Ghislaine Povey

Ghislaine Povey is a Part Time Senior Lecturer at University of Wolverhampton, and is currently studying towards her PhD.  She moved into academia in 1992 and has built upon her wide ranging international industry experience by developing and writing both undergraduate and post graduate courses materials, moving from full time to part time after becoming a mother.  She specializes in Heritage and Gastronomy within the department of Leisure Industries Management. 

Biographical Summary

Ghislaine is Admissions Tutor for the Leisure Industries Department. She has worked in several countries in the restaurant industry and been involved in marketing hotels and catering services, both as a manager and consultant.  She has also worked as a tourism development consultant at governmental level.  Closer to home she has made numerous TV and other media appearances including ‘Don Roamin -  2004 The Black Country’ (C4), ‘The Good Food Show – Making Faggots at Home’ (UKTV Food) and ‘Tough at the Top – Brains Faggot Family’ (BBC2).  .

Teaching responsibilities

Ghislaine teaches across the Leisure Industries disciplines: Events, Sport, Hospitality and Tourism. She specialises in heritage and gastronomy and has book chapters in 4 text books.  She teaches modules in heritage and gastronomy at undergraduate level in both UK and Singapore, and at postgraduate level in the UK.

Non teaching responsibilities

Ghislaine is the Admissions tutor for the Leisure Industries Department and she organises induction programmes for both undergraduate and postgraduate students.  

Research Interests

Ghislaine is researching the interpretation of kitchens in heritage sites, combining her two passions of food and heritage.

Qualifications

• 2009 (ongoing) PhD : University of Wolverhampton
• 1996 MA Tourism and Hospiality: University of Surrey
• 1987 BA Accountancy: Birmingham Polytechnic
• 1985 HND Hotel Catering and Institutional Management

Publications & Conferences

Books

• Povey, G.V. 2002, The Black Country Kitchen: The Good Faggot Guide, Brewin, Studley:

Book chapters

• Povey, G. and Heitmann, S. (2009) Travel, Society and Culture. in Robinson, P. (ed.) Operations Management in the Travel Industry. Oxford: CABI,  pp.256-282
• Povey, G. and Oriade, A. (2009) Career and Skills development. in Robinson, P. (ed.) Operations Management in the Travel Industry. Oxford: CABI,  pp.14-37
• Povey, G, (2010) Gastronomy and tourism in Dieke, P., Heitmann, S. and Robinson, P. Research Themes for Tourism, CABI: Oxford under review
• Robinson, P., Povey G and Heitmann, S (2010) Slow Food part of chapter yet to name with in Dieke, P., Heitmann, S. and Robinson, P.  Research Themes for Tourism, CABI: Oxford
• Povey, G and van Wyke, J. (2010)  Culture Society and Politics in Dickson, G, Robinson, P and Wale, D. Events Management , CABI: Oxford
• Dale C. and Povey, G. (2010) Promoting learner generated content and podcasting in postgraduate hospitality education in Kitchenham, A (Ed.) Blended and Mobile Learning across Disciplines: Models for Implementation,  IGI Global

Peer Reviewed Journals

• Povey, G. (2004) Food and the Black Country Heritage Tourism Product: Representation of Traditions, Journal of Today (3) pp. 1-23.
• Povey, G. (2006) Factors influencing the identity of regional food products; a grounded theory approach, The Cyprus Journal of Sciences, Vol. 4, pp. 145-157
• Dale, C. and Povey, G. (2009) An evaluation of learner-generated content and podcasting. Journal of Hospitality, Leisure, Sport & Tourism Education, 8(1), p.117-123.

Conferences

• Povey, G. 2003, Innovative Menus, ‘A Taste for Tourism’: Developing the regional food experience Conference, Harper Adams University College: Newport
• Povey, G. 2003, The Role and Value of Black Country Food in the Heritage Tourism Product, Tourisms and Histories Conference Proceedings, University of Central Lancashire: Preston.
• Povey, G. (2005) Factors influencing the identity of regional food products- a grounded theory approach, in Edwards, J.S.A., Kowrygo, B and Rejman, K., (eds) International Culinary arts and Sciences V: Global and National Perspectives, pp. 428-437
• Shipley, L. and Povey, G. (2005) Establishing best practice in food product development: a focus on the UK sandwich market, in Edwards, J.S.A., Kowrygo, B and Rejman, K., (eds) International Culinary arts and Sciences V: Global and National Perspectives, pp. 438-440.
• Povey, G. 2005, ATLAS 2005, ‘Staffordshire – the Creative County’, University of Barcelona, Barcelona, Spain.
• Richards, G. and Povey, G. (2006) Influences of a KTP on NPD Strategies:  the food industry, Poster Presentation, BISME, Brighton.
• Povey, G. 2006, Pork Pies of the Midlands, Slow Food ‘Salon Degustation’ Ludlow Food and Drink Festival, Ludlow.
• Povey, G. 2006, Faggots a Local Tradition, Slow Food ‘Salon Degustation’ Ludlow Food and Drink Festival, Ludlow.
• Povey, G. Wale, D. & Wiscombe, C. (2007) Pub Grub in the 21st Century.
• Povey, G. (2008) The performance of seafood in the tourist experience: a case study of a Welsh seaside town  Journeys of Expression VII: Celebrating the Edges of the World: Tourism and Festivals of the Coast and Sea, Febrary 29 to March 1^st University of Rekjavic, Rekjavic, Iceland.
• Dale, C. and Povey, G. (2008a) Learner generated content for heritage attractions using iPods. mLearn.
• Dale, C. and Povey, G. (2008b) Podding Through the Ages: Student Experiences of Developing Podcasts. Association of Tourism Teachers in Higher Education Conference.