Tourism destination competitiveness: second thoughts on the world economic forum reports

The Travel and Tourism Competitiveness Reports of the World Economic Forum elaborate the Travel and Tourism Competitiveness Index (TTCI) as an overall measure of destination competitiveness for 130 economies worldwide. From a tourism management point of view, a measure such as the TTCI is expected to be instrumental in explaining and predicting the tourism performance of receiving countries. This study explores several ways to transform the TTCI into a formative structural model. Partial least squares path modelling, PLS regression, mixture modelling and non-linear covariance-based structural equation modelling are applied to examine the TTCI's predictive power. The analysis probes possible measures for improvement. The destination countries may be subject to unobserved heterogeneity with regard to how the various constituents of competitiveness act on tourism performance. Interaction phenomena seem to prohibit a simple cause-effect pattern and non-linear relationships show encouraging results

Penning-Trap Mass Measurements of the Neutron-Rich K and Ca Isotopes: Resurgence of the N = 28 Shell Strength

We present Penning-trap mass measurements of neutron-rich 44,47-50K and 49,50Ca isotopes carried out at the TITAN facility at TRIUMF-ISAC. The 44K mass measurement was performed with a charge-bred 4+ ion utilizing the TITAN EBIT, and agrees with the literature. The mass excesses obtained for 47K and 49,50Ca are more precise and agree with the values published in the 2003 Atomic Mass Evaluation (AME'03). The 48,49,50K mass excesses are more precise than the AME'03 values by more than one order of magnitude. For 48,49K, we find deviations by 7 sigma and 10 sigma, respectively. The new 49K mass excess lowers significantly the two-neutron separation energy at the neutron number N=30 compared with the separation energy calculated from the AME'03 mass-excess values, and thus, increases the N=28 neutron-shell gap energy at Z=19 by approximately 1 MeV.Comment: 6 pages, 5 figures, accepted for PR

How control systems influence product innovation processes: examining the role of entrepreneurial orientation

This paper yields insights into the channels through which Management Accounting and Control Systems (MACS) exert an influence on product innovation by examining the extent to which different forms of control (i.e. value systems, diagnostic control systems, interactive control systems) are directly associated with the distinct phases of innovation processes. Using survey data collected from 118 medium and large Spanish companies, we find that: (1) value systems and interactive control systems have significant main effects on the creativity, coordination and knowledge integration, and filtering (sub-)phases of innovation processes; and (2) the significance and direction of these influences vary depending on the Entrepreneurial Orientation (EO) of firms. By highlighting the relevance of EO in shaping the influence of MACS on product innovation processes, this study calls for caution in generalising the expected effects of MACS on innovation

Supply chain management resources, capabilities and execution

This paper identifies inter- and intra-organisational management resources that determine the level of execution of inter-firm alliance supply chain management (SCM). By drawing on network and resource-based view theories, a conceptual model proposes the effects of SCM resources and capabilities as influencing factors on SCM execution. The model was tested using survey data from studies conducted in two European supply chain environments. Variance-based structural equation modelling confirmed the hypothesised hierarchical order of three proposed antecedents: internal SCM resources affect joint SCM resources, which in turn influence collaborative SCM-related processes and finally SCM execution. An importance-performance analysis for both settings shows that providing and investing in internal SCM resources should be a priority when aiming to increase SCM execution. The theoretical contribution of this paper lies in confirming that the improvement of SCM execution follows a clear pathway featuring internal supply chain resources as one of the main drivers. The practical implications of this research include the development of a prioritisation list of measures that elevate SCM execution in the two country settings

