Complexity of Tourism Destination Governance

2022 ◽  
pp. 119-132
Author(s):  
Tomáš Gajdošík ◽  
Marco Valeri
Keyword(s):  
Network Analysis ◽  
Network Science ◽  
Network Approach ◽  
Tourism Destination ◽  
Case Study Methodology ◽  
Limited Power ◽  
Study Methodology ◽  
Tourism Destinations ◽  
Significant Attention

Tourism destinations can be considered as complex systems of interrelated and interdependent stakeholders. The complexity and limited power of influencing the number of stakeholders resulted in network approach to tourism destination governance. This approach is considered both theoretically and practically as a tool for strengthening its sustainable competitiveness, fostering innovation and knowledge sharing. Although the network analysis of tourism destinations has gained a significant attention in recent years, the complex understanding of its contribution to smart development is still missing. The aim of this chapter is to create a framework for smart approach in destination governance using the network science perspective. The chapter provides insights in using network analysis for strengthening the tourism destination governance. The chapter uses a case study methodology on two mature tourism destinations, providing an example of the use of network analysis for destination governance strengthening.

scholarly journals Smart Tourism: Concepts and Insights from Central Europe

2018 ◽  
Vol 7 (1) ◽  
pp. 25-44 ◽  
Author(s):  
Tomáš Gajdošík
Keyword(s):  
Central Europe ◽  
Information Technologies ◽  
Case Study Methodology ◽  
Tourism Sector ◽  
Multiple Case ◽  
Study Methodology ◽  
Tourism Destinations ◽  
Conceptual Foundations ◽  
Smart Tourism

Abstract Nowadays, tourism sector needs to adapt to a very fast changing environment and stronger competitiveness. Smart tourism describes the current stage of tourism development influenced by the evolution of information technologies and is becoming a promising way how to face the new market conditions. The aim of the paper is to review the conceptual foundations of smart tourism and to analyse the development of smart tourism initiative in Central Europe, specifically in Slovakia. The paper adopts an exploratory multiple case study methodology, focusing on information technologies used by Central European tourists, willingness of data sharing and the use of the state-of-the-art technologies in tourism businesses. Moreover, the smart concept is examined based on the (SA)6 framework in three tourism destinations. The paper concludes that smart tourism should not be the ultimate goal, but with the help of technology, innovation, and cooperation, it should bring better tourist experience, wellbeing of residents, enhance effectiveness and competitiveness of businesses and destinations, and lead to overall competitive sustainability.

scholarly journals Co-creation experience and foodscape in tourism: A case study of Yogyakarta

2021 ◽  
Author(s):  
◽  
Andy Widyanta
Keyword(s):  
Research Result ◽  
Secondary Data ◽  
Tourism Destination ◽  
Case Study Methodology ◽  
Tourism Studies ◽  
Study Methodology ◽  
Food Experience ◽  
Food Tourism ◽  
Food Offerings

<p>Research focusing on co-creation experience in tourism has seen a significant increase in the last decade considering its importance as a basis for experiential value creation and future innovation. Co-creation experience concept is deeply related to food tourism because this type of tourism is about experiencing food and its associations with environments and people. The idea of foodscape is widely used in many studies to understand the connections between food, environments, and people. However, the ideas remain limited to be found in tourism studies in particular food tourism. Thus, investigating the linkage between the concepts of co-creation experience and foodscape is an interesting area of research. As such, this thesis aims to investigate how co-creation experience influences and creates foodscape in a food tourism destination. This research uses Yogyakarta, Indonesia as a basis to explore the construct of foodscape, co-creation tourism experience components that contribute to shaping foodscape, and how these components influence and create foodscape.  The literature on food experience in tourism, co-creation experience, food tourism, and foodscape lays the theoretical foundation for this research. This research uses case study methodology and is based on collections of secondary data, observations, and interviews with food tourism suppliers and international tourists. The findings of this study are divided into three key areas. First, this study identifies five foodscape constructs: tangible and intangible environments, social interactions, food quality, price, and divergence. Second, the co-creation experience that shape foodscape is divided into three components: engagement, personalization, and co-production. It finds that these components center on experience environment and experience involvement. Third, this study finds that each co-creation experience components influence and create foodscape through new food offerings inventions, authenticity seeking, and attraction, facilities, and activities.  This research contributes to understanding the dynamic nature of foodscape and the components of co-creation experience in the context of food tourism. It also develops our understanding of connections between co-creation experience and foodscape of the food tourism destination. As such, for academia, the research result can be used as a cornerstone for further studies in the related fields. Then, for practitioners, the findings may be useful to manage the construction of foodscape through co-creation experience.</p>

scholarly journals Co-creation experience and foodscape in tourism: A case study of Yogyakarta

