyphenates many words that M-W shows written as one word. For example, M-W gives nonnegotiable, but OED has non-negotiable. When it comes to another word in the reader’s list, however, both the OED and M-W agree with postdoctorate, although both prefer postdoctoral. The prefix post- means, “after” or “behind.” It is added to adjectives without a hyphen: postcolonial, postsurgical. Post can be used on its own as a preposition meaning, “after”: “Your mouth will be extremely dry post surgery.” In this context post is a separate word. Added to a noun to create a descriptor, however, post would require a hyphen: “Post-surgery care is vitally important.” The suffix -wise means, “in the manner of” or “as regards,” as in clockwise, lengthwise, foodwise, etc. This combining form is never separated from the word it’s added to, either by a hyphen or by a space. It can have other meanings, of course. For example, a person is said to be “pound wise, but penny foolish.” In this context wise is a word that means “possessing wisdom”; it is not a suffix. Hyphenation is not an exact science. Authorities differ regarding the necessity of a hyphen, but I’m reasonably sure that all agree that suffixes aren’t free agents that can stand apart from the words they belong to. For more information visit: www.dailywritingtips.com About the Authors: Mark Nichol is an English specialist and freelance writer for DailyWritingTips.com Dr. Maeve Maddox, PhD is an English specialist and freelance writer. In addition to articles for DailyWritingTips.com, she writes and publishes simple instructional materials related to beginning reading instruction, English usage, and traditional literature in English. For more information visit www.maevemaddox.com

EVENTS

Following the success of the previous three conferences, this year's conference. taking place on the 29th & 30th October 2014 at the ICC Durban, KwaZulu-Natal, is aimed at celebrating the successes and achievements of the sports and events tourism industry over the past 20 years. The focus has also been expanded to include Arts, Culture and Lifestyle events with sport events as part of the Events tourism sector.

REGISTRATION IS NOW OPEN Conference Fee: R3500.00 excl VAT

JULY 2014

Tourism Tattler Trade Journal

HOSPITALITY

Property Review

Hotel Verde

Cape Town, South Africa Airport Industria is not an address which inspires images of ‘environmentally-friendly’ or ‘carbon neutral’, but Hotel Verde is both these things. By Kirsten Bohle.

Universally Accessible. Hotel Verde offers two rooms that accommodate and meet the international standards of universally accessible design.

Nestled amongst the parking lots of rental car companies and industrial warehouses, a stone’s throw from Cape Town International Airport, the self-proclaimed Greenest Hotel in Africa has gone above and beyond to ensure that their operation has no negative impact on their surrounding environment. More so, the wetlands which serve as the hotel gardens have been restored back to their former glory after years of environmental abuse from the surrounding industries.

construction − the only hotel in Africa to have qualified for this honour and one of only six worldwide. The program recognizes the best-in-class green building practices, with platinum being the highest level to reach. Hotel Verde’s status as Africa’s Greenest Hotel has been firmly cemented.

Every aspect of the hotel which could be ‘greened’ has been, and helpful signs located all around the hotel and in the rooms explain how this has been achieved. A Pontos grey water plant sterilises and filters bath water, which is pumped back into the hotel to flush toilets. The hotel has a 40 000 litre water tank to collect rainwater, three wind turbines, which generate energy and photovoltaic panels for powering essential hardware. LED bulbs light the hotel and a vegetable garden is tended to by the kitchen staff. Any other food served in the dining room is sourced and produced locally. Their design piece de resistance is a living wall (or vertical garden) separating the lounge from the bar, which is not only a calming beauty but also helps to purify the air inside.

The owners of the hotel, Mario and Annemarie Delicio, conceptualised the hotel from the ground up with the help of several dedicated experts, including sustainability consultant Andre Harms of Ecolution Consulting. He credits his clients for their dedication to the concept, which did not come cheap or easy.

Tourism Tattler was invited for an over-night stay to celebrate the Hotel’s latest and greatest achievement − a Leadership in Energy and Environmental Design (LEED) Platinum Certificate for new

They were inspired to create an entirely carbon-neutral hotel and conferencing experience, catering not only to business travel but also to holiday tourists looking for a convenient base close to both the airport and Cape Town’s favourite attractions. It is their belief that all hotels should be built in this manner and should strive to be ecofriendly.

Outdoor gym. Hotel Verde is the first hotel in Africa to showcase power generating gym equipment.

Music corner. Encourages guests to pick up an instrument and allow their creative juices to flow.

Environmental Design Award

Every Wednesday evening, the hotel observes earth hour. The lights are switched off and dinner is served in candlelight, to the sweet tunes of the resident pianist. The kitchen cooks with as little electricity as possible on a Wednesday and we were treated to a potjie buffet and gentle crème brulee for dessert. Just after nine the house lights came on, assaulting our eyes and after a quick poll the diners unanimously agreed to continue our meals in the glow of candlelight.

Tourism Tattler Trade Journal

JULY 2014

HOSPITALITY

Eco-pool. Another first for Hotel Verde, the eco-pool is completely harmless to the environment using no harmful chemicals. It recreates the natural system of wetlands to clean itself offering a pool that is not only better for the environment but better for guests too.

