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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Andrea Rey-Martí & Domingo Ribeiro-Soriano & Daniel Palacios-Marqués, 2016. "Entrepreneurial attributes of human capital and contingency factors in the culinary tourism," International Entrepreneurship and Management Journal, Springer, vol. 12(1), pages 67-85, March.
    • Handle: RePEc:spr:intemj:v:12:y:2016:i:1:d:10.1007_s11365-015-0375-2
    DOI: 10.1007/s11365-015-0375-2
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