The Tasmanian Tourism Conference – Tasmania on a Plate – kicked off with booked-out workshops for Fastrak Asian Solutions managing director Richard Beere.

It continues today, opened by Premier Will Hodgman, followed by a host of guest speakers with up to 350 people in attendance.

Mr Beere discussed the culture and psychology of the Chinese traveller.

‘‘It is not about changing your product,’’ Mr Beere said.

‘‘It is about adjusting the delivery.

‘‘Operators have to look at all the things they have got, and out of those things, look at what you can change to make it easier for the travellers,’’ he said.

‘‘Chinese are used to eating shared plates in the middle of the table, so rather than individual plates offer tasting plates or platters.

‘‘You also can change condiments – to soy sauce, chilli – and that is not a hard thing to do but it shows that you care and that is great customer service.’’

Tourism Industry Council of Tasmania chief executive Luke Martin said building focus products for the Chinese market, such as National Parks, Port Arthur, the lavender farm, and introducing Chinese signage and building them to outstanding quality levels, was key.

Mr Martin said this would build Tasmania’s reputation and word of mouth would prompt other Chinese tourists to choose the state as a destination.

The winning restaurant of Northern Tasmania On A Plate competition, that served special dishes to TICT conference delegates, will be announced today.