Abstract:In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Córdoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas, i.e., the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful for segmenting the market. This highlights the importance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Córdoba.
One of the main aspects in the consumer behavior is the concept of involvement because it influences the decision rules used by tourists to reach the final decision. An empirical study of 600 international tourists reveals that motivation to relax, influences tourists' involvement with the trip. A structural model shows that when tourists are motivated to relax they get directly more involved with their trip (pleasure and information seeking). The motivation to relax also influences indirectly the tourist involvement with the evaluation and quality perception of the trip through its influence on involvement with the trip planning. Discussion centers on the implications of this model to theory and management specifically to the development of tourism and services strategies.
Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine the level of satisfaction reached. In this research, the relationship between tourism and gastronomy is analysed in the city of Popayán, Colombia, a city that has received recognition from UNESCO as a Creative City of Gastronomy. To do this, we examine the influence of different dimensions of culinary motivation in the satisfaction with gastronomy that is experienced during the visit. In addition, we analyse the role of tourist attitude towards culinary experience in gastronomy satisfaction. The methodology used in this research is based on partial least squares structural equation modelling. The main results indicate that the importance of the culinary experience of the tourist in the choice of the destination mediates the effect that culinary motivations exercise on the satisfaction with the gastronomy.
PurposeThe objective of this research is to analyse the affective organizational commitment in cooperatives in Ecuador. This was done by adapting and testing a measurement scale based on the one-dimensional model proposed by Porter.Design/methodology/approachField work was carried out, with a structured questionnaire being given to a significant sample of workers in Ecuadorian cooperatives (2,499 employees and heads of department). The scale was adapted through a structural equation model.FindingsThe results show that the adaptation of the measuring scale for affective organizational commitment using a one-dimensional vision is consistent for the cooperative sector. In addition, the analysis of the socio-demographic variables and the work position show that some of them have a statistically significant relationship with organizational commitment.Practical implicationsThe proposed scale can contribute to the management of human capital in cooperatives in Ecuador. It can also be used as a tool to support the national agency in charge of the cooperative sector in this country (Superintendencia de Economía Popular y Solidaria, “Superintendency of Popular and Solidarity Economy”). By applying this tool, social economy organizations in Ecuador can measure the level of their employees' affective commitment with the institution they work in. Using the results, the people in charge and the leaders of the organization shall be able to introduce strategies to develop this organizational variable that is crucial for the proper management of human resources and, therefore, to help to obtain the institutional purposes.Originality/valueThis research project presents a measuring tool that can discover the unique features of the cooperative sector in a developing country such as Ecuador as it provides a special framework for managing human resources in this sector. Additionally, in a cooperative organization many employees have different roles in the same company. This tool can be adapted for other kinds of cooperatives with different activities (financial and non-financial activities) in different sectors.
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