Search results

Over the past few years, several scholars have focused on innovation strategies with specific regard to family food firms. In line with this research stream, the purpose of this paper is to understand how family food firms with long-standing traditions can implement innovative productions while remaining anchored to the past.

By adopting a qualitative research methodology, mainly based on a multiple case study, this paper seeks to cover some unexplored areas regarding the opportunity of combining tradition and innovation to achieve success in the highly competitive international arena in which family food firms operate. The authors analyze the cases of “La Torrente,” “Cioccolatitaliani” and “La Fabbrica della Pasta di Gragnano.”

Successful family food firms leverage their deep-rooted knowledge of both family and local traditions to innovate. At same time, they establish continuous info exchange flows with all of the firm’s stakeholders by adopting an open innovation approach.

From a theoretical perspective, there is a need for an in-depth study of how an effective blend of tradition and innovation is formalized, above all, in family firms. As for the practical implications, all the three case studies represent a best practice, especially for family firms with a long-standing history and strong local connections.

The paper shows how important it is to keep traditional factors in food industry and offers hints and suggestions to decision makers of family firms on how to valorize, in terms of competitiveness, their traditional resources – almost bound to their territory with innovation tools and processes.

The paper is interesting because it offers an analysis of a specific group of firms – family firms – that characterize many industries in Italy and in Europe. Although often small, these firms can show dynamism and creativity. The paper offers hints on how to approach innovation in the sector while keeping the value of tradition.

The originality of the proposed conceptual model stems from the need to overcome the previous theoretical models, which deal separately with sources of past knowledge and sources of new and/or external knowledge.

This study aims to focus on inter-firm collaboration, exploring the main capabilities that can make a business more or less open to collaboration; it also considers the role of both firm-specific and relationship-specific capabilities. The paper proposes a model that can be used to study how the combination of the two categories of capabilities determines a firm’s approach to collaboration.

Through a survey of high-end hotels in tourist destinations in Italy and the USA, this paper tests variable connected with firm-specific and relationship-specific aspects, using confirmatory factor analysis.

Firms with greater capabilities are less open to cooperation; weaker firms with fewer resources appear to be more inclined to cooperate, probably to gain access to resources and competencies they do not possess.

From a scientific perspective, this paper suggests an analysis based on both individual and relational capabilities when deciding whether to collaborate, while most studies based on a relational view just consider relational capabilities. The study could be enlarged to other countries and contexts.

From a practical perspective, it indicates the importance of accounting for different and sometimes diverging aspects when deciding to cooperate.

In terms of social implications, it shows that, apart from the relational capabilities they have, potential partners can decide not to collaborate.

The paper suggests a method of analyzing both individual and relational capabilities when deciding whether to engage in a collaboration. It shows that firms’ behavior does not necessarily depend on the firm’s relational capabilities.

This study aims to provide an overview of the evolution of knowledge on smart destinations and identify the key issues addressed in the smart destination research domain, the main themes and sub-themes and research gaps in smart destination research as well as the future research agenda to address those gaps.

A bibliometric analysis of 409 studies published on smart destinations literature was conducted using the Bibliometrix R-package to provide a comprehensive review of studies published on smart destinations and identify the main research themes, gaps in the literature and future research opportunities.

Based on the research findings, a conceptual model of smart destination research has been proposed. This conceptual model can serve as a foundation for further knowledge generation in this research area. The findings also shed light on future research directions, highlighting research opportunities for the exploitation of cutting-edge innovations and digitalization across various dimensions of smart destinations.

Although past research has paid attention to the theme of smart destinations, this work advances scientific knowledge by providing a foundation for a new smart destination management paradigm focusing on accessibility, sustainability, digitization, experience co-creation and creativity as milestones.