Superior Facilities and Amenities Luxury, style and convenience have not been compromised in the quest for carbon-neutral. The artwork in the hotel is all locally sourced and the rooms boast a contemporary design with large showers and a bed you can’t wait to sink into. The rooms come equipped with minibars, flat screen televisions and free Wi-Fi is available throughout the hotel. Guests are also invited to take a dip in the eco-pool or a turn around the jogging trail, which winds through the restored wetlands. An outdoor gym makes for a fun pit stop on your route, while the beehives might make you pick up your pace. A gym is also available inside, and your workout on the machines will generate power which is pumped back into the hotel. Guests are encouraged to utilise this service to earn Verdinos, which are rewarded for ecofriendly behaviour and can be redeemed at the twenty four hour deli in the reception area. Not using the air conditioner in your room is another way to earn Verdinos, as is recycling waste and reusing bath towels.

eye travellers more accustomed to a breakfast of instant coffee and not much else. Hotel Verde ticks all the boxes and then some. Comfort, style and guest satisfaction appear to be as high a priority to them as ensuring the environmental sustainability of running the 145 room hotel. With 7 conference venues accommodating 4-120 delegates, Hotel Verde will meet the most deserning PCO's conferencing needs and more. The hotel is very conveniently located and offers a great variety of activities and facilities for their guests, all offered with a friendly smile. They are currently running several winter specials for both their conference and overnight facilities. If you are planning group tours to Cape Town, book your clients in now. Not only will your clients be pampered, they will also be able to brag that they have stayed at Africa’s greenest hotel.

It is the little touches that set’s a hotel apart in the eyes of a seasoned traveller, the details overlooked by many hotels and guesthouses. A unique music corner encourages guests to pick up an instrument and allow their creative juices to flow, which is just one way that Hotel Verde demonstrates their excellence in customer care. Serving breakfast from 4:30 a.m. is another, welcome news indeed for red-

About the Author: Tourism Tattler correspondent Kirsten Bohle is a freelance writer and blogger, about to embark on a six month trip through South Asia. She holds a BA International Studies from Stellenbosch University, with majors in Political Science, History and Psychology. This was followed up by a Post Graduate Diploma in Marketing and Advertising Communications. She writes at www.thejollyjammer.co.za.

Rooms. All boast a contemporary design with large showers and a bed you can’t wait to sink into.

Jogging Trail. The 320 metre long trail meanders through wetland, which flourishes with flora and birdlife.

JULY 2014

Tourism Tattler Trade Journal

HOSPITALITY

Report Review

− PwC 4th edition: ‘Hospitality Outlook: 2014-2018’ −

Further growth expected in Africa’s hospitality sector Despite South Africa’s economy facing headwinds, the hospitality sector is poised for further growth in the next five years in the wake of a number of inbound travellers into the African continent. By Lindiwe Magana.

Nikki Forster, PwC Leader of Hospitality and Gaming, says: “Although South Africa’s economy has weakened, growth in international travel and tourism and rising room rates have bolstered the hospitality sector.” PwC’s 4th edition of the ‘Hospitality Outlook: 2014-2018’ projects that by the year 2018 the overall occupancy rate across all sectors in South Africa will increase, rising to an estimated 58.4%. Total room revenue is expected to reach R28.7 billion in 2018, a 10.7% compound annual increase from 2013. “Occupancy rates are expected to increase for hotels over the next five years, overtaking guest houses, bush lodges and guest farms to again become the leading category,” says Forster. Occupancy rates for hotels are projected to increase from 58.9% in 2013 to 71.1% in 2018. The report features information about hotel accommodation in South Africa, Nigeria, Mauritius and Kenya. Accommodation sectors in South Africa consist of hotels, guest houses and guest farms, game lodges, caravan sites, camping sites and other overnight accommodation. For the first time the report includes a detailed analysis of the cruise industry in South Africa. “One of the most significant developments in 2013 in the South African hospitality industry was the rise in average room rates, which increased 8.4%, well above the 5.9% rate of inflation,” says Forster. Despite the recent economic uncertainty, the total number of foreign overnight visitors to South Africa rose 3.9% in 2013, down from the 10.2% increase in 2012, but still reflecting continued growth in foreign travel to South Africa. Foreign travel to South Africa was boosted in early 2013 by the African Cup of Nations football tournament and in December following the death of the late President Nelson Mandela, which led to an increase in the number of visitors to Robben Island where he spent many years in jail. The continued depreciation of the Rand is also credited with contributing to the growth in foreign tourism by making South Africa a less expensive country to visit,” adds Forster. South Africans are also tightening their belts when it comes to luxury holidays abroad and turning to local travel as an alternative. The total number of travellers in South Africa is projected to reach 17.6 million. 22

Tourism Tattler Trade Journal

JULY 2014

Hotel accommodation In 2013 overall spending on rooms in South Africa in all categories rose 14% to R17.3 billion, reflecting an increase in stay unit nights and an 8.4% rise in the average room rate. The pick-up in hotel occupancy rates has stimulated new activity in the industry, with a number of major hotel chains in the process of upgrading facilities, renovating their properties or making plans to open new hotels. The report estimates that by 2018 there will be about 63 600 hotel rooms available, up from 60 900 in 2013. Elsewhere, Nigeria’s economy is booming, buoyed in part by regional and international investment. Hotel room revenue rose 59% between 2009 and 2013. Conversely hotel room revenue in Mauritius decreased by 8.7% in 2013 but is projected to grow at 4.6% compounded annually to 2018. Kenya’s hotel market declined during the past two years, largely due to terrorist concerns. Outlook: South Africa 2014-2018 Overall room capacity is projected to increase at a 1.3% compound annual rate to 123 400 in 2018 from 115 700 in 2013. Guest houses are expected to be the fastest-growing category in respect of the availability of rooms averaging 3.7% compounded annually, with slower growth in other areas. Stay unit nights for hotels rose 4.8% in 2013 whereas guest houses and guest farms fell 4.5%. The overall occupancy rate across all sectors rose to 52.6% in 2013. Although guest houses/ guest farms had the highest occupancy rate at 60.5%, it was the only category to show a decline in 2013, having posted an occupancy rate of 65.3% in 2012. Hotels accounted for 71% of total accommodation revenue in 2013 and this share is expected to rise to 73% by 2018. Outlook: Nigeria, Mauritius and Kenya 2014-2018 Nigeria's hotel market grew 9% in 2013, which was the smallest gain since 2010.Stay unit nights increased 6.3% in 2013 and have grown faster than room availability over the past three years. Average room rates have grown slowly in the last two years, rising by only 2.5% in 2013. The number of hotel rooms is expected to triple

