Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view
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This is an accepted manuscript of an article published by Taylor & Francis in Tourism Recreation Research on 22/10/2020 available online at http://www.tandfonline.com/10.1080/02508281.2020.1827566
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.
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