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This study examined the travelling pattern of the Arab tourists in relation to their purpose and frequency of visit, duration of stay, travelling companions and activities engaged in during the vacation. The preferences of these tourists for hotel restaurant food and front office attributes while staying in selected five star hotels were also investigated. The result demonstrated that Arab tourists came to Malaysia mostly for a vacation with their spouse and children, and the majority of them were visiting for the first time. The major activities engaged in were sightseeing and visiting interesting places plus other activities such as shopping, visiting theme parks and beaches. The average length of stay was from 3-10 nights. The findings also revealed that besides other type of cuisines, home cooking (Arab cuisine) was preferred by the Arab tourists. Similarly, the Arab tourists preferred to have a fast check in, friendly and personalized service and courtesy by front office personnel upon arrival at the hotel. The ability to communicate in and understand the Arabic language among the front office personnel also had a profound effect on their fondness. In turn, a strong relationship among government, local authorities, private agencies and hotel operators should be fostered to capture a larger share of this market segment

Gastronomia molecular. Uma oportunidade para a aprendizagem da química experimental em contexto Resumen Este reporte de caso da cuenta de una propuesta de intervención que preten-día generar cambios conceptuales y metodológicos en las clases de química mediante un enfoque experimental, llevando el conocimiento experto del chef de cocina, 'condimentado' de conceptos químicos, al aula de clase. Como estrategia metodológica se implementó el trabajo cooperativo. Este estudio se realizó en dos colegios de carácter público de Bogotá, Colombia: el Rafael Delgado Salguero y el Colombia Viva, con un total de 80 estudiantes de grado décimo, en el año 2012. El estudio fue realizado en tres fases: Inicial, que incluyó la planificación y estructuración de la propuesta, De desarrollo, en la que se implementó la propuesta en su conjunto y Final, en la que se aplicaron los instrumentos de evaluación y se efectuó la sistematización y análisis de los resultados obtenidos. A partir de los resultados generados desde los instru-mentos de recolección de información, se pudo concluir que la metodología de trabajo implementada ayudó a promover cambios de orden conceptual y metodológico en la mayoría de los estudiantes, siendo así que en los estudiantes se evidenció que el trabajo cooperativo fue determinante para alcanzar los objetivos inicialmente planteados. Palabras clave Gastronomía Molecular; cambio conceptual; cambio metodológico; trabajo cooperativo Abstract This case report gives an account of an intervention proposal that aimed to generate conceptual and methodological changes in chemistry classes through an experimental approach, by taking the expert knowledge of the chef to the classroom, "seasoned" with chemical concepts. Cooperative work was implemented as a methodological strategy. This study was carried out in two public schools in Bogotá, Colombia, the Rafael Delgado Salguero and the Colombia Viva schools, with a total of 80 tenth-grade students in the year 2012. The study

Continual efforts have been made by international organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Malaysian context. At present gastronomy is a valuable source of attracting tourists from all over the world and this has led to the empirical investigation on western tourists perception of Malaysian gastronomic products (food, beverages and food cultures).  The sample population was randomly selected among the western tourists at the Kuala Lumpur International Airport (KLIA) who had consumed and experienced these gastronomic products during their vacation in Malaysia.  Predominantly the data were based on self-completed questionnaires. A series of statistical analyses were employed by looking at the frequencies, mean scores and standard deviation through descriptive and parametric statistics. The results revealed that the majority of western tourists perceived that Malaysia offered great choices of tasty and freshly prepared food, snacks and beverages. The western tourists also perceived that Malaysia owned a unique and exquisite identity of food culture. In addition, the findings demonstrated that the local gastronomic products can be a catalyst for boosting the local economy

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