本研究旨在提供关于智慧目的地知识演变的概览, 并确定智慧目的地研究领域中涉及的关键问题、主要主题和子主题, 以及智慧目的地研究的研究空白, 同时提出未来研究议程以填补这些空白。

本研究利用 Bibliometrix R 软件对发表的409篇智慧目的地文献进行了文献计量分析, 以全面回顾关于智慧目的地的研究, 并确定主要研究主题、文献中的空白以及未来的研究机会。

基于研究结果, 本研究提出了智慧目的地研究的概念模型。该概念模型可作为进一步知识生成的基础。研究发现还为未来研究方向提供了启示, 强调了利用先进创新和数字化技术在智慧目的地各个维度上进行研究的机会。

尽管过去的研究关注了智慧目的地的主题, 但本研究通过提出以可达性、可持续性、数字化、体验共创和创意为里程碑的新智慧目的地管理范式, 推进了科学知识的发展。

Increased awareness about the importance of a safe, healthy nutrition has changed human interactions with food and increased worldwide demand for high quality and ethical food. In this respect, the purpose of this paper is to highlight the concept of ethical food and the nature of kosher food production, assessing common traits and the main differences between the two. A literature review was undertaken in order to verify the direction in which further studies might proceed.

A research review on current literature was carried out exploring concepts of ethical food and food certification underpinning kosher businesses by means of an analysis of both producers’ and consumers’ perspectives. In order to proceed with an accurate analysis, the paper matches both the conceptual analysis and the bibliometric one. The overlap between these two forms of analysis makes results robust and useful for future research.

This review reveals common points between ethical and kosher food because attention is given to both processes and products and the way the market perceives them as expressions of trustworthy and safe production. Furthermore, the analysis reveals an under emphasis on kosher food in the academic world and the results reveal the importance of empirical analysis.

The analysis is focused mainly on kosher food production as an expression of ethical food. It would be interesting, however, to expand the analysis to other types of ethical certification such as Halal food, for example, in order to perform comparative evaluations.

From a practical point of view, it is interesting to note that kosher food is conceived as very safe food and that non-religious people are sensitive to this, which opens new horizons for ethical food. It also offers the possibility that firms that have never considered entering the field of ethical food certification may do so to expand their businesses. This implication also reveals that there is a higher attention on sustainability and safety in agro-food market. Therefore there are great opportunities of expansion for ethical food.

From a social point of view, this paper is of importance for several reasons. It deals with a relatively new and relatively unexplored issue; it points out the relevance of sustainability and safety in food market and consumer behavior, it presents the possibility of exploring knowledge interactions between different perspectives (multidisciplinary approach) and cultures which, in the opinion, will present significant challenge in relation to agro-food business research in the future.

The originality of this work is that of systematizing a literature review of ethical food, enlarging its scope and boundaries with specific reference to kosher food. It also highlights the need to focus on both management and marketing, since up to now there has been a lack of academic contributions to these areas of research. Directions for further research are outlined.

By considering the challenges of Industry 5.0, the purpose of this study is to analyze the role of heuristic factors in the technical qualities and emotions of Millennials and Generation Z (Gen Z) to assess their acceptance of the use of artificial intelligence (AI) devices such as robots. For this purpose, this paper uses the innovative AI device use acceptance (AIDUA) framework. This research evaluates the implications of human–machine interactions for the usage of robots and AI in daily life.

The proposed AIDUA model is tested using data collected from Millennials and Gen Z. First, a principal components analysis technique is used to validate each measure. Second, a multiple regression analysis using IBM SPSS 26.0 is conducted.

The results of this study suggest that human–machine interaction is a part of a complex process in which there are different elements determining individuals’ acceptance of the use of AI devices during daily life. This paper outlines both the theoretical and practical implications. This study enriches the AIDUA model by connoting it with features and emotions belonging to the younger generation. Additionally, this research offers technology companies suggestions for addressing future efforts on technical performance and on the alignments of the expectations of young people in Society 5.0.

First, the originality of this paper lies in highlighting the binary role of emotions in triggering the use of AI devices and robots. Second, the focus on Millennials and Gen Z offers a new lens for the interpretation of longitudinal phenomena in the adoption of AI. Finally, the findings of this paper contribute to the development of a new perspective regarding a “heartly collaborative” approach in Society 5.0.

