Futouristic Inaugural Issue

ISSUE 1 • January 2021

ISSUE 1 • January 2021 Ta s t i n g t h e M a lt e s e Wa r t i m e B r e a d | F r o m E a r t h t o Ta b l e : - i n n o vat i v e ta b l e wa r e Institute of Tourism Studies – ITS

its_malta

@MaltaITS

www.its.edu.mt

Institute of Tourism Studies | ITS

for innovative food | Diverse, dynamic & committed MBA students | Investing in our Rich Heritage Creating Value from the Azure Window | Interview with Minister for Tourism & Consumer Protection | ITS students contribute with relevant research

Welcome

‘Birgu, City of the Knights’ by Lance Anthony

Editorial Board

A MESSAGE FROM THE EDITOR-IN-CHIEF

Prof Glen Farrugia (chair) Ms Ruth Azzopardi Mr Andrew Debattista Mr Martin Debattista Ms Annalise Farrugia Schembri Dr Joseph George Mallia Dr Alfred Mifsud Ms Stephanie Mifsud Mr David Pace Mr Stephan Tabone Mr Jean Pierre Grech (secretary) Executive Team Executive Editor: Martin Debattista Scientific Research Lead: David Pace Proof-reading: Stephanie Mifsud Sales and Marketing: Natasha Brown

A new hope

Design Philippa Zammit / MediaToday Co. Ltd

It is indeed a great honour and privilege for me to introduce the first issue of FUTOURISTIC. This innovative project shall be a cross between a scholarly journal and a professional magazine. It intends to inform readership about the latest research and state of affairs in tourism, hospitality, heritage and other cognate sectors both at local and international level. FUTUORISTIC is a reaction of the Institute of Tourism Studies against the unfortunate and unprecedented situation of the current pandemic which left the aforementioned sectors badly curtailed. This endeavour should not only be considered as an important contribution to the revival of these sectors but it should also be seen as a way of how any scarification left by COVID-19 may be transformed into an opportunity that will gradually and sustainably lead Tourism, Hospitality and Heritage to their former glory and stronger

Printing Print It Contact Information Editorial: The Futouristic Editorial Board Academic Research and Publications Board Tel: +356 23793100 Email: arpb@its.edu.mt Web: http://www.its.edu.mt Sales and Marketing: Ms Natasha Brown Tel: +356 23793100 Email: natasha.brown@its.edu.mt Institute of Tourism Studies Aviation Park Aviation Avenue Luqa, LQA 9023 Malta

than ever before. This journal is intended as a platform of communication between policymakers, private stakeholders, scholars and Higher Education Institutions. The editors will provide an opportunity for students to showcase projects and for lecturers to share their research. The editors will also reach out to established scholars and professionals working in or researching on Tourism, Hospitality and Heritage, offering a space where they can systematically address the frontiers of trends in these fields. Each piece of work will be rigorously reviewed and evaluated in light of a number of important elements which include but are not limited to: innovation and originality of its contribution; publishable standards; significance of the theoretical and practical contribution towards the field of Tourism, Hospitality and Heritage; and its quality of presentation. This journal would not have seen the light of day hadn’t it been for the indefatigable work of the Editorial team led by the Executive Editor and supported by the ITS Academic Research and Publications Board, all of whom work voluntarily to ensure high quality publishable material. This is our humble contribution to the field of Tourism, Hospitality and Heritage and we sincerely hope that it will serve as a model for other Higher Education Institutions to follow suit.

Glen Farrugia

Editor-In-Chief & Director of Studies at the Institute of Tourism Studies

Futouristic is the official journal of the Institute of Tourism Studies (Malta). The aim of this publication is to promote academic research and innovation at ITS not just with the partners and stakeholders in the tourism industry but also society at large. Therefore, ITS fulfills its mission to be at the forefront of this vital industry with its contribution that goes beyond the training of the workforce. Futouristic is free of charge and is distributed to all stakeholders in the Maltese travel, tourism, hospitality and higher educational sectors. The views expressed in Futouristic do not reflect the views of the Board of Governors or of the Management or the Editorial Board of the Institute of the Tourism Studies but only that of the individual authors. This publication is governed by the Creative Commons Licence 4.0 BY-NCND. Anyone can share this publication in any medium, reproduce and re-use the content with the following conditions: full attribution to Futouristic and the individual authors; content is reproduced as is without any re-mixing or modification; and such re-use does not lead to financial gains. The Institute of Tourism Studies shall have no liability for errors, omission or inadequacies in the information contained herein or for interpretations thereof. Submissions for publication are welcome. The Editorial Policy and the House Style are available on request.

CONTENTS

03 04 14 18 20 22 26 28

32 36 38 42 44 48 56 62

Creating Value from the Azure Window ITS Reaching New Heights Interview with Minister of Tourism and Consumer Affairs The Psychology of Gaming with Respect to Events Planning Mass Tourism Affecting Malta & its Inhabitants The Prisoner Experience at Verdala & St. Clement’s Retrenchment Can technological solutions be deployed to facilitate learning? Validation and Assessment in Vocational Hospitality Training

Successful collaboration between SUNx & ITS Tasting the Maltese Bread that Helped Win the War Creating Innovative Tableware ITS Celebrates its First MQF Level 6 Graduates Foreign Language Teaching & ITS The ITS MBA Draws Diverse Student Cohorts New ITS Masters Course Invests in our Rich Heritage Controlling Food Waste in Restaurants

On the cover: ‘Birgu, City of the Knights’ Photography: Lance Anthony, finalist in Wiki Loves Monuments 2016 (Malta edition) ISBN: - 978-99957-1-962-3

2 || Futouristic

Successful collaboration between SUNx and ITS The launch of the first-ever Climate Travel

as well the costs.

Sustainability Agenda, and we are grateful to

Diploma developed by Sunx Malta and the

•Learn in interactive sessions with some of

the Government of Malta for their strategic

Institute of Tourism Studies was a great

the top lecturers from around the world.

vision and encouragement. It will be a vital

success managing to attract forty-five

•Qualify for a year’s work experience with one

support tool in the long-term transformation

students from all corners of the globe and

of our leading-edge Sustainability Partners.

to cleaner and greener Travel & Tourism

is currently concluding its first semester in February 2021.

companies and communities. It will also SUNx - Strong Universal Network - is a

help them to stay on track as they shift from

new system for Tourism destinations and

aspiration to performance, in linking to the

The Diploma has been very well received due

stakeholders to build Climate Resilience in

relevant Sustainable Development Goals and

to its holistic mix of practical and theoretical

line with the targets of the Paris Agreement

Paris Climate 1.5 trajectory, as well as meeting

knowledge conveyed by global leaders in

through “Climate Friendly Travel.”

the intensifying regulatory framework.”

climate action and research including Profs.

There is no greater single threat to humanity

Professor Geoffrey Lipman, President SUNx

Geoffrey Lipman, Profs. Jafar Jafari, Profs. Ian

than Climate Change - it is eXistential.

Malta

Yeoman, Profs. Carlos Vogler, Profs. Terry

SUNx will focus on this reality and provide

Delacy, Profs. Yoa Wang, Dr. Susan Becken,

an eXchange of smart solutions, tools, and

Next April 2021, SUNx Malta intends to launch

Dr. Howard Goodwin, Dr. Hans Friederiche,

resources to help any community and its

the first ever Strong Earth Youth Summit

Alan Machin, Leslie Vella and many other

tourism stakeholders.

(SEYS) that will harness the power of youth

leading experts in the travel and tourism

SUNx eXchange has three core elements:

to help in the fight against climate change,

industry in areas ranging from sustainable

•SUNx Centres – Prefabricated, solar powered

while the Institute of Tourism Studies has just

tourism, green growth and innovation,

Climate research & innovation centres

signed a Memorandum of Understanding

business and corporate sustainability and

•SUNx Connections - Our technology platform

with the Green Foundation in China to start

aviation research.

for monitoring & analysing climate resilience

receiving Climate Travel Diploma students

data

from the Asian country.

The emphasis of the course is to prepare for

•SUNx Community - Capacity building,

careers in GreenTransport & Sustainability,

education and cultural promotion through

2020 has certainly been a succesful year for

government policy development or

Climate Friendly Travel

SUNx Malta and ITS regarding Climate Action

destination management. Climate Friendly

SUNx Malta has also launched the Climate

and Education, and 2021 will strive to turn

Travel is destined to become the “New

Friendly Travel Registry: “to help our sector

the unique Climate Friendly Diploma in a

Normal in a Post-Pandemic, cleaner, greener

deliver in the mainstream UN Climate &

worldwide phenomenon.

and more responsible future”. In the course, the students are covering modules taught and prepared by world climate experts, leaders and academics to: •Explore Europe’s Green Deal and similar new Green regional policy thinking. •Consider how transport can grow and become Climate Neutral. •Study how clean energy will transform hotels and entertainment. •See the benefits to local community livelihoods and nature conservation –

Futouristic || 3

Tasting the

Maltese Bread

that Helped Win the War

WO R DS BY M A RTI N D E BAT TISTA

Senior Academic

at

IT S & E x e c u t i v e E d i t o r

of

Futouristic

O n t h e 7 5 t h a n n i v e r s a r y o f t h e e n d o f t h e S e c o n d Wo r l d Wa r t h e I n s t i t u t e o f To u r i s m S t u d i e s c o n d u c t e d a n e x p e r i m e n t t o r e c r e a t e t h e t r a d i t i o n a l M a l t e s e loaf of bread – the ħobża – according to wartime recipes. The nearest Malta c a m e t o s u r r e n d e r i n g t o t h e e n e m y, i n t h e s u m m e r o f 1 9 4 2 , w a s n o t b e c a u s e o f the threat of invasion but the result of the tightening of the siege that blocked vital food and military supplies from reaching the island-garrison. Re-creating and tasting the bread baked according to wartime conditions re-opened a c h a p t e r o n o n e o f t h e c a t a c l ys m i c e v e n t s i n M a l t e s e h i s t o r y. 4 || Futouristic

The Recreation

I

TS culinary arts lecturer Steve

included directives to farmers, millers and

D’Anastasi volunteered to

bakers relating to the production of flour

re-create the wartime loaf

and bread. One of these announced

according to the specifications

that up to 30% of a loaf of bread could

of the time, these were

consist of baked potatoes1.

researched by Martin

Debattista. The process was filmed for

Recreating the wartime loaf of

the TVM series Malta fil-Gwerra (Malta at

bread from government notices

War) aired between March and June 2020

in newspapers needed some

and co-produced by the author and

experimentation but

journalist, Mario Xuereb.

nothing that Mr

interesting to learn that the recipes were dictated by the central government to reflect the shortage and/or surplus of certain food

100g

White wheat flour

50g

Barley flour

50g

Corn flour

10g

Fine salt

20g

Yeast

300ml

Water

“Some

White wheat flour

300g

Mashed potatoes

35g

Yeast

20g

Fine salt

400ml

Warm water

playing about with the recipe had to be

products. If somebody

done with regards to the yeast and

were to try to do the same

water, however

nowadays I think it would spark sharing his experience. “Indeed, I was

Whole meal flour

not handle:

700g

a rebellion,” Mr D’Anastasi said while

300g

D’Anastasi could

1941

“It was extremely

1942

after a couple of trials the recipe yielded the expected results.”

very sceptical about the use of potatoes in the bread however the final result was

Mr D’Anastasi was hosted by Rogolin

a surprisingly good light loaf of bread

bakery in Balzan, which still uses a

resembling a brioche.”

traditional wood-

fired oven that was already in operation during the Second World War. Both the 1941 recipe with mashed potatoes and the 1942 version with other types of flours were baked. They were used as props for the TVM series and then shared for tasting. “The main difference is the type of commodities used for the production of the bread. Nowadays they are more refined and of better quality. There are no limitations today compared to those times,” concluded the ITS culinary arts lecturer.

The order to mix up to 30% of a loaf of bread with cooked potatoes was introduced in 1941 to exploit a good potato harvest in the Maltese Islands, at a time when the stocks of imported white flour were not at all secure as merchantmen were targeted by the Axis forces on their way to Malta. When the siege around Malta was tightened by the Axis forces in 1942, the supply of white flour became even more tenuous and the government had to order the addition of other cereals like rye, corn and barley with white flour to make up the weight, giving the loaf a distinct darker colour. The newspapers of the time published a daily stream of government notices and these

Futouristic || 5

Martin Debattista (left) & Steve D’Anastasi

The Home Front Food has always played a crucial role in

called Pact of Steel, decided to remain out

be relied upon to last for well over nine

military sieges2, and those witnessed by

of the war as a non-belligerant.

months. Few other countries can boast

the Maltese throughout their history were

This gave time to the British military

as much.”

no exception. Adequate preparations

and civil authorities in Malta to take

before the Great Siege of 1565 meant

stock of the situation and make further

John Adams Hunter, the Lieutenant-

that supplies were not an issue during

preparations. In terms of civil protection,

Governor of Malta, reassured the public

the siege but the problem arose when

Malta was one of the first British colonies

that there was adequate supply of food

it came to feeding the survivors and the

to have the Air Raid Precaution (ARP)

for many months but also underlined the

relief army, when the Maltese fields had

civil defence service. However, in military

need to introduce some economy to have

been transformed into a wasteland

terms, the fortress of Malta was under-

the stocks last longer.6While he admitted

and the black market went unchecked .

defended with a few obsolete fighter

that some profiteering was going on,

The French Blockade of 1798-1800 is

aircraft providing air cover and fewer

remembered as “a time of famine and

guns than originally planned in London .

3

he denied that the price of bread had 5

national ruin”, with the Maltese rebels

gone up.7 A Food Control Board was established to keep profiteering under

impoverished by the expenses of

Malta’s dependence on foreign food

control and the new Defence Regulations

purchasing arms and those beiseged in

imports was significant, amounting to

imposed restrictions in the consumption

the French-held cities facing exhorbitant

around 70% of its consumption. The

of some foodstuffs, petrol, kerosene and

food prices at the black market.4 Malta’s

expected disruption to this vital lifeline

water amongst other necessities.

role in the Second World War meant they

in times of war were already weighing

had to endure another siege where the

heavily on the minds of the Maltese

The British military governor of Malta,

supply of food would, once again, play a

even before the Germans fired the first

Sir William Dobbie, was apprehensive

central role.

shot in Poland on the 1st September.

and worried that air raids from bomber

Three months earlier, the editorial of the

aircraft taking off from nearby Sicily

The winds of war had already been

Times of Malta insisted that “the people

would bring about the collapse of civil

blowing for a couple of years when the

are becoming emergency minded … In

order. The authorities made a concerted

Second World War started on the 1st

the times we are living in, many months

effort to reassure the population on

September 1939 with Nazi Germany’s

supply of wheat is essential to the

Malta’s defence capabalities, which in

invasion of Poland. However, Malta

security of the Fortress of Malta. Thanks

reality was not reassuring at all given the

was not immediately catapulted on the

to the cooperation of the Maltese millers,

shortage of guns and fighter aircraft, and

frontline as Italy, Germany’s ally in the so-

Malta has now a supply of wheat that can

also to reassure about the stocks of food. The first issue of the Information Service Bulletin, published by the government’s Information Office soon after the outbreak of the war with Italy, pointed out: “Il-fatt li nħasset il-ħtieġa li jkun hemm restrizzjonijiet moderati fl-użu ta’ ċerti affarijiet m’għandux jinftiehem bħala sinjal li hemm xi tħassib dwar il-qagħda ta’ l-ikel f’Malta. Fil-pajjiż hemm ħażniet biżżejjed tal-ikel.” [The fact that the need was felt to introduce moderate restrictions on the use of certain items should not be understood as a signal that there is apprehension on the food situation in the country. There are enough stocks of food in the country.]8

6 || Futouristic

An orderly queue for bread from a cart near Castille, Valletta. (National War Museum Association)

The Maltese colonial and military authorities seemed to be reluctant to introduce restrictions on the production and consumption of bread, a staple of the Maltese diet since time immemorial, at a time when Malta was not under direct military threat from Germany. However, the situation changed on the 10th June 1940 when Italy declared war on Britain and France, and Malta found itself at war overnight. The Italian invasion of Malta did not materialise as widely as expected and the first air raids were followed by weeks of relatively low-intensity action. Supply

the authorities to allow for up to 30% of

there were no smokers in the family,

convoys could easily reach Malta despite

the bread mixture to consist of cooked

we regularly claimed our ration of

bombing raids and strong Italian naval

mashed potatoes. This was strictly

cigarettes – the Flag brand I remember

forces in the Mediterranean. This was to

regulated and led to the savings of some

– so that we could exchange them for

change drastically in January 1941 when

of the flour stocks. This new type of

flour and sugar with those who could

the German dictator Adolf Hitler decided

loaf became known as potato bread or

not do without smoking.”12

to come to the aid of his ineffective Italian

wheatato.

10

ally in North Africa. The Germans’ air

Bartering became a necessity of life.

force appeared for the first time over

Despite the restrictions, the general food

Lucy Chircop, from Paola, was married

Malta in January 1941 when they tried,

situation in Malta was still relatively good

with six children. Her husband was

unsuccessfully, to sink the British aircraft

compared to other countries at war. In

on duty overseas with the Royal Navy

carrier HMS Illustrious undergoing urgent

his speech on the occasion of the opening

and she kept a small shop selling cloth,

repairs at the dockyard. Though the

of the third session of the Council of

crockery and giftware. She had to resort

aircraft carrier survived the onslaught, the

Government in November 1941, the

to bartering shop items to feed her

city of Senglea was left in ruins, and the

Governor Dobbie reassured that “some

family. She remembers: “Occasionally

Maltese population witnessed the same

foodstuffs have been scarce and most

I had to buy necessities on the black

horrors already felt around Europe.

have gone up in price but price increases

market. One deal I can remember

have been checked and there has been

clearly: I gave a zinc wash-tub to a baker

no general shortages; indeed as far as

from Qormi in exchange for a loaf of

food is concerned the people of Malta

bread supplied to me every day for a

have been better off than the people of

period of weeks. There was another

Great Britain”.11

occasion when I got a sack of potatoes

Rationing Introduced Rationing was introduced for the first time in April 1941, almost a year after the start of the war in the Mediterranean. The sale of sugar, coffee, laundry soap, kerosene, petrol and even matches was restricted. However, flour and bread were excluded.9 Many items not in the official rationing list were nevertheless becoming more scarce and the black market started to flourish. The excellent potato harvest of 1941 led

for a man’s suit. I could not bear to As the war progressed the food

see my children go hungry.”13 Antonia

situation in the Maltese cities was

Mizzi, wife of a dockyard worker and

becoming distinctly worse from that of

mother of five from Vittoriosa, risked a

the countryside and the rural villages.

prison sentence for not registering the

Pawlu Aquilina, then a kid living in

death of her mother so that she could

Siġġiewi, remembers that “When one

get her rations. “The situation was so

lived in the countryside, one could

desperate that I was prepared to go to

usually find something to eat although

prison if that was the price for feeding

staple foods like flour, spaghetti and

my children.”14

sugar were very scarce. Although Futouristic || 7

T he W orst

“

S iege

This situation took a drastic turn for the

raids of the whole war and Valletta and

worse in the first part of 1942. Malta was

Floriana lay in ruins. Two merchant ships

proving to be a thorn in the Axis side

made it to the Grand Harbour only to be

with its aircraft and submarines sinking

sunk in port before their precious cargo

the vital supply ships from Italy to North

had been unloaded.

