The purpose of this study is to develop a destination image model that shows how the overall destination image of a winter sports destination is defined and how it affects the intention to revisit. The article undertakes a review of the relevant literature and develops a structural equation model for destination image, which is tested with data from a survey of n=795 winter sports tourists in Oberstdorf (Germany) and Saalbach-Hinterglemm (Austria), collected between February 14 and 28, 2011. The model depicts that destination image is a multidimensional concept including important sports characteristics and has an impact on tourists' intention to revisit the winter sports destinations. Practical implications for tourism marketers, for instance, include that more structural development and architectual changes have to be implemented carefully to maintain the tourists' perception of landscape or their overall image of the destination.

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/ authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -Tourism has become a global industry, with the destination being at the core of the tourism product. Due to an increasingly competitive market place, ensuring destination competitiveness is vital. The aim of this study is to detect which factors destination suppliers perceive as important for the competitiveness of their destination.Design/methodology/approach -A quantitative research paradigm was chosen. A survey was conducted using a self-administered questionnaire containing questions referring to the five dimensions of the destination competitiveness model by Ritchie and Crouch. The convenience sample comprised n ¼ 71 stakeholders of the supply-side. Indices for the dimensions were computed. A MANOVA was conducted to test for differences in the perception of the destination competitiveness dimensions. Post-hoc tests were employed to test between which groups the differences lay.Findings -Six stakeholder groups were detected. The estimated model suggested that significant differences regarding the stakeholder's perception of destination competitiveness and the dimensions core resources, destination management, and destination policy exist.Research limitations/implications -The sample size is rather small and, moreover, future research should additionally include the demand-side of destinations.Practical implications -Communication from the destination managing organization is recommended in order to promote a more coherent picture of the destination toward the tourists.Originality/value -This study emphasizes the complexity of the tourism product. Moreover, it is shown that differences in the perception of the destination competitiveness dimensions occur based on the industry the respondent works in. Overall, the usefulness for measuring destination competitiveness by the Ritchie and Crouch model is confirmed.

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The cheese industry faces many challenges to optimize cheese yield and quality. A very precise standardization of the cheese milk is needed, which is achieved by a fine control of the process and milk composition. Thorough analysis of protein composition is important to determine the amount of protein that will be retained in the curd or lost in the whey. The fluorescence-based Amaltheys analyzer (Spectralys Innovation, Romainville, France) was developed to assess pH 4.6-soluble heat-sensitive whey proteins (sWP*) in 5 min. These proteins are those that can be denatured upon heat-treatment and further retained in the curd after coagulation. Monitoring of sWP* in milk and subsequent adaptation of the process is a reliable solution to achieve stable cheese yield and quality. Performance of the method was evaluated by an accredited laboratory on a 0 to 7 g/L range. Accuracy compared with the reference Kjeldahl method is also provided with a standard error of 0.25 g/L. Finally, a 4-mo industrial trial in a cheese plant is described, where Amaltheys was used as a process analytical technology to monitor sWP* content in ingredients and final cheese milk. Calibration models over quality parameters of final cheese were also built from near-infrared and fluorescence spectroscopic data. The Amaltheys analyzer was found to be a rapid, compact, and accurate device to help implementation of standardization procedures in the dairy industry.