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Gastronomy and Tourism

Gastronomy and Tourism. Peng Yankun (Sophia) Supervised by Prof. Nopasit Chakitak (PhD) The 2 nd Presentation (Oct.17, 2011) College of Arts, Media, and Technology Chiang Mai University, Thailand. 1.Competitiveness Study- Cluster Approach.

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Gastronomy and Tourism

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  1. Gastronomy and Tourism Peng Yankun (Sophia) Supervised by Prof. Nopasit Chakitak (PhD) The 2nd Presentation (Oct.17, 2011) College of Arts, Media, and Technology Chiang Mai University, Thailand

  2. 1.Competitiveness Study- Cluster Approach • July 12,2002 (Institute for Management Education for Thailand) • Study Highlights: Competitiveness of Phuket Tourism • Critical Issues: Core Competency + Increase Value Creation from Tourism + Promote Cooperation Spirit for Cluster Development • Recommendation: Management is Key + Paradigm Shift + Environment Preservation + Human Resource Development

  3. 2. Relation Research between Industrial Cluster and Competitiveness • Ding Linmei, “Relation Research between Industrial Cluster and Competitiveness”. Journal of Liaoning Administration College, 2005 • Main Contents: The author revealed the competitiveness advantage and expounded the impact of industrial cluster on industry and regional competitiveness. At last, the author described the important meaning of industrial cluster theory for the economic development of our country.

  4. Production Theories of Industrial Cluster Competitiveness Economics Theory Systems Science 3. Competitiveness of Industrial Cluster and its Cultivation • Pan Huiming, “Competitiveness of Industrial Cluster and its Cultivation” . Contemporary Manager, 2006, 03 • Main Contents: The author analyzed theconnotation of industrial cluster competitiveness and its production theory and then put forward methods that used to cultivate the competitiveness of industrial cluster.

  5. External Economic Theory Development of Industrial Cluster Theory Theoretical basis of industrial Cluster Cluster Theory Spatial Economy Theory Transaction Cost Theory New Ideas of Industrial Cluster Social Network Theory Technology Innovation Theory Competitiveness Theory 4. The Strategy of Industrial Cluster and Urban Competitiveness • He Junjun, “The Strategy of Industrial Cluster and Urban Competitiveness”. Economy Observation, 2011 • Main Contents: On the basis of industrial Cluster, the author expounded the measure of improving urban development competitiveness. • The Function of Industrial Cluster • (1) Urban Reputation • (2) Talents and Investment • (3) Economic Efficiency • (4) Allocation of • resources

  6. 5. The Internal Mechanism and Theory Research of Integrated Innovation of Industrial Cluster • Lan Yongjuan, “The Internal Mechanism and Theory Research of Integrated Innovation of Industrial Cluster”. Economic Forum, 2011 • Main Contents: • （一） Two kinds of Integrated Method in the Cluster: • (1) Horizontal Innovation • (2) Vertical Innovation • (二) Realization Methods of Integrated Innovation • CLUSTER STUDY-------EFFECTIVE CARRIER OF KNOWLEDGE SPACE TRANSFER • （三） The Internal Motivation Mechanism: • Pulling Effect + squeezing Effect

  7. Industrial Cluster Industrial Cluster Industrial Cluster Cooperation Competition Specialization Degree Human Capital Improvement Core Competence Core Competence Core Competence 6.An Analysis of the Ways of Promotion and Function Mechanism of theCore Competitiveness of the Enterprise in the Industrial Clusters • Zou Chao, Wang Xinliang, Yu wen, “An Analysis of the Ways of Promotion and Function Mechanism of theCore Competitiveness of the Enterprise in the Industrial Clusters”. Journal of Northwest University (Philosophy and Social Sciences Edition), 2011 • How the Industrial Cluster improve the Core Competence?（ Mechanism) • (1) • (2) • (3)

  8. 7. The Industrial Cluster of the Primary Agriculture Based on "Diamond Model" • Zhao TianPeng, Liu Xiangbing, “The Industrial Cluster of the Primary Agriculture Based on "Diamond Model"”. Journal of Ahhui Agri, 2011,39(8) • Suggestion: (1) Intensify the training on farmers and introduce into advanced science and technology results; • (2) Perfect the construction of infrastructure • …………..

  9. 8. The International Competitiveness Analysis of Agriculture Products Based on "Diamond Model" • Wei Qi, “The International Competitiveness Analysis of Agriculture Products Based on "Diamond Model“”. International Economy, 2010 • Why the international competitiveness of China agricultural products weak? • Improving method: Agricultural subsidies

  10. 9. The Development of Domestic Modern Services Industrial Cluster • Wang Jing, “The Development of Domestic Modern Services Industrial Cluster”. Market Modernization. • The Features of Modern Services Industry: • （1） Metropolis and Embededness • (2) Nor-formal Network • (3) Collaborative Competition • (4) Regional Innovation • (5) Specