Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view
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-...
| Main Authors: | , , |
|---|---|
| Format: | Journal Article |
| Published: |
Taylor & Francis (Routledge)
2020
|
| Online Access: | http://hdl.handle.net/20.500.11937/81076 |
| _version_ | 1848764312534908928 |
|---|---|
| author | Duarte Alonso, Abel O'Shea, Michelle Kok, Seng Kiat |
| author_facet | Duarte Alonso, Abel O'Shea, Michelle Kok, Seng Kiat |
| author_sort | Duarte Alonso, Abel |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T11:17:21Z |
| format | Journal Article |
| id | curtin-20.500.11937-81076 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:17:21Z |
| publishDate | 2020 |
| publisher | Taylor & Francis (Routledge) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-810762022-05-05T01:48:37Z Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view Duarte Alonso, Abel O'Shea, Michelle Kok, Seng Kiat 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. 2020 Journal Article http://hdl.handle.net/20.500.11937/81076 10.1080/02508281.2020.1827566 Taylor & Francis (Routledge) fulltext |
| spellingShingle | Duarte Alonso, Abel O'Shea, Michelle Kok, Seng Kiat Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view |
| title | Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view |
| title_full | Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view |
| title_fullStr | Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view |
| title_full_unstemmed | Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view |
| title_short | Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view |
| title_sort | managing knowledge in the context of gastronomy and culinary tourism: a knowledge-based view |
| url | http://hdl.handle.net/20.500.11937/81076 |