Africa. Malta was straight in the middle of

Last Sunday I walked all over Valletta endeavouring to buy two loaves of bread for my family, with no result, and I was ultimately dependent on the charity of my neighbours at the end of a fruitless search

”

8 || Futouristic

of the

the convoy routes supplying the German

Further restrictions were inevitable.

and Italian forces under Field Marshal

Restaurants were closed, the sale of meat

Erwin Rommel fighting the British in Libya

was heavily regulated and there was

and Egypt. The Axis were planning to

no escaping further restrictions on the

invade Malta but Adolf Hitler eventually

use of flour and the baking of bread. 16

decided that neutralising Malta with a

Families had to register with one baker

massive air campaign would be enough.

only and bakers had to work with limited stocks of flour and the inconvenience and

While the aerial onslought developed

disruption brought by air raids. If a bakery

over Malta, the arrival of transport ships

was hit the registered families could go

laden with food and supplies became

without bread for days until the bakery

less regular. The Communal Feeding

is repaired or they re-register with a new

Department was launched in January

one. All the private flour mills were closed

1942 providing daily hot meals and was

and the sale of wheat was prohibited

nicknamed the Victory Kitchen. Bread was

as the milling was centralised by the

not included in the service though.

government. All flour-based products such as biscuits, water biscuits and pasta

An example of how serious the situation

were prohibited except for bread. Bread

was is the fact that in just one edition of

turned darker as rye and other cereals

the Times of Malta (21 February 1942) no

were thrown into the mixture. Although

less than three letters to the editor were

in the 21st century brown bread is

published concerning the availability and

considered healthier than white bread, in

rationing of bread, the production of

those days brown bread was perceived as

cakes with sugar, and the price of flour.

being of inferior quality and so cheap that

“Last Sunday I walked all over Valletta

only the poor would consume it.

endeavouring to buy two loaves of bread for my family, with no result, and I was

In June 1942 there were only two months

ultimately dependent on the charity of

worth of flour from mixed cereals

my neighbours at the end of a fruitless

left and the situation was starting to

search,” complained ‘Housewife’ in one

look desperate.17 The Royal Navy tried

of the letters. A month later the editorial

to deliver two convoys to Malta that

of the same newspaper lamented that

same month, one from Gibraltar and

“The matter of bread distribution must be

the other from Alexandria totalling 18

made independent of the severity of the

merchantmen laden with vital food and

enemy attacks,” referring to the fact that

war supplies. The convoys experienced

the continuous air-raids were inducing

such fierce attacks from the Axis that

bakeries and shops to remain closed for

barely two transports made it to Malta.

long periods, thus leaving their registered

Six merchantmen were lost in the

patrons without a regular supply.

attempt.

15

In March and April 1942, Malta experienced the heaviest bombing

B ad P lanning At the same time the shortcomings in the provisioning of food supplies in wartime were laid bare in a secret report presented to the British governor of Malta that same month. The lax attitude of the authorities at the beginning of the war was subject to criticism in a report prepared by two commissioners from London and published in June 1942. The Report on the Food Situation in Malta compiled by Messrs Drummond and

Times of Malta, 13 September 1939

Wall concluded that the government’s complacency in 1939 led to an understock of animal fodder which was

in the Island [at the start of the war] were

When the members of the Council of

mainly imported from Italy. There was no

allowed to go into consumption at a rate

Government requested the Drummond

detailed plan for the supply and storage of

higher than we consider necessary.” They

and Wall report be made available to

food in wartime. There were no updated

also noted that “we have found few signs

them, the Lieutenant-Governor refused on

statistics on the number of farmers and

that the gravity of the situation was always

the grounds that it was a secret report.20

the size of their fields and their output.

appreciated by authorities outside the

The commissioners also discovered that

Island, although we admit no knowledge

the food stocks in 1939 were only three

of the naval factor involved. Stocks

T arget D ate

months,

never reached the target of 9 months

At exactly the same time Lieutenant-

which is far less than what the government had publicly boasted. During times of peace the population and garrison of Malta

“

needed 3,000 tonnes of flour each month and

18

supply and the need for constant

Governor Jackson, had to go on the cable

replenishment, even in

radio service and explain in no uncertain

periods of good supply was

to 2,000 tonnes during wartime but the tenuous supply from convoys was making this harder to

said that, in examining our position, we calculated first the time for which our

Stocks of essential foodstuffs like flour and sugar as existed in the Island were allowed to go into consumption at a rate higher than we consider necessary

this was restricted

terms the severity of the situation: “I have

overlooked ... they [the Maltese] have stood up to their trials in magnificent

bread could be made to last … I shall call it the “‘target-date” … Our next task was to see how we could make our other vital necessities last to the target date … I cannot tell you what that date is, for if the enemy ever came to hear of it, he would learn something that he would very much like to know. But I can tell you that it is far enough off to give very ample opportunity for fresh supplies to reach us before our present run out. So let us approach the difficult time ahead with confidence and courage. England will not forget us and her Navy and Air Force will see us through.”21 Today we know that the “target date” was the 7th September, the

come by in 1942. Messrs Drummond and

fashion ... they certainly deserve a better

eve of the feast of Our Lady of Victories. If

Wall concluded that “stocks of essential

fate than to be handed over to the enemy

adequate food supplies would not reach

foodstuffs like flour and sugar as existed

with exhausted food supplies.”

Malta by that date, the island-fortress

19

would have to surrender. Futouristic || 9

G ozo ’ s W heat One generous contribution towards

whom have expert knowledge, have

had to accept it – but to my mind there

the situation came from Mgr Michael

already been appointed or are being

is no excuse for the tea. The Maltese

Gonzi, the Bishop of Gozo. Governor

appointed to supervise the operations

cook explained that water was in short

Lord Gort, who replaced the tired and

of bakers in Qormi and the other main

supply and on the day the ration had

sick Dobbie in May 1942, approached

baking centres.” Theft and pilfering of

not arrived yet. So they used the water

Mgr Gonzi and enquired whether

foodstuffs, even in such small amounts

they had boiled the beetroot in the day

he could intervene with the Gozitan

as a few cans of corned beef, were

before to make tea. That was the ‘usual

farmers to deliver any extra wheat in

sanctioned by heavy fines and prison

way’.”30 Later in June, towards the end

their possession. The Bishop accepted

terms. The supply of wheat and flour

of his tour of duty in Malta, Barnham

with just one request, that he would be

was so precarious that bags of flour

wrote: “We’ve very little petrol, very

given the necessary petrol for his car to

were recovered from sunken ships and

little food, no reliefs and practically no

tour the island. And so he did, with great

sold at exorbitant prices despite the

ammunition. So the war goes on.” 31

success, and tonnes of wheat appeared

putrid stench. 27

out of nowhere and were transported

26

Thomas Bowker, serving with the

to Malta. This gesture paved the way

Dig For Victory

for Mgr Gonzi to become Archbishop of

In August 1942, the daily bread ration

between 1940 and 1944, remembers

Malta with the blessing of the British.

was down to just 300 grammes

how in 1942 “my particular unit were

Gozitan farmers were not the only ones

per person, they were also entitled

only getting four ship’s biscuits, two

to hoard some of their produce. The

to a meagre weekly ration of just

ounces of corned beef, and a couple

authorities had a hard time convincing

200 grammes of fat (lard, butter or

of mugs of tea per day. It sounds

farmers to voluntarily hand over their

margarine), two small tins of canned

improbable, but I can assure you

cereals to be centrally milled into flour.

tuna, one tin of corned beef, and

it’s absolutely true. My weight went

When government officials tried to

100 grammes of rice. No cheese or

down from eleven and a half stone to

convince farmers by speaking to them

laundry soap was available. 28 The local

eight stone in a matter of six weeks.

directly, they were usually presented

population was exhorted to ‘Dig for

Furthermore, instructions were given

with a hostile reception, with the

Victory’ and exploit any available space

that men not on watch were to conserve

newspaper Il-Berqa (sister paper of the

to grow their own vegetables. Even

their strength by resting on their beds as

Times of Malta) putting the blame on

military personnel took to vegetable

the local Quisling (pro-Italian Maltese)

gardening.29

22

elements.23 The authorities were left with no choice but to issue requisition orders on cereals which, however, would

in Malta shared in the meagre rations

leave farmers some stock for seeding

when they required more calories in

purposes. Governor Gort lamented that

their exhertions to fight off a stronger

“the collection of grain has fallen off very

and more numerous enemy. In his

seriously and the total amount so far

wartime diary for April 1942, British 24

Royal Air Force pilot Denis Barnham

Parish priests tried to convince farmers

laments that “Breakfast was disgusting:

to be generous with some success.25

a sooted length of pale bacon flopped lifelessly over a partially fried piece of

At the same time the government

bread, both coldly congealed to the

published details of the new ‘recipe’

plate, and a mug of tea. Knowing that

for bread making: “Out of seven bags

we are on semi-starvation diet because

of flour each baker will receive: three

of the siege, and knowing also that oil

bags of wheat flour, two bags of maize

from crashed aircraft, which we have to

mixture and 2 bags of barley mixture

use for cooking, was responsible for the

... Senior Bread Inspectors, some of

beastly taste of the bread and bacon, I

10 || Futouristic

“

much as possible. I cannot recommend it, but it was the most effective slimming diet that I have ever had. Also, when the

The British and Commonwealth Forces

collected is less than we had hoped.”

4th Coast Artillery Regiment in Malta

‘plots’ on the radar gave numbers of 50 to aircraft coming to attack, it was a sure cure for anyone with constipation.” 32

In August 1942, the daily bread ration was down to just 300 grammes per person

”

O peration P edestal After the failure of the June convoys the

mill-ilbiesi … Mal-wasla tal-bastimenti bdew

at the Battle of El Alamein, a convoy of

British government in London knew that if

jerġgħu jidhru l-affarijiet ta’ l-ikel, l-aqwa

four merchantmen arrived safely from

the necessary food supplies, ammunition

fosthom id-dqiq li hu tant imfittex minna

Alexandria without losses in November.

and fuel were not delivered to Malta

l-Maltin. Xi żmien wara l-wasla tal-convoy,

More transports arrived in December

before the 7th September 1942 target

il-ħobż reġa’ sar abjad u ma baqax lewn

and the siege of Malta finally lifted

date, the island-fortress would have to

kannella skur kif kienu għamluh. X’ħin rajt

after two-and-a-half years. Yet the war

surrender. This gave rise to Operation

dak il-ħobż abjad, tant hu safi, bqajt iċċassat

dragged on and the rationing and the

Pedestal, popularly known as the ‘Sta.

inħares lejh ... il-barka t’Alla reġgħet niżlet

‘Dig for Victory’ campaign continued.

Marija Convoy’ for its timing with the feast

fuq il-Gżejjer tagħna wara l-jiem ta’ ċaħda

of the Assumption of Mary on the 15th

u ta’ qtigħ il-qalb!” [In August 1942 hunger

The Information Service Weekly Bulletin,

August. The Royal Navy assembled the

was at its worst. Many people were slim,

boasted that “a promise has been

biggest merchant convoy ever to set sail for

with their bones jutting out from under

kept” by the British authorities and the

Malta protected by a very strong fleet. Only

the skin, men tightening their belts and

necessary supplies delivered in a naval

women tightening their dresses ... With the

operation “on a par with the desperate

arrival of the merchantmen some foodstuff

exploits of the Elizabethan mariners”.34

“

When I saw the white loaf, so pure, I kept staring at it ... God’s blessing had fallen again on our Island after days of wanting and distress!

started to appear again, especially flour being most sought-after by the Maltese.

Rationing was gradually improved,

Sometime after the arrival of the convoy

so much so that a special ration was

bread became white again and was no

issued for Christmas 1942 and by June

longer dark brown as it used to be. When

1943 the daily ration of bread was

I saw the white loaf, so pure, I kept staring

increased to 600 grammes, double

at it ... God’s blessing had fallen again

the amount compared to the previous

on our Island after days of wanting and

August.35 However, complaints on the

distress!”].33

quality of bread were still being lodged

D eliverance Operation Pedestal had only brought some temporary relief and more regular supplies were needed to lift the siege. With the turning of the tide in North Africa after the British victory

and the newspapers continued to carry them. The editorial of the Maltese daily Il-Berqa lamented on the quality of the brown bread as manufactured by some bakers, despite the good quality of the flour and the healthy benefits of the brown flour over the white one. 36

five out of the nine merchantmen that left Gibraltar made it to the Grand Harbour, but the vital supplies they brought were enough to keep fighting and to push the target date to December 1942. Malta could continue to fight in a decisive moment of the North African campaign: the Battle of El Alamein. White bread appeared once again, a splendid sight for the young Laurence Mizzi: “F’Awwissu ta’ l-1942 il-ġuħ kien fl-eqqel tiegħu. Ħafna min-nies kienu magħluba, blgħadam imqabbeż ‘il barra, l-irġiel jissikkaw iċ-ċinturini sa l-aħħar toqob u n-nisa jdaħħlu Futouristic || 11

T he B lack M arket Convictions for black market infringements were a regular feature of the newspapers. In one particular case, Vincent Debono, nicknamed ‘Tal-Ħelu’ (sweets vendor), owner of Albion Store in Ħamrun, was sentenced to two years in prison, fined £400, had his flour confiscated and his license temporarily suspended. The Food Enforcement Board found him guilty of buying 40 bags of flour which he did not obtain in accordance with his license and then selling them on the black market. The flour had been obtained from a government store in Qormi sometime before November 1942. Debono appealed but the sentence was upheld. The Times of Malta report ended with “The public are interested in the suppresion of the black market, for

noted that: “In our discussions in the

sack of flour was 2/- (two shillings), the

which many hundreds of cases are

Black market we have consistently

price on the black market was £20, or a

being dealt with. We sent our law

expressed the view that such a market

staggering 200 times more.39

reporter to cover a sample case.”37

could not exist without public support and have asked why the public does

The black market remained a serious

not take the necessary action to

Victory

problem throughout the war, even

eliminate these abuses ... the public

With the Axis defeat in North Africa

after the siege had been lifted. In their

is most reluctant to bring forward

in May 1943, the Allied invasion of

report Messrs Drummond and Wall

evidence of infringements of the law

Sicily, the fall of Fascist dictator Benito

because they fear penalisation by

Mussolini the following July, and Italy’s

their retailer and ostracism by their

surrender on the 8 September, Malta

“

To disavow the black market was to starve. To patronize it was to ruin one’s self

neighbours.”38

the fighting would continue for almost Francis Xavier De Domenico, is very critical of the authorities

another two years in Europe and the Pacific.

in his wartime diary: “On the government rationing

Only in August 1944 did the local

it was impossible to keep

authorities allow for extra rations

body and soul together. To

on the occasion of weddings and

disavow the black market

christenings.40 Rationing would

was to starve. To patronize

continue for many years to come

it was to ruin one’s self. This was the situation in July 1943.” While the official government price for a

12 || Futouristic

was definitely out of the war, though

but the consumption of bread slowly returned to pre-war levels as Malta’s reconstruction and the road to independence began in earnest.

B ibliography Barnham, D. (2013). Malta: Spitfire

Malta and Gozo with specific reference

1940.

Pilot. UK: Grub Street Publishing

to Increased Food Production during

9

war-time. 29 September and 17

10

October 1942.

11

Buttigieg, N. (2015). Feeding the Besieged. In Camilleri, M. (ed.) Besieged – Malta 1565. Malta: Malta Libraries and Heritage Malta. Buttigieg, N. (2019). The Bread, bakers and the black market experience in 1942 Malta. In Arkivju - Journal of the National Archives of Malta and the Friends of the National Archives of

authoritative account of the five years’ fight for mastery in the critical Mediterranean theatre, full story, new facts and figures, explanatory maps and official photographs, prepared from official records and first-hand reports. London: Victory Library. Il-Berqa 1939-1945

Food Situation in Malta, 22 June, 1942.

14

Pomeroy, C. (ed.) (2006). With all modesty – The Veterans’ Tales of the Battle for Malta.

Vella, H. (2016): Feeding the besieged - Food Supply and Shortages during the Siege of Malta, 1940 – 1942. Unpublished B.A. (Hons) dissertation, Faculty of Arts, University of Malta. Vella, P. (1985) Malta: Blitzed but not Beaten. Valletta, Malta: Progress Press __________________________________________________________________

E ndnotes The Sunday Times of Malta, 26 July

1

Buttigieg, 2015, p.117.

alone. Malta: Interprint

5

Testa,1997, p.120. Italian historian Nicola Malizia

berates the Italian High Command for not attempting to invade Malta at the beginning of war since in his opinion even a fleet of fishing boats from Sicily could have taken the island (Malizia, 2015). Malta’s unpreparedeness is confirmed by none other than Governor Dobbie himself his war memoirs (Dobbie, 1945). Time of Malta, 27 August 1940.

6

Report on an Agricultural survey of

Times of Malta, 3 July 1942

1942. Vella, 1985.

Times of Malta 1939-1945

4

NAM, GMR, no.1542, Preliminary

NAM, GMR, no.1543, p.53.

22

Micallef, J. (1981). When Malta stood

1943. Malta: Progress Press

NAM, GMR, no.1543, p.52.

The Sunday Times of Malta, 26 June

Buttigieg, 2015, p.125.

Mizzi, L. (1998). The People’s War 1940-

NAM, GMR, no.1543, p.56.

18

21

3

Malta: Buġelli

Times of Malta, 4 March 1942.

17

1798-1800. Malta: Midsea Books Ltd.

2

Mizzi, L. (1985). Dħaħen tal-Gwerra.

Times of Malta, 24 March 1942.

16

20

1942

seconda guerra mondiale. Italy.

Mizzi, 1998, p.107.

15

Testa, C. (1997). The French in Malta

Information Service Weekly Bulletin

la più lunga battaglia aeronavale della

Mizzi, 1998, p.98.

19

1942.

Malizia, N. (2015). Inferno su Malta:

Mizzi, 1998, p.2.

13

The Sunday Times of Malta 1939-1945

the Mediterranean: The first complete

Times of Malta, 26 November 1941.

NAM, GMR, no.1543, Report on the

De Domenico, F.X. (1946). An Island

Dobbie, W. 1945. Britain’s conquest of

Times of Malta, 7 July 1941.

12

Malta, issue no.10.

Beleaguered. Malta.

Times of Malta, 2 April, 1941.

23

Il-Berqa, 13 and 17 August 1942.

The term ‘Quisling’ derives from the name of Vidkun Quisling, a Norwegian who collaborated with the Germans when these invaded his country in 1940. In Malta the name was applied to Maltese who were perceived as having pro-Italian sympathies and therefore sided with the enemy. Micallef, 1981, p.169.

24

Micallef, 1981, p.170.

25

The Sunday Times of Malta, 26 July

26

1942. Mizzi, 1985, p.52.

27

Times of Malta, 7 August 1942.

28

The Sunday Times of Malta, 16

29

August 1942. Barnham, 2013, p.90.

30

Barnham, 2013, p.196.

31

Pomeroy, 2006, p.177.

32

Mizzi, 1985, p.57.

33 34

Information Service Weekly Bulletin,

21 August 1942. Times of Malta, 19 June 1943.

35

Il-Berqa, 12 July 1943.

36

Times of Malta, 20 February 1943.

37 38

NAM, GMR, no.1543, p.35.

De Domenico, 1946, p.168.

39 40

Times of Malta, 30 August 1944.

Times of Malta, 13 September 1940.

7

Information Service Bulletin, 23 July

8

Futouristic || 13

FROM EARTH TO TABLE WORDS BY VICTOR Z ARB IT S F o o d P r e pa r a t i o n a n d P r o d u c t i o n L e c t u r e r

Creating innovative tableware for innovative food concepts 14 || Futouristic

O

ne of the

property that allows endless

latest

design possibilities for potters and

and most

ceramists (Warshaw, 2007).

fascinating culinary

Chefs, potters, and ceramists

trends

have always had a long-standing

that has evolved recently, is

relationship with food and

the collaboration between

cooking. There was no distinctive

chefs and potters/ceramists in

role, recognition, or identity

creating innovative, handmade

between the chef, potter, or

tableware made out of clay. I

ceramist, due to the fact that clay

have conducted this research to

artefacts were made according

further explore the dynamic that

to cultural necessity. Spataro &

exists between chefs and potters/

Villing (2015) have explained that

ceramists, and the story behind

when ceramics first appeared

the fusion of distinctive artistry

in Neolithic Europe, there was

and craftsmanship. This trend is

a struggle in the identification

gradually attracting not only those

of a ‘cooking pot’. However, this

involved in the hospitality industry

explanation was contradicted by

and the world of ceramics,

Saul et al. (2013, cited by Spataro

but also the public in general,

& Villing, 2015, p.5), when they

especially dining customers who

revealed that the discovery of

are ‘hungry’ for new experiences.

charred food crusts on a small number of pots produced

My enticement to conduct

evidence for meat fat, fish and

this research stemmed from a

spice, sustaining early indications

group assignment as part of the

for a relatively sophisticated

requirements for my master’s

cuisine.

thesis, where I had discovered the dynamic collaboration between

My journey in experiencing the

chefs and potters/ceramists in

hands-on production of these

creating innovative, handmade

plates started with the discovery

tableware made out of clay. This

on social media, that a number

fired personal interest, since I

of chefs in Malta and abroad

am a chef by profession and also

were designing and creating

a culinary lecturer. I consider

their custom-made ceramic

myself to be a motivated, detail-

bowls/plates, in collaboration

oriented, progressive chef with

with potters/ceramists. This idea

an increasing appetite to create

was so appealing to me that I

innovative recipes, yet rooted in

managed to locate a particular

a personal reverence to basic,

potter/ceramist who was already

traditional, and artisanal cooking.

collaborating with local chefs and restaurateurs. I decided

This collaboration would never

to contact this potter/ceramist

have been possible if it were not

and during our meeting, we

for the versatility of clay. The

discussed the idea for my thesis,

word clay is derived from the

where I expressed my wish, that

German word kleben, which means

apart from just writing about

‘to stick to’, and is considered

the collaboration between chefs

to be a stimulating, versatile

and potters, I also wanted to

medium, with a malleable physical

experience it first-hand.