Intention to re-participate in co-creation (IRCC) is an essential indication of customers to their deal proneness. Therefore, this study aims to focus on the role of trust in the relationship between tourists’ motivation for IRCC activities and the perceived service outputs in the tourism research.

This study applies a quantitative method approach to achieve perceptions into this unfamiliar phenomenon of IRCC. A total of 305 valid questionnaires were collected from October 10 to October 30, 2020 in Istanbul, then analyzed with covariance-based structural equation modeling using the linear structural relations (LISREL) software package.

The findings of the study showed that the tourists’ IRCC is categorized under four factors: learning benefit, social interaction benefit, hedonic benefit and financial benefit. In the context of IRCC, organizational trust partially mediates the relationship between tourist intention and deal proneness motivation for IRRC.

The scope of research was limited to domestic tourists visiting Istanbul. Research must be conducted on tourists visiting other destinations and who differ in terms of cultural features to make assessments on a larger scale. Furthermore, when considering that co-creation is the consequence of the collaboration between the business and the customers, researching businesses’ initiatives based on promoting the participation in co-creation will make a contribution both for the managers and to the literature to formalize the co-creation process. In addition, social networks are one of the main platforms where tourists motivation to participate in co-creation, but tourists can both create and destroy value on social media regarding the businesses and touristic experience. In this respect, future research should analyze tourists’ motivation elements that urge them to co-create and co-destroy value on social networks, contributing to understanding and evaluating the co-creation process in all aspects.

In contrast with prior research, this study offers a model that integrates the antecedents and consequences of the IRCC process. In this perception, insight tourist motivational factors to IRCC activities provides a path for tourism businesses to strategically manage their activities. This study mostly uncovers the role of organizational trust positively in effect the re-participation.

IRCC is an issue that should be evaluated with its antecedents and outputs. In the literature, several studies evaluate co-creation outputs but research on antecedents promoting IRCC is limited. In this study, the antecedents (motivation to re-participate) and outputs of co-creation (trust and perceived benefit) are evaluated together.

应用量化分析方法研究再参与共创这一不熟悉的现象。2020年10月10日−30日在土耳其搜集了305份调查问卷。使用LISREL软件, 通过协方差结构方程模型（CB-SEM）进行分析。

再参与共创（IRCC）的意向是了解顾客交易倾向的重要标志。本文聚焦信任在游客再参与共创活动的动机与旅游研究方面的服务产出的关系之间所扮演的角色。

研究成果表明游客再参与共创的意向分为四个因素：1. 学习收益; 2. 社会互动收益; 3. 享乐收益 4. 财务收益。组织信任一定程度上调解了对于再参与共创的意向而言游客意向和交易倾向之间的关系。

本研究的范围仅限于访问伊斯坦布尔的国内游客。未来研究需对到访其他目的地、文化特征不同的游客进行研究, 以进行更大范围的评估。此外, 当考虑到共创是企业与客户合作的结果时, 研究企业在促进共创参与的基础上的举措将有助于管理者和学者将共创过程具体化。此外, 社交网络是游客 MPCC 的主要平台之一, 但游客可以在社交媒体上创造和破坏关于商业和旅游体验的价值。在这方面, 未来的研究应该分析游客在社交网络上共创和共毁价值的动机因素, 有助于从各个方面理解和评估共创过程。

不同于以前的研究, 本研究建立了综合再参与共创过程因果关系的模型。洞察游客再参与共创活动动机的因素为旅游业战略管理提供了一个路径。本研究基本上揭示了组织信任角色与再参与正向影响的关系。

再参与共创意向问题应该基于其因果进行评估。以前的研究虽然评估了共创产出, 但是, 对于促进再参与共创原因的研究有局限。本文同时研究了原因（再参与的动机）和共创的结果（信任与收益）

Se aplica una metodología cuantitativa para analizar las percepciones de un nuevo concepto, intención de volver a participar en la co-creación (Intention to Re-participate in Co-Creation, IRCC). Se recogieron un total de 305 cuestionarios válidos, en el período comprendido entre el 10 y 30 de octubre de 2020 en Estambul, y se analizaron con un modelo de ecuaciones estructurales basado en la covarianza (CB-SEM) utilizando el software LISREL.

