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The main objective of this article is to analyse, in depth, the role of gender differences among potential entrepreneurs, their psycho‐sociological traits and the…
The main objective of this article is to analyse, in depth, the role of gender differences among potential entrepreneurs, their psycho‐sociological traits and the incentives and principal obstacles women encounter when initiating a business activity.
The approach adopted in this study focuses on university students as a fundamental source of potential future entrepreneurs. The fieldwork is based on a sample of 1,400 students at the University of Córdoba (Spain).
The results suggest that women are less prone to initiate entrepreneurial activity and that fear of failure is a major obstacle to setting up a company. Furthermore, gender attributes were correlated to a higher probability of embarking on a venture of this type in the future.
The Organization for Economic Co‐operation and Development (OECD) considers research in this area to be crucial for understanding the economic and social phenomenon of growing female entrepreneurship due to its enormous potential for innovation and job creation. Programmes to promote entrepreneurial activity must take into account differences between men and women in terms of their perceptions and entrepreneurial culture.
Research into the gender perspective of entrepreneurial intention is key to gaining deeper insight into the economic and social phenomenon of female entrepreneurship. This study focuses on education, namely the elements that influence the entrepreneurial attitudes and culture of young people and the differences in perception between women and men.
The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with…
The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel.
Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate and multivariate statistical techniques are used to perform a comprehensive econometric study.
Tourists exhibit greater interest in gastronomy as a travel motivation in the Spanish city, where they value aspects related to this activity more positively. However, the willingness to pay more to try traditional food is similar in both cities. No sociodemographic differences were found between the segments regarding the importance of gastronomy as a travel motivation.
Restaurateurs, hospitality associations, and other public or private stakeholders engaged in culinary tourism can benefit from this type of analysis. The study reveals the need to improve language skills, human capital formation, and the innovation of traditional dishes in the Spanish sample. It also shows that the future of culinary tourism in Slovenia will depend on enhancing the international visibility of this emerging tourism sector.
Successful strategies to promote culinary tourism must take into account the views of its main target group, tourists. Many studies analyzing tourist profiles are mainly qualitative, with few providing a cross-country comparison. This analysis provides a comprehensive, quantitative econometric approach to tourists’ opinions, and compares two different countries that differ in terms of their international visibility regarding this type of activity; specifically, Spain, which is a consolidated and world-renowned culinary tourism destination, and Slovenia, which is in the process of developing a culinary tourism project. Segmenting tourists based on their interest in culinary tourism also allows designing promotional strategies specifically tailored to each segment.
This purpose of this investigation is to compare the perceptions of competitive advantage through cost leadership and differentiation with sustainable practices of…
This purpose of this investigation is to compare the perceptions of competitive advantage through cost leadership and differentiation with sustainable practices of wineries from the USA, Italy and Spain.
Data are collected via self-report web-based surveys in California, Tuscany and Catalonia in 2010-2011 during a severe economic downturn in the wine industry.
Of the 260 respondents among the three country samples, over 75 per cent are family-owned and family-managed. Respondents indicate who has implemented a clear business case for an Environmental Management System (EMS) and who has not. Benefits and challenges of implementing sustainability practices are also addressed.
A comparable percentage of respondents across the three countries indicated a “clear business case for EMS”. Wineries in all three countries perceive that they have competitive advantage through implementation of EMS and commitment to sustainable practices. Top perceived benefits for respondents from the USA and Italy are focused on cost reduction strategies, while top perceived benefits for Spanish respondents are focused on differentiation strategies.
Activities that create competitive advantages for wine businesses in different countries are understudied; this research bridges that gap.