ESTIMATING THE COST OF FOOD SAFETY REGULATION TO THE NEW ZEALAND SEAFOOD INDUSTRY

In New Zealand, the Animal Products Act 1999 requires all animal product processing businesses to have a HACCP-based risk management program by the end of 2002. This paper attempts to measure the effects of such regulation on the variable cost of production of the New Zealand seafood industry. Using the framework developed by Antle (2000), a model of quality-adjusted translog cost function is estimated using census of production data from 1929 to 1998. Our results show that variable costs could increase from 2% to 22% or from 2 cents to 19 cents per kilogram.HACCP, compliance costs, seafood, Production Economics,

Estimating tourism social carrying capacity

Abstract The paper proposes a novel method of measuring the social carrying capacity threshold by using measures of subjective well-being. In particular, we show that there exists an inverted u-shaped relationship between subjective well-being and tourism intensity. Consequently, social carrying capacity can be estimated as the level of tourism intensity corresponding to the area from which the subjective well-being starts to decrease. The approach proposed operationalizes the concept of social carrying capacity and allows for cross-space and time-series comparisons of the levels of carrying capacity, taking into considerations other concurring factors. Such proposal is useful for policy makers to guide their decisions on tourism policy design. The method allows for the use of panel data models being based on longitudinal data

Postvisit Destination Loyalty Judgments: Developing and Testing a Comprehensive Congruity Model

Previous research has established the effect of self-congruity on both pre- and postvisit constructs, but its predictive power has appeared minimal. Departing from both classical and contemporary approaches to human needs and values, this study proposes a comprehensive model explaining more variance in postvisit destination loyalty judgments. The model comprises six explanatory variables, in addition to self-congruity: functional, hedonic, leisure, economic, safety, and m oral congruity. Based on a large-scale web survey among tourists (N = 973), the results provide good support for the proposed model (64% explained variance). Each of the seven congruity components exerts a significant influence on postvisit loyalty, but their relative contributions differ considerably. Other than self-congruity, functional, hedonic, leisure, and safety congruity exert the greatest influence on postvisit loyalty judgments; in contrast, economic and moral congruity have lesser influences. The authors discuss the results in light of their theoretical and practical implications for destination marketing. (author's abstract

ESTIMATING THE COST OF FOOD SAFETY REGULATION TO THE NEW ZEALAND SEAFOOD INDUSTRY

In New Zealand, the Animal Products Act 1999 requires all animal product processing businesses to have a HACCP-based risk management program by the end of 2002. This paper attempts to measure the effects of such regulation on the variable cost of production of the New Zealand seafood industry. Using the framework developed by Antle (2000), a model of quality-adjusted translog cost function is estimated using census of production data from 1929 to 1998. Our results show that variable costs could increase from 2% to 22% or from 2 cents to 19 cents per kilogram

Promoting awareness of sex trafficking in tourism and hospitality

Purpose: This cutting-edge short commentary is intended to raise awareness of sex trafficking in the tourism and hospitality industry. The purpose of this paper is to also advocate for further research to identify and hopefully prevent sex trafficking in related settings. Design/methodology/approach: This paper provides a descriptive overview of the current knowledge base on sex trafficking in tourism and hospitality. Based on gaps in the literature, future research agendas and directions are suggested. Findings: Academic research on sex trafficking in tourism and hospitality remains limited. More scholarly attention is needed to this matter. The tourism industry is directly and indirectly associated with sex trafficking (e.g. hotel accommodations and direct consumption of sexual services, such as through sex tourism). Despite legislative efforts by international government agencies to eradicate sex trafficking, the problem remains pervasive. Broader practice- and research-based intervention efforts are needed. Originality/value: This short commentary advocates for tourism and hospitality researchers to make practical and theoretical industry contributions that may help prevent sex trafficking

Estimating The Cost Of Food Safety Regulations To The New Zealand Seafood Industry

In New Zealand, the Animal Products Act (1999) required all animal product processing businesses to have a Hazard Analysis and Critical Control Points (HACCP) based Risk Management Program (RMP) by the end of 2002. The purpose of the Act is to manage food safety risks and to facilitate overseas market access. However the new regulation will potentially bring costs to businesses. This paper attempts to measure the effects of RMP requirements on the variable cost of production of the New Zealand seafood industry. Using the framework developed by Antle (2000), a cost function is estimated using census of production data from 1929 to 1998. Results show that variable costs could increase from 2 percent to 22 percent or from 2 cents to 19 cents per kilogram

Is preservation the key to quality and tourists’ satisfaction? Evidence from Lake Garda

This study empirically examines the effect of the preservation of local resources on the perceived quality of tourism resources and tourists’ satisfaction. A quantitative questionnaire was developed and administered to tourists on Lake Garda, the second most visited Italian destination. Through a structural equation model, we show that the perceived quality of tourism resources is affected by the preservation of local resources, which in turn influences tourists' satisfaction. This outcome underscores the importance of preservation of local resources as a key to adding value to visitors’ experiences. Indeed, given that quality and preservation are connected constructs, the preservation of local resources should be a top priority in tourism development and management