La intención de volver a participar en la cocreación (IRCC) es un indicador esencial de los clientes para su propensión al trato. Por tanto, la finalidad de este estudio es centrarse en el papel de la confianza en la relación entre la motivación de los turistas para las actividades de IRCC y los resultados percibidos del servicio en la investigación en turismo

Los resultados del estudio mostraron que el IRCC de los turistas se agrupa en cuatro factores: (i) beneficio del aprendizaje, (ii) beneficio de la interacción social, (iii) beneficio hedónico y (iv) beneficio financiero. En el contexto del IRCC, la confianza organizativa media parcialmente en la relación entre la intención del turista y la motivación de propensión al trato para el IRCC.

El alcance de la investigación se limitó a los turistas nacionales que visitan Estambul. Es necesario investigar a los turistas que visitan otros destinos y que difieren en cuanto a sus características culturales para realizar evaluaciones a mayor escala. Además, al considerar que la cocreación es la consecuencia de la colaboración entre la empresa y los clientes, el análisis de las iniciativas de las empresas basadas en la promoción de la participación en la co-creación supondrá una contribución tanto para los gestores como para la literatura para formalizar el proceso de co-creación. Además, las redes sociales son una de las principales plataformas en las que los turistas están motivados para participar en co-creación de valor (MPCC), pero los turistas pueden tanto crear como destruir valor en los medios sociales en relación con las empresas y la experiencia turística. En este sentido, futuras investigaciones, deberían analizar los elementos de motivación de los turistas que les impulsan a co-crear y co-destruir valor en las redes sociales, contribuyendo a la comprensión y evaluación del proceso de co-creación en todos sus aspectos.

A diferencia de las investigaciones anteriores, el estudio ofrece un modelo que integra los antecedentes y las consecuencias del proceso del IRCC. En esta percepción, el conocimiento de los factores de motivación de los turistas hacia las actividades de IRCC proporciona una vía para que las empresas turísticas gestionen estratégicamente sus actividades. Este estudio se centra en el papel de la confianza organizativa en el efecto de la re-participación.

El IRCC es un tema que debe ser evaluado con sus antecedentes y resultados. En la literatura, varios estudios evalúan los resultados de la cocreación, pero la investigación sobre los antecedentes que promueven el IRCC es limitada. En este estudio se evalúan conjuntamente los antecedentes (motivación para volver a participar) y los resultados de la cocreación (confianza y beneficio percibido).

The purpose of this paper is to study service innovation applied to archaeological sites' management, in terms of enrichment of primary cultural product with auxiliary products (cultural activities).

The research design is based on the application of the main issues in strategic management, with particular reference to resource‐based theory and service‐dominant logic, to cultural archaeological sites' management. The empirical part concerns a case study analysis conducted on some cases in the Mediterranean area: Hercolaneum (Italy), Masada (Israel) and Petra (Giordania).

By the cases' study, it comes out a clear awareness of the need to bring innovative forms to archaeological sites' management, both through the use of information and communication technology techniques and to the enrichment of “integrated and complex” offers that go far beyond the archaeological core product.

The analysis provides a foundation for further development in the field of service innovation applied to archaeological sites' management. The paper proposes an analytical model and a positioning matrix, according to some variables, that could be applied to other cases for a more relevant analysis.

The paper provides policy makers, private and public actors a possible approach for developing and applying strategic management concepts to cultural offer in an innovative way.

The paper gives some first important hints to innovate cultural service in archaeological sites. It is not just an attempt to apply a managerial optic in this business: an interdisciplinary approach is adopted, even consulting scholars in culture and archeology, trying to enrich the contents of managerial approach.

As the restaurant industry is a representative service industry, long-living restaurants could carry the secrets of key factors that are needed to establish “sustainable business models” in service industry. The authors aim to answer the following question: How can restaurants innovate business model sustainably to last for more than 50 years through the era of digital transformation with open innovation dynamics?