Gender differences in the evolution of haute cuisine chef's career

This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on 2020, available online: http://www.tandfonline.com/10.1080/15428052.2019.1640156[EN] This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016-17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed.Albors Garrigós, J.; Haddaji, M.; García-Segovia, P.; Peiró Signes, A. (2020). Gender differences in the evolution of haute cuisine chef's career. Journal of Culinary Science & Technology (Online). 18(6):439-468. https://doi.org/10.1080/15428052.2019.1640156S439468186Emiroğlu, B. D., Akova, O., & Tanrıverdi, H. (2015). The Relationship Between Turnover Intention and Demographic Factors in Hotel Businesses: A Study at Five Star Hotels in Istanbul. Procedia - Social and Behavioral Sciences, 207, 385-397. doi:10.1016/j.sbspro.2015.10.108Ainuddin, R. A., Beamish, P. W., Hulland, J. S., & Rouse, M. J. (2007). Resource attributes and firm performance in international joint ventures. Journal of World Business, 42(1), 47-60. doi:10.1016/j.jwb.2006.11.001Allen, H., & Mac Con Iomaire, M. (2016). «Against all odds»: Head chefs profiled. Journal of Culinary Science & Technology, 14(2), 107-135. doi:10.1080/15428052.2015.1080645Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens. Journal of Culinary Science & Technology, 15(3), 187-222. doi:10.1080/15428052.2016.1225538Anderson, E. R. (2008). ‘Whose name’s on the awning?’ Gender, entrepreneurship and the American diner. Gender, Place & Culture, 15(4), 395-410. doi:10.1080/09663690802155611Balazs, K. (2001). Some like it haute: Organizational Dynamics, 30(2), 134-148. doi:10.1016/s0090-2616(01)00048-1Balazs, K. (2002). Take One Entrepreneur: European Management Journal, 20(3), 247-259. doi:10.1016/s0263-2373(02)00040-3Blanck, J. F. (2007). Research Chefs Association . Journal of Agricultural & Food Information, 8(1), 3-8. doi:10.1300/j108v08n01_02Boone, J., Veller, T., Nikolaeva, K., Keith, M., Kefgen, K., & Houran, J. (2013). Rethinking a Glass Ceiling in the Hospitality Industry. Cornell Hospitality Quarterly, 54(3), 230-239. doi:10.1177/1938965513492624Burgess, C. (2003). Gender and salaries in hotel financial management: it’s still a man’s world. Women in Management Review, 18(1/2), 50-59. doi:10.1108/09649420310462325Cairns, K., Johnston, J., & Baumann, S. (2010). Caring About Food. Gender & Society, 24(5), 591-615. doi:10.1177/0891243210383419Food and Femininity. (2015). doi:10.5040/9781474255158Carvalho, I., Costa, C., Lykke, N. & Torres, A. (2018). Agency, structures and women managers' views of their careers in tourism. In Women's Studies International Forum (Vol. 71, pp. 1-11). Pergamon. London.Casado-Díaz, J. M., & Simón, H. (2016). Wage differences in the hospitality sector. Tourism Management, 52, 96-109. doi:10.1016/j.tourman.2015.06.015Childers, L. & Kryza, A. (2015). The 17 best female chefs in America. Thrillist. Retrieved from https://www.thrillist.com/eat/nation/america-s-best-female-chefsChin, W. W. (2009). How to Write Up and Report PLS Analyses. Handbook of Partial Least Squares, 655-690. doi:10.1007/978-3-540-32827-8_29Cooper, J., Giousmpasoglou, C., & Marinakou, E. (2017). Occupational identity and culture: the case of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 29(5), 1362-1379. doi:10.1108/ijchm-02-2016-0071Costa, C., Bakas, F. E., Breda, Z., & Durão, M. (2017). ‘Emotional’ female managers: How gendered roles influence tourism management discourse. Journal of Hospitality and Tourism Management, 33, 149-156. doi:10.1016/j.jhtm.2017.09.011Day, E. (2015, June 7). Hélène Darroze: Life according to the world’s best female chef. The Guardian. Retrieved from http://www.theguardian.com/lifeandstyle/2015/jun/07/helene-darroze-female-chefsdruckman, charlotte. (2010). Why Are There No Great Women Chefs? Gastronomica, 10(1), 24-31. doi:10.1525/gfc.2010.10.1.24Maiti, C. K., Sen, S., Paul, A. K., & Acharya, K. (2007). First Report of Alternaria dianthicola Causing Leaf Blight on Withania somnifera from India. Plant Disease, 91(4), 467-467. doi:10.1094/pdis-91-4-0467bFerreira Freire Guimarães, C. R., & Silva, J. R. (2016). Pay gap by gender in the tourism industry of Brazil. Tourism Management, 52, 440-450. doi:10.1016/j.tourman.2015.07.003Fornell, C., & Larcker, D. F. (1981). Structural Equation Models with Unobservable Variables and Measurement Error: Algebra and Statistics. Journal of Marketing Research, 18(3), 382-388. doi:10.1177/002224378101800313George, R. T., & Hancer, M. (2005). Leader-Member Exchange Quality. Journal of Human Resources in Hospitality & Tourism, 3(2), 85-99. doi:10.1300/j171v03n02_04Gergaud, O., Smeets, V. & Warzynski, F. (2011). Learning by cooking and reputation building: A French recipe to become a top chef. American Association of Wine Economists. Working paper no.81. Retrieved from http://www.wine-economics.orgGlauber, R. (2011). Limited Access: Gender, Occupational Composition, and Flexible Work Scheduling. The Sociological Quarterly, 52(3), 472-494. doi:10.1111/j.1533-8525.2011.01215.xGuerrina, R. (2002). Mothering in Europe. European Journal of Women’s Studies, 9(1), 49-68. doi:10.1177/1350506802009001381Guyette, W. C. (1981). The Executive Chef: Manager or Culinarian? Cornell Hotel and Restaurant Administration Quarterly, 22(3), 71-78. doi:10.1177/001088048102200320Haddaji, M., Albors-Garrigós, J., & García-Segovia, P. (2017). Women chefs’ experience: Kitchen barriers and success factors. International Journal of Gastronomy and Food Science, 9, 49-54. doi:10.1016/j.ijgfs.2017.06.004Haddaji, M., Albors-Garrigós, J., & García-Segovia, P. (2017). Women Chefs’ Access Barriers to Michelin Stars: A Case-Study Based Approach. Journal of Culinary Science & Technology, 15(4), 320-338. doi:10.1080/15428052.2017.1289133Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a Silver Bullet. Journal of Marketing Theory and Practice, 19(2), 139-152. doi:10.2753/mtp1069-6679190202Harringon, R., & Herzog, C. (2007). Chef John Folse: A Case Study of Vision, Leadership & Sustainability. Journal of Hospitality & Tourism Education, 19(3), 5-10. doi:10.1080/10963758.2007.10696892Harris, D. A., & Giuffre, P. (2010). «The Price You Pay»: How Female Professional Chefs Negotiate Work and Family. Gender Issues, 27(1-2), 27-52. doi:10.1007/s12147-010-9086-8Harris, D. A., & Giuffre, P. (2015). Taking the Heat. doi:10.36019/9780813571270Heilman, M. E., & Haynes, M. C. (2005). No Credit Where Credit Is Due: Attributional Rationalization of Women’s Success in Male-Female Teams. Journal of Applied Psychology, 90(5), 905-916. doi:10.1037/0021-9010.90.5.905Hoyt, C. L. & Simon, S. (2011). Female leaders: Injurious or inspiring role models for women? Jepson School of Leadership Studies articles, book chapters, and other publications. 114. Retrieved from http://scholarship.richmond.edu/jepson-faculty-publications/114Hurley, A. E. (1999). Incorporating feminist theories into sociological theories of entrepreneurship. Women in Management Review, 14(2), 54-62. doi:10.1108/09649429910261396Kiser, A. I. T. (2015). Workplace and leadership perceptions between men and women. Gender in Management: An International Journal, 30(8), 598-612. doi:10.1108/gm-11-2014-0097Knutson, B. J., & Schmidgall, R. S. (1999). Dimensions of the Glass Ceiling in the Hospitality Industry. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 64-75. doi:10.1177/001088049904000618Ko, W.-H. (2012). The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan. International Journal of Hospitality Management, 31(3), 1004-1011. doi:10.1016/j.ijhm.2011.12.004Lane, C. (2013). Taste makers in the «fine-dining» restaurant industry: The attribution of aesthetic and economic value by gastronomic guides. Poetics, 41(4), 342-365. doi:10.1016/j.poetic.2013.05.003Lee, K.-E. (2011). Moderating effects of leader-member exchange (LMX) on job burnout in dietitians and chefs of institutional foodservice. Nutrition Research and Practice, 5(1), 80. doi:10.4162/nrp.2011.5.1.80Lee, K., Yang, G., & Graham, J. L. (2006). Tension and trust in international business negotiations: American executives negotiating with Chinese executives. Journal of International Business Studies, 37(5), 623-641. doi:10.1057/palgrave.jibs.8400215Lloyd-Fore, N. (1988). Where Next for Women? Cornell Hotel and Restaurant Administration Quarterly, 29(3), 9-10. doi:10.1177/001088048802900306Mac Con Iomaire, M. (2008). Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent. Journal of Culinary Science & Technology, 6(1), 43-62. doi:10.1080/15428050701884196Martin, P., & Barnard, A. (2013). The experience of women in male-dominated occupations: A constructivist grounded theory inquiry. SA Journal of Industrial Psychology, 39(2). doi:10.4102/sajip.v39i2.1099Meah, A., & Jackson, P. (2013). Crowded kitchens: the ‘democratisation’ of domesticity? Gender, Place & Culture, 20(5), 578-596. doi:10.1080/0966369x.2012.701202Michelin. (2018). Retrieved from https://guide.michelin.comMintz, S. W. (1989). Cuisine and haute cuisine: How are they linked? Food and Foodways, 3(3), 185-190. doi:10.1080/07409710.1989.9961947Müller, K. F., VanLeeuwen, D., Mandabach, K., & Harrington, R. J. (2009). The effectiveness of culinary curricula: a case study. International Journal of Contemporary Hospitality Management, 21(2), 167-178. doi:10.1108/09596110910935660Nebel, E. C., Braunlich, C. G., & Zhang, Y. (1994). Career Paths in American Luxury Hotels: Hotel Food and Beverage Directors. International Journal of Contemporary Hospitality Management, 6(6), 3-9. doi:10.1108/09596119410070495Orser, B., & Leck, J. (2010). Gender influences on career success outcomes. Gender in Management: An International Journal, 25(5), 386-407. doi:10.1108/17542411011056877Pratten, J. D. (2003). What makes a great chef? British Food Journal, 105(7), 454-459. doi:10.1108/00070700310497255Pratten, J. D. (2003). The training and retention of chefs. International Journal of Contemporary Hospitality Management, 15(4), 237-242. doi:10.1108/09596110310475702Purcell, K. (1996). The relationship between career and job opportunities: women’s employment in the hospitality industry as a microcosm of women’s employment. Women in Management Review, 11(5), 17-24. doi:10.1108/09649429610122618Remington, J., & Kitterlin-Lynch, M. (2017). Still pounding on the glass ceiling: A study of female leaders in hospitality, travel, and tourism management. Journal of Human Resources in Hospitality & Tourism, 17(1), 22-37. doi:10.1080/15332845.2017.1328259Sanders, M. D. (2015). The world´s most elite female chefs reveal what it’s really like to have their Michelin stars. Retrieved from https://www.marieclaire.com/food-cocktails/g3262/women-chefs-three-michelin-stars/Santero-Sanchez, R., Segovia-Pérez, M., Castro-Nuñez, B., Figueroa-Domecq, C., & Talón-Ballestero, P. (2015). Gender differences in the hospitality industry: A Job quality index. Tourism Management, 51, 234-246. doi:10.1016/j.tourman.2015.05.025Sarstedt, M., Henseler, J., & Ringle, C. M. (2011). Multigroup Analysis in Partial Least Squares (PLS) Path Modeling: Alternative Methods and Empirical Results. Measurement and Research Methods in International Marketing, 195-218. doi:10.1108/s1474-7979(2011)0000022012Supski, S. (2006). ‘It Was Another Skin’: The kitchen as home for Australian post-war immigrant women. Gender, Place & Culture, 13(2), 133-141. doi:10.1080/09663690600573635Telerama. (2018). Gastronomie, Où sont les femmes? La carte des 500 cheffes à découvrir dans toute la France. Retrieved from https://www.telerama.fr/monde/gastronomie-la-carte-des-370-cheffes-a-decouvrir-dans-toute-la-france,n5514484.phpTims, M., Bakker, A. B., & Xanthopoulou, D. (2011). Do transformational leaders enhance their followers’ daily work engagement? The Leadership Quarterly, 22(1), 121-131. doi:10.1016/j.leaqua.2010.12.011USA Today. (2018, July 5). 50 states: 50 female chefs. Retrieved from https://www.usatoday.com/story/travel/experience/food-and-wine/2018/03/05/americas-female-chefs/385015002/onWilliams, C. L., & Dellinger, K. (Eds.). (2010). Gender and Sexuality in the Workplace. Research in the Sociology of Work. doi:10.1108/s0277-2833(2010)20WTO, World Tourism Association (2018), UNWTO Tourism Highlights: 2018 Edition, Madrid, Spain.Yen, C.-L. (Alan), Cooper, C. A., & Murrmann, S. K. (2013). Exploring Culinary Graduates’ Career Decisions and Expectations. Journal of Human Resources in Hospitality & Tourism, 12(2), 109-125. doi:10.1080/15332845.2013.752707Zhong, Y., & Couch, S. (2007). Hospitality Students’ Perceptions of Facilitators and Constraints Affecting Women’s Career Advancement in the Hospitality Industry. Family and Consumer Sciences Research Journal, 35(4), 357-373. doi:10.1177/1077727x07299993Zopiatis, A. (2010). Is it art or science? Chef’s competencies for success. International Journal of Hospitality Management, 29(3), 459-467. doi:10.1016/j.ijhm.2009.12.003Zopiatis, A., Theocharous, A. L., & Constanti, P. (2017). Career satisfaction and future intentions in the hospitality industry: An intrinsic or an extrinsic proposition? Journal of Human Resources in Hospitality & Tourism, 17(1), 98-120. doi:10.1080/15332845.2017.134074