HOSPITALITY

during the next five years, rising from 8 400 in 2013 to 24 000 in 2018. Overall hotel room revenue is also anticipated to expand at a 22.6% compound annual rate to $1.1 billion (R12.1 billion) in 2018 from $413 million (R4.4 billion) in 2013. Mauritius competes with the Maldives, Sri Lanka and the Seychelles for the tropical tourist market. The average hotel room in Mauritius costs €170 (R2 492); 2.7 times higher than average rates in South Africa and 28% higher than South Africa’s average five-star room rate. Due to the number of renovations and projects taking place in the industry, the number of available hotel rooms is expected to increase at a 2.9% compound annual rate to 14 250 in 2018. The average occupancy rate will edge down from 63.3% in 2013 to 61.5% in 2018. Kenya’s hotel market declined during the past two years, falling 6.6% in 2012 and an additional 2.6% in 2013. Concerns about terrorism led several countries including the US and the UK, to issue travel alerts that discouraged people from visiting Kenya. The number of available rooms in Kenya is however projected to increase from 17 500 in 2013 to 19 400 in 2018 with an increase in the average room rate from $155 (R1 641) in 2013 to $163 (R1 726) in 2018. Total room revenue is expected to expand by 2.5% compounded annually, rising to $668 million (R7.1 billion) in 2018 from $589 million (R6.2 billion) in 2013. Cruise industry in South Africa The cruise industry in South Africa consists of spending by South Africans on cruises originating or departing from South Africa. Currently the industry is not seen as a direct competitor for the mainstream hospitality industry. The number of cruise passengers from South Africa totalled only 153 000 for the entire 2013/14 season, compared with 13.1 million stay unit nights for hotels in South Africa in 2013. Durban is the leading cruise port in South Africa, accounting for about 70% of cruise passengers, Cape Town is the next largest. The average cruise cost R13 365 in the 2013/14 season, comparable to the cost of a week at a five-star hotel in Cape Town. Cruise prices

locally are nearly 30% less than the global average of R18 525, in part reflecting the popularity of shorter and less expensive cruises to local destinations, and also lower incomes in South Africa. The number of cruise passengers is projected to increase to 186 000 in 2018/9. Although the number of passengers is expected to decline in 2014/15, the occupancy rate is projected to increase to 85.2% from 74.6% in 2013/14 as supply will fall faster than demand. Passenger capacity is affected by the number of ships serving the market, the size of the ship and the number of cruises per season. Another factor affecting capacity is the quality of the cruise terminals. Transnet National Ports Authority is in the process of soliciting and evaluating for new cruise terminals in Durban and Cape Town. “The construction of world-class terminals will improve boarding, which will enhance the cruise experience and encourage cruise lines to increase the number of cruises they offer in South Africa,” adds Forster. Total cruise revenue is expected to increase by a projected 9.4% compounded annually, rising to R3.2 billion in 2018/19 from R2 billion in 2013/14. Looking ahead Foster concludes: “Tourism is considered to be a key element in South Africa’s economy and is recognised in the National Development Plan as an important driver of economic and employment growth. “Growth in travel and tourism is expected to fuel growth in the accommodation industry across the African continent during the next five years.” For more information on the PwC Hospitality Outlook, visit www.pwc.co.za/hospitality-and-leisure About PwC: PwC firms help organisations and individuals create the value they’re looking for. We’re a network of firms in 157 countries with more than 184,000 people who are committed to delivering quality in assurance, tax and advisory services. For more information visit www.pwc.com JULY 2014

Tourism Tattler Trade Journal

− PART 2 −

SOUL of the

GRAPE In Part 1 of this series, Belinda McLaughlin started at the beginning − with six essential factors in wine making and cultivars (the types of grape). In Part 2, we delve deeper into the wine knowledge bank with Labels, Styles and Viticulture.

How To Read A Wine Label

STYLES OF WINE

This may seem to be quite simple, however, the more you learn about wine, the more your will appreciate that the information on the label is actually very useful. Much of the information that we find on a wine label is required by law and relates to clearly identifying where a wine comes from, and what is actually inside the bottle.

In the previous article we discovered cultivars, (the different types of grapes), and some of the most popular ones. When reading the wine label, it will give the name of a cultivar, eg Shiraz, or there will be a brand name of a wine. If a cultivar is denoted, then at least 85% of the bottle contents must be made up of that cultivar.

1. Estate/Farm Identification. If all the wine in the bottle is grown and bottled on a farm then it can be called an Estate wine. Otherwise the wine is usually known as a brand name or by its varietal name only.

