CULINARY SERVICES CATEGORY
This category recognise establishments – restaurants & catering services, offering a tourism experience that commensurate with customer expectation of the establishment. They also demonstrate a commitment to using local produce wherever practicable.
It is not a food award but does recognise a significant contribution to tourism through the delivery of an authentic consumer experience showcasing innovative food and flavours, including beverages.
Entry is open – but not limited to hotel or stand - alone restaurants, event caterers, pubs and cafés. Evidence must be provided that customer composition are largely tourist population.
Culinary Products/ Service 10points
Customer service, Quality & Professional development 20points
Innovation 20 points
Contribution to culinary tourism experiences 20 points
Additional information 15 points
NOTE: For short-listed entries, the site inspection will be 15 points
Entry Guidelines Criteria Assessment:
Culinary Products/ Service 10 points
Provide a general overview of the nature & history of your operation.
You must demonstrate your eligibility for entry in this category as outlined in the description above. What facilities &/or services do you offer to enhance the tourism experience for your guests? Who are your target customers? Describe the strategies used to attract your customers and detail the success/outcomes of those strategies with supporting documentation where possible. What is your distinctive difference & how do you promote it? Demonstrate how potential visitors are provided with an accurate & responsible depiction of what to expect from the experience/service. How do you promote quality and standards of Fijian food / drink products?
Customer Service, Quality & Professional Development –20 points
Explain how you achieve & maintain quality customer service throughout your organization. Consider how you stay abreast of industry developments. Consider your repeat business strategy, feedback collection & change implementation. How do you identify & provide for people with specific needs? State the number of people working in the business & explain how you identify & determine professional development needs. Describe the range of training/skill development programs undertaken, how they were measured, the extent of uptake & outcomes for the business.
Innovation 20 points
Demonstrates innovation in showcasing authentic culinary experiences in their region/destination. Describe how culinary services have evolved over the history of your operation to improve your business & the specific benefits achieved. Include innovations that have taken place in the current season/past 12months, especially with a fusion of local products and/or menu to improve your visitor experience, infrastructure development, new marketing ideas or sales activities. Innovations do not include routine maintenance or repairs.
Contribution to promoting Fijian culinary tourism experiences 20 points
Describe how your business engages with the local community values & culture. If local products & services are not available, briefly explain. Describe activities/events that your business participate in that promotes Fijian culinary tourism experiences, provide documented evidence if available. Explain how your business / team exemplifies Fijian culinary as an international culinary destination? Provide documented evidence if available
General Rules and Conditions of Entry:
- Entry into this Award is open to any entity in the tourism arena that has been trading for a period of 12 months prior to the Entries close-off date.
- The Award will be presented at the discretion of the judges, based on the submissions received;
- If at any time following submission of an entry, the business/organisation being put forward goes into administration, voluntary receivership, liquidation or bankruptcy, the entrant is required to advise the Secretariat in writing and accepts that the submission will no longer be eligible for an award.
For any questions or clarifications about your entry or the entry/submission process, please contact the Secretariat on:
P: 679 - 8314837 ¦E: firstname.lastname@example.org ¦S: etuilagivou