Developing a Novel Hybrid Model for Industrial Environment Analysis: A Study of the Gourmet and Tourism Industry in Taiwan

This study applies fuzzy set theory in attempting to evaluate important attributes of the tourism and gourmet business environment in Taiwan. This business environment is composed of various attributes that are difficult to measure. To overcome these challenges, we integrated the fuzzy Delphi method, the decision-making trial and evaluation laboratory method, and the analytic network process to evaluate the business environment. We found that the most significant aspect of the tourism and gourmet business environment is human resources and that the least significant aspect of this industry is market development. The most significant criteria are enhanced industry competitiveness and opportunities to develop the industry.     

How to create competitive advantage: the moderate role of organizational learning as a link between shared value,dynamic capability,differential strategy,and social capital

Based on the organizational strategy and capability perspective, we theorized a serial mediation-moderation analysis that links critical beneficial attributes of dynamic capabilities, differential strategies, social capital, shared goals, and organizational learning to creating competitive advantage. Results from a survey of 328 travel agencies were analysed to support our hypotheses. We found that travel agencies’ shared goals may influence competitive advantage through the characteristics of dynamic capability development, differential strategy implications, and social capital accumulation. We also found that organizational learning is the most critical attribute for improving the relationships between shared goals, dynamic capabilities, and social capital to achieve competitive advantage. The implications of these findings for managerial and theoretical frameworks are also discussed.     

An Empirical Examination of the Form of Relationship Between Sustainable Tourism Experiences and Satisfaction

This paper problematizes the terms “sustainable tourism and satisfaction”. It conceptualizes sustainable tourism as a future trend in tourism and argues that although sustainable tourism and satisfaction frequently function as a means of tourist evaluation and experience for attractions, their social significance extends far beyond current tourism planning. This paper uses empirical material from 642 tourists who had sustainable tourism experiences and gathers samples from several natural resource conservation zones in Taiwan. If tourists feel a sense of novelty about a tourist destination, they may increase their sustainable experience and further enhance their willingness and satisfaction toward sustainable tourism. In addition, sustainable tourism studies suggest that novelty enhances emotional excitement, which in turn leads to more overall valuable evaluations and higher satisfaction. This paper tests both direct and indirect mechanisms simultaneously using structural equation modeling methods. The results support the predictions.     

A criteria model of restaurant energy conservation and carbon reduction in Taiwan

This study investigates the indicators of – and creates a model for – energy conservation and carbon reduction (ECCR) in restaurants, with the aim of promoting sustainable food tourism development in Taiwan. Based on research, food and drinks can account for up to 30% of total tourism expenditure. However, this topic receives little attention in terms of energy use and its effects on climate change. The current researchers adopt multi-dimensional, qualitative and quantitative research methods, including in-depth interviews and an analytic network process (ANP), to collect research data. In-depth interviews with 16 experts are conducted, whereby 35 ECCR criteria are obtained. The ANP results for the restaurant ECCR model reveal 30 ECCR criteria with relative weights in the following five dimensions: ECCR buildings (40.82%), waste (26.03%), sustainable food use (15.89%), energy consumption (10.05%) and water (7.21%). Management implications are discussed, emphasizing both operational changes and staff training and incentives. The new ANP results demonstrate an interdependent relationship among the criteria, which can enhance the accuracy of the results and provide a reference for the restaurant industry in making decisions toward achieving eco-friendly developments and reducing greenhouse gas emissions. This study focuses predominantly on Asian cuisine; other cuisines require further research.     

Does corporate image really enhance consumer’s behavioural intentions?

This study determines that cognitive image and affective image have various mediation roles between the environmental marketing strategy and behavioural intentions. By utilizing an online survey for data collection, a total of 280 complete responses were obtained. The results reveal that the different corporate images perceived by customers would result in various behavioural intentions. In particular, Cognitive image plays a mediating role between environmental marketing strategy and the revisit intension while environmental marketing strategy benefits the willingness to pay a premium through cognitive image.     

Integrating big data and marketing concepts into tourism,hospitality operations and strategy development

Quality & Quantity - Big data (BD) research articles are on new issues, this study sought to fill the knowledge gap of linkage the relationships between big data and marketing strategy with...