2021 ◽  
Author(s):  
◽  
Andy Widyanta
Keyword(s):  
Research Result ◽  
Secondary Data ◽  
Tourism Destination ◽  
Case Study Methodology ◽  
Tourism Studies ◽  
Study Methodology ◽  
Food Experience ◽  
Food Tourism ◽  
Food Offerings

<p>Research focusing on co-creation experience in tourism has seen a significant increase in the last decade considering its importance as a basis for experiential value creation and future innovation. Co-creation experience concept is deeply related to food tourism because this type of tourism is about experiencing food and its associations with environments and people. The idea of foodscape is widely used in many studies to understand the connections between food, environments, and people. However, the ideas remain limited to be found in tourism studies in particular food tourism. Thus, investigating the linkage between the concepts of co-creation experience and foodscape is an interesting area of research. As such, this thesis aims to investigate how co-creation experience influences and creates foodscape in a food tourism destination. This research uses Yogyakarta, Indonesia as a basis to explore the construct of foodscape, co-creation tourism experience components that contribute to shaping foodscape, and how these components influence and create foodscape.  The literature on food experience in tourism, co-creation experience, food tourism, and foodscape lays the theoretical foundation for this research. This research uses case study methodology and is based on collections of secondary data, observations, and interviews with food tourism suppliers and international tourists. The findings of this study are divided into three key areas. First, this study identifies five foodscape constructs: tangible and intangible environments, social interactions, food quality, price, and divergence. Second, the co-creation experience that shape foodscape is divided into three components: engagement, personalization, and co-production. It finds that these components center on experience environment and experience involvement. Third, this study finds that each co-creation experience components influence and create foodscape through new food offerings inventions, authenticity seeking, and attraction, facilities, and activities.  This research contributes to understanding the dynamic nature of foodscape and the components of co-creation experience in the context of food tourism. It also develops our understanding of connections between co-creation experience and foodscape of the food tourism destination. As such, for academia, the research result can be used as a cornerstone for further studies in the related fields. Then, for practitioners, the findings may be useful to manage the construction of foodscape through co-creation experience.</p>

Usability Audit Model for Tourism Destination Websites

2021 ◽  
pp. 160-188
Author(s):  
Simón Alba-Muñoz ◽  
María-Mercedes Rojas-de-Gracia ◽  
Plácido Sierra-Herrezuelo
Keyword(s):  
Accurate Information ◽  
Tourism Destination ◽  
Case Study Methodology ◽  
Web Usability ◽  
Tourist Destinations ◽  
Study Methodology ◽  
Tourism Websites ◽  
Globalized World

In a globalized world, tourist destinations must have a website containing accurate information for potential tourists. However, there is currently no model that serves as a guide to evaluate the usability of tourism websites. A web usability audit manual is presented in this work with the application of a case study methodology, which combines theoretical contributions with those of a real audit of a tourism institution. Apart from the description of the manual itself, the results of this work have made it possible to identify a series of actions to be taken into account, as well as others that should be avoided when a usability audit is being carried out in the tourism field.

Merger regulation in Central and Eastern Europe: Evidence from Hungary, Romania and Slovenia

2002 ◽  
Vol 52 (3) ◽  
pp. 327-345 ◽  
Author(s):  
T. Kravtseniouk
Keyword(s):  
Eastern Europe ◽  
Central And Eastern Europe ◽  
Merger Control ◽  
Substantial Part ◽  
Economic Competition ◽  
Close Link ◽  
Case Study Methodology ◽  
Domestic Markets ◽  
Study Methodology

This paper shows the principal features of merger control in selected transition economies of Central and Eastern Europe (CEE), namely Hungary, Romania and Slovenia, by applying case study methodology. The presented findings are based on the analysis of Hungarian, Romanian and Slovenian competition law and merger rulings reached by the Competition Offices of these countries. A substantial part of the conclusions is drawn from a sample of 42 merger applications processed by the Office of Economic Competition of Hungary between 1994 and 2000. The results of empirical analysis demonstrate the considerable flexibility of merger control in the studied countries, its orientation towards the future of domestic markets and a close link with industrial policy. The paper also highlights the areas of interdependence of competition policy and transition and argues that merger control in the studied CEE countries may be regarded as currently adequate to the requirements imposed by transition.

CONSCIOUS MARKETING: SEEDS FOR A NEW MARKETING CONCEPT TO DEAL WITH THE POTENTIAL CONFLICTS BETWEEN CONSUMERISM AND SUSTAINABILITY

2020 ◽  
Vol 11 (2) ◽  
pp. 3-17
Author(s):  
Afonso Carlos Braga ◽  
Erika Camila Buzo Martins
Keyword(s):  
Business Strategies ◽  
Business Decisions ◽  
Marketing Department ◽  
Case Study Methodology ◽  
Academic Level ◽  
The Future ◽  
Sustainable Marketing ◽  
Limited Power ◽  
Study Methodology ◽  
New Generation

This paper deals with a perceived conflicting paradox between consumerism and sustainability among top marketing executives of three purposely selected corporations, where each company represent a current organizational paradigm: the functional, the human radical and the interpretative. A case study methodology, based on in depth interviews, combined with a comprehensive bibliographic research, enabled to address how the planet limitations to provide resources can influence business strategies.  Functional paradigm companies, for example, pursue infinite growth while we live in a finite planet. The question is if the Marketing Department of those companies in the different organizational paradigms have a role in providing inputs in the strategic long term planning. Furthermore, if the marketing discipline in the academic environment influence decision makers that participate on the companies’ business planning to shape the future in a perceived environment in 2017 where consumerism is posed in the against road of the planet sustainability. The study revealed that, the Marketing Department has limited power or voice to influence business decisions. On the other hand, ‘greener’ initiatives like Social Marketing, Green Marketing and Sustainable Marketing has potential to either evolve to or incorporate a new discipline concept, so called in this paper as ‘Conscious Marketing’. This opportunity should be kicked off at the academic level in Universities and Business Schools that may reinforce the relevance of the theme and help to build in the students, a new generation of professionals, the knowledge that we live in a finite planet with limited resources and that the humanity need to revisit its consumption standards to ensure living conditions to the future generations. 

A Profile of Wine Tourism Entrepreneurs: Study in Portugal

2019 ◽  
Vol 6 (1) ◽  
pp. 25-39
Author(s):  
Adriana Backx Noronha Viana ◽  
Luísa Cagica Carvalho ◽  
Inna Sousa Paiva
Keyword(s):  
Qualitative Data ◽  
Qualitative Case Study ◽  
Innovation Capability ◽  
Critical Perspective ◽  
Case Study Methodology ◽  
Wine Tourism ◽  
Learning Capacity ◽  
Study Methodology

Background: Wine tourism is one of the tourism components adopted as part of Portugal’s strategy due to its eminence as a wine producer. Such strategy has received great prominence in recent years and aims to promote regional development from an economic, social, cultural and environmental perspective. The aim of this study was to understand the entrepreneur profile in this sector. Methods: The study uses a qualitative, case study methodology with data analysis and triangulation. In this study, a literature review of scientific studies was carried out on the scientific knowledge in the area of study from a critical perspective and an interview was conducted where qualitative data were collected. Results and Discussion: The entrepreneurs have shown the following characteristics: initiative, innovation capability, optimism, creativity, creative energy, tenacity, selfconfidence, capability for long term involvement with the project, and learning capacity. Conclusion: The study shows that most entrepreneurs state that they have established partnerships with other companies, particularly with restaurants, catering businesses, hotel units, tourism companies and companies that organize tours. This is one of the factors of economic importance recognized by another study which enables increased prominence of the company and widens the value of wine tourism.

scholarly journals Roles, relationships and emotions: Student teachers’ understanding of feedback as interpersonal

2021 ◽  
pp. 003452372198937
Author(s):  
Caroline Elbra-Ramsay
Keyword(s):  
Teacher Education ◽  
Student Teachers ◽  
Small Scale ◽  
First Year ◽  
Case Study Methodology ◽  
Study Methodology ◽  
Undergraduate Programme ◽  
Phenomenological Case Study ◽  
International Teacher

This paper reports the findings of a small-scale study seeking to investigate how student teachers, within a three-year undergraduate programme, understand feedback. Feedback has been central to debates and discussion in the assessment literature in recent years. Hence, in this paper, feedback is positioned within the often-contradictory discourses of assessment, including perspectives on student and teacher feedback. The study focused on two first year undergraduate student teachers at a small university in England and considered the relationships between their understanding of feedback as a student, their understanding of feedback as an emerging teacher, and the key influences shaping these understandings. A phenomenological case study methodology was employed with interviews as the prime method of data collection. Themes emerged as part of an Nvivo analysis, including emotional responses, relationships and dialogue, all of which appear to have impacted on the students’ conceptual understanding of feedback as indelibly shaped by its interpersonal and affective, rather than purely cognitive or ideational, dimensions. The paper therefore seeks to contribute to the wider feedback discourse by offering an analysis of empirical data. Although situated within English teacher education, there are tentative conclusions that are applicable to international teacher education and as well as higher education more generally.

scholarly journals Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021 ◽  
Vol 13 (4) ◽  
pp. 1963
Author(s):  
Antonella Cammarelle ◽  
Mariarosaria Lombardi ◽  
Rosaria Viscecchia
Keyword(s):  
Technological Opportunity ◽  
Case Study Methodology ◽  
Food Loss ◽  
Latent Demand ◽  
2030 Agenda ◽  
Multiple Case ◽  
Study Methodology ◽  
Per Capita ◽  
Global Food

The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.

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