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

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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.

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Correspondence to Andrea Rey-Martí.

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Rey-Martí, A., Ribeiro-Soriano, D. & Palacios-Marqués, D. Entrepreneurial attributes of human capital and contingency factors in the culinary tourism. Int Entrep Manag J 12, 67–85 (2016). https://doi.org/10.1007/s11365-015-0375-2

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Keywords

  • Human capital
  • Contingency factor
  • Qualitative comparative method
  • Culinary tourism