Five long-lived restaurants from Daegu, Kyoto and Naples were selected separately by using the snowballing approach, and were analyzed through in-depth interviews and participatory observations.

Restaurants in Daegu have lived long mainly because of adding value to their recipes. Restaurants in Kyoto have lived very long, primarily by decoupling their original services, ingredients and recipes. Restaurants in Naples have enjoyed long lives by coupling or recoupling their ingredients, services and recipes.

The implication is that long-living restaurants or service firms could maintain their own sustainability by dynamically circling the following services: (1) adding and boning recipes (focusing on special menus or products), (2) coupling of ingredients (creative recoupling of original ingredients) and (3) decoupling of services (disconnecting the value chain and rebalancing it).

This study aims to examine the factors influencing tourists to share their travel experiences on social media (SM).

An online questionnaire was administered to 1,280 American travelers, and the data were analyzed using partial least squares structural equation modeling (PLS-SEM).

The PLS-SEM results indicated that non-participant sharing had a direct and positive effect on tourists’ tendencies to share their travel experiences on SM. Environmental, relational and security concerns had direct and negative effects on actual travel-experience sharing, whereas altruism, personal fulfillment and self-actualization had direct and positive effects on actual travel-experience sharing.

Travelers were found to attach importance to content shared on SM when they believed the content to be objective and reliable and were more likely to share such content on their own SM accounts. This finding suggests that tourist-created content is crucial. Tourism businesses, therefore, should reduce or eliminate inhibitory factors to increase content sharing. This research provides guidance for tourism businesses’ SM initiatives.

The study, first, contributes to an understanding of the factors affecting the sharing of travel experiences on SM. Second, this study develops a holistic approach that integrates the factors that might affect tourists’ SM content-sharing behavior into a single model.

The purpose of this paper is to propose a model of innovation and internationalization for small- and medium enterprises (SMEs) and at testing it on tradition-based firms. These are SMEs whose productions reflect their territory's cultural identity. They are often micro-firms and weak in global markets. Since these firms characterize the European and Italian offer, the scientific challenge is to verify whether there are possible strategic paths, mainly based on interfirm collaboration and dynamic knowledge, that can help them getting higher levels of competitiveness. More specifically, the proposed model aims at understanding if it is possible to overcome these firms’ weaknesses through collaboration in networking perspective.

Methodology uses theoretical backgrounds in order to define hypotheses. The main approach starts from contributions on RBT and dynamic capabilities and their possible linkages in the internationalization perspective. Thus, considering the aims, the paper analyze if according to resource-based approach, dynamic capabilities allow entrepreneurs to seek opportunities which become strategic resources for a sustainable competitive advantage. This issue is analyzed both in theoretical terms and in its empirical implications in artistic craft sector. The empirical research has been designed in order to explain knowledge creation and transfer processes, in terms of firms’ competitiveness. Particularly, the analysis adopts multiple case studies methodology.

Tradition-based “Made in Italy” SMEs, as depicted in the empirical analysis, are characterized by limited size and scarce financial resources. This situation determines a difficult access to innovation in order to compete in global market. Thus, the research has highlighted that the only internationalization path, useful for this kind of firms, is cooperation, in a networking perspective. Firms that succeed in this process not only set the basis for survival but even to gain competitive advantage.

Through this analysis, the paper proposes a model of innovation and internationalization for SMEs’ development. Particularly, the model will be replicable to all those firms that are expression of cultural identity (e.g. “made in”) and of tradition, for which innovation and internationalization can represent useful keys to compete globally.

The paper provides a connection between RBT, dynamic capabilities and internationalization theories applied to tradition-based sectors, such as craft, in search of innovation, in order to compete internationally. So the paper investigates also on the internationalization and networking processes, in order to verify if combined dynamic capabilities and resources are able to make these firms more competitive. Moreover, the research field is quite unexplored and represents an important step in the theoretical and empirical evolution.