Futouristic || 15

The potter/ceramist suggested that I

expressed my desire of creating an

provide the designs for the plates to

additional area for cutlery, meaning

be commissioned, and eventually my

that, apart from having a ‘hollow

designs were artistically transformed

structure’, it would also include a

into two ceramic bowls and one

small groove on the face of the bowl,

ceramic plate.

that would hold the fork or spoon. I called it the avocado bowl, (figure 1)

Avocado Bowl

Eventually, when I visited the studio,

for the simple reason that I wanted

I started off immediately by carefully

the containing part of the bowl to

explaining in detail my objectives

be in the form of half an avocado. I

for this collaboration. Obviously, the

was inspired by my obsession with

discussions about the process of

avocados and having lavishly included

developing and creating the ceramic

them in many of my menu creations,

plates took priority. I provided

I was also inspired to design a

the potter/ceramist with drawings

handmade bowl reflecting its shape.

of my initial ideas for three flary creations, which consisted of two ‘bowls’ and one particular plate. Out of these three, one bowl would be specifically used for soup. The other bowl and the plate could be used interchangeably, in the sense that although intentionally they would be created for main course (Blue plate) and dessert (Avocado bowl), they could also be used for several variations of food presentations be it a starter, main course or dessert. This also included the fact that the food

The other bowl, which would be created specifically for serving soup, apart from the ‘hollow structure’, a portion-sized pourer would be included, which would be fitted in a grooved slot at the side part of the bowl. Also, for this innovative soup bowl I requested a small hollow area on the plate, to be able to present the soup accompaniment

could be served either hot or cold.

(e.g. croûtons). The primary concept

I requested both bowls to be created

customers to have the honour of

with some form of ‘hollow structure’. Soup Bowl

T he S oup B owl

My main objective for this idea was not only for the purposes of the originality of the elevated shape and material, but also to enhance an innovative customer experience during service. The waiters would hold and safely carry the plate with both hands slightly placed in the hollow structure area provided, before presenting it to the customer. In my opinion, this would also

for this idea, is not just for the pouring the soup themselves, but also for having the accompaniment presented on the same bowl. This would create an emotional, personal service experience at their own pace. I suggested to the potter/ceramist that I would like to have it in a sandy colour, since most of the soups on the institute’s restaurant menus, were prepared mainly in vivid and dark colours, and so to highlight the effect on contrast.

stimulate the service staff in being

16 || Futouristic The Blue Plate

part of a whole new experience.

The Blue Plate

The Avocado Bowl

Finally, there was the round plate,

On one particular bowl, I also

main course. I called it the ‘blue plate’,

which was originally designed for the

“

since my initial concept was to serve fish or seafood on it. The innovative concept I wanted to include in this plate was an embossed pattern on one part of the plate. In my mind I had two interpretations for this concept. The first option was to present the

The restaurant resonates with awareness in this moment: handmade tableware meets the finest cuisine… the generous gesture of serving food becomes illuminated in the moment when handmade tableware and culinary art converge

”

knife and fork on the embossed pattern, leaving enough room for the food to be presented on the remaining area of the plate. The second option was for the purpose of presenting the main joint (e.g. chicken, beef, lamb, fish etc.) on the embossed pattern of the plate, so it would hold steady while the customer is using the cutlery. On the other hand, the rest of the condiments including sauces could be presented on the smoother part of the plate. Also, I discussed with the potter/ ceramist about having the edge of the plate slightly curved and elevated, but this was just a matter of personal preference. The main objectives for my personal interaction with the local potter/ ceramist were to really and truly understand what the chefs and potters/ ceramists are experiencing, and also

Photographs by Sue Mifsud

to gather feedback as part of my data collection, where I presented these innovative handmade plates to the dining customers at one of the institute’s restaurants, furthermore evaluating their responses through questionnaires. This was also beneficial for the learning outcomes of my culinary students, since they were directly involved in the plating, therefore motivating them to form part of this innovative experience that could offer new culinary opportunities in their future, whilst also inspiring them to view the important aspect of tableware vis-à-vis their food presentation.

R eferences Moen, N., 2014. Dining with Makers: Handmade Tableware. Studio Potter, 42(2). Spataro, M. & Villing , A., 2015. Ceramics, Cuisine And Culture:The Archaeology And Science Of Kitchen Pottery In The Ancient Mediterranean World. Oxford: Oxbow Books. Warshaw, J., 2007. The Complete Practical Potter. 7th ed. London: Anness Publishing Ltd. Futouristic || 17

S tudent

research

ITS Celebrates its First MQF Level 6 Graduates I n 2 0 1 9 , t h e I n s t i t u t e o f To u r i s m S t u d i e s p r o u d l y h a d i t s f i r s t graduates completing studies at tertiary level. In this edition, one will be focusing on the work of two former students who completed their work with a high level of enthusiasm. The dissertations were presented in May 2019 as part fulfillment of their B.A. in Culinary Arts, and the following are an abstract of their work.

B

of

WORDS BY DR ALFRED MIFSUD Senior Lecturer & Coordinator t h e IT S B a c h e l o r ’ s D e g r e e P r o g r a m m e s

rincat presents

From the data gathered by the

his dissertation

participants, it transpires that the

wherein he explores and investigates the causes leading

to chef shortages. The author wanted to comprehend the extent of the chefs’ shortage, the occupational conditions which regulate the profession, the occupational standards being adhered

Exploring the causes leading to chef shortages in the Maltese Islands Joseph Brincat

shortage is evident. The situation leading to shortages that the establishments are experiencing is related to skill, low pay, working long hours and conditions, and also lack of Maltese chefs. Lack of skill in culinary students appears to be present in a moderate amount. Nevertheless, each establishment

to, the impact the shortages have on

has its own type of shortage and its

the restaurant and hotel firms and the

own problems. The extent of the

effect the shortage might have on the

shortages in the firms examined

Maltese culinary level.

is somewhat controlled, however they do not exclude the fact that

The study carried out was based

there are no similar shortages in the

on a qualitative approach using

workforce. A difference on shortage

semi-structured interviews. Primary

mentality can be seen between the

data was sought from a total of 14

Executive Chefs who are the main

executive chefs/head chefs working

people in charge of the kitchens

in 5-star hotels in the Maltese Islands,

of the establishments visited and

in restaurants listed in the “The

the brigade they manage, who are

Definitive(ly) Good Guide to Restaurants

the workhorses of any kitchen in

in Malta” with a “Most Popular for Best

every establishment. The executive

Food” award, and restaurants from

chefs interviewed seemed to be

different locations which feature in “The

experienced and knew all about the

WRMC Restaurant Guide” and have a

difficulties that the industry has

Silver Spoon Award. 18 || Futouristic

Photo by Sebastian Coman / Unsplash

to offer. However, individuals in

S tudent

research

lower ranks and just starting in this

Culinary Arts

industry do not seem to be aware of

Student,

the sacrifices and difficulties that the

Thomas

industry offers. Pay and conditions

Camilleri

need to be taken seriously because

delivered a

the majority of the candidates not

study on the problems that are affecting

eradication of the honeybee

accepting a job offer and opting for

the local apiculture industry, the Maltese

population. Two distinctive interviews

another do it just for the pay. Long

Honeybee (Apis Mellifera Ruttneri),

were conducted, one with the Malta

hours is another issue and is listed as

the art of beekeeping and suggestions

Beekeepers Association in order to have

the main reason why they eventually

to what could be done to stop the

an understanding of their work and

opt to leave an establishment. If the

extinction of the bees.

the promotion of the local apiculture

Save the Bees Thomas Camilleri Mallia

experiencing and suggesting solutions to prevent a further

industry, whilst supporting the local

wages and conditions are not going to be improved, and the local institution,

A small insect hops form one blossom

beekeepers. The other interview was

Institute of Tourism Studies and the

to another, scattering nectar and pollen

carried out with a representative from

industry start working hand in hand

across the fields while producing a

the Smart Bees project, who aims

to understand each other, then the

golden liquid full of health benefits. This

to safeguard the Maltese honeybee

shortage will be much higher in a

insect is the honeybee. Honeybees have

so that it does not lose its unique

few years’ time and the amount of

been helping mankind in various ways

characteristics.

foreigners, replacing the Maltese

most importantly, by producing honey

workforce will increase.

and pollinating crops. In the past years

With the data collected the author

honeybees’ populations have declined,

revealed various problems deriving

The researcher believes that

including those in the Maltese islands.

from diseases, pests, vandalism,

this shortage will lead either to

This research is based on the problems

financial difficulties, climate change, land

an automatic rise in wages by a

that the local apiculture industry is

development and the European Union

substantial amount or else the quality

facing and the search for a solution to

funding system which do not favour the

of certain restaurants will drop

prevent the extinction of the honeybee.

Maltese Beekeepers due to the small scale of the units in Malta. The beekeepers

reflecting the inferior quality of skill applied in the various kitchens.

In this study 59 local beekeepers

propose various solutions which if

participated in the survey, sharing

applied in the near future can improve

their difficulties, explaining what the

the apiculture industry and safeguard the

honeybees are

Maltese honeybee population.

Futouristic || 19

Foreign Language Teaching and ITS WORDS BY

RU T H A Z ZO PA R D I

Senior Lec t ur er & Pr ogr a mme Co or din ator F or Tr av el D i v isi o n & To u r is t Gu i d i n g

L

and

To u r ism , Ro o m s

Ms Ruth Azzopardi (front row, first on right) with a group of ITS students while on a visit to France

anguages are important

be perceived as a bridge between the

with food and beverage services, hospitality

both for personal

classroom and the job market, providing

and tourism management or tour guiding.

enrichment and for

students with necessary skills and attitudes

The task of making education relevant in

extrinsic gains. They

to boost employability. In the field of adult

a language class involves: carrying out a

help individuals

education, the ties between the world of

needs analysis about the specific places

to communicate

practice and institutions of higher education

of work that students are training to work

within and across cultures, to foster an

or vocational colleges have been discussed

in, preparing vocabulary lists, phrases and

understanding of, and respect for, diversity

in various contexts (for example, Tran and

grammatical structures that are regularly

and to develop literacy skills and cognitive

Soejatminah, 2017; Tucker 2019). In the

used in specific situations, helping to

and critical thinking skills. Within the

case of language education, students are

improve listening and speaking skills that

Hospitality Industry, multilingualism is also

encouraged to learn that investing in a

could catch the attention of potential

essential to find employment and further

foreign language could mean an investment

employers or broaden career options locally

career prospects. Multilingualism is today

in a career.

as well as overseas.

of a modern Europe, given that learning

Languages are integral to almost all courses

Foreign language teachers also have very

foreign languages permits citizens to enrich

at ITS. As a teacher of French in a vocational

specific professional development needs

their lives, to grasp new ideas and to benefit

institute, my primary concern has generally

- they need to have language skills as well

from European cultural diversity.

been that of transmitting linguistic skills to

as cultural knowledge, and keep track of

Being a vocational educational institution,

students with rather specific needs, such as

changing teaching methodologies and the

the Institute of Tourism Studies (ITS) can

using the language in settings associated

use of online and other technologies in

considered to be one of the key elements

20 || Futouristic

the language classroom, particularly now

language teaching at ITS addresses a

tenses and new vocabulary but should

that the pandemic has made so many

variety of skills, including public speaking,

include some element of cross-cultural

educators rethink their pedagogies. In

general communication skills (fluency),

understanding. Idiomatic expressions in

other words, language teachers need a

lexical range, familiarity with diverse

a foreign language are not only ‘different’

high level of proficiency in the language

media, grammar, creativity and cultural

because they reflect linguistic foreignness

as well as a sophisticated preparation

awareness. The latter component (cultural

but also because they are one of the

in pedagogy and ICT, including blended

education) forms an integral part of

constituents of cultural differences.

learning and other forms of contemporary

language teaching. The amount of cultural

instructional design (Toci, 2016).

education in foreign language teaching at

In conclusion, language teaching in a

ITS varies between courses with limited

VET setting needs to be understood as

All language teachers at ITS prepare their

contact hours and more extended courses,

a holistic process that takes account of

own programmes, schemes of work,

which usually present a more explicit

linguistic skills as well as cultural aspects

lessons, and so on. They also prepare

inclusion of cultural aspects in lessons.

that impact on and construct linguistic

all forms of assessment schemes,

Cultural education is not merely additional

worlds. Simulated experiences specifically

examinations and decide about criteria

material but serves as a window onto other

geared for languages have already been

for assessing students. There is no

cultures, often helping students learn more

introduced at ITS while work placements

fixed programme established by an

about their own culture as well as language

in other countries help to expose students

administrative body at ITS. Even the

skills. One should know the culture of

to foreign languages in real contexts. ITS

number of credits dedicated to a specific

another country in order to understand

can continue to build on its strengths by

language in a programme on a yearly basis

native speakers (like tourists) more fully.

developing more community projects

may change from one year to another.

that help to shift the focus from economic A language cannot be studied in a

work to social work. ITS can also consider

Teacher competences are quite specific

geographical or cultural vacuum. While

occupational clusters rather than single

to foreign language teaching at ITS.

the learning of foreign languages would

vocational disciplines. This would increase

Important skills, knowledge and attitudes

seem to be aimed primarily at the

students’ knowledge base and interests as

for teaching a foreign language at ITS

possibility of communicating with those

well as boost their employability and ability

include an awareness of industry needs

who possess a different mother tongue,

to adapt to different life situations. The

and the manner in which the tourism

this very possibility brings learners into

ultimate benefactors are our students as

industry operates. Language teachers are

direct contact with cultures inhabited and

they continue to participate in meaningful

also expected to have a good knowledge

experienced by themselves and/or others.

language and cultural activities.

of communication techniques, linguistic

Encountering a foreign culture during a

skills, and a good sense of communication.

language class thus implies learning how to

Apart from their expertise in one or

shift one’s own position, expectations and

more languages, language teachers in an

ideas in line with another culture. Once we

Toci, V. (2016). “Innovations in the

institution like ITS also need to possess

start to relate the learning of a language to

continuing professional development of

skills related to tourism and how to deal

the wider cultural sphere, we enter an area

foreign language teachers: from blended

with tourists.

fraught with political dilemmas, cultural

learning to visual-based learning, choices

References

hierarchies, and even violence suffered

of emotional and instructional designs.”

Language education is time-consuming.

by linguistic minorities. Many language

Research on Education and Media. Vol 8(1).

One of the challenges faced by foreign

teachers and examination syllabi seem to

ISSN: 2037-0830 – DOI: 10.1515/rem-2-16-

language teachers at ITS is that students

recognise the importance of incorporating

0006

come from different educational

cultural competence into the language

backgrounds and levels of linguistic

classroom and, by implication, they also

Tran L.Y., Soejatminah F. (2017).

preparation. Students with special needs

recognise the inadequacy of methods

“Integration of Work Experience and

offer very specific challenges for teachers.

that focus exclusively on grammatical

Learning for International Students: From

Students expect all language teaching to

and communicative competences. Most

Harmony to Inequality” Journal of Studies in

be relevant to their specific careers and

educators working in the field of language

International Education. Vol. 21(3) 261–277

to combine practical aspects with more

will readily accept or champion the idea

Tucker, S. M. (2019). Vocational Education

theoretical concerns. In order to reach a

that learning a language is not simply a

and Training for a Global Economy:

broad range of students’ requirements,

case of acquiring skills in the use of verb

Harvard Education Press. Futouristic || 21

Photo by Julia M Cameron from Pexels

The ITS MBA Draws Diverse, Dynamic & Committed Student Cohorts In the space of just 12 months, there were four separate intakes into the MBA in International Hospitality Management in academic affiliation with the Emirates Academy of Hospitality Management launched in October 2019.

22 || Futouristic

W

ith over 50

learn, asked questions

students

and performed well in

currently

group work. They also

reading

took to online learning

for this

without any problem. I am impressed with

“

programme, the first ever qualification

the commitment and

at masters level offered by ITS in its

dedication the students

history has proved not only a success

displayed. Some even lost

in terms of the number of students but

their job and are still motivated

also an experience for both students and

to keep moving forward. There

lecturers. The biggest cohort that started

is no doubt that there are some

in the summer semester (July 2020) is

very energetic and ambitious

sponsored by the Malta Tourism Authority

people in the classroom and I have no

(MTA) as part of the initiative to upgrade

doubt that they will all be going places

the skills of the industry workforce at a

throughout their future career.”

time when many employees had their

I am impressed with the commitment and dedication the students displayed

general manager of a top hotel in

working hours reduced or were made

The MBA is structured to provide the

Sliema with over 27 years experience in

redundant. Mr. Martin Debattista is the

students the flexibility they need as

hospitality. Yet she finds the time to follow

Masters Programme Coordinator and one

lifelong learners with a family and

this MBA and was in the first intake in

of the lecturers.

full-time job. This includes the option

October 2019.

not to attend classes if necessary This MBA is pegged at MQF Level 7 and

without penalty. However, Ing. Dingli is

“I believe that there is always something

is delivered over 18 months, including

against this concession for a practical

new to learn, both from the lecturers and

a thesis. Delivered as an intensive but

educational reason: “I strongly believe

from my other classmates. I would like

part-time course, it is ideal for industry

that class attendance should not be

ITS to entice more hoteliers in executive

employees and professionals who want

optional, despite the fact that the

positions to do this masters. Having

to upgrade their competences to advance

sessions are being recorded so that

others to share experiences with, would

in their career. More information at www.

students can review the lectures later

be most beneficial,” she told Futouristic

its.edu.mt

at their convenience. Being present in

when invited to share her views.

class creates the potential to engage and Futouristic spoke to one lecturer and

ask questions and interact with other

She has learned a lot despite her

some students about their experience

students, which is all fundamental for a

extensive experience in the field and

and they all agreed that the programme is

holistic learning experience.”

she would like her peers to follow her

proving to be a very rewarding experience.

example. Ing. Dingli would like to see more

Ing. David Dingli is one of the visiting

interaction between the lecturers involved

“All the subjects were interesting, and I

lecturers who works as a managing

in the various modules to exchange their

feel that for someone in my position and

consultant and is an expert in strategic

experiences and to prepare the next

experience most of the lectures were very

and operations management. His

lecturer about the class dynamics. This is

good. I highly recommend this to anyone

expertise is sought in international MBA

set to increase as ITS has appointed a new

who can spare some time to study. The

programmes and it has been a while since

Masters Programmes Coordinator and

lectures were conducted at a time that

he had groups of Maltese students in front

the lecturers are gaining experience in this

suits all our working hours and demands,

of him.

rather new programme.

and the assistance we continuously had

“I have to say, that I really enjoyed the

from the Director of Studies Prof. Glen

interaction with the students who were

Speaking of lifelong learners with many

Farrugia and the ITS team, helped me a lot

very engaging. They showed interest to

commitments, Charmaine Camilleri is the

personally,” concluded Ms Camilleri. Futouristic || 23

Petra De Carlo is another MBA student

She is part of the MTA-sponsored cohort

held online, meeting people from other

but she is not a new face at ITS since

where lectures are held exclusively

business backgrounds and of different

she had already studied at the Institute

online.

ages helps in one’s studies.” Indeed

at lower levels. Despite her young age

meeting new people from different

she has already clocked 10 years in

“Our cohort is reading this MBA online,

backgrounds is proving to be a big plus

tourism and hospitality, and she is now

and even though one would still

for the programme participants.

a corporate sales and events manager,

prefer to be in an actual classroom,

The MBA sponsored specifically by the

in a five-star boutique hotel and catering

the interactivity is still being practiced

MTA is an online course by design and

company.

through virtual lectures and meetings

given the situation with the Covid-19

within the sub-groups. More breaks

pandemic the protocols discourage face-

“This industry has always inspired me,

during lectures would be appreciated to

to-face teaching. However, Mr McBride

since trends change at a fast pace, and

focus better. The first three months were

would very much like more face-to-face

I am faced daily with a new challenge. This course will enable me to enhance my expertise and eventually evolve my present career. With the flexibility given, it enabled me to continue with my full-time job whilst studying part-time,” she told this journal. The Covid-19 emergency has also hit her full-time

“

employment as business has become

uncertain, but on the other hand this has afforded her more time to study.

classes and less online sessions. “I would encourage ITS to introduce physical classes. Studies at this

With the flexibility given, it enabled me to continue with my full-time job whilst studying part-time

level need to be conducted in a manner that engages the lecturer with the students. Online sessions are too robotic,” he concluded. Yanica Gauci is the manager of the hospitality programme in secondary schools and rather than do a master’s in education, the MBA

provided a splendid opportunity to specialise in an industry she always loved. The way the programme is

All the subjects were interesting, and I feel that for someone in my position and experience most of the lectures were very good 24 || Futouristic

”

overwhelming. However, the modules

structured allows her to balance her time

are engaging and relevant to the

with the family, work and the studies.

industry, to newcomers and those who have experience,” she concluded.