Styles of Red Wine

2. The name of the cultivar and wine range. Pinotage is the name of the cultivar (type of grape), and Rhinofields is the range of wines. Many wine brands have a number of ranges which are usually identified by price or by a specific type of winemaking method eg. Unfiltered or Single Vineyard. 3. The Vintage. Defines the year in which the grapes were harvested e.g. 2013 means that ALL wine inside the bottle MUST be from 2013. 4. Wine of Origin. Explains from which delineated wine region the wine comes eg. Stellenbosch, Paarl, Robertson. 5. Alcohol content. Stipulates what percentage of the bottle content is made up of alcohol. The higher the alcohol percentage the “stronger” the wine. Table wine in South Africa is not usually more than 15% alcohol by volume. 6. Producer's Seal Code. This is a legal requirement, which allows consumers and the authorities (if need be!) to trace the wine back to the producer. South Africa is the only country in the world that has this traceability on the bottle itself. See www.sawis.co.za for more information on the “sustainability seal”. 7. Bottle size. 750ml for example stipulates the total volume of liquid in the bottle and is a legal requirement. 8. Warnings. In South Africa, as in many countries around the world, consumer warnings are mandatory and must be printed on the label. 24

Tourism Tattler Trade Journal

JULY 2014

In many instances, the winemakers may choose to blend a wine rather than stick to one cultivar. This is known as a blend and must be stated somewhere on the label. Common red blends include Bordeaux blends, using wines commonly found in this region of France (Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc), Rhone blends, using cultivars found in the Rhone region of France (Shiraz/Syrah, Mourvedre, Rousanne, Grenache, Viognier), and our own Cape Blend, which has to contain at least 50% Pinotage in the blend. Styles of White Wine: • Low Alcohol. • Premier Grand Cru – dry white blend. • Stein – a semi-sweet blend. • Late Harvest – sweet wine. • Special Late Harvest a lighter dessert style wine • Noble Late Harvest – a, rich and full bodied, sweet wine usually made as a dessert wine. Styles of Rose and Blanc de Noir Wines: • Sweet Rosé – a blend of sweet white wine with a dash of red to give it the colour. • Dry Rosé – red wine left on the skins for a short time to draw the colour. • Blanc De Noir – white wine from red grapes, minimum contact with the skin.

WINE MAKING Wine making is a very complicated business. which is best left to the professionals! But, a brief outline will throw some light on the process grapes go through before becoming available to wine drinking consumers. This process will vary as each wine maker has his or her

HOSPITALITY

own methods, experience and knowledge. This is what makes the end product so fascinating and unique. I have been lucky enough to spend many hours with wine makers and viticulturists during my 16 years of being in the trade. Delheim’s Spatz Sperling, Marc Kent from Boekenhout’s Kloof, Guy Webber from Stellenzicht, Martin Moore from Durbanville Hills and many more have spent hours with me in the vineyards and cellars. Here's what I've learned along my path between the vines:

WHITE WINE MAKING Healthy fresh grapes are picked, de-stalked and crushed. Sulphur dioxide is added to prevent oxidisation (in South Africa, there is a minimum and maximum amount of sulphur allowed and all South African wines contain sulphur, as it is a natural bi-product of grapes, but some winemakers choose to not add additional sulphur in order to make a more natural wine). The juice is separated from the skins and stalks (Chardonnay and Sauvignon Blanc are sometimes left on the skins for 3 to 4 hours which helps with flavour and colour). The juice then remains in settling tanks for about 24 hours where the temperature is controlled at about 14 to16 degrees celsius to prevent fermentation from occuring too fast. The clear grape juice, known as 'must', is fermented for about 14 days depending on conditions. Pure yeast culture is added and the tanks are kept at 12 degrees celsius (yeast fermentation produces heat, so the juice must be kept cool). Fermentation stops earlier for sweet wine. Dry wine occurs when no residual sugar is left. Two or three rackings (transfer from one tank to another to get rid of the sediment or 'lees') are done until the juice is clear. At this stage blending is done, and if barrel ferementation in a Chardonnay or Sauvignon Blanc is chosen, it would happen now.

RED WINE MAKING Only healthy, fresh grapes are picked, de-stalked and crushed. As with white wine, sulphur dioxide is added to prevent oxidisation. Fermentation occurs at around 25 degrees celsius and the grapes are left on the skin for three to five days (sometimes longer). The colour of red wine is extracted from the pigmentation in the skin of the grape, as well as tannins (a natural preservative present in the skins). Pure yeast is then added, the skins are removed and fermentation continues for approximately ten days. By this stage no residual sugar is left and dry red wine is created. Two or three rackings are then done and the wine is drawn off the lees until clear. Maturation then occurs either in oak barrels for two to three years, or in stainless steel tanks if the wine doesn’t need to have oak contact.

Stabilising and fining is then done to complete the winemaking process. Wine is 'fined' with proteins and chilled to 3 degrees for about eight days. This process rids the wine of suspended particles, ensuring that nothing goes wrong with the wine in the bottle. The next step is filtration to make wine clear. Unfiltered wine is popular overseas, and we have a Fleur Du Cap Unfiltered range here in South Africa. Finally bottling and labelling is done − then off to market! JULY 2014

Tourism Tattler Trade Journal

COMPETITION

n i W

a case of DURBANVILLE HILLS Rhinofields Pinotage Enter online at:

www.tourismtattler.com/?p=13454

and answer this question: What is the Cape Legends Wine Club?

