TY - JOUR
T1 - Managing knowledge in the context of gastronomy and culinary tourism : a knowledge-based view
AU - Duarte Alonso, Abel
AU - O'Shea, Michelle
AU - Kok, Seng Kiat
PY - 2020
Y1 - 2020
N2 - This study examines the nexus between knowledge management and gastronomy, and associated implications for the development of a region’s culinary destination image. The journey of three model restaurateurs is investigated considering key perspectives of the knowledge-based view of the firm. Face-to-face, unstructured interviews conducted on-site revealed the significance of capacity for aggregation, appropriability, specialisation, and knowledge requirements of production in defining the path of the business, including by adopting sustainable food sourcing and production practices, with transferability being partly manifested. Complementing these findings, a distinctive dimension of capacity for aggregation emerged. Indeed, along with their growing expertise and knowledge of culinary arts, participants advocated for stronger principles, including with regard to the consistency of product and service delivery across their industry, seemingly taking a leadership role, setting standards and seeking to inspire others. The links between the knowledge-based foundations and the findings are illustrated through a proposed theoretical framework.
AB - This study examines the nexus between knowledge management and gastronomy, and associated implications for the development of a region’s culinary destination image. The journey of three model restaurateurs is investigated considering key perspectives of the knowledge-based view of the firm. Face-to-face, unstructured interviews conducted on-site revealed the significance of capacity for aggregation, appropriability, specialisation, and knowledge requirements of production in defining the path of the business, including by adopting sustainable food sourcing and production practices, with transferability being partly manifested. Complementing these findings, a distinctive dimension of capacity for aggregation emerged. Indeed, along with their growing expertise and knowledge of culinary arts, participants advocated for stronger principles, including with regard to the consistency of product and service delivery across their industry, seemingly taking a leadership role, setting standards and seeking to inspire others. The links between the knowledge-based foundations and the findings are illustrated through a proposed theoretical framework.
KW - Latin America
KW - food tourism
KW - knowledge management
UR - http://hdl.handle.net/1959.7/uws:57797
U2 - 10.1080/02508281.2020.1827566
DO - 10.1080/02508281.2020.1827566
M3 - Article
SN - 0250-8281
JO - Tourism Recreation Research
JF - Tourism Recreation Research
ER -