As an educator she knows what makes a good teacher and she has praise for the

Mark McBride is a classmate of Petra

lecturers of the MBA programme.

and has over 30 years experience as a chef. He considers the MBA a path

“Most of the lecturers are up to

towards a change in career where he

standard and are abiding by the course

shares his knowledge and experience

description. Being the first cohort of

with the younger chefs. This led him to

this course can have both negative and

return to school after all these years in

positive impacts. The positive impact is

industry.

that the lecturers will discuss the module descriptors with us to adapt it (within

“The programme is extensive, and

the limits) to our needs according to the

the learning outcome is immense,

different professions of the candidates.

knowledge sharing is always the best

The negative impact is that at times, the

way of learning. Although sessions are

module is not carried out according to

“

“

The online system opened a wider door, even when doing the dissertation, as most of the meetings are held online, at everyone’s convenience and in my case, having a four year old allowed me to spend more time with him and avoid the hassle to find someone to care for him to attend a meeting.

”

the module descriptor, ending up with a

who were good at face-to-face lecturing

difficulty to understand what is expected.

but could not switch to online overnight

Luckily, we are a group that speaks its mind

very efficiently. However, there were also

and having the director of studies and the

positives: “The online system opened

deputy director who listen to our concerns

a wider door, even when doing the

is an advantage.

dissertation, as most of the meetings are held online, at everyone’s convenience and

“The most positive experience so far is

in my case, having a four year old allowed

the fact that within the group, there is a

me to spend more time with him and avoid

mixture of jobs from various sectors. This

the hassle to find someone to care for him

allowed everyone to know different aspects

to attend a meeting.”

of the industry and widen his thoughts and mindsets about different topics being

Ms Gauci suggests that new students

discussed in class.”

should attend an informative meeting to absorb the details of the programme

She thinks that the academic part of the

and be as well-prepared as possible when

programme could be very challenging to

embarking on this short but intensive

students who do not have an academic

journey. She would also like to see high-

background although they have a lot of

level research by students published in

experience in the industry. Therefore she

this journal and this is something that the

“

suggests that the programme starts with

Editor-in-Chief of Futouristic is happy to do.

academic writing skills to support such

learners. She would also like to see more individual work rather than group work; and being on the other side of the fence as a student rather than an educator, she feels the passmark should be changed in agreement with the Emirates Academy for Hospitality Management. Having a passmark of 70% is very challenging and obtaining a lesser mark does not mean a lack of knowledge or

Meeting new people from different backgrounds is proving to be a big plus for the programme participants

academic achievement. Even at the University of Malta, which is considered a very good standard, the pass mark for a master’s degree is 50-60%.” The Covid-19 emergency hit Ms Gauci’s group as they were starting the second semester in March 2020. This also created challenges to the delivery of the course, including having to follow lectures on a screen for hours on end and lecturers Futouristic || 25

New ITS Masters Course Invests in Our Rich Heritage The year 2020 witnessed the launch of the Master of Arts in Heritage I n t e r p r e t a t i o n ( M A H I ) , t h e s e c o n d m a s t e r s p r o g r a m m e a t IT S b u t t h e f i r s t o n e t o be exclusively designed and delivered by the Institute. The first cohort enrolled i n M a r c h a n d t h e s e c o n d i n t a k e i n O c t o b e r. T h e w o r d s “ p o s i t i v e ” , “ i m p r e s s e d ”

“

and “innovative” have resonated when Futouristic spoke to one of the lecturers and some students about their experience in the programme.

T

his masters

How was your

programme at MQF

experience

Level 7 is worth 90

lecturing in the

ECTS and is spread

Masters?

The first students could benefit from a

With the support of ITS and Very positive! The students came from its technical staff, we diverse backgrounds did quite well and still which made class discussions managed to cover all extremely interesting. Being passionate the material in about the area of heritage an interesting interpretation, it was a pleasure to be able to share my studies and manner views with the group. The students

sponsorship by the Ministry for Tourism

also commented that they felt that the

and Consumer Protection. Mr. Martin

module I was lecturing was even helping

Debattista is the Masters Programme

them in their everyday life, and not only

Coordinator and one of the lecturers.

in their professional career.

over three academic years in a part-time

mode. The first two years consist of lectures, mostly done online, and the last year is reserved for the practicum and the thesis. The programme is aimed at, amongst others, historical interpreters, heritage managers, heritage curators, and tour guides who want to upgrade their skills and knowledge.

More information on the course at www.

very well and I noticed that they did their What can you say about the

its.edu.mt

yet. They took comments and criticism best to overcome certain weaknesses.

commitment and potential of the

26 || Futouristic

students?

Do you have any suggestions for

Veronica

Almost all of the students were

improvement?

Barbara,

committed. Those who were not,

Perhaps an interview with the applicant

visiting

eventually dropped out. Some were

before accepting him/her as a student

lecturer

lacking in academic writing skills but I

would be advisable. That way, the

think their enthusiasm made up for it. In

institution would know whether he/

the long run I’m sure they will master any

she has what it takes and the applicant

skills they are not so into

knows what is expected of him/her.

How did the Covid-19 emergency affect

Did the Covid-19 challenge disrupt your

When I learned that lectures will include

you and the students?

studies?

nature interpretation and technology

It was rather challenging to give exclusively

Going online was the best way to go

for interpretation I became all the more

online lectures because I couldn’t observe

forward in our studies, the only restrictions

excited. Being a hiking guide I am interested

the facial response of the students, so

was when libraries and museums went

in nature tourism and I feel I need to

unless they participated in class discussions

under lockdown and research had to be

keep pace with the use of technology for

I couldn’t really get their feedback. Having

done solely from digital source, but that was

interpretation.

the students’ presentations online was a

beyond everyone’s control.

pity because I could not really assess their

The support given at all times by ITS

body language, etc. But I think overall, with

What are your concluding comments?

and by my lecturers is very positive and

the support of ITS and its technical staff, we

May I suggest also having additional

encouraging. I am impressed with the very

did quite well and still managed to cover all

lectures/forums by local or foreign

professional but nonetheless friendly way

the material in an interesting manner.

interpreters that have done thematic

the lectures are conducted. The lecturers

Ivan Cocker,

projects or

are always ready to help us especially those

worked within

who have left the school benches decades

one.

ago. I actually only felt nervous until I sat

student and

down for my first lecture.

historical

Anna Azzopardi,

model maker

student and

Did the Covid-19 challenge disrupt your

tourist guide

studies? Presently I cannot see anything that

Why did you enrol in the course?

Why did you enrol in the course?

can change for the better. Covid-19 has

Working with Heritage Malta, the national

Family and work circumstances together

hindered some ways in presenting lectures

agency for heritage and part of the Malta

with commitments in voluntary work always

as it would have been ideal to present some

Maritime Museum curatorial team, this

had me postponing my wish to continue my

of the lectures on site. Hopefully this would

course gave me scope to expand my

studies. When I heard about the launch of

still be possible when days look brighter.

knowledge and learn how to implement the

an evening course in heritage interpretation

Personally, I found more time to research

role of a heritage interpreter in a museum.

my interest was immediately aroused.

and study during Covid-19 as I had no work

“ as a tourist guide.

Have your expectations been met?

Have your expectations been met?

The course is tailor-made for the local

Having been guiding tourists around Malta

Any concluding comments?

scene, and very engaging with the mentors

for the last 35 years and having mentored

I would recommend training in the field

who are very well versed in the subject

a good number of new guides on the

of heritage interpretation to all the tourist

and experienced not just in the academic

start of their career, I always felt a lack of

guides to help create a more positive

aspect but also in the industry. The course

interpretation techniques on our island.

experience to tourists during their stay on

is not just focused on guiding but tackles museumology and the innovation of IT.

our island and thus enhance our profession

Nowadays guests can find all the

information they need about Malta with the What was the most positive thing you

click of a button. It is useless having great

experienced?

knowledge of a subject without creating

What I have learned so far, I am already

an environment where guests can relate

using it in on my daily work duties.

to their experiences and feel provoked by narration and interaction.

What would you change for the better? Perhaps, hands on workshops and thematic

What was the most positive thing you

visits to related places of interest rather

experienced?

than actually seeing them on screen, would

Innovative ways of interpretation have

add more value to the course.

become essential to protect and improve my profession in the tourism sector.

as tourist guides.

I am impressed with the very professional but nonetheless friendly way the lectures are conducted

Controlling Food Waste in R estaurants The Life Foster EU Project

W O R DS BY DAV I D PAC E S e n i o r L e c t u r e r a t IT S

O n t h e 5 t h F e b r u a r y 2 0 1 9 , t h e I n s t i t u t e o f To u r i s m S t u d i e s l a u n c h e d i t s p a r t i c i p a t i o n i n t h e L i f e F o s t e r E U p r o j e c t f o c u s i n g o n F o o d Wa s t e i n t h e Hospitality Industry

E

NAIP NET (Italy) is

Conigliano, Italy from the 11th to the 15th

Mr. Bernard Micallef and Mr. Victor Zarb.

the leading partner

March in which ITS lecturers, Mr. David

Further activities focused on educating

with the Institute of

Pace and Mr. Ronald Briffa participated

students and lecturing kitchen staff,

Tourism Studies (ITS)

and attended. The course was designed by

particularly in calculating and reducing

and the Malta Business

Dr. Nadia Tecco, Franco Fassio and Carol

food waste in hotels and restaurants.

Bureau (MBB – Malta)

Povigna – lecturers from the University

representing the local partners. The

of Gastronomic Sciences (UNISG) in Bra,

Federazione Italiana Cuochi (FIC – Italy),

Piedmont specializing in training, educating

University of Gastronomic Sciences (UNISG

and communicating food waste reduction

– Italy), Confederación Española de Centros

in the food service industry.

de Enseñanza (CECE – Spain) and Agence

Another goal of the Life Foster Project

nationele pour la Formation Professionelle

was to implement the Train-the-Trainer

des Adultes (AFPA – France) make up the

educational approach regarding food

rest of the partners.

waste locally with other ITS lecturers. This

The first part of the project involved a

was successfully accomplished with ITS

five-day long Train-the-Trainer course in

lecturers, Mr. Emie Briffa, Mr. Kevin Ellul,

28 || Futouristic

F ood W aste Some 88 million tonnes of food are wasted in the EU every year, equivalent to 173 kilos per person. Not only is this a waste of resources, it contributes more than 170 million tonnes of CO2 into the atmosphere (Food waste: the problem in the EU in numbers [infographic] | European Parliament, 2020).

The Food industry produces a total of 10.5

restaurants can realize 8$ of savings (Refed.

(Fig. 1) which shows that there is waste in

million tonnes of food waste equivalent to 21

com, 2020)

every level of dealing with food. The apex

kilos per person each year in Europe. Food

of the pyramid is called “Prevention” which

waste from the entire food supply chain in

In a typical restaurant, up to 35-40% of sales

allows for the greatest of financial and

Europe costs about 143 billion euro a year

is attributed to food costs and approximately

environmental benefits. Here, the chef and

(Amicarelli et al, 2020). The food service waste (Stenmarck, Â et al, 2016). Other of the total world waste (ADEME, 2013), 11% (Les Echos, 2019), 13% (Waste Watcher Report, 2015) and 14% (Anuario Agricola, 2013).

20 tonnes of food waste for every million euro in turnover numbers. The amounts include the total food waste, that is both the edible and the inedible parts of food waste. In the food service sector, the potential food waste flows in general can be divided into four categories:

his crew must do the preparatory work to plan menus and measure food waste.

Creating a system to track the food thrown

studies estimate a contribution of 4 to 11%

These amounts are equivalent to about

“

12% of food cost is attributed to food waste.

sector contributes to 12% of the total food

Below the apex is the “reuse” level that includes reheating and thawing of food. Using good preservation techniques and efficient fridges in this level can also result in good savings. The next level of recycling will

Some 88 million tonnes of food are wasted in the EU every year, equivalent to 173 kilos per person

1) Products removed from the inventory

have more losses because some of the food does not remain edible for long, and this can still make a dent in food waste. The next level is termed “Other recovery” and refers to practices that can recycle inedible food waste using compost heaps and digesters. Compost heaps are relatively easy to engineer. A secluded spot in a garden is needed and vegetative and fruit remains can be mixed with leaves and left to be transformed by bacteria into compost.

including food damaged during

away

transportation and food thrown away from

food cost by 2 to 6%. This could be done by

could cut Digesters are more complex and costly but

storage (e.g. food exceeding a use-by date or

increasing awareness of food waste within

have the advantage of being able to convert

loss of quality),

the company and focusing attention on

all food waste and organic remains into

2) Product waste during food preparation at

front and back of house prevention activities

methane which can be used as a fuel to fire

the food service location,

(Refed.com, 2020).

kitchen ovens and hotel boilers.

office (and possibly exposed (catering) or

The Maltese Hospitality and food service

What remains are products that cannot

transported (patients in a hospital)) for

sector:

be reused and must be disposed in an

ready-to-eat human consumption but

-Serves over four million meals a year

engineered landfill. But if sustainability is

not consumed (e.g. not purchased by any

-Produces over 1.17 million tonnes of food

increased in each level above, food waste can

consumer),

and associated packaging waste .

be considerably reduced.

4) Plate leftovers

-Sends 24% of this to landfill (Nso.gov.mt.

3) Products prepared in the front and back

2020)

A ction

UK, 2020), food waste in restaurants happens

Almost 18% of all the food purchased by

It’s important to realise that each tonne of

during the preparation phase (45%) or

the Maltese is wasted (MaltaToday.com.mt.,

food waste costs between 3000 and 3500

because of food deterioration (21%) or due to

2020). Similar studies show that 13% of this

euro (Eu-fusions.org., 2020) and the best

clients’ leftovers (34%).

waste could have been eaten but is thrown

way to find out how

away, while the remaining 5% is unavoidable

much food your

waste.

establishment is

According to a study conducted in UK (WRAP

The reduction of food waste affecting the economic outcome of a catering business, restaurant and the benefit-to-cost ratio of food waste reduction is compelling: for every dollar invested in food waste reduction,

W aste H ierarchy Now, every kitchen has a “Waste Hierarchy”

wasting, is to conduct a food waste review. This is the simplest way to do it: Futouristic || 29

Figure 1

The Waste Hierarchy

more environmental and financial benefits

prevention

prevention is where there are the greatest savings

preparing for reuse recycling other recovery disposal

last resort

Step 1: Identify how much food waste is

receptacles and procedures preventing early

produced.

spoilage of products? All food waste derived

Remember that every time a 240 litre bin

Step 2: Map out where it occurs.

from purchasing and storage can go into a

is filled with food waste, this is costing the

Step 3: Measure and monitor food waste.

“spoilage bin” which allows the establishment

establishment about 400 Euro! (Estimates of

Step 4: Use the results to identify savings.

to measure this type of food waste.

European Food Waste, March 2016)

This should be followed by production To identify the amount of food waste

planning and “preparation to order”. Waste

It is important to follow a simple set of rules

produced (Step 1), it must first be segregated

from here goes into a food waste bin and is

when monitoring and recording food waste:

into separate bins for spoilage, preparation

weighed (Step 3).

1. To obtain the best data of where your

and the customer plate over a set length of

waste is generated, separate and monitor

time. The food waste is weighed at the end

Finally, check portioning and plate waste,

all food waste for the following three waste

of each monitoring period. This provides a

Here, you can determine which food is being

streams; Spoilage, preparation waste and

baseline of how much food waste is produced

eaten such as chips, meat, fish, etc and which

customer plate waste (leftovers).

at the end of say, a week.

is left on the plate usually salads, greens and

2. Weigh the amount of food waste that

bread. This waste goes into a customer plate

is generated (in kilograms) OR record the

Next comes the food mapping procedure

waste and can help establish the streamlining

number of times you fill the bins each day

(Step 2) to determine which part of the

of certain plate portions by asking customers

and work the volume of the bins in litres.

kitchen wastes most food and to provide data

what type of salads or greens they want and

3. If you record the volume of waste, you

to control it.

whether they want bread (Step 4).

can also estimate its equivalent weight by multiplying the total volume of waste by 0.55

Start from purchasing and ask certain

Eventually, all this must be recorded on

(a standard factor used to convert volume to

relevant questions such as whether the

a “Food Waste Tracking Sheet”. This will

weight) (Wrap.org.uk. 2020).

establishment is buying the right amount of

allow the catering establishment to record

4. Ensure all other non-food waste (e.g.

food product or whether there is too much of

the amount of food waste generated in

Plastic, cardboard, wrappings, etc) is put into

certain products that are liable to rot or expire

the kitchen during 3 typical days or over a

a separate bin ready for recycling.

quickly.

longer period (a week or two weeks) to get a

5. The result of a food waste review can be

complete and detailed picture of the waste

seen in Table 1.

profile generated.

This will allow the catering establishment to

Then, examine storage practices. Are storage 30 || Futouristic

Table 1 of%20European%20food%20waste%20

meal time

buffet meal

no. covers

180

spoilage (kg)

preparation waste (kg)

tot spoilage

6.0 total preparation waste

spoilage per cover

levels.pdf [Accessed 28 September 2020]. ITS Food Waste Presentation, 2019, Life Foster portioning & plate waste (kg)

10.9 total portioning & plate waste

preparation waste per cover

overproduction waste per cover

Project. [online] Available at: https://www. lifefoster.eu. [Accessed 28 September 2020]. Les Echos, 2019. Haro on Food Waste. [online] Available at: https://www.lesechos.

total waste

93.7

fr[Accessed 28 September 2020].

total waste per cover (kg)

0.52

MaltaToday.com.mt. 2020. Malta Throws Away 22% Of Its Food Says NSO, As Legal

calculate the food waste per cover which is equal to the number of covers divided by

Utilising these simple techniques can lead

the total food waste: 93.7/180 or 520 g per

to real savings, particularly in times like

cover. This means that every cover produces

these. So, try to find some time to start

slightly more than half a kilogramme of waste!

implementing a food waste programme in

C ase S tudy To illustrate the savings from food waste, let us examine a case study of buffet savings at a local hotel. A buffet was chosen because it is common knowledge that they are very popular locally and produce a large amount of waste.

your kitchen!

Framework On Food Wastage Announced. [online] [Accessed 28 September 2020]. Nso.gov.mt. 2020. [online] Available at: https://nso.gov.mt/en/News_Releases/ Documents/2020/02/News2020_023.pdf

R eferences

[Accessed 28 September 2020].

Ademi, 2013. Agency for Ecological Transition.

Refed.com. 2020. [online] Available at: https://

[online] Available at: https://www.ademe.fr/

www.refed.com/downloads/Restaurant_

en/expertise/waste > [Accessed 28 September

Guide_Web.pdf [Accessed 28 September].

2020]. Stenmarck, Â., Jensen, C., Quested, T., Anuario Agricolo, 2013. Horticultura

Moates, G., Buksti, M., Cseh, B., Juul, S.,

intensive de Almeria. [online] Availableat:

Parry, A., Politano, A., Redlingshofer, B. and

https://www.fhalmeria.com/descargar.

Scherhaufer, S., 2016. Estimates of European

aspx?seccion=noticia&id=135 [Accessed

food waste levels. IVL Swedish Environmental

28 September 2020]

Research Institute.

Presentation, 2019).

Amicarelli, V., Avram, A.C., Bux, C., Lagioia,

Waste Watcher Report, 2015. Waste Watcher-

G. and Pamfilie, R., 2020. Food waste in the

National Observatory on food waste. [online]

The hotel achieved these savings by:

Hospitality Industry in Itallian and Romanian

Available at: https://www.sprecozero.it/

Experience. New Trends in Sustainable Business

buone_pratiche/waste-watcher-national-

and Consumption, p.1012.

observatory-on-food-waste/ [Accessed 28

The study involved an eight-week trial of one of the hotel’s local restaurants which managed to reduce food waste costs by about 43% equivalent to 11.5 tonnes of food and costing 51 750 Euro per year (ITS Food Waste

-Smart production planning and greater use of small batch preparation. -Using reduced buffet container sizes. -Greater staff engagement and setting of

September 2020]. Europarl.europa.eu. 2020. Food Waste:

weekly food waste reduction targets.