MASH, FERMENTATION AND AROMAS The juice and skins are conveyed through pipes to the mash cooler and then into fermentation tanks, which have been blanketed with CO2 (it's very important to keep the fruit as cold as possible to prevent early fermentation, and to retain many of the volatile fruit aromas especially in Cape summers where the temperatures and hot winds can soar). This process in the stainless steel tank is called 'skin contact' or pre-fermentation cold maceration. So how's that for a bit of trivial info!

KEEPING COOL The crushed grapes are kept cool overnight. Skins float to the top and the juice is extracted from the tank through an outlet pipe. The skins can then be pressed to obtain more juice.

BLENDING

The Cape Legends Wine Club allows you to buy South African wine online straight from the website at www.capelegends.co.za. Choose from an extensive portfolio of wine brands and learn about each one of them and what sets them apart.

All this juice is then pumped into a tank and left to settle for about 24 â&#x20AC;&#x201C; 72 hours. The clear juice is 'racked' off to another tank. At this point the yeast is added and the juice is left to ferment for about 10 days. The wine is then protein stabilised and filtered. Blending now occurs. This particular wine will be bottled about 4 to 5 months after it has been harvested. Mobile bottlers are used by the majority of small farms. After being bottled for 2 to 3 months, the wine will be released for distribution to retailers and consumers,

NEW STYLE WINE New style wines spend a much shorter time in oak barrels, creating a fresher and less complex style. Many wine bottles are nowadays sealed with screw caps, which many winemakers believe preserves the wineâ&#x20AC;&#x2122;s freshness. Both styles of winemaking are leading to a simpler and often fresher, cleaner wine expression that many younger wine drinkers enjoy. In the next edition of Tourism Tattler we will explore wine tasting and enjoying wine with food (wine pairing). Please feel free to email me if you have any questions at bhmclaughlin@capelegends.co.za IMPILO ENDE! (meaning LIVE LONG in Zulu). About the Author: Belinda McLaughlin is the Brand Ambassador for Cape Legends. For more information visit: www.capelegends.co.za

WINNER OF THE JUNE WINE COMPETITION ABOUT RHINOFIELDS PINOTAGE. This reserve range, named after the indigenous Renosterveld of the area, is cleverly produced by combining no more than two to three vineyard blocks. These are often from opposite hillsides, allowing combinations of fruit from different mesoclimates; creating great depth and character. Colour: Dark ruby with a deep purple tinge. Nose: Concentrated blackcurrant aromas with layers of cassis, cherry and sweet wood spice. Taste: A rich and velvety character backed by silky tannins. For more information visit: www.durbanvillehills.co.za 26

Tourism Tattler Trade Journal

JULY 2014

CONGRATULATIONS to Richard Mauchle of Rosebank Lodge Guesthouse. Richard won a mixed case of LE BONHEUR wine by entering our June competition, with the compliments of Cape Legends.

HOW TO:

MARKETING

Create Brand Ambassadors A strong brand is important to every organisation – especially tourism. Simply put, your brand is your promise to your customer. It tells them what they can expect, and it differentiates the holiday experience you offer from your competitors. By Kimberley Clare Nanson. Today, tourists are less trusting of what tourism operators and airlines say about themselves than they are about what others are saying about them. Your guests recommendations hold four times as much weight as your advertisements do – look at the impact of Trip Advisor. In a recent survey, 77% of those planning a holiday will usually or always reference TripAdvisor reviews before selecting a hotel. 50% of diners will refer to reviews before selecting a restaurant. And, 44% of people planning to visit an attraction referenced the review site. Your brand is derived from who you are, who you want to be, and who people perceive you to be. It isn’t created by marketing alone; every employee has a role to play. Deirdre Elhphick-Moore of The Office Coach comments saying: “To build a strong brand, you need brand ambassadors; employees who are thoroughly engaged, connected and committed, employees who speak enthusiastically and positively about the business they work in and who promote the business at every opportunity.”So how do you create brand ambassadors? Corporate branding Your team can only deliver on the corporate brand promise if they are clear about what it is. As a leader, you must educate your team on what the brand is and how it can be promoted. Elphick-Moore speaks from experience: “I recently facilitated a workshop where the Managing Director reminded his team of the origins and meaning of their company logo and slogan, how it underpinned everything that they did and established the culture of their business. Don’t forget the importance of fundamentals like this.” You should also look beyond this to all areas where visitors interface with you: all external correspondence should carry the same company logo and all correspondence should follow standardised templates. Be a role model Building brand ambassadors begins with the people around you, whether they are co-workers, guests, or maintenance staff, they need to feel comfortable and appreciated. Elphick-Moore comments saying: “It requires you to be passionate about your job and that

you portray your role positively. As an ambassador you need to understand all aspects of your services and speak passionately about your company and share your belief with others. Once you are comfortable delivering on these, coach your team so that they can be competent too. Start with your managers or most guest-facing employees and monitor their progress to ensure that the right brand message is being consistently delivered.” Connect the personal and the corporate Here’s one of the most common and damaging branding misconceptions: the personal and corporate brand compete. Nothing could be further from the truth. Think of Richard Branson and the Virgin brand; they are synonymous. The most successful companies help employees understand their personal brands, capitalising on the integration of individual traits with the broader corporate objectives. It’s called applied personal branding and it’s a powerful strategy based on personal plus corporate, not personal vs. corporate. How many guests return because of the rapport they have with you or a member of your team? When employees are clear about who they are and what makes them exceptional, and they understand the corporate brand objectives, they can apply their unique skills and expertise to bring corporate goals to life. Even if you’re not a leader in your company but are passionate about engagement and building brand ambassadors, you have a role to play. Take on the branding task for your team. Let your manager know you want to lead a branding initiative. This highly visible role gives you the opportunity to move outside the normal hierarchy, grow your brand and take on a role that is critical to the success of your company. For more information visit www.theofficecoach.co.za About the Author: Kimberley Clare Nanson is a consultant for Port Elizabeth based Sapphire Street PR consultancy. www.sapphirestreet.com JULY 2014

