Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-4855-4.CH006
Nick Naumov, Gheorghia Costandachi
The relationship between food and tourism is well documented and a subject of increased academic interest. The role of gastronomy for the development of tourism is prominent from economic and socio-cultural perspectives, and there is sufficient evidence to demonstrate the critical role of food festivals, cultural traditions, and local customs from an intangible heritage perspective. Although food tourism has been explored and researched from a wide number of perspectives, its role in the context of creativity, innovation, and entrepreneurship has largely been neglected. This chapter seeks to address the gap in academic literature focusing on how food tourism can drive community development, stimulate local businesses, and inspire creativity and innovation. The chapter focuses on the development of food tourism and the role of gastronomy within the context of tourism development in Mexico. The results of this study highlight a number of creative and innovative approaches to food tourism and demonstrate the variety and diversity of food-related events in various parts of Mexico.
{"title":"Creativity and Entrepreneurship","authors":"Nick Naumov, Gheorghia Costandachi","doi":"10.4018/978-1-7998-4855-4.CH006","DOIUrl":"https://doi.org/10.4018/978-1-7998-4855-4.CH006","url":null,"abstract":"The relationship between food and tourism is well documented and a subject of increased academic interest. The role of gastronomy for the development of tourism is prominent from economic and socio-cultural perspectives, and there is sufficient evidence to demonstrate the critical role of food festivals, cultural traditions, and local customs from an intangible heritage perspective. Although food tourism has been explored and researched from a wide number of perspectives, its role in the context of creativity, innovation, and entrepreneurship has largely been neglected. This chapter seeks to address the gap in academic literature focusing on how food tourism can drive community development, stimulate local businesses, and inspire creativity and innovation. The chapter focuses on the development of food tourism and the role of gastronomy within the context of tourism development in Mexico. The results of this study highlight a number of creative and innovative approaches to food tourism and demonstrate the variety and diversity of food-related events in various parts of Mexico.","PeriodicalId":299600,"journal":{"name":"Innovation and Entrepreneurial Opportunities in Community Tourism","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114651509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-4855-4.CH015
Catarina Fernandes, R. Pires
This chapter performs a bibliometric analysis on innovation in hotels field. More specifically, it maps the current research front on innovation in hotels field based on 287 papers published in refereed journals indexed to the Scopus database. Using the VOSviewer software and the bibliographic coupling method, it was possible to identify and systematize the main research streams of this field: 1) technological innovation, 2) sustainable innovation, 3) innovative work behavior, 4) market orientation' role in promoting innovation, 5) knowledge-based resources as a driver of innovation and performance as an outcome of innovation, 6) service innovation, 7) knowledge sharing and management as a key factor for innovation, 8) innovation ambidexterity, 9) innovation in time of crisis, and 10) learning approach as a source of innovation. The findings presented in this chapter will enable future authors studying innovation in hotels to focus their studies more effectively.
{"title":"What We (Do Not) Know About Research on Innovation in Hotels","authors":"Catarina Fernandes, R. Pires","doi":"10.4018/978-1-7998-4855-4.CH015","DOIUrl":"https://doi.org/10.4018/978-1-7998-4855-4.CH015","url":null,"abstract":"This chapter performs a bibliometric analysis on innovation in hotels field. More specifically, it maps the current research front on innovation in hotels field based on 287 papers published in refereed journals indexed to the Scopus database. Using the VOSviewer software and the bibliographic coupling method, it was possible to identify and systematize the main research streams of this field: 1) technological innovation, 2) sustainable innovation, 3) innovative work behavior, 4) market orientation' role in promoting innovation, 5) knowledge-based resources as a driver of innovation and performance as an outcome of innovation, 6) service innovation, 7) knowledge sharing and management as a key factor for innovation, 8) innovation ambidexterity, 9) innovation in time of crisis, and 10) learning approach as a source of innovation. The findings presented in this chapter will enable future authors studying innovation in hotels to focus their studies more effectively.","PeriodicalId":299600,"journal":{"name":"Innovation and Entrepreneurial Opportunities in Community Tourism","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114868907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4018/978-1-7998-4855-4.CH013
Vicente Alejandro Jiménez Olivera, I. Carrillo
In this chapter, the authors present a part of an analysis of the organizational culture of micro and small tourist companies in the state of Colima, Mexico. It is the result of mixed research that belongs to an exploratory study carried out from a systemic perspective of tourism organizations. The purpose of the study was to identify elements capable of triggering the productivity, competitiveness, and innovation of Mexican micro and small tourism companies based on their language and organizational structure. The results obtained revealed that the “Clan” type culture is predominant in this type of company in the state of Colima. Hence, a transformation of the mental structure of senior management is necessary and urgent, as it requires a change in an organizational culture focused on the “Market” to achieve its permanence in the sector.
{"title":"Organizational Culture","authors":"Vicente Alejandro Jiménez Olivera, I. Carrillo","doi":"10.4018/978-1-7998-4855-4.CH013","DOIUrl":"https://doi.org/10.4018/978-1-7998-4855-4.CH013","url":null,"abstract":"In this chapter, the authors present a part of an analysis of the organizational culture of micro and small tourist companies in the state of Colima, Mexico. It is the result of mixed research that belongs to an exploratory study carried out from a systemic perspective of tourism organizations. The purpose of the study was to identify elements capable of triggering the productivity, competitiveness, and innovation of Mexican micro and small tourism companies based on their language and organizational structure. The results obtained revealed that the “Clan” type culture is predominant in this type of company in the state of Colima. Hence, a transformation of the mental structure of senior management is necessary and urgent, as it requires a change in an organizational culture focused on the “Market” to achieve its permanence in the sector.","PeriodicalId":299600,"journal":{"name":"Innovation and Entrepreneurial Opportunities in Community Tourism","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125238855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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