The Problem In The EU In Numbers

Wrap.org.uk. 2020. [online] Available at: http://

[Infographic] |News| European Parliament.

www.wrap.org.uk/sites/files/wrap/LFC%20

Finally, every chef should ask the following

[online] Available at: https://www.

draft%20FINAL%20report%20171008-FINAL.

europarl.europa.eu/news/en/headlines/

pdf [Accessed 28 September 2020].

questions to help reduce food waste in a restaurant kitchen: Is the stock over-ordered? Are deliveries frequent enough? Can the stock control system be improved? Is food over-produced and/or spoilt (burnt)? Are the portion sizes right for different customer types? Do waiting staff provide feedback on certain types of meals?

society/20170505STO73528/food-waste-theproblem-in-the-eu-in-numbers-infographic

Wrap.org.uk. 2020. WRAP Publishes Annual

[Accessed 28 September 2020].

Report 2013/2014 | WRAP UK. [online] Available at: http://www.wrap.org.uk/content/

Eu-fusions.org. 2020. [online] Available

wrap-publishes-annual-report-20132014

at: https://www.eu-fusions.org/

[Accessed 28 September 2020].

phocadownload/Publications/Estimates%20 Futouristic || 31

Photo by Ben Jessop / Unsplash

Creating value from the Azure Window

T

WORDS BY DR ALFRED MIFSUD S e n i o r L e c t u r e r a t IT S a n d C o o r d i n a t o r for Bachelor’s Degree Progr ammes

he Azure window was

has never ceased.

formed by the erosion of Lower Coralline

The authorities have made an

E mpathy

Limestone, through

announcement of a launch of an international initiative on the future of

wave erosion over the

One would like to re-imagine the Azure

Dwejra. To date there has been minimal

years. One senses the

Window in all its splendour! However,

development. The main development so

might of the sea on a spectacular day, let

this is only the aspiration of every person

far has been the naming of a road. On the

alone on a rough day. Past photos reveal

who admired the unique site. In the past

other hand, one notes the response from

waves raging and hitting against the Azure

the Azure window was famous as one

the general public through trip advisor,

window. Our forefathers recall days when

of Malta’s main tourist landmarks, and it

which is encouraging even though the

the waves overflew the Azure window. The

was a popular backdrop in photographs.

structure is no longer there. One has to

erosion was constant and, in all probability,

In a way, it is still used today even though

remark that even individuals who never

other external environmental factors

it no longer exists. One can comment

saw the site, feel the need to visit the

hastened the wearing down, and although

that the Dwejra window stood as a brand

location.

the damage was noticed, the erosion never

of a destination and in itself had a high

stopped until the Azure window became

celebrity pull with a corresponding high

weaker and on the fatal day of 8th March

emotional pull. These themes need to be

2017, it collapsed. Figure 1 shows the cliff

more structured to justify the once natural

The naming of a road in the nearby village

where the window used to be. Three years

edifice today as the emotional pull is still

of San Lawrenz is a fitting gesture, a

have passed and the stream of sympathy

there!

posthumous tribute to the Azure Window

32 || Futouristic

D wejra W indow S treet

“

Dwejra window stood as a brand of a destination and in itself had a high celebrity pull with a corresponding high emotional pull

which serves as a lasting memory. The

Education Centre as

window is gone but its memory lives on.

one comes across

One should exploit this gesture further

a Jigsaw puzzle of

to mark a statement even in areas which

the picturesque Azure

might be distant from the site. A replica

window. This is one of the

of the window in a public building which

few items that can be sought

is open to all types of visitors, would also

from the area as a take away notion

further exploit the celebrity status of the

of the feeling born in this wonderful place.

site.

One believes that additional memorabilia

eyesore. Such buildings could be used to

can be made available to those interested

house different trades and skills that our

to purchase as books and virtual reality

forefathers used to employ to earn their

pictures depicting an image of oneself or

living, maybe even those that were used in

family next to the Azure window or the

the area of Dwejra.

T rip A dvisor Since the collapse of the window, there has been an endless voice echoing amidst the tripadvisor participants on how much they have missed it. There are specific individuals visiting the place to make sure they did not miss something. This is the

depth of the sea beneath where the Azure

P rovocation

window stood.

A n A pp

for

D wejra

pure voice of the consumer which confirms

An app would also enable one to enjoy

the interest that this site instills and

better and explore the area to the fullest.

overflows in others. The experience that the

One comes across a map, which is well past

site elicits should be exploited for further

its time and should be updated. This will

value derivation.

further boost the experience that the place

M emorabilia An interesting point was noted that during a visit to the Dwejra Marine Environmental

”

generates. In addition to this there are some shabby buildings, which should be either converted to a worthwhile purpose instead of left an

In accordance with Edward de Bono’s terminology the Azure Window should be classified as a “po”. A “po” is a word coined by de Bono implying a provocation. Indeed the Azure Window is a provocation. Its absence is a provocation, an idea which instigates thinking forward to a new place. Now that the window is no longer there, it requires such forward thinking. It is not only the absence of the Azure Window, but also other aspects which one might not pay attention to. Futouristic || 33

Indeed the place makes one imagine

So, why not make a concert for the Azure

as trekking and nature walks across

different shapes and different sculptures.

window? This could either be carried

the garigue areas. Picnic and chill out

Now that the window is no longer there,

out in the open air near the location,

areas will further enhance the visitors’

one sees a lion face out of the cliff. Not

or in one of the theatres in Gozo. In

sense of enjoyment. At the same time

too distant from the shore one sees

such a concert, music from the films is

one can make use of certain unused

the crocodile battling with the waves,

performed with a live orchestra.

buildings. The development of a hiking

Figure 2 illustrates the site. Staring at the

track between the Chapel, the Tower and

location one tries to imagine again the

Likewise, why not extend a link between

the bay opposite Fungus Rock will surely

Azure Window! Maybe one needs to go

the area and those who would appreciate

enhance the viewing experience. One

into the deep blue to see the new arch

visiting a gallery where various artists

has to make sure that both the area and

that has been reborn out of the collapse.

have expressed their imagination on the

visitors are protected. The former from

Azure Window?

excessive trampling and the latter, from

No matter how fond we are of the Azure window, can the locals recall the window like the foreigners who visited the sight over the years? How many films have included the backdrop of the Azure Window? Amongst younger generations,

T wo T ier A ctivity on L and and S ea

sudden bursts of wind or the slippery rocks that cover the area.

M arine E nvironmental E ducation C entre

it is attributed to Game of Thrones,

T he B oat T rip

One can only praise the initiative of the

however many other films have made

The sea has a tremendous potential of

it could be instrumental to spearhead

providing a vivid experience by a boat

the vision of the Azure Window. Since the

trip taking off from the inland sea and

area has a lot of geological attractions,

meandering into the open waters. One

it would also be worth exploring the

is able to sense the potency of the waves

area. A video trip into the depths of the

and admire the blue sea, the corals on

sea where the Azure window lay can

the sea bed and the intriguing caves

be impressive for those who do not

which are constantly sculpted by the

dare venture below the waves. Another

waves. One can imagine where the Azure

activity that might be astronomical

window stood for many years, and its

observations due to the areas’ clear skies

new location beneath the sea.

and lack of light pollution.

use of the site in their production.

Fig 1: Where the Azure Window stood

D iving

science centre. It is in the right place and

One should consider fusing this centre’s

Then there are the divers who descend

visit with that of a boat trip. Both

into the depth of the blue waters,

activities are complimentary, and will

challenging the immensity of the waters

ensure a more complete experience.

to catch a glimpse of another world. The Fig 2: Crocodile Rock

site is reckoned to be one of the top dive

The collapse of the Azure Window was

sites in the Mediterranean. The inland

a great loss of a unique geological asset

sea serves as a meeting place for various

and it will remain so for many years.

divers coming from different parts of the

However, in such circumstances one has

world to admire the sights below. Maybe

to view the situation and look at the silver

the heavy population of motor vehicles

lining to notice the attractions that still

visiting the area may also be solicited

exist. In this situation one can only seek

to be reduced, preserving further the

the opportunities that exists to create

majestic remains.

something from the absence of the Azure

T rekking W alks

and

N ature

The area has a strong affinity to the sea; 34 || Futouristic

however it can offer activities on land such

Window. The Azure Window can never be built or created again. The only thing that remains is the memory and the

Photo: Glen Gauci

experiences that one can take from such a magnificent place. Every visitor should benefit from such an experience. The table below summarises the various elements that should be taken into account to ensure the creation of a value for the Azure Window. The experience should be interpreted and backed to ensure a new stream of creative value from the Azure Window and its surroundings. The major innovation that this scenario can provide rests on the value that the various elements can provide. This is a source for Experience Economy! Figure 3 shows what is left of the Azure window today. This is the new site one needs to get accustomed to, until further erosion sculptures a new image out of the rock.

Fig 3: Where the Azure Window stood in the background stands the Fungus Rock

in academic affiliation with the Emirates

A Distinctive Natural Setting in the Island of

Academy of Hospitality Management.

Gozo. The Gozo Observer No 18; June 2008.

Some of the arguments presented were

Kim W.C and Mauborgne R; (2005)

taken into consideration, whereas others

Blue Ocean Strategy – The four actions

were integrated in the final version. The

framework HBS Press, p. 29.

author wishes to thank the participation of

Morgan N and Pritchard A (2004) Meeting

the class members namely Ms C Camilleri, Mr D Peplow and Mr G Mangion.

the destination branding challenge Destination Branding Second Edition. Elsevier

The Azure window is not a Phoenix and will not rise again from the sea. It sunk on the

B ibliography

Morris H (2017) Collapsed Azure Window sea

8th March 2017, and we should make sure

Anthony S.D. (2009) The Silver Lining – The

that its memory is not lost in the depths of

Great Disruption. HBS Press, p.19

the deep blue sea. This study has been developed from a group assignment for the Leadership and Innovation study unit as part of the MBA in International Hospitality Management, a post- graduate degree course by ITS

arch is reborn – as the hottest dive site in the Mediterranean” available at https://www. telegraph.co.uk/travel/destinations/Europe/

Azure Window on Wikipedia, available

malta/gozo/articles/first-photo.[Accessed

at https://en.wikipedia.org/wiki/Azure-

12/09/2020]

Window [Accessed 03/10/2020]

Trip advisor available at Http://www.

De Bono, E. (1992) Serious Creativity. UK:

tripadvisor.co.uk/Showtopic-g190311-i348-

Penguin

k10286857-Sad_News-Malta.

Farrugia MT (2008) Dwejra Heritage Park:

ELIMINATE • Polluting elements such as high density of motor vehicles in the area • Remove dilapidated constructions or put them to appropriate use

CREATE • An app for the Dwejra • On land adventure activity • Virtual photography for visitors with a backdrop of the Azure window • A concert for the Azure window in one of the theatres in Gozo using the musical themes of the films set at the site • More memorabilia depicting the Azure window Source: Adapted by the Author from Blue Ocean Strategy by Kim & Mauborgne

REDUCE • Unrelated activity to the azure window • Danger next to the cliffs

RAISE • Link the boat trip to the visit of the Marine Environmental Education Centre • Enhance the Marine environmental education centre with links to geology and astronomy • Link to other areas in Gozo that have relevance to the Azure Window • Link to galleries where artists exhibit their creative work on the Azure window Futouristic || 35

ITS Reaching

NEW HEIGHTS T h r o u g h o u t t h e y e a r s , t h e I n s t i t u t e o f To u r i s m S t u d i e s h a s r e a c h e d n u m e r o u s m i l e s t o n e s , w h i c h h a s p u t IT S i n a n e v e n b e t t e r p o s i t i o n t o continue delivering top quality education that benefits the tourism i n d u s t r y i n M a l t a a n d G o z o . IT S a i m s t o b e c o m e a n i n t e r n a t i o n a l h u b of excellence for tourism and hospitality education.

MARCH 2016 Agreement with the Haaga Helia University of Applied Sciences of Finland to provide Bachelor’s & Master’s Degree courses for ITS lecturers and staff.

APRIL 2017 Launch of the Recognition for Prior Learning (RPL).

36 || Futouristic

MAY 2017 Launch of the International School of Diving Safety Management (ISDSM), together with DAN Europe.

APRIL 2018

SEPTEMBER 2018

First Bachelor’s Degree students travel to France and Finland to collaborative Institut Paul Bocuse and the Haaga-Helia University of Applied Sciences.

Agreement signed with the Fujian Polytechnic of Information Technology of China which will materialise in more international students joining the Institute.

MAY 2017 Agreement with the Institut Paul Bocuse and the Haaga Helia University of Applied Sciences, consequently, the ITS launches the first-ever Bachelor’s Degree programmes, and records an intake of 130 students.

JULY 2018 The Institute relocates to a larger, more equipped campus in Luqa.

OCTOBER 2018 The Institute’s Luqa Campus is officially inuagurated.

OCTOBER 2020

MAY 2019 The Institure signs an academic affiliated agreement with the Emirates Academy of Hospitality Management and launches a rebranded logo to celebrate it.

DECEMBER 2019

SEPTEMBER 2019 ITS opens the academic year 2019-2020 with a 93.3% increase in new students.

JULY 2019 ITS launches the first Master’s Degree programme - an MBA in International Hospitality Management in academic affiliation with the Emirates Academy of Hospitality Management.

Launch of Master of Arts in Heritage Interpretation, the first ever Master’s degree totally developed by ITS.

DECEMBER 2019 The first ITS bachelor’s degree students graduate.

ITS records the highest intake to date. A 22.2% increase in new students when compared with the previous year and a 136% increase from the academic year 2018-2019.

APRIL 2020 ITS launches two new pioneer programmes - The Diploma in Climate Friendly Travel in collaboration with SUNx Malta and the Bachelor of Science in Diving Safety Management in collaboration with DAN Europe.

Futouristic || 37

INTERVIEW

Minister for Tourism and Consumer Protection What was your

in the provision

first reaction when

of services, with

you were offered

more companies

the Tourism

going online, some

portfolio, a crucial

for the first time.

sector for our

The introduction

economy which is

of remote working

feeling the brunt

for those who can

of the Covid-19

work from home,

pandemic?

resulting in a winwin for employers

Responsibility. The

and employees.

tourism sector was

The growth in

the worst hit during

delivery services,

this pandemic.

including food. To

The whole world

some degree, a

was affected,

greater attention to

some places worse

hygiene and health

than others, but

in the workplace and

practically no

public places. These

country was spared.

are some positives

Tourism, by its very

worth mentioning

nature, depends

which may outlast

on movement of

the pandemic and

people and when international travel was put on

The Hon. Clayton Bartolo

hold, then obviously the sector

become part of the new normal. Dealing with these challenges has prompted us to reinvent

suffered a great deal. However,

Notwithstanding the challenges that

the Government through the wage-

the Covid-19 pandemic brought to

supplement and vouchers schemes is

our shores, we had also some positive

proving to be a lifeline for thousands of

aspects that we intend to sustain in

The government’s response to the

people who work in this industry.

future. One could mention aspects of

Covid-19 pandemic in Malta at times

innovation that came out or became

united the Maltese but at other times

Has the Covid-19 Pandemic changed

more pronounced during the Covid

it divided opinion, especially as the

Malta’s vision regarding tourism?

pandemic, both internationally and

peak summer tourism season opened.

locally. The greater use of technology

How do you compare Malta’s response

38 || Futouristic

the way we work and rethink our outlook.

in terms of the tourism industry to

the clientele one wishes to attract, and

that of other countries?

gradually move towards the desired

same vision.

levels of quality in all aspects. This will

How do you see the Institute of

Decisions that are taken with regard

take time, but we are already seeing

Tourism Studies fitting within the

to Covid-19, including the introduction

improvements in some areas. Take the

Maltese tourism industry and your

of restrictive measures and their

food and drink sector, for example. Up

vision for the local tourism industry?

relaxation, are aimed at maintaining a

till not that long ago, we did not have

delicate balance between the wellbeing

any Michelin star restaurants, today we

The Institute of Tourism Studies is

of visitors and of the local population,

have three, with another twenty or so

and shall remain the backbone of our

whilst safeguarding those thousands of

included in the Michelin guide. This is a

industry. Education is the strongest tool

individuals and families whose livelihood

stamp of quality that indicates how our

in preparing the generation of tomorrow

depends on tourism and hospitality. Past

restaurant sector is upgrading its levels.

as with a strong work force we will have

decisions, current decisions and any

The hotel sector has been consistently

more quality, which is crucial in the

other decisions that will be taken in the

improving, with new internationally

hospitality

future are based on a number of factors:

branded properties, as well as a large

industry. Being effective on quality

professional advice and know-how from

number of boutique hotels, most of

as individuals and organizations is

the health authorities, the information

which are housed in antique palazzos.

no longer optional in today’s world.

available at the time, international best

These cater for a more discerning type

Actually, it’s the price of entry in an

practice, and more. Today we, in Malta

of visitor. One thing to keep in mind,

ever-changing playing field. Surviving,

and internationally, know much more

however, is that when one speaks of

thriving, innovating, excelling and

about this pandemic and how to contain

quality, one is not referring exclusively

leading in this new reality will require

it than what we knew in March or last

to a luxury client who arrives with his

us to build on and reach beyond

summer. What I can assure you is that

private jet or yacht. Quality has to be a

effectiveness. Quality is not about

specific restrictions will only be lifted

goal across the board – we must have

adding one more component to the

when it is considered sufficiently safe

quality in our 2- and 3-star properties, in

industry and forgetting traditional roots,

and advisable to do so. We are confident

our holiday flats, farmhouses and villas,

it is about seeing and harnessing the

that tourism operators and the travelling

and in our tours and attractions.

power of a second dimension in our

public will appreciate our efforts in this

vision of making Malta a destination of

regard and will be keen to return once

What is your vision of the Maltese

international travel bans are relaxed.

tourism industry as part of the

excellence.

Maltese digital economy, with a

How do you see ITS developing over

One of the major debates in the

vibrant sector making full use of such

the next 5 to 10 years, especially

Maltese tourism industry is the

services such as AirBnB, Online Travel

with the announcement of the new

quantity vs the quality argument.

Agencies, online review sites, mobile

campus in SmartCity Malta?

Where do you stand in this debate

apps for ordering deliveries, online/

and what is the government’s vision

mobile cab and car pooling apps etc.?

on this?

Malta’s main education hub in hospitality. We want to raise the bar in

Sustaining our commitment to invest in

the quality of educational programmes

Quantity and quality walk together.

digitalisation is crucial. We are living in

that this Institute offers by even

The strategy to move towards higher

an age of acceleration and a world that

elevating the ITS lecturers’ education.

quality visitors is a medium to long

is getting digital every day. Prior to being

In 2019, ITS launched its first Master’s

term transformation. It will not happen

entrusted with the tourism portfolio,

Degree level. This year, the Institute

over night and it must be built on

as junior minister for digital economy I

recorded a 22% increase in new

sustainable foundations. It is not just a

kickstarted the Government’s vision of a

students superseding the admissions of

question of changing ones marketing

Digital Malta. This project encompasses

the previous year. Backed up by these

strategy or targeting a higher-spending

the complete digital transformation of

encouraging numbers, I believe that we

demographic. It requires a holistic

our public institutions and I will work

are on the right track to guarantee a

approach that takes into account the

hard to assure that the tourism industry

future proof industry.

current product, needs and wants of

will be a key stakeholder to achieve that Futouristic || 39

MacBake The Importers & Distributors of Raw Materials for the Catering Industry

F

ounded in 1996, MacBake takes pride in having an extensive portfolio of raw materials and semi-finished

products widely stocked all over the island in leading Industrial and Artisanal Bakeries, Patissiers, Hotels, Restaurant and Pastizzerias amongst other outlets. We are one of the leading sales and distribution companies on the island thanks to the level of quality products in

Master Martini Master Martini is a brand dedicated to the line of artisan products by Unigra’. Master Martini is a company with more than 40 years experience in the transformation and sale of cooking oils and fats, margarines, creams and semi-processed products for use in the food sector, in particular pastry making. Unigra is synonymous with high quality,

Mec3

having its entire process looked after from

Mec3 boasts thirty-five years of research,

one location: from the production of raw

quality and creativity which have given life

materials to the development of the finished

to innovative and tasty products in the

product, all supported by sustainable energy

name of artisanal skills.

our portfolio.

technologies.

Throughout the years we have strived to

The Master Martini brand features the Ariba

foundation to a perfect consistency,

range which was born from Master Martini’s

creaminess and texture in gelato, sorbet

true passion for chocolate. From pralines,

and frozen yoghurts. Mec3 products can

hollow bodies, fillings, coverings, decoration,

be used for both artisan gelato and pastry.

be the company that best understands and satisfies the needs of our clients in the food service industry by providing solutions to their requirements whilst

Their gelato bases provide the necessary

mousses, ice cream: the recipes of the Ariba

building a strong relationship.

range were created to meet the needs of the

We currently have over 500 products

eries and artisan pastry.

in our portfolio. Our Product Range includes: Fats (margarine), Various Cake/Sponge Mixes, Bread Mixes, IceCream Mixes, Coverture Chocolates and Spreads, Almonds, Jams, Pastry Shells, Sugar Paste and other items. Some of our partners amongst others are: Master Martini, Zeelandia , Mec3, Aldia, Borges, Greci & Leman.

40 || Futouristic

craftsman in various applications of chocolat-

Master Martini also boasts a great selection of compound chocolate. Thanks to their taste, texture, shine and viscosity, their moulded compounds for coating and decorations are perfect for a wide variety of uses, ensuring great convenience and readiness to use. Master Martini’s chocolate compound is available in discs and three flavours (dark, milk and white)

Aldia - Masters in Fruit! Aldia are committed to produce the highest quality fruit fillings and jams. With flavours ranging from strawberry, apple, raspberry, cherry, blueberry and many more, for over 90 years this Belgian enterprise has kept growing and sharing expertise in this field with its customers worldwide.

S ponsored A rticle

Zeelandia Founded in 1900, Zeelandia has be-

cakes, sheet cake with fillings in and

dough bread in a direct (short) process

come a leading player when it comes

on top of the cake. Its versatility also

(about 3 hours). The addition of yeast

to bakery ingredients worldwide. From

makes it ideal to use for waffles, muf-

is not necessary!

bread improvers and mixes to pastry

fins and pancakes.

mixes, fillings and release agents,

Amore Rustique provides the following

Featuring in Zeelandia’s portfolio the

From the bread section Zeelandia’s

benefits:

Season Cake Mix is an innovative mix

Amore Rustique is an easy to use and

•

Superb taste and aroma.

for the production of cakes with a

versatile blend based on sourdough

•

Crispy crust and open crumb

moist structure, long shelf life and an

with active ingredients to create supe-

•

Convenience.

extreme good volume. This cake mix

rior quality bread. Wheat-flour, water

can also help the baker to give it to

and salt are that’s needed! Amore

Possible applications include: Ciabat-

stamp his own identity, because there

Rustique is an extremely convenient

ta, French baguettes, rolls, specialty

is no flavour added in the mix.

and versatile mix, specifically it sup-

festive breads, authentic breads.

Season Cake is a multipurpose cake

ports

mix, suitable for the preparation of

the production of traditional sour-

At MacBake we also offer a selection of

Carcioffi Antipasto, Friarielli,

Borges Industrial and Agricultural nuts

TuttiPorcini, Crema di

including: Natural Almonds, Blanched

Quattro Formaggi are some

Almonds, Diced Almonds, Sliced Almonds,

of the specialities offered.

Pure Ground Almonds and Walnuts. Leman Cake Decorations MacBake offers a selection of

are also available from

Prontofresco specialities from Greci.

MacBake. Leman offers

Prontofresco is a historic brand that

a wide range of cake decorations

identifies the line of products tailored

in chocolate, almond paste, sugar,

to the Professional Restaurant.

wafer and plastic, suitable for every

These are products at room

professional.

temperature that, until the opening,

For further information regarding products you can call us on 2180 5326, email on info@macbake.com or visit our Facebook page.

can be stored in the pantry.

Futouristic || 41

S tudent

research

The Psychology of Gaming with Respect to Events Management A Maltese perspective RESE ARCH BY BET TINA C ASSAR TORREGGIANI

H i g h e r N a t i o n al D i pl o m a

T

in

Events Management

he gaming sector

review defines gaming and gambling

Results were collated and analysed and

has seen massive

and underlines the forms and reasons

comments about the salient findings

growth throughout

for gambling. The effects of dopamine

made. Out of the 139 responses that

the last 15 years.

have been researched and reference

were received 91% were Maltese,

According to the

made to local studies as compared

2% from the USA, 2% Italian, 1%

Malta Gaming

to the United Kingdom and Sweden.

Hungarian, 1% from New Zealand, 1%

Authority (MGA) the gaming sector in

Research was undertaken to determine

from Ireland, 1% from Albania and

Malta provides direct employment to

how cognitive behaviour influences

1% from England. 85 of these were

over nine thousand people with well

the way people gamble and how it

females and 54 were males. Noting

paid jobs creating over 700 million in

impacts their choices. As culture and

the responses on gender, a significant

revenue.

demographics play an important role in

bias has resulted in responses from

this process, our study looks at these

females. These accounted for 61% of

The gambling industry forms an

variables. Based on this research our

replies, whilst males only accounted for

integral part of the events and leisure

questionnaire was formulated with

39%. As gender is a significant variable

industry - whether on-line or through

data collated and analysed.

when looking at the prevalence of

direct participation of events. The

gambling and types of events people

reasons why people partake to some

The main question that the research

gamble on; this had a significant

form of gambling may be various. This

wants to answer is �What is the

impact on our results as studies show

may be out of excitement, boredom,

prevalence of gambling in Malta?�

that females prefer gambling on luck

for social reasons or out of habit; the

based games as opposed to males who

subject matter is of great interest in

The methodology used to answer

prefer to gamble on skill based games.

the field of study in the organisation of

this question was through a survey

One of the main objectives of the

events.

conducted with 139 participants. As

survey is to look at the frequency

the study was conducted through a

of gambling. The data reproduced

The paper undertakes research into the

survey via Facebook; the advantages

shows that 73% of respondents have

psychology of why people gamble in

and disadvantages and limitations are

indicated that they do not participate

the local context. Firstly, the literature

clearly stated in the long essay.

in any form of gambling. Out of the

42 || Futouristic

S tudent

research

Photo by Heather Gill /Unsplash

remaining 27%, 16% gamble frequently

needed help with their addiction. As

balanced approach needs to be found

with the remaining 11% gamble on an

stated, compulsive gambling is related

between curtailing the negative effects

infrequent basis.

to mental health issues and the person

of gambling against the positive effects

However, when the question was

may not be in a position to self-help.

on the economy.

asked on what kind of gambling one

“

had taken part in; only 42% indicated

Regarding the main question on the

that they do not gamble; whilst 58%

prevalence of gambling, different

indicated a preference. A possible

responses were noted depending on

reason for the disparity with the

the question asked. When asked to

previous question would be that

state the number of times a person

studies show that many people do not

gambled, 73% indicated that they do

consider lotteries as gambling despite

not gamble. However, the number

the low probability of winning.

of people who do not gamble only

When asked about preferences on

reached 42% when respondents were

betting, results show that there is quite

asked to indicate games they gambled

an even distribution on types of events

on, meaning that 58% gambled - a

people prefer betting on. 14% indicated

figure more in line with surveys

Betting shops and outlets, with 13%

carried out by the MGA. These results

opted for events they directly partake

merit further investigation.

in and another 13% opted for online betting.

Regarding the attitude towards gambling; despite people being

Out of the 54 respondents who

quite aware of the problems caused

gambled 35% indicated that the prime

by gambling; there was also an

motivator of gambling was to make

awareness as to the contribution this

money. In contrast, 32% of respondents

industry has on local employment and

stated that they knew of someone who

the economy in general. Therefore, a

As a final comment, despite the limitations of this study it is hoped that it does shed some new light on the issue and some interesting trends that may serve as an idea of new research.

73% of respondents have indicated that they do not participate in any form of gambling

�

Futouristic || 43

S tudent

research

Mass Tourism affecting Malta and its inhabitants:

An analysis based on reviews by repeat tourists

R AISA CHETCUTI Researcher, Higher National Diploma

in

Tour ist Guiding

a nd

Supervisor

DAV I D PAC E Paper Editor

T

he long essay

for a beach holiday, while those opting

Malta (63.4%), the rest (36.6%) did have

presented the results

for special niche/alternative tourism

some complaints including: “commuting

of a survey with

amount to 36.6% of the

41 repeat tourists.

tourists interviewed.

The majority of the

The latter vindicates the

tourists (73.2% -

argument that repeat

Table 1) chose Malta as a destination on

tourists may be more

recommendation of family and friends.

inclined to take part in

Table 1

environmentally friendly

The pie-chart (Fig. 1) shows how many

forms of niche and

times the tourists visited Malta in

alternative tourism.

percentages revealing that some repeat tourists visited the country 5 or more

Although the majority of the

times. This is important as repeat

tourists were completely

tourists are the ones that usually search

satistfied with their trip to

for more specialised products and may even attempt to take part in

Figure 1

to beaches takes too long”, “Public Transport is unreliable”, “the island

more

changed so much since his/her first

environmentally-friendly forms of

visit”, “the new infrastructure destroyed

tourism such as trekking, hiking

much of Malta’s old world charm and

and rural tourism.

heritage” and “too much dust and building upheavals everywhere you go!”.

The question

Regarding what the tourists liked during

concerning

their stay in Malta, the following pie-

the reason

chart illustrates this quite clearly.

why tourists come to

The sunlust aspect of the island will

Malta revealed that 45.5% come

remain one of its attractions (17%), but

44 || Futouristic

S tudent

research

Photo: James Bianchi

Figure 2 - Likes it is not a very high percetage considering that “The Culture” (14%) and “The Nature” (8%) together are more popular. In fact, if the cultural attractions of the island are added together (38%) they actually exceed the popularity of the beaches by a factor of two. Regarding dislikes (Fig. 3), public transport leads the way followed by cleanliness, traffic and building construction. It is also interesting to note that 13% of the responders answered that nothing bothers them. A majority of the responders answered that

Figure 3 - Dislikes

they would visit the island again (87.8%) and the rest were not sure (12.2%). The reasons given for the positive answers were: “Malta deserves to be visited again as it is rich in heritage sites and natural landscapes,” to visit relatives and “Because of nature, sea, and cultural heritage. I hope that the construction sector considers the nature of the typical Maltese houses before building horrible block apartments! Malta is very beautiful, and it’s a pity seeing that nature has been replaced by apartments, and buildings everywhere.” Futouristic || 45

Figure 4 - Changes The number of respondents choosing an alternative tourism form (33) indicates that tourists do go for

Less Beaches Nature More Cultures & Traditions

different experiences rather than the usual sunlust aspect of Malta. Low

Better Cleanliness

Better Public Transport

numbers in ecotourism, farm tourism and active tourism depend on the socio-economic background of the respondents and on the way the local touristic product is advertised abroad.

Better Infrastructure

More Lifeguards

The next question focused on changes

Less Pollution

tourists would like to see during their

Less Tourists

next visit to Malta (Fig. 4). The focus here is the need for better

Less Traffic

infrastructure (13%), better cleanliness

Cheaper Flights

(10%) and less pollution (8%) – all of

Nothing Right-side Driving

which have to do with the state of the local environment. The student presented a very detailed analysis of the demographics of the respondents. The largest age bracket

“

was between 30 and 49 years pointing to a youngish demographic (61.1%) most of whom are employed in some capacity (58.8%) coming from 10 different nationalities.

Tourism in Malta cannot be sustained without the support of the local community, tourists and the authorities combined

46 || Futouristic

”

D iscussion

with MTA and MHRA supported this. MTA

The student performed two detailed

a “volume intense destination”, rather

interviews of an MHRA and an MTA

than Mass Tourism, it still involves a

official asking a variety of questions

huge amount of people visiting a popular

concerning the survey results. The

destination. Reference was made to

main findings of these interviews are

seasonality with the MTA representative

incorporated in the final summary of

commenting: “In July/August/September,

the dissertation. The student explained

we reach the highest levels” and

that the questionnaire, interviews and

“volumes are intense and are big as last

literature review all suggest that tourism

year reaching the 2.7 million figure”. The

in Malta cannot be sustained without

MHRA representative explained how

the support of the local community,

“mass tourism brings a lot of problems

tourists and the authorities combined.

with it although it contributes a lot to the

Community participation can be

economy and to the country”.

stated that Malta’s economy is more of

facilitated by public hearings, advisory committees, surveys, polls, focus groups

Both MTA and MHRA wanted seasonality

and more collaboration. Policy makers

to improve. MTA worked on getting more

should involve the locals in making

flights to Malta in winter months from

decisions and take note of the tourists’

a variety of new destinations. It also

demands.

mentioned the Baroque Festival held in January 2020 while MHRA is introducing

It is also apparent that presently, the

Dark Tourism in winter months. The state

local tourism players are supporting

of the environment was another worrying

mass tourism because it generates a

aspect of mass tourism with a myriad of

lot of income despite the fact that it

road-widening and construction projects,

is completely ruining the country’s

hundreds of mature trees removed, a

attractiveness. Both the interviews

massive increase in construction sites

“

and heavy traffic.

that come to Malta including rampant building and construction, heavy

Malta invested in mass tourism for so long that all the players are finding it difficult to change direction by trying to attract higher paying tourists, investing in more sustainable forms of tourism and embarking on carrying capacity exercises.

”

Both MTA and MHRA are aware of this;

traffic and lack of cleanliness. This

MHRA stated that the tourists’ demand

has been corroborated by repeated

is high, but the tourism quality is

questionnaires by MTA and MHRA

decreasing as Malta does not have the

throughout the years. The tourists also

quality environment as it is continuously

singled out the public transport system

being degraded due to the authorities

as being inadequate resulting in buses

always looking to boost tourist

being full-up and taking too long to

numbers. Furthermore, MTA seems to

arrive and travel to their destination.

be lacking awareness when it comes to dealing with the tourists’ demands

Regarding the interviews with MTA

as they are more focused on attracting

and MHRA officials, it is clear that

more and more tourists with new airline

they are preoccupied with rampant

routes rather than determining the

mass tourism but seem to be unable

carrying capacity of the island to see

to present any long-term workable

how many more tourists it can sustain

solution to mitigate the problem. This

and suggesting mitigating measures

is mostly due to the fact that Malta

so that tourists’ criticism of the local

invested in mass tourism for so long

environment is dealt with.

that all the players are finding it difficult to change direction by trying to attract

In addition to this research project

higher paying tourists, investing in

analysis, it was concluded that the

more sustainable forms of tourism

authorities are only focusing on how

and embarking on carrying capacity

to attract tourists to Malta, but not

exercises.

preserving the island. Neither MTA nor MHRA have on-going tourism

Although both MTA and MHRA officials

sustainability projects and both entitites

mentioned attempts to diversify the

are finding it challenging to help the

tourism product by investing in a

authorities shift the economy from

Baroque Festival and Dark Tourism,

mass tourism to more sustainable

these are very limited activities and

alternatives. In reality, MTA and MHRA

more is needed so that alternative and

should be on the forefront of thinking

niche forms of tourism are scattered to

up new incentives to promote Malta

peripheral areas that do not usually get

in a more sustainable way. This was

many tourists and open up new areas

corroborated by the MTA official

for tourism providing some diversity. It

explaining how the authority is finding

is obvious that these areas need to be

the environmental impacts of tourism,

upgraded to attract increasing number

the most challenging aspect.

of tourists. Examples include rural, adventure and active forms of tourism

Conclusion

that can be practiced in valleys, cliffside and the greener areas of the island.

The questionnaire revealed that repeat

Apart from protecting the sensitive

tourists are ready to sample more

ecological characteristics of such areas,

alternative forms of tourism and this

there needs to be clear signage and

maybe due to the fact that being repeat

demarcation of trekking trails and paths

visitors, they are more aware of what

which is not an easy task, considering

Malta has to offer. It is also apparent

how contested the Maltese countryside

that they are worried by problems

is.

that seem to be annoying all tourists Futouristic || 47

S tudent

research

The Prisoner Experience at Verdala and St. Clement’s Retrenchment during World War One R ESE A RCH BY DYL A N AG I US

H i g h e r N a t i o n al D i pl o m a

in

D

To u r i s t Gu i d i n g

uring the First World

camps. Through the use of various primary

Verdala was armed with 24 pounder smooth-

War, Malta was an

and secondary sources, this paper proposes

bore carronades and 10-inch smoothbore

excellent naval base

a themed tour based on the colourful

howitzers. Fort Verdala and St Clement’s

and hospital for the

experiences of these prisoners of war. Fort

Retrenchment were thus built with the

Allies. However, apart

Verdala and Saint Clement’s Retrenchment

intention of upgrading the Grand Harbour

from these two vital

are located on Santa Margherita Hill, Bormla.

area defences. Nevertheless, with rapid

roles, Malta was also used to house several

This has always been a very strategic location,

advancements in military technology, the

prisoners of war hailing from or allied with

for it dominates the medieval city of Birgu and

fort soon became defensively obsolete, and

the Central Powers. The first prisoners in

the Grand Harbour.

thus its armament was removed in the 1890s.

Malta were civilian internees, however as the war progressed several ex-combatants were also confined here. Over two thousand prisoners were being kept here by 1918.

Verdala’s function was relegated to barrack

T he E volution of S t C lement ’ s R etrenchment and F ort V erdala

Verdala Camp in Cottonera provided

accommodation and storage facilities. The idea of using fortifications to house large numbers of prisoners of war was

barrack accommodation for officers, whilst

When the British took over the islands in 1800,

implemented relatively late in the history

St Clement’s Retrenchment and Fort San

the Santa Margherita and Cottonera lines

of Malta. Spiteri (2014) indicates that

Salvatore held non-commissioned officers,

posed the problem of being very difficult to

this occurred for the first time, although

common soldiers and civilian internees.

defend. Maintaining a garrison large enough

temporarily, following the surrender of the

to man the walls was too expensive, whilst

French garrison to the Anglo-Maltese forces in

Cut off from the world, weeks turned to

the walls were deemed easy to breach. This

1800 after a two-year blockade.2 The French

months and months to years. The boredom

weakness could only be remedied with the

garrison was sent to Fort St Elmo and Fort

of daily life in the camps became unbearable.

construction of a defensive structure, which

Manoel to await their repatriation to France.

This pushed the prisoners to find all sorts

connected the two lines of fortifications.

Following that episode, it was only during the

of ways to kill time; a camp orchestra and

As Spiteri (2014) explains, in 1844 Colonel

First World War that Maltese fortifications

choir were formed. A committee of prisoners

Harding proposed a retrenchment which

were truly used as prisoner of war camps.

started publishing the Camp Nachrichten, a

would cut across the barren esplanade,

Fort Verdala was already equipped to offer

regular in-house publication in German. Some

backed up by a strong fort to the rear.1

barrack accommodation. Complimenting

prisoners took on sports activities, whilst

That is how Fort Verdala and St Clement’s

it, St Clement’s Retrenchment was ideal for

others were busy plotting their escape. The

Retrenchment came to be built. The design

absorbing large numbers of prisoners. For

frustration brought about by the misery of

incorporated the new defences within the

the latter reasons, these two sites together

their confinement also led to a murder in the

Knights’ previous fortifications. By 1886 Fort

with the adjoining St. Nicolas Bastion and

48 || Futouristic

S tudent

the nearby Fort San Salvatore were chosen

1914, larger camps were set up in Verdala

during the war is unknown, as throughout

as the ideal site for Malta’s Prisoner of War

Barracks and St Clement’s Retrenchment.

the war some prisoners were released on

camps.

The prisoners were transferred to the

compassionate grounds or transferred

larger camps on the 3rd of November 1914.

abroad. Others regrettably perished.

F ort V erdala and S t C lement ’ s R etrenchment as POW C amps during W orld W ar O ne

research

The next day saw the arrival of 597 civilian German and Austrian prisoners of war which were transferred here from Egypt, followed by another lot of 564 on the 1st

D etention of E x C ombatants and VIP s V erdala

in

of December. As Bonello (2014) asserts, Britain entered the First World War on the

by December 1914 a total of 1651 enemy

Bonello (2014) describes how in Egypt, males

4th of August 1914. Being a British Crown

subjects were deported from Egypt to

hailing from enemy nations who were under

colony, Malta also had to prepare for war.