Tourism Tattler Trade Journal

LEGAL

The NEW ‘POPI’ aka PROTECTION

OF PERSONAL INFORMATION ACT Parts 1 to 13 in this series can be read in back issues of the Tourism Tattler (see page 03 for PDF download links).

– PART 14 –

WHAT BUSINESSES SHOULD DO CHECK RELEVANT INDUSTRY CODE OF CONDUCT AND/OR DO OWN – the Protection Of Personal Information Act (POPI) requires you to comply with either, and will be publishing guidelines.

AUDIT CURRENT SYSTEMS, DOCUMENTS AND PROCESSES FOR COMPLIANCE – this is also a CPA requirements SO: again two birds with one stone!

MANUAL in terms of PAIA (Promotion of Access to Information Act 02/2000) – It is a statutory requirement that ALL businesses have prepared and submitted such a manual – if you have done so, you may already have addressed many of the POPI requirements. If you have not done so, you are BREAKING the LAW! Do so as soon as possible and kill two birds with one stone!

OPERATORS – • The POPI requires that they must comply with the POPI or their national legislation • So make a list of these parties, check contracts and compliance, especially cross-border (including applicable laws).

INFORMATION AND SECURITY POLICY – RICA (Regulation of Interception of Communications and Provision of Communications Related Information Act 122/2003) requires that e.g. you can only intercept employee e-mails if you have their written consent – it must be included in an addendum to their employment contract – if you have not done so, make this a priority and include it as part of the policy required in terms of POPI – again two birds with one stone!

CHECK ALL CONTRACTS REUSE OF THE WORD ‘CONSENT’ – it appears 6 (six) times in the POPI and can therefore make your life much easier! CHECK ALL TERMS AND CONDITIONS – This applies to HARD COPY (including a mere reference there to) and WEBSITE. REGULARLY CHECK/REVIEW ALL OF ABOVE = DO AN ANNUAL AUDIT (contact me if you need assistance with this).

APPOINT INFORMATION OFFICER – the POPI requires you to appoint such a person – again there are many other statutes that require you to have a ‘compliance officer’ – again two birds with one stone!

ALIGN ABOVE WITH CORPORATE GOVERNANCE.

You should INSTITUTE A PROCESS FOR AND AUDIT TRAIL OF: • REFUSAL/CONSENT RE COLLECTION OF Personal Information (‘PI’) • COMPLAINTS HANDLING: again the Consumer Protection Act (‘the CPA) requires you to have this, so yet again two birds with one stone! • REQUESTS FOR AMENDMENT AND/OR DELETION OF PI: the POPI requires you to have such a system in place and to train your staff • THIRD PARTIES TO WHOM PI IS DISCLOSED – all contracts with such parties must be vetted for compliance.

SOCIAL MEDIA – if used make 100% sure of POPI compliance and check the Terms and Conditions of each platform.

Tourism Tattler Trade Journal

JULY 2014

TRAIN CLIENTS AND THEIR STAFF.

Disclaimer: This article is intended to provide a brief overview of legal matters pertaining to the travel and tourism industry and is not intended as legal advice. © Adv Louis Nel, 'Louis The Lawyer', July 2014.

Voluntourism

NICHE TOURISM

Keeping it sustainable In the last few decades volunteer tourism has become a phenomenon; up to 10 million participating and generating up to £1.3 billion revenues in a year. By Nancy Gard McGehee. Some motivated by altruism, some for more selfish reasons but whichever, the growth, in scope and mode of ‘voluntourism’ gathers apace and is having significant global impact. Theoretically, volunteer tourism is a win-win; a sustainable means to positive change in host communities, and enlightening personal experience for the volunteer. Job done? Not so easy. Many snags have become evident in the industry; forprofit unethical operators ‘greenwashing’ the unsuspecting public, skills gap between volunteer and host community needs, poor management of volunteer expectation: cheap labour or means to emancipation? Religious, intolerance and “neo-colonial” attitudes. All giving great potential to damage rather than improve cultural understanding, environments and indeed lives of host community members as intended. So how can the pitfalls be avoided? This article in Journal of Sustainable Tourism discusses volunteer tourism as a research area and how best to move forward and keep it sustainable for all. Abuse and mismanagement of this socially responsible industry has given call for more regulation and monitoring. Could volunteers be better prepared pre-trip? How better matched to organisations and communities? Should volunteers be systematically debriefed to minimise future negativity? Could social media be a channel for information transfer? A TripAdvisor for voluntourism? In any case research is proving that frameworks are needed to assess the impacts of volunteer tourism. Development of the “International Voluntourism Guidelines for Commercial Tour Operators” has been an important first step; the author now stresses the need for an inexpensive and efficient means of “measuring a small but important group of indicators that are most useful and important to the success and sustainability of volunteer tourism.” By joining the forces of About Taylor & Francis Group: Taylor & Francis Group partners with researchers, scholarly societies, universities and libraries worldwide to bring knowledge to life. As one of the world’s leading publishers of scholarly journals, books, ebooks and reference works our content spans all areas of Humanities, Social Sciences, Behavioural Sciences, Science, and Technology and Medicine. From a network of offices in Oxford, New York, Philadelphia, Boca Raton, Boston, Melbourne, Singapore, Beijing, Tokyo, Stockholm, New Delhi and Johannesburg, Taylor & Francis staff provide local expertise and support to their editors, societies and authors and tailored, efficient customer service to their library colleagues.

operators, communities and volunteers, the industry could realise the full potential to improve international development in a supremely sustainable way. Abstract This paper reviews the 30-year evolution of volunteer tourism as phenomenon, industry, and research area, charting changes in the size, breadth, definition, and the perceived positive and negative contributions of the volunteer tourism industry. Discussion then moves on to how research in volunteer tourism has reflected those changes. Studies have focused on the transition from decommodified to commodified volunteer tourism; participant motivation, including the altruism versus self-development discussion; and the paucity of a unified and cohesive theoretical foundation in volunteer tourism. Fresh debates are now emerging that center upon the potential interface of technology and volunteer tourism, including crowd-sourcing for funding, smart phone apps, and GIS; the importance of monitoring and maintaining quality volunteer tourism experiences through certification and/or other indicators; and the role of religion and spirituality in volunteer tourism. These issues, and others, including the role of transformative learning, are addressed in the papers chosen for this special issue on volunteer tourism which are reviewed here. The paper's conclusions include specific recommendations for greater cooperation between researchers and industry to create a more sustainable industry, minimising its negative impacts while maximising its potential influence for positive social change, and perhaps becoming the ultimate sustainable form of tourism. * Read the full article online at: www.tandfonline.com/doi/full/10.1080/09669582.2014.907299 The Journal of Sustainable Tourism: The Journal advances critical understanding of the relationships between tourism and sustainable development. The journal publishes theoretical, conceptual and empirical research that explores one or more of the economic, social, cultural, political, organisational or environmental aspects of the subject. Contributions are from all disciplinary perspectives, with interdisciplinary work being especially welcome. Holistic and integrative work is encouraged. All geographical areas are included, as are all forms of tourism, both mass and niche market.

JULY 2014

Tourism Tattler Trade Journal

PHOTOGRAPHY

Understanding

FOCUS, LIGHTING & BACKGROUND

In this months edition of Tourism Tattler, I will discuss a few common problems that people often experience with their photographs and provide solutions to overcome these. By Peter Wickham. Image not sharp More than likely the camera was hand-held and the shutter speed insufficient, resulting in camera shake to manifest as a blurred photo. Any movement that occurs while the shutter is open will manifest as blur. This is not always a bad thing, as sometimes movement in a photo adds to the feeling of speed. It also needs to be understood that the longer the focal length of the lens, the more shake will be evident and the higher that the shutter speed needs to be to nullify the amount of movement. This is easily understood when one takes two objects of unequal length in the same hand − you will notice that even a small movement of the hand will manifest as a bigger movement in the longer object. This demonstrates the lever principle at work here. If possible, the use of a tripod will stabilise the camera in situations where the shutter speed is too slow. I encourage the use of a formula to prevent camera shake blur if you are forced to handhold your camera – the shutter speed should be equal to, or greater than, the focal length of the lens multiplied by the crop factor of the camera, i.e. if I am using a 100mm lens on a 1.6 crop factor camera, then my shutter speed should be equal to or faster than 1/160 sec. Subject of the photo is a silhouette or too dark to distinguish features whilst the area to the sides and behind are well exposed. This problem usually occurs when the subject is not illuminated at the same intensity of light as is evident in the background, and the metering mode used is Evaluative or Matrix (name will depend on the make of camera used). The metering mentioned is usually default metering when the camera is set to automatic. The solution is rather simple, set the camera to MANUAL, metering to spot or partial, move close to your subject or meter a similar tone to the subject. Once you have completed the metering process, step back and take the pic. If the technical’s are too much effort, set the camera to “P” mode – move close to the subject so that no background is in the frame – pay attention to the settings visible in the view finder, remember them and then change to manual mode and use those same settings. Image too dark – under-exposed or too light – over-exposed. More light is required to be captured by the camera, so it requires a slower shutter speed, wider aperture, or higher ISO. The first two will allow more light to enter the camera, whilst the latter will make the sensor more receptive to the light being let into the camera. The converse will be true for over-exposed images, which are too light and therefore would require a smaller aperture, faster shutter speed or lower ISO. 30

Tourism Tattler Trade Journal

JULY 2014

Backgrounds too busy or distracting If possible try a different shooting angle to eliminate the problem background. Understand that very often busy backgrounds can be solved by lowering your own angle of shooting. An example of this is ugly tangled vegetation behind the subject – lowering your shooting angle may then replace the background with the sky. Should this not be possible, try to reduce the depth of field by opening the aperture as wide as possible. Should the offensive background be at sufficient distance from your subject, a shallow depth of field will render it blurred and possibly create beauty to the shot by adding a circular bokeh to the shot (bokeh is a Japanese word for out-of-focus and in international terms refers to circular out-of-focus highlights). Paying attention to the background is important. As the saying in photographic circles goes: “Look after the background and the image will look after itself.” Image is sharp in the wrong parts and the subject is blurred Set a single focus point so that your camera does not get the opportunity of focussing on the incorrect part of what you have framed up. All cameras will only focus on one point, so setting all the focus points on the camera settings will not make the camera focus on many different points, but will allow it to make a choice on what it believes you are taking a picture of. I personally would not like a machine to make this choice for me. In closing, please direct any questions you may have to me via email or simply post a comment beneath any one of my articles on the Tourism Tattler website, and I will provide answers to your questions in future articles. About the Author Peter Wickham is a professional photographer with over thirty years of experience. When not on assignment for hospitality and travel projects, Peter teaches photography on a one-on-one basis or to small groups. Tel: +27 (0)79 670 7356 Email: info@proimpact.co.za Website: www.proimpact.co.za Facebook: Pro impact productions

Managing Risk − PART 1 −

The Importance of Building a Culture of Ownership In this three part series I may well be preaching to the converted, as those involved in the tourism industry are far more in tune to risk management due to the very nature of their product or service. In saying that, there are some hidden nasty’s that I would like to highlight in Part 1, so together we can create a culture of ownership when it comes to risk. By André du Toit. The good news is that there are only three ways to mitigate risk: • Remove Risk. Very simply – don’t play this game! Find another profession to pursue. • Manage Risk. This is about YOU and what you do within your organisation to limit the exposure of your guests and indeed your business to potential hazards. • Transfer Risk. This involves transferring the risk to a third party – traditionally insurers. Thankfully we now have more options out there when it comes to risk transfer, including bespoke insurance products on the asset and liability side, specialist brokers to advise you along these lines, and tourism specific Critical Incident Management teams to take over the management of incidents. It is important to use a combination of 2 and 3. In order to manage or transfer risk we need to understand what the risk is, and where the GAPS are. The Gap’s (= areas of potential exposure) I have identified three common areas where tourism operators are exposed. A. BUILDING OWNERSHIP – how you and your TEAM manage the risk. B. THE FINE PRINT – lack of specialist advice / wording regarding your chosen policy. C. INCIDENT MANAGEMENT – your ability to determine best outcomes in the event of an incident. In this edition, we look at the first common area of exposure. A. BUILDING OWNERSHIP Responsible business practice means managing risk not just living with it. It is not up to your association, the government, insurer – it’s up to YOU and your staff! It cannot be done by an individual but needs to be part of a culture within your business that everyone embraces. Who is actually going to mitigate risk in your operation? You? Your staff? The driver? Who is going to ensure the bus is 100% roadworthy or that the driver is fresh and alert? Who is going to test the equipment on a daily basis? It’s unlikely to be only you – it’s your team and every one of them is as important as the next. To cover all in this section would take days as there really is a lot you can do on the ground. We need to assume that in the building of your business you have followed local legislation, building standards,

RISK

occupational health and safety guidelines, guiding regulations and the law of the land. What’s left is the maintenance, and understanding your specific operating environment and its accompanying hazards, and implementing risk improvements to mitigate exposure – after that you insure for catastrophic events. All staff members need to buy into risk management for their own safety and that of your guests. Countless safety measures can be taken to ensure a safer environment for all. No doubt you are practising many already. Remember that is it not necessarily one form of compliance, one specific act, sign or orientation chat that prevents an incident, but rather a combination of all. Do not believe for one second that you can comply with licensing requirements, have an indemnity form signed and forget the rest. THE BIG 5 IN PREVENTATIVE MEASURES ARE: 1. INDUCTION OF STAFF. Not enough properties do it! The more familiar the staff are with their environment and accompanying hazards the less likely they are to make an error and the better they will be able to assist in the event of an incident. You will have more eyes on the ground to identify and mitigate risk. 2. GUEST ORIENTATION AND INDEMNITIES. Awareness is the first step in mitigating risk, let visitors know about the environment you are taking them into and what assistance services you provide. They themselves will be able to avoid hazards they encounter in many instances. 3. CONDUCT OF ACTIVITIES. Make sure all guides / drivers / instructors are compliant and that regular appraisals are done. They must be aware of the inherent risks they are introducing clients to and not get blaze about their surroundings. 4. DEVELOP A RISK AWARENES. No one knows the business and its hazards better than your staff and your peers as they live it daily. Sharing of learned experiences and relentless innovation are important to preserve this niche. Factors that need to be considered when building capacity and safety performance are: • Location • No. of guests • Nature of the activities performed • Presence of potentially dangerous game or natural features • Type of injuries that are likely to occur at a workplace • Number and capacity of staff • Other available resources. 5. SAFETY AND EMERGENCY SIGNS AND NUMBERS. The emergency signs and notices enable staff and guests to act quickly, getting guests and staff out of the area as quickly as possible. They are also important in informing guests and visitors of potential dangers. These can be subtly introduced in your environment without taking from the design or style of a place. I believe ownership this is the most effective form of transferring risk within the tourism industry. It is something that you can do now, that you can control and that will ensure your business is here tomorrow. In the next issue of Tattler we will discuss the importance of Specialist Cover and understanding the “fine print”. About the Author: Andre du Toit is the Sales and Marketing Director at SATIB Insurance Brokers, a registered financial services provider with offices through South Africa and in Botswana, Mozambique, Namibia, Zambia and Zimbabwe. For more information, visit www.satib.com JULY 2014

Tourism Tattler Trade Journal

OGILVY CAPE TOWN 67466/GRAN

Advertisement sponsored courtesy of Ogilvy & Mather / Tourism Tattler as a service to the travel trade.