Please use this identifier to cite or link to this item:
http://hdl.handle.net/10397/114680
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Fung, Clare | - |
| dc.creator | Lo, Ada | - |
| dc.identifier.uri | https://oer.lib.polyu.edu.hk/concern/works/c534fp43r | - |
| dc.language.iso | eng | - |
| dc.publisher | Hong Kong Polytechnic University | - |
| dc.subject | Restaurants -- Kenya | - |
| dc.subject | Restaurant management | - |
| dc.title | A Unique Cave Dining Experience: A Case of Ali Barbour’s Cave | - |
| dc.type | Case Study | - |
| dc.type | OER | - |
| dcterms.abstract | Opened in 1981 at Diani Beach, Kenya, Ali Barbour’s Cave is a distinctive restaurant set in an ancient underground cave, offering a memorable fine dining experience for up to 80 guests nightly. The cave’s open ceiling allows diners to enjoy natural light and starry skies, creating a unique ambience. The menu features continental and African cuisines, with a focus on fresh seafood from the nearby Indian Ocean. Inspired by the story of Ali Barbour and the Forty Thieves, the restaurant is a sought-after novelty destination. However, it faces challenges with inconsistent food and service quality and weather-related operational difficulties. | - |
| dcterms.issued | 2025 | - |
| Appears in Collections: | Open Educational Resources | |
Access
View full-text via https://oer.lib.polyu.edu.hk/concern/works/c534fp43r
Google ScholarTM
Check
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.