Malta.5 After the declaration of war with the

48 years and fit for military service were

Luckily, Italy’s decision in May 1915 to enter

Ottoman Empire, Turkish internees were

first sent to Alexandria and then transferred

the war on the side of the Allies meant that

also deported here. This ensured that the

to Malta in November 1914. 7 These first

Malta would remain outside the theatre of

Prisoner of War Camps became a crowded

prisoners included crews of enemy ships

war, serving instead as a base for the British

but colourful mosaic of nationalities,

trapped in Egyptian ports at the outbreak

Navy, a hospital and also as a detention

huddling together people from all walks of

of hostilities. Thus, the earliest group of

centre for prisoners of war. 3

life; Germans, Austrians and Turks, pro-

POWs in Malta were civilian internees. The

German Greeks and nationalist Egyptians

prisoners of war were sorted out as follows:

Following the outbreak of war, The Alien

and Arabs. Painters, photographers and

•

Verdala Barracks for officers

Law demanded that any Germans and

musicians, Christians and Muslims, Socialists

•

Fort San Salvatore for

Austrians in Malta aged between 17 and 42

and soldiers brimming with Nationalism

were to be arrested as civilian prisoners of

were all destined to share a confined

war. These were later joined by the crews

existence together, many for the duration of

of German and Austrian ships either in port

the whole war. When being registered as a

commissioned officers, common

or captured near Malta. 4 These prisoners

POW, each prisoner was given a sequential

soldiers, sailors and male civilian

were first interned at Casemate Barracks,

number. By November 1918, about 2,650

Floriana. However these were too small to

numbers had been allocated. 6 This gives

accommodate the ever-increasing number

an indication of the number of prisoners

of prisoners which were being rounded

which experienced life in the camps. The

up from various localities. Thus by late

exact prison population at any given time

noncommissioned officers, soldiers and sailors •

St. Clement Retrenchment for non-

internees •

St. Nicholas Bastion, the Glacis of Santa Margherita Lines

•

Polverista Barracks for women and children. 8 Futouristic || 49

Then and now. Photo: Salter Album at the National Archives of Malta and Dylan Agius

Then and now. Photo: Salter Album at the National Archives of Malta and Dylan Agius 50 || Futouristic

The first armed forces personnel to end up

common prisoners, who were held at the

(1939) describes how not all prisoners could

in Malta were the crew of the raiding cruiser

bigger camp in St Clement’s Retrenchment.

obtain a seat in their tent.10 Several entries

Emden, led by Captain von Müller. When they reached Verdala Barracks, they were given a heroes’ welcome by the civilian prisoners. King George V personally instructed that

in the Camp Nachrichten criticize this over

T he P risoner E xperience from the C amp N achrichten perspective

Von Müller and Franz Josef, Prince of

crowdedness. One article describes how a snoring prisoner would ruin the night of the others. Moreover, as Franz Josef describes: “In fine weather it was possible to endure the

Hohenzollern (also part of the Emden crew)

As Ganado (2017) explains, the first issue’s

tents, but during rain or wind storms - the

were to be allowed to retain their swords

full name was Bilderbogenserie der Malta -

latter were very frequent - these wretched

as a chivalrous gesture. Franz Josef was a

Camp - Nachrichten. (Series of Pictures from

prisoners had a miserable existence. Often

cousin of Kaiser Wilhelm II and also related

Malta – Camp – News). 9 It was unnumbered

at night they had to turn out to secure the

to the Queen of Portugal. He wrote a book

and undated. The contents however reveal

tents, which always broke away in a storm. In

describing his experiences in S.M.S. Emden

that it was published in late December

severe rain, which was of tropical character,

(1939). A whole chapter in this book is

1914, with the greeting of the New Year of

the whole tent was foot-deep in water.”11

dedicated to his confinement in Malta. It

1915 as one of its pages. This first issue also

Lack of sanitary facilities made the situation

gives precious details of the conditions of the

features the portraits of the magazine’s main

even worse. In fact another entry sarcastically

camps.

artists and authors; Heinz von Fachbach,

advertises a vacancy for plumbers, subtly

Angelus Swoboda, Paul Dittrich and Alberto

criticizing the frequent shortages of water.

With the benefit of hindsight, arguably the

Messani. As from 1915, a new series started

12

most important person to be detained here

being published. The magazine title became

there is often no water after nine o’ clock.

in Malta during World War One was Karl

simply Camp Nachrichten, with the date of

There are only four baths in the whole camp,

Dönitz. On the outbreak of the First World

publication written on each issue’s front page.

and only one for warm baths. For 850 men!

War, Dönitz was serving on board the light

From then on, the numbers are sequential.

A hot bath costs six pence. Even when the

cruiser Breslau. He asked to be transferred to

The magazine was published at irregular

water is most plentiful there are not more

the expanding submarine fleet and following

intervals, with the last one being number

than eight warm baths.” The state of the

a naval battle he was captured and shipped

XVIII and dated 25th of December 1915. The

latrines was also described as “scandalous”.

to Malta as a POW. Dönitz would later rise

National Library in Valletta does not have

through the ranks to become a leading

all the volumes of the series. The available

Poor food and drink is also referred to

admiral during World War Two. He was the

volumes which were analysed cover 1914 and

frequently in the magazine. A drawing entry

mastermind behind the wolf pack submarine

1915.

shows the weekly menu of the prisoners.

tactics which wrought havoc on Allied

As Franz Josef (1939) laments, “In summer

According to this, every day they were offered

convoys. Towards the end of the Second

Following a careful analysis of the contents of

the same vegetable soup, which many a

World War, he became head of state of Nazi

each volume, it was possible to extract three

time was made from leftover vegetables.

Germany following Hitler’s suicide in April

major themes which feature repeatedly in

Although the camp had a canteen, this

1945. Dönitz was then prosecuted along with

the magazine. These are: camp grievances;

charged exorbitant prices, resulting in the

other top Nazis in the Nuremberg Trials and

activities and incidents in the camp; and

poor prisoners having to eat the same soup

sentenced to ten years in prison.

nostalgia, homesickness, and patriotism.

each day. Another drawing shows how the

These VIPs, together with other officers in

C amp G rievances

prisoners were divided in three categories; Verdala Barracks were treated well. They

Class A, B and C. Whilst Class A prisoners have abundant food, wine, beer and whiskey,

were given abundant and good quality

One’s life as a prisoner of war in Malta during

Class B prisoners are shown to have meagre

food. They were free to exercise, write,

World War One depended on the rank of the

rations and for Class C prisoners there is

keep domestic animals and mix with other

prisoner. Fort Verdala, which in peacetime

depicted an empty plate and stout! The latter

prisoners. One German officer even had a

accommodated 350 soldiers was crowded,

inferior quality, dark beer many a time made

chandelier fixed in his room. Through their

for it housed 650 officers. However St

the prisoners sick. Another article describes

good connections, some German officers

Clement’s Camp was much worse; Hosting

a prisoner’s menu wish list, dreaming of

also managed to obtain permission to start

civilians and common soldiers, it was a vast,

mutton, veal chops and meatballs. From this

printing an in-house magazine in German

dusty open space. The POWs slept in tents

one can deduce that they very rarely tasted

which they entitled Camp Nachrichten

of approximately four meters in diameter.

any meat! On the 21st of March 1918, the

(Camp News). It was circulated amongst the

These would be so crowded that Franz Josef

prisoners drew up a manifesto of complaints Futouristic || 51

related to the food they were getting.

extremely frustrating to the prisoners. Many

which was especially built for this purpose.

One of the provisions reads: “The fresh

would be eagerly expecting news from

Some prisoners would watch and wager on

vegetables supplied by the Government

home, only for the mail to be lost or, perhaps

these sporting activities.

are three-quarters uneatable, and have to

even worse, having large chunks of it blacked

be thrown away. The potatoes delivered

out by the censors. A drawing in the Camp

Another major activity in the camp was

are largely refuse. In autumn the potatoes

Nachrichten in fact shows a letter which

music. Bonello (2014) describes how the

delivered, both as to quantity and quality,

is all blacked out. Many a time relatives

prisoners had a brass band, led by Maestro

give rise to various complaints every year. All

would send money for the prisoners.

Aurelio Doncich and a string orchestra led

complaints, although acknowledged by the

However some guards would charge too

by Joseph Berggrun. Albert Holzel led the

English doctor, are in vain.”

high a conversion rate and thus steal a big

choir. There was also a theatre group who

“

percentage of the money which the prisoner

set up several plays. Apart from entertaining

Having poor shelter and lack of good quality

was supposed to receive. This added to the

the prisoners on a daily basis, these groups

food, inevitably some prisoners fell ill. The

misery of the camp. Franz Josef describes

also came up with special programmes for

Camp Nachrichten also features a two-page comic story about the lack of adequate medical care which the prisoners received; whatever the illness or injury a prisoner had, the camp doctor always prescribed a particular “Pill Nine”. However when the doctor fell ill himself, he refused to swallow Pill Nine,

implying that it was only a placebo.

Franz Josef (1939) also criticizes the

how towards the

festivities such as Christmas and New Year celebrations. The Camp Nachrichten offers evidence of this in the form of a concert

There were several suicide attempts as some prisoners could not endure life in the camps anymore

Cottonera Hospital because only one

programme, complete with the musical pieces to be performed. The birthdays of Kaiser Wilhelm II of Germany and that of Emperor Franz Josef I of Austria Hungary were also celebrated in style, with prisoners being allowed to decorate their living areas with their country’s flag. Concerts, poems and songs were always composed for the occasion. Some of these were even published in the Camp Nachrichten. Angelus Swoboda wrote the most touching

room was allocated for prisoners of war,

tributes for such occasions. An exhibition

irrespective of the type of illness they

of models made by the prisoners was also

had. Here they were served food in battered enamel vessels. As Bonello (2014) explains,

end of

organised in honour of their sovereigns.

the war, there were

The Camp Nachrichten features drawings

the authorities did not provide treatment by

several suicide attempts as some prisoners

of prisoners engaged in model building,

specialists, even if the prisoner was prepared

could not endure life in the camps anymore.

whilst The Salter Album book displays a

to pay for it. Some were so ill that they were entitled to be sent home in exchange for prisoners from the other side in the

photograph of one of these exhibitions.

A ctivities the C amp

and

I ncidents

in

same condition. However this entailed a

These photos were taken by a small number of POWs. Bonello (2014) names Schutz, Kofler, Leitcher, Kugel, Scholer and Heisinger

frustratingly long bureaucratic process which

After the lack of appropriate shelter, food

as the most prominent photographers. The

resulted in the death of 32 prisoners before

and medical services, perhaps the prisoners’

pictures they took are the most reliable

leaving the camp or before they reached

biggest problem was boredom. As months

testimony of what went on in the camps.

home. Medicine sent from home, even when

went by, finding ways to kill time became

In the Camp Nachrichten one of these

allowed by the doctor was kept back from

increasingly important for prisoners. The

photographers issued an advert, offering

POWs, resulting in a chronic shortage of

Camp Nachrichten sheds light on a plethora

photography services for three pence a

medical supplies.

of activities prisoners engaged in. One

portrait. Family members would surely

particular article depicts a number of

have appreciated receiving one from their

All parcels and letters sent to the prisoners

sports activities such as tennis, billiards and

relatives. Purchasing services or items was

were carefully checked, resulting in

chess. In The Salter Album one can find

a common occurrence amongst prisoners.

confiscation of goods, heavy censorship

photographs of prisoners playing a football

An interesting announcement in the Camp

and sometimes even theft. This issue was

match and even playing skittles in an area

Nachrichten listed a number of items which a

52 || Futouristic

prisoner was selling because he was leaving the camp. These included a number of grammar books, implying that in the camp one could take private lessons to learn a foreign language. The list also includes books which were borrowed but not returned from a certain Zuker’s library, implying that reading was another activity which prisoners undertook. Other ways of killing time which are portrayed in the magazine are idling in the sun, drinking beer and also going to the Turkish Café. In the Camp Nachrichten there is an illustration of this place. It was located in the Verdala Barracks. Another drawing

Extract from Camp Nachrichten

shows a prisoner who drank too much at the

Prisoners from different camps were allowed

for the first group of prisoners were only

café and then fell when trying to ride a bike.

to visit each other on special occasions.

permitted to leave in November 1919, sailing

In another article, the author mentions how

Another concession was granting prisoners

for Germany at their own expense. These

vermouth helps to soften the melancholy.

the possibility of taking walks outside the

promised to help the rest of the prisoners.

This implies that some prisoners could have

camps. These took place twice every week,

In fact by Christmas 1919, all the German,

took to drinking as escapism from their

lasting two hours. The officers were only

Austrian and Hungarian prisoners who

pitiful reality. The magazine narrates a funny

accompanied by an English or Maltese officer

were held in Malta were at home with their

incident connected to this: The author was

and a man without arms. However the rest

families.

sleeping in his barrack room at night when at

of the prisoners had to walk in groups of

one point he hears two men making strange

100-150 men, accompanied by 20-30 fully

noises. They inched closer and closer. The

armed guards. These walks provided a relief

prisoner was terrified, thinking that they were

from the monotony of prison life. After 1917,

going to harm him, only to realize when they

in summer the prisoners were also allowed a

during World War I. In The Salter Album:

came in the room that it was two of his fellow

half an hour swim in Marsaskala bay.

encounters in Malta’s prisoner of war camps,

roommates who were drunk! Another notice

When the war ended with the armistice of

1914-1920 (pp.14-61). Rabat: National

in the Camp Nachrichten linked to drinking

November 1918, the prisoners thought it

Archives of Malta.

was a notice offering a reward to anyone

was finally time to head home. However to

2

who could reveal the identity of a mysterious

their dismay they were told that they would

3

person who sent the editorial office of the

have to wait till the signing of the peace

4

magazine what was supposedly two bottles

treaty, which was signed the following year.

5

of white wine. Luckily, before consuming

To protest, some prisoners went on hunger

6

Ibid.

it they realized that it was poisoned. If this

strikes. This however did not impress the

7

Bonello, 2014.

episode truly occurred, it might have been

British. They then resorted to another tactic.

8

the first attempt at wilful murder amongst

The prisoners would start making all sorts

Prisoner of War Camps. In The Salter Album:

the prisoners, which luckily failed. However as

of noises at midnight, by drumming on their

encounters in Malta’s prisoner of war camps,

tensions rose, regrettably a murder did take

tin utensils and pails. The enraged prisoners

1914-1920 (pp.2-13). Rabat: National Archives

place in the camp.

would also start howling as loudly as they

of Malta. p. 5

could. Franz Josef describes: “The noise was

9

T he E nd of the W ar and the R epatriation of the P risoners

so frightful that there can be no conception

published by the Prisoners of War in Malta in

of it. It defies description, and reminded one

1914-1916. MPS Journal, 46(1), pp. 5-12.

of Valletta, robbing the Maltese of sleep and

die Freiheit. Berlin: Erlebnis-Bücherei-Verlag.

As the war lingered on, the British were

leading to furious complaints.” However even

11

forced to relax the rules in the camp.

this form of protest met with little success,

of madness. It carried far out over the town

B ibliography Bonello, G. (2014). Prisoners of War in Malta

1

Ibid. Bonello p.15.

Ganado p.5. Ibid.

Spiteri, S. C. (2014). Fortifications as

Ganado, A. (2017). The Camp Nachrichten

Fikentscher-Emden, E. (1940). Aus Malta in

10

Ibid. Camp Nachrichten.

12

Futouristic || 53

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Futouristic || 55

26/11/2020 11:32:09

Can technological solutions be deployed to facilitate learning? Could VET practices be enhanced through such an implementation? RESE ARCH BY BERNARD MIC ALLEF

A ss i s t a n t L e c t u r e r F o o d P r e pa r a t i o n & P r o d u c t i o n

56 || Futouristic

I

n the fourth Industrial Revolution,

similarities (cut and paste situations), a grade

phone device for teaching. In the first step,

education is increasingly based

mark is issued and a report is given to each

technology is used to deliver information

on internet technology. Those

peer about their performance (Trenas, et al.,

so it is a substitute of the classroom,

who know how to take advantage

2011).

but nothing is changed from the lecture,

of these situations can learn and create knowledge which

even if it is delivered in a traditional way. This platform is a Learning Management

Augmentation is when with the aid of

can be used when making the leap from

System (LMS) and it can be used in a varied

mobile apps like Facebook messenger,

school benches to the work place (Davies,

way depending on the Higher Institution`s

these act as an improvement for students to

1998).Vocational Education has become a

specific set of goals (Pappas, 2017). According

communicate between them and it is of zero

globalized type of education, where these

to Pappas (2017) this system is used to

cost. Modification process is when during

institutions have the role to convey their

organise and keep records of online activities

an online lecture, web links and video clips

material across the globe by the aid of online

for example students’ log in and their time

are shown to the learners. The last process

courses.

duration. In 2007, at the University of Malaga

of the SAMR is redefinition that means that

in Spain, conducted a study on Moodle

something is created with the mobile phone

A Personal Learning Environment is created

and from the survey that was done among

like the creation of a digital story instead of a

when the module template is up to standard

the students, it emerged that almost all of

written assignment (Frydenberg & Andone,

and presented in a professional way to the

the students were satisfied with the use

2018). But according to Frydenberg and

students. Learning material is uploaded and

of the Moodle. The only criticism that was

Andone technology alone cannot support

shared from different experts in various

pointed out was that the assessing report is

learning and training, lecturers must have

fields. The information is then managed and

not straight forward and does not give any

a clear vision and a drafted lesson plan for

supported by the lecturer who authorizes

feedback about the student’s performance in

every lecture. Technology alone cannot

and implements the learning strategies

any given task. (Trenas, et al., 2011).

substitute the pedagogical expertise of the

based on the student demands (Labrovic,

educator.

et al., 2014). The designation Moodle is an

Tuition via a mobile device is a recent form

abbreviation for: Modular Object- Oriented

of learning and it can be a useful resource

Facebook and Zeetings form part of the

Dynamic Learning Environment, it is an

for the lecturer (Hasan, et al., 2016) to apply

so called Web2.0 technology were apps

online teaching and learning platform that

when delivering an online course. It is a

are created to share information between

produces personal learning environments for

cogent and tractable way to teach vocational

everyone and these two apps can be very

every student that uses Moodle.

students. This scenario can eliminate time

useful if used in a proper way. Facebook is

It is a straightforward tool which enables

restrictions, and this can enable the students

the social media stalwart. It is a very user-

the trainer to build, manage and distribute

to study at their own pace, for example after

friendly app where facts, videos and photos

courses online (Koutoumanos, et al., 2014).

work or at the weekend.

are easily shared. Academics and students

Moodle is a data storage hub for information.

The use of mobile devices can act as a

are using Facebook as a learning tool (Demir,

Besides, it is a medium of connection

medium between the lecturer and the

2018). According to Demir (2018) social media

between the tutor and the learners by

student, to transmit new knowledge that can

apps can help the students in doing group

means of forums, private emails and chat.

be self-analysed by the students. According

assignments and to create an intersection

The tutor`s role is to facilitate and make this

to Hasan et al. (2016) technology can be an

between the lecturer and the student. But

learning platform into a user friendly one to

initiative for peers to communicate and share

the origins of Facebook were not intended to

attract the students to access Moodle. The

information between them. Another asset

be educational (Harris, 2012).

trainer can keep track of the student progress

for the scholar is that mobile devices are

throughout the whole year. Grading tools

portable and are equipped with high speed

Zeetings is another learning tool which allows

can be used to assess students when they

internet (Cook & Sonnenberg, 2014). These

the trainer to perform surveys online, video

submit their final version. There is the facility

two advantages enable the student to work

presentations and PowerPoint presentations

to award badges to peers when they submit

and study off campus.

during a lecture. Students with a mobile

their work on time. Moodle provides the

Dr Ruben Puentedura invented the SAMR

device or tablet can follow the slide show

facility of assessing the student’s assignments

ladder model. It is constructed on four

which is being presented by the lecturer

and this practice is of importance in the

pillars that are: Substitution, Augmentation,

(Barley, 2018). Also, the students can rate the

Lecturer’s role as a trainer, because when the

Modification and Redefinition. These

quality of the presentation so the teacher will

work is submitted, first it is checked for any

rules can be inserted when using a mobile

have immediate feedback about the quality Futouristic || 57

of the given presentation.

The survey was done by using the mono

anonymised.

method, based on a structured survey that Although internet and online learning

consisted of 15 questions. The participants

Students’ voluntary participation was a

are essential in the 21st century learning

for the survey were Foundation and

strength. When the surveys were analysed

environment one cannot ignore the fact that

Certificate students who are currently

there was an element of surprise with

the figure of the real person who delivers a

studying at the Institute of Tourism Studies.

how Foundation and Certificate students

lecture cannot be replaced. Students prefer

They were briefed about the questionnaire

answered the questions, and this makes

the physical face to face contact (Krivacek,

and its purpose, to obtain and analyse what

this study more interesting. Also, for the

2016).

students think about the current internet

interview the interviewed lecturer made

tools that are available to conduct their

himself available immediately to speak with

In a study carried out in a South Korean

studies at the Institute. The survey was

the researcher.

University, lecturers pointed out that when

handed out physically to the participants.

