Overtourism is an emerging concept facing the world’s main tourist destinations. The growth that tourism has undergone in recent decades is of two different types. On the one hand, the development of new technologies and the creation of low-cost airline carriers have increased tourism levels, leading to growth even in emerging economies. On the other hand, uncontrolled demand alongside a concentration of tourism in particular destinations impact negatively both territories and local communities. The problems caused in some destinations by the increasing, ongoing growth in tourism have created the issue of “overtourism,” which is assuming an increasing significance in the literature. This paper contributes to the literature by providing an exploratory study with which to better understand the origins of overtourism, its implications, and predicted future perspectives in respect to the issue. Examination of the new evidence presented here contributes to the expanding knowledge of particular problems of tourism development.

No abstract

This research introduces an innovative model of sustainable tourism called "Albergo Diffuso," a "made in Italy" concept of hospitality that exploits tangible and intangible local resources and is oriented toward the revitalization and recovery of the country's existing heritage. In the study, 130 customer reviews were analyzed to understand the sentiments and perceptions of customers regarding the Albergo Diffuso principle and its services in practice. Specific attention was paid to evaluating services that had garnered negative customer reviews to identify potential new strengths and aspects of the approach that could be implemented in the future. The main findings confirm that, overall, customers who particularly appreciate this alternative model of hospitality value authenticity over comfort. Additionally, the fact that the Albergo Diffuso scheme is introducing new business models that are completely different from the traditional ones is very much appreciated from a managerial perspective.

This study attempts to explore the role of tradition in the development of innovations in the pasta sector of family firms handed down for generations. We describe and discuss the different impacts of tangible and intangible sources of tradition on the development of family SMEs. There is a gap in the literature about family firm’s innovation issue. The results are inconsistent. We use a case study to investigate which variables affect innovation approach and how traditions can contribute to the development of new products or unique services.

No abstract

No abstract

No abstract

No abstract