Relationship building through Facebook brand pages: the multifaceted roles of identification, satisfaction, and perceived relationship investment

© 2015 Taylor & Francis. Social media offers significant scope for consumer engagement and brand building. This paper adds to the extant literature by developing an integrative framework of key drivers of consumer-brand relationships in Facebook brand pages (FBP) including different targets of identification and perceived relationship investment. The empirical study confirms that consumer identification with the FBP, identification with other FBP users, and satisfaction with the FBP significantly influence loyalty towards the FBP. The perceived level of a brand’s investment in the relationship with the consumer both directly influences FBP loyalty and moderates key relationships. Overall, the results provide managerial guidance to strengthen the FBP and consumer-brand relationships by devoting resources and implementing suitable tactics. Our findings highlight that a large portion of business success may be beyond managers’ direct control, and is dependent on non-paying customers who use the FBP, thus influencing holistic brand meaning

The relative importance of comprehensive performance measurement systems and financial performance measures on employees’ perceptions of informational fairness

Research on how performance measurement systems affect employees' perceptions of workplace fairness is important. As organizations often rely on their performance measurement systems to communicate information to their employees, it is useful to ascertain if and how the developments of performance measurement systems that are far more comprehensive than traditional financial systems affect employees' perceptions of informational fairness through the information communicated to employees. Informational fairness refers to employees' perceptions of workplace fairness that is based on the amount and the truthfulness of information that organizations provide to their employees. Based on a sample of managers from manufacturing organizations, the Partial Least Square results indicate that comprehensive performance measurement systems (comprehensive PMS) have a significant direct effect on jobrelevant information. They also indicate that comprehensive PMS have an indirect effect on informational fairness via job-relevant information. In contrast, systems that are based on financial measures have no significant effects on job-relevant information and informational fairness. These results demonstrate how comprehensive PMS (through the communication of a greater amount of job-relevant information) can be used to engender employees' perceptions of high workplace fairnes

Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences

Gastronomy is an essential component of the travel experience and isbecoming one of the “best things to do” in many destinations.Impressions gained from local food coupled with tourists’ attitudes can influence the living experience. This paper analyses the extent to whichthe perceived authenticity of local food, the degree of adaptation andcultural contrast determine memorable tourist experiences. Moreover, itproposes the moderating effect of searching for authenticity andadaptation ability. Results from a sample of international tourists whotried a typical dish support the positive effect of authenticity and culturalcontrast on the perceived experience, whereas product adaptationreduces the perception of authenticity and cultural contrast. Authenticityhas a greater effect on experience perception when actively sought bytourists, and individuals are less influenced by cultural contrast whenthey are unable to adapt to different cultures