Analysis of the Survey

doing work to be used for online purposes it is a very time consuming task to find material

Students from five classes that are taught

and upload it on time for students (Park &

by the researcher himself took part in the

Son, 2009). There is no real communication

survey. Students of two classes were from

between the laptops and students. They just

Foundation level and they are currently

sit in front of the screen and follow what is

attending the program known as Foundation

shown to them. The machine does not ask

in Hospitality where they experience basic

questions about the topic because it is not

aspects of what the industry requires from

programmed to do so and this scenario has

front office, housekeeping, service, and

a tendency to create boredom in the class

kitchen side. Students from the other three

and the students can be prone to distraction

classes were at certificate level and they are

and human tiredness due to a sedentary

enrolled in the course known as Certificate

position (Park & Son, 2009). In addition, when

in Food Preparation and Service where the

students lose interest they often resort to

main vocational training is in restaurant

the laptop to surf on Facebook or YouTube

service and the running of a commercial

instead of following the lesson.

kitchen. In total 35 students took part in the

The survey was done during the second semester of the academic year (2018-2019). It was done between the 27th February till the 3rd March. In total 55 students took part. There were two different types of categories: 26 students from the Foundation course and 29 students were from Certificate level. In total, there were 35 males and 20 females. The majority of the students, 83%, said that they make use of the Moodle to seek help for their assignments and also for their studies. Only 16% of the correspondents answered that they don’t use Moodle. On

survey. 26 students were from Foundation

the other hand, 43.2% chose Facebook as a research tool and 56% said that they do not consider Facebook as a research

There is a theory known as the discrepancy

classes and 29 students from certificate

theory and fits in exactly with students who

classes.

tool. The highest chunk of students who

their curriculum. The theory states that when

The interview was recorded with the

level with 27.2 %, while at certificate level

learning expectations are met in a positive

permission of the interviewee. Then the

way the peers are happy and they accept

recording was transcribed verbatim and

use Facebook came from the Foundation

feel that technology in learning is not part of

16.36% chose Facebook as a research tool. 76 % of the participants agree that Moodle is easy to use, as described by

technology. But when the expectations

Moodle vs Facebook

are not met when using technology tools, irritation is created towards it and the pupils don’t feel that they belong to this type of

30

learning (Hornick et al., 2007) and it can

25

create boundaries to acquiring knowledge.

Research Methodology For primary data collection, a qualitative research method was used. One structured interview was done with a lecturer that is familiar with using technology to deliver a lecture. The interview consisted of six open ended questions and lasted an hour.

20 15 10 5 0

Moodle

58 || Futouristic

Certificate

Foundation Facebook

Koutoumanos et al., 2014. While 23.6% say

that they don`t have enough skills and

students concentrated on the slides. Also, it

it is not that easy to use. Training on how

knowledge. Most students are in favour of

has the faculty to show you which students

to use Moodle was given by the Institute, in

online courses. In fact, 85% wish that the

are logged in during the lecture.

fact 74.5% agree about that.

institute introduces this concept. Another issue that cropped up during this survey is

The interviewed lecturer also uses Moodle

Regarding technical issues, 42% responded

about disruption that is caused by mobile

to upload lecture material, to perform online

that sometimes they face technical

technology. 52% said that they suffer from

tests and to assess his learners. To create an

glitches when trying to access Moodle.

disruption when they use their mobile to

online test, requires a lot of time. Lecturer X

14.5% said that they never encounter

study. 47% said they are not affected by the

confirmed that a student can do a test even

problems and only 5% did not have any

mobile when studying. The last question of

at home. The portal is set with a time limit,

trouble at all when accessing Moodle.

the survey reveals that 90.9% of the peers

when the students do the test and submit it,

The highest participation on Moodle by

find the videos uploaded on Moodle portal

within seconds the test is corrected, a score

the students was of twice a week with a

are very useful for their studies. Only 5%

sheet is uploaded, and the students can see

41.8% participation followed by a 30.9%

responded that the videos are not useful.

their right or wrong answers. This is a useful

of students who access Moodle 3 times a week. Only 27% answered that they access Moodle once a week. The mobile phone is the preferred device used by students with an 81% score. This phenomenon is also supported by Cook and Sonnenberg (2014), who consider mobile phones as a portable device that is preferred by students. The laptop comes second with a 30% preference, followed by the personal computer with 20% and the least favourite device is the tablet with a score of 1% only. Another aspect that emerged from this survey is that 87% of students expressed their wish that Moodle is an app on the mobile to facilitate more use of Moodle. The confidence level of using Moodle is 85.4% among foundation and certificate students. Only 14.5% responded

tool to deliver knowledge to students. Also,

Similar to what is described by Park and Son (2009), Lecturer X admits that to plan a lecture, it takes a considerable amount of time. The research per se takes time, to create your own material and to stay up to date, to deliver your message well to students. The lecturer said that one of his preferred internet tools is the Zeetings, because it can be used to deliver a PowerPoint presentation and students can be tested to see if they are following. This can be done because after 3 slides you can insert a question and students must answer. Zeetings has the analytics which helps the lecturer to identify which students gave the right or wrong answers. Lecturer X uses this strategy to keep the

that they are not confident in using Moodle. access Moodle when they are off campus 50% at the comfort of their home, which students can study at their own pace. While 45% use Moodle while they are on campus only. Only 2 % said that they access both at home and at the Institute. The participants’ first choice is Moodle, 64%. Only 34% opted for Facebook as their first choice over Moodle. When it comes to Information Technology skills, 75% are confident and have knowledge on how to use internet technology. 25% said

online and gives his feedback individually to students online. There is an advantage as well, if a student uploads his assignment in a PDF version, the system allows the lecturer to give feedback and it can be saved in the review system, something that was pinpointed by Trenas, et al., (2011). Forums is another portal that lecturer X makes use of, but it has a drawback in his opinion because he must wait for students to come forward with questions and it is very frustrating. A solution for this situation, according to him, is that the lecturer should post a question in the forum to initiate curiosity and to challenge the students to give the right answer. This is another type of knowledge sharing among the pupils. When asked if he ever experienced technical problems he

Student Preference for Moodle Access’ Increase Decrease Total

With a 5% difference, most of the students

supports Piccoli, et al., (2001) statement that

he uses Moodle to correct assignments

Discussion

60

28

50

2

40 30

25

20 10 0

ITS

Home

Both Futouristic || 59

admits that sometimes, but not very often

Students’ Feelings

glitches occur. But his main concern is that there are so many apps in Moodle that he does not have enough experience to utilize them all. He emphasized that lecturers need more training and workshops on how to create class activities with Moodle use. When faced with the question of whether he considers Facebook as a learning tool his answer was that he has not found the time yet to explore this app to be used as a learning tool but he thinks that it can be used for this purpose. Examples that Lecturer X gave are that class group chat, posts, blogs

60 50 40 30 20 10 0

Mobile disruption

No Mobile disruption

Confident IT Skills

No Confident IT Skills

Useful Moodle videos

No Useful Moodle videos

and video conferencing can be used by the trainer and his students to share educational information. When asked if he is in favour of eLearning, he was in favour of it, because it is good for individuals who work full time but still want to study while working. In his opinion, it is suitable mostly for mature persons, in a similar situation that was mentioned by Piccoli, et al., (2001). There is a hindrance as well in this system, that at a certain point a student studying online can get frustrated when he is not understanding something. Still the pupil can contact the lecturer, but it takes a certain amount of time to get the feedback. The interviewee concludes that student’s perseverance, is the main factor to practice online learning. If they are capable to browse Facebook and other social platforms, they can access Moodle as well. There are advantages and disadvantages in using technology to teach. But overall, he finds it a good medium to deliver a lesson with technology.

Conclusion From the findings that surfaced from this research it clearly shows that students are keen to use technology to acquire knowledge. Even Lecturers are using the opportunities that are available from the digital era to educate their peers by helping them to develop their own private learning environment.

60 || Futouristic

The SAMR model that was mentioned in

look for. Also, it reveals that learners have

the literature review is being implemented

trust in their trainers who upload material

by the lecturer and students when they use

on this educational platform. At the Institute,

Moodle in the case of assignments. The

students have the same exact feeling like

substitution is that instead of writing on a

the University of Malaga pupils, they are

paper, it is written in word format. Then it

satisfied with Moodle (Trenas, et al., 2011).

is shared via email which is augmentation.

Likewise, the majority find the video clips very

These two steps are known as enhancement

useful as a guide to understand the topics

(Solutions, 2014). Modification is done by

more. Regarding devices, the study showed

the lecturer when he gives his feedback

that the mobile phone is the preferred

by adding comments or using the chat to

gadget by the pupils because there are no

transmit his opinion. Redefinition is done by

transportation problems, it can be carried

the students when they upload portfolio type

everywhere they go and a bring your own

assignments with embedded images and

device environment is created. This actual

videos that can be shared with other students

situation scenario showed that most of them

(Solutions, 2014). The SAMR concept is to

like to access Moodle when they are at home,

substitute traditional learning by integrating

same as stated in the literature review. But

technology in the classroom and at home.

they expressed the disadvantage of mobile

When analysing Zeetings, which was used by

use, that they are easily distracted with it.

the researcher himself and the interviewee,

At the Institute of Tourism Studies learning

it fits into two pillars of the SAMR model

by technology is accepted by students and

which are substitution and modification.

implemented by the lecturers. This shows that

The substitution is done by the lecturer

the discrepancy theory is on the right track

when he is placing the information in the

because they are happy using the internet

electronic platform instead of using a physical

to learn. Very few students expressed that

whiteboard to write. Modification is done

they are not tech savvy. Another important

by the students because instead of writing

finding for the future is that the students

the answers of the questions on a paper the

would prefer a Moodle app to be on their

student is using the mobile.

mobile phone. This finding links with the

An interesting finding in this study is that

survey question of technical glitches because

most of the students’ preference is Moodle

42% of them said that sometimes they face

over Facebook. This shows that Moodle is a

technical problems. An app on their mobile

reliable source of information that students

phone would give them instant access like the

social networks direct applications do. Also,

Development, pp. 1-21.

2014. Mapping Students Informal Learning

the survey gave an indication that most of

Dickfos, J., Cameron, C. & Hodgson, C., 2013.

Using Personal Learning Environment.

the students would like that the Institute

Blended Learning: Making an impact on

Serbia, University Of Belgrade, Faculty of

introduces online courses. This can be

assesment and self reflection in accounting

Organaziational Sciences.

linked with the high percentage of students

education. Education and Training Journal,

that access Moodle at the comfort of their

56(2), pp. 190-207.

own home, a clear message that students

Nobre, A. & Moura, A., 2017. repositorioaberto. [Online]

want to study at their own pace instead of

Frydenberg, M. & Andone, D., 2018.

Available at: www.repositorioaberto.uab.pt

attending regular school hours.

Enhancing and Transforming Global

[Accessed Sunday February 2019].

Recommendations To conclude this research paper, from the facts and findings, it is possible to use technological solutions to teach and assess students who attend vocational institutions. Moodle is a clear example of a complete SAMR model which can also assess the students electronically. More training should be given to lecturers so they can be knowledgeable when using Moodle, the institutions should invest more in teaching apps and finally more hands-on training must be given to students on how to use and navigate these educational tools. But as the interviewee concluded the students must be keen and willing to use technology as a learning tool.

Bibliography Admin, 2017. easybasics. [Online] Available at: www.easybasics.com [Accessed 3 March 2019]. Barley, K., 2018. ttaedu. [Online] Available at: www.ttaedu.au [Accessed Sunday March 2019]. Cook, C. & Sonnenberg, C., 2014. Technology and online Education. Contemporary Issues in Education Research, 7(3), pp. 1-19. Davies, D., 1998. The Virtual University: A Learning University. Journal of Workplace Learning, 10(4), pp. 175-213. Demir, M., 2018. Developing a Scale For Using facebook As a Learning Tool. Educational Technology Research and

Learning Communities with Augmented Reality. Information Systems Education, 29(1),

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Labrovic, J. A., Bijelic, A. & Milosavljevic, G., Futouristic || 61

Validation & Assessment in Vocational Hospitality Training R ESE A RCH BY J ESM O N D ATK I NS S e n i o r L e c t u r e r a t IT S a n d C o o r d i n a t o r o f R P L

T

and

VNFI L

he research presented

processes listed by different authors

concerns assessments

including tools and challenges.

and validation issues in vocational training in

In order to use explicit terms and concepts,

hospitality. The objective

definitions are provided in the theoretical

of this research is to

framework so readers can understand better

investigate and analyse possible and existing

the meaning of these terms and their context

challenging factors, including administrative

within this study. In this study the readers are

challenges in assessments and validation

given information on the different forms of

processes used in vocational training.

learning today and common practices and tools used to assess or validate. This study

The research methods chosen were

aims to examine and evaluate the challenges

deductive and qualitative where a qualitative

in assessment and validation processes

questionnaire was sent to selected people

and provide recommendations for further

who are involved, to varying degrees, in the

studies.

education sector and assessments, starting from co-workers at ITS.

The central research topic for this research was to investigate the various contexts of

The literature review analysed the challenges

learning: blended, informal, non-formal

that assessments and validation may present

and work based, and their influence in

to individuals as well as assessors which

assessment and validation processes in

may also include administrative challenges.

vocational education. This study will provide

This study is a continuation of the author’s

further insights into the assessment and

earlier undergraduate research study about

validation processes whilst highlighting

validation of informal and non-formal

common challenges such as a good criteria

learning at the Institute of Tourism Studies

which would be fit for purpose, depending

(ITS) in the Food and Beverage area. The

on the context of learning while eliminating

researcher focused on the most common

or reducing unneccessary paper work thus

good practices used for both validation and

being fair and transparant througout the

assessments.

process . It also aims to satisfy any quality assurance that may arise within assessments

The findings were presented with listed

and validation processes. Other sub-

tables from the answers received from the

objectives that are of interest and that shall

questionnaires, these were analysed and

be analysed are:

results listed with recommendations for future research.

•

The theoretical framework included readings and literature reviews which are directly related to assessments and validation 62 || Futouristic Photo: Alev Takil/ Unsplash

What are the main factors that can hinder a validation assessment process?

•

Which are the most important factors that give a good basis for validation

• •

assessments?

such a task. It is important to acknowledge

validation process through modern tools

Are validation assessments always fair

that new methods which can be applied

and means.

and transparent ?

within today’s society where the use of ICT

How does the bureaucracy of the

is becoming imperative. Even though there

We cannot ignore the use of modern

assessment context contribute to the

are conflicting theories by different authors,

technology to carry out assessments and

assessment process?

almost everyone agreed that having a list

validation processes. Digital portfolios

of criteria is imperative to be able to assess

including digital assessments tools can

The research methodology was based

fairly while being transparent. Arguments

help reduce time, be more effective when

on a qualitative deductive approach

about how and what should be listed on the

needed, and have data stored immediately

by using online semi-structured

criteria remains a valid issue.

to when this is needed, including imperative

questionnaires. These were sent by email

information about the assessment /

to selected personnel with experience

The original research outcomes in the

validation. Living in a fast-moving world

in assessments and related work. These

undergraduate study were confirmed,

where certain skills and competences may

included representatives for validation and

especially the proposed validation cycle

not exist anymore due to automation, the

assessments from the National Commission

model. This cycle (figure 1) provides a basis

value of validation and assessment is even

for Further and Higher Education (NCFHE)

for good validation process that are in line

bigger. There are two possible scenarios

which is the competent authority in Malta

with the 6th Referencing Report which

that may exist: 1) is to totally re-skill, 2) to

through a subsidiary legislation to carry

was published in 2016 as a guideline for all

validate and up-skill through a skill gap

validation assessments; representatives

educational institutions to refer to when

analysis in the validation and assessment

from one of the sectoral skills validation

designing their study programs in Malta

process. Therefore, it is recommended that

board member from the Institute of

(NCFHE, 2016).

assessments and validation assessments

Tourism Studies (ITS); lecturers from Malta

should be clear, simple and straight to the

College of Arts and Science Technology

The first model was re-examined to check

point as the life span of these skills may

(MCAST); and an assistant director for

whether it is still applicable, however a

soon become nonexistent.

Coordinating Apprenticeship Programmes

competence based refined tool will be more

and also a candidate who has already sat

applicable and it can be easily understood

for one of these validation processes at ITS.

by employers. The research highlighted

S ynergies

that employers were finding difficulty in

Future studies can examine the synergetic

understanding the term ‘learning outcomes’

approach between the proposed tool,

which is commonly used in an educational

which is more competence based, and

Conflicting ideas about the process of

background. On the other hand, even the

a way to facilitate and create a common

assessments and validation have been

term ‘occupational standards‘ is again not

assessment factor thus avoiding repetitive

established. It is important to find a

fully understood by employers because

and bureaucratic approach.

balance to eliminate and provide solutions

these are listed as standards rather than

for the different contexts and forms that

occupational competence. Therefore a tool

This study highlights the recommendations

assessments and validation may take

was designed to be easily understood by

that vocational institutions should endorse

place to avoid unnecessary bureaucracy,

employers. The name ‘JOC -KS’ stands for

the National Occupational Standards (NOS)

while also pleasing quality assurance and

‘Job Occupational Standards – Key Skills’

as a critical part of their curricula. Study

O utcomes

assessors in assessment and validation processes. A formative type of assessment

unit descriptors should match a particular

S cenarios

is the way forward as this can be

competence for a specific job title reflecting the competence that a job skill requires.

overarched for both an assessment and

A criterion is needed to assess or validate

It is also suggested that the term National

validation.

fairly and properly, however there is

Occupational Standards (NOS) is used since

still disagreement on the bureaucracy

it is focused on the competency of the job

Technical experts have argued that though

of such assessments and validation

requirement and therefore the term job

a certain amount of bureaucracy shall and

processes about the length and writing

occupation competence (JOC-KS) could

have to remain to satisfy quality assurance

in such assessments and validation.

be better understood by the industry and

requirements, most have also agreed that

It is recommended that some other

employers alike especially at lower levels of

the criterion should be done in a way to

considerations for further studies may

the Malta Qualifications Framework (MQF).

assess only what is valid and required for

be taken to facilitate the assessment and

The same thing applies to learning Futouristic || 63

Figure 1

learning (RPL) when the candidate applies for assessment for a module and is found to be competent, the candidate will also be exempted, and the credits of that assessment will be given to the candidate. When it comes to validation of non-formal and informal learning the candidate is assessed against the current occupational standards published criteria and if the candidate is successful and competent, a skill card and a certificate is issued. Therefore, value may be added to the validation assessments when credits are allocated to

outcomes in study unit descriptors as

recommendations. These recommendations

these may also be misunderstood by

may also reduce further confusion of

employers within the industry. An interesting

candidates seeking Verification of Non-formal

finding was to prove that the synergy

and Informal Learning (VNFIL) or Recognition

between learning outcomes and National

of Prior Learning (RPL). In my opinion a VNFIL

Occupational Standards both list and

assessment needs to be recognised and

describe the knowledge and skill leading to

recognition of prior learning needs to be

a competence. The National Occupational

validated.

Standards in Malta clearly describe the skill and knowledge in the same way as

VNFIL A ssessment

study unit descriptors though the learning outcomes describe the knowledge and

As the current situation stands in Malta

skills the students have covered or need to

when exemptions are given, which is another

have. Both National Occupational Standards

form of assessment used mainly for formal

and learning outcomes in a Vocational

qualification, the credits of that exemption

Education in Malta are supposed to lead to a

are given or allocated to the candidate.

competence which even gives strength to the

When it comes to recognition for prior

Figure 2

the JOC-KS tool. This may drive forward the candidates to seek validation assessments if the skills and knowledge leading to a competence can also act as a currency to be exempted for vocational educational study units from a whole study module. After all the criteria published in the occupational standards in Malta are provided by stakeholders in a particular sector and are linked to a job competence including and pegged to an MQF Level. These are endorsed both by employers and educators and are updated from time to time to match the requirements of the industry or sector.

C onclusion It is recommended that the Institute of Tourism Studies (ITS) examines and explores the findings of this study, especially where a practical competence is listed as part of a whole programme of studies. This may lead to a revision of the study unit descriptors to match the competence required to link the learning outcomes to the occupational standards by using the JOC-KS Tool. By doing so ITS will be providing multiple benefits for all stakeholders. The full version of the study, complete with the bibliography, can be accessed here: http://www.urn.fi/URN:NBN :fi:amk-2020101221258

64 || Futouristic

Futouristic || 65

ISSUE 1 • January 2021

ISSUE 1 • January 2021 Ta s t i n g t h e M a lt e s e Wa r t i m e B r e a d | F r o m E a r t h t o Ta b l e : - i n n o vat i v e ta b l e wa r e Institute of Tourism Studies – ITS

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@MaltaITS

www.its.edu.mt

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