Mixed Reality: Reshaping the New Consumers’ Experience
Dr. Anukrati Sharma
Prof. Parikshat Singh Manhas
GM Vanessa
Ledesma
Suatenco
Dr. Padma
Panchapakesan
Dr. Rokhshad Tavakoli
Since mixed reality is the blending of the physical world and digital world, these two realities define the polar ends of a spectrum known as the virtuality continuum. For simplicity, we refer to this as the mixed reality spectrum. On the left-hand side we have physical reality in which we, humans, exist. Then on the right-hand side we have the corresponding digital reality. Most mobile phones on the market today have little to no environmental understanding capabilities. Thus the experiences they offer cannot mix between physical and digital realities. The experiences that overlay graphics on video streams of the physical world are augmented reality, and the experiences that occlude your view to present a digital experience are virtual reality.
Tourism Education 4.0: Creating Future Ready Graduates
Dr. Scott Richardson
Dr. Paul Pichon
Dr. Maria Teresa Trinidad Tinio
Dr. Toney K. Thomas
The Fourth Industrial Revolution (4IR) represents new ways in which disruptive technologies are embedded in our daily experience. This has emphasised the need to redesign the education system and transform the learning and teaching delivery, as well as demanding the industry sectors to enhance, reskill and upscale talents. Experiential learning, future-ready curriculum, and life-long learning mindset are critical elements in uplifting graduates’ skills and attributes to thrive in the gig economy world. Regardless of technology advancement and changes, graduates will be prepared to overcome disruptive innovation through life-long learning, which creates the opportunities to learn, unlearn and relearn.Therefore, higher education institutions must play their role in producing future-proof graduates tailored and prepared for immersive education, which combines the virtual world, simulators, learning games and sophisticated digital media.
Philippine Gastronomy
Chef Ige Ramos
Ms. Clang Garcia
Chef Jam Melchor
Mr. Harold Bernardo Bueno
Philippines has 7, 641 islands in total composing the country's rich culinary. Filipinos love to eat. Each province has its own renown dish that exemplifies the uniqueness of its people. Most of the successful business in the country are food-related boosting the Philippine gastronomy. Authentic Filipino dishes mirror the exciting culture and heritage of the Philippines. In the modern world of the changing pallet of people in a modernized society, the country's culinary is continuously flourishing preserving the spirit of the Filipino heritage and showcasing it to the world.
Public Policies to Promote Food Cultures in Asia
Dr. Helda Khusun
Dr. Raúl Matta
Dr. Haruka Ueda
Chef Ige Ramos
Prof. Jean-Pierre Poulain
The purpose of the round table is to describe, and if possible, to analyze the effects of public policies on food cultures in several Asian countries. Therefore, beyond diagnosis, the reflection will focus on tools to build and evaluate the public policies in this field. The analysis will also point out gaps and sectors that are not being exploited. Finally, it will look at the roles which private sector actors and non-governmental organizations play alongside, or even instead of, the public policies. In the expression of ‘food cultures policies’, we include policies in terms of heritage, health issues, and food identities. All these issues will be considered in the context of the compacted modernization of the Asian societies. Therefore, the sectors of culture, tourism, economy, agriculture, and public health will be considered. The panelists will attempt to measure the level of awareness of the issues in the public sphere to describe concretely the ‘technical devices’ put in place. The analysis of public policy will also take into account the ministerial, regional, and the local levels.