Social Psychology of Organizations

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Cornell hotel and restaurant administration quarterly

This book opens a fresh chapter in the debate on local enterprise clusters and their strategies for upgrading in the global economy. The authors employ a novel conceptual framework in their research on industrial clusters in Europe, Latin America and Asia and provide new perspectives and insights for researchers and policymakers alike.

Governance in global value chains

Abstract : A study is reported of the variations in organizational commitment and job satisfaction, as related to subsequent turnover in a sample of recently-employed psychiatric technician trainees. A longitudinal study was made across a 10 1/2 month period, with attitude measures collected at four points in time. For this sample, job satisfaction measures appeared better able to differentiate future stayers from leavers in the earliest phase of the study. With the passage of time, organizational commitment measures proved to be a better predictor of turnover, and job satisfaction failed to predict turnover. The findings are discussed in the light of other related studies, and possible explanations are examined. (Modified author abstract)

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Organizational Commitment, Job Satisfaction and Turnover Among Psychiatric Technicians. Technical Report No. 16.

The aim of this paper is to explore the characteristics and motivations of culinary tourists whose destination is the city of Cordoba (Spain) while attempting to determine whether gastronomy is an important aspect of the trip or if it is perceived simply as a secondary activity. Fieldwork was carried out among a series of restaurant establishments in the city of Cordoba. A demand survey was conducted in 10 particular establishments that were selected among those offering local dishes and which are regularly visited by tourists and the questionnaire was distributed among clients obtaining 206 valid answers. Our results reveal the strengths and weaknesses of Cordoba's restaurant sector. While 10% state that the cuisine is one of the main reasons for visiting the city, 68% believe that the local cuisine is an important but not an essential aspect of their trip and the rest view it as being secondary. These three types of tourists exhibit different kinds of motivation. This suggests that strategies should be ...

Gastronomy as a tourism resource: profile of the culinary tourist

Community-based Tourism is gaining prestige all over the world as an alternative to mass tourism. This new type of tourism favours a contact with the local community and the experimentation of different sensations. In this paper we show a study carried out in El Salvador about the opinions that residents have in order to develop a tourist destination based on the hospitality of hosts, on the remarkable ecologic resources of the area, and in the important of the role of the residents. The methodology is based on an empirical study realized in a rural area from September to November 2008. Most outstanding result is the local community perception that tourist development can create jobs and generate wealth, although it is necessary previous technical training from private and public institutions to fulfil these objectives.

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Community-based tourism in developing countries: a case study.

Purpose – Gastronomy has become one of the key factors in the development and promotion of tourism, and offers the opportunity for certain locations to become specialised in culinary tourism. This paper aims to analyse the kind of tourist whose reason for travelling to a certain destination is to enjoy the local cuisine. In this case, the destination is Cordoba (Spain).Design/methodology/approach – A list of restaurants and eating establishments offering dishes typical of Cordoba was compiled. A questionnaire was designed with the aim of analysing and defining tourists' opinions of Cordoba's cuisine. This questionnaire was filled out by a random sample of tourists in one of ten different restaurants. Of these ten establishments, four were classified as restaurants, three as tabernas, and three as a mixture of both restaurant and taberna. In each restaurant, the questionnaire was distributed randomly among Spanish and foreign tourists in the city on a daily basis. A total of 213 questionnaires was obtained...

Culinary tourism in Córdoba (Spain)

Culture, tourism and World Heritage Sites

Purpose




The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect to gastronomy.




Design/methodology/approach




To achieve this objective, the methodology used in this research has been the application of a multivariate technique of grouping items and the realisation of a post hoc single variate ANOVA analysis.




Findings




The principal conclusions resulting from this research are focussed on the segmentation of the tourists in three different groups and how the travellers’ interest in gastronomy leads to greater satisfaction with the destination.




Practical implications




The main practical implications are centred on better understanding of the key factors of how gastronomy can reinforce a tourist destination and produce greater satisfaction for the traveller.




Originality/value




Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of a gastronomic festival in an important business destination, such as the city of Guayaquil, in a geographic area, Latin America, characterised by a recognised gastronomy but still little studied in the scientific literature.

Tomás López-Guzmán

Papers

Gastronomy as a tourism resource: profile of the culinary tourist

Community-based tourism in developing countries: a case study.

Culinary tourism in Córdoba (Spain)

Culture, tourism and World Heritage Sites

Gastronomic festivals: attitude, motivation and satisfaction of the tourist