Entrepreneurial attributes of human capital and contingency factors in the culinary tourism

Andrea Rey-Martí (), Domingo Ribeiro-Soriano and Daniel Palacios-Marqués
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Andrea Rey-Martí: Facultad de Economia de la Universitat de València
Domingo Ribeiro-Soriano: Facultad de Economia de la Universitat de València
Daniel Palacios-Marqués: Polytechnic University of Valencia

International Entrepreneurship and Management Journal, 2016, vol. 12, issue 1, No 4, 67-85

Abstract: Abstract This article analyses fuzzy and crisp set qualitative comparative analyses (QCA) as an original method to model culinary tourism success and a number of entrepreneurial attributes of human capital and contingency factors. Human capital factors were general business training, specific training in food and drink hospitality, and previous experience as a business owner. Contingency factors were size of business (number of employees), restaurant location, and gender of the business owner. Restaurant success was measured by whether these restaurants had waiting lists.

Keywords: Human capital; Contingency factor; Qualitative comparative method; Culinary tourism (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (3)

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DOI: 10.1007/s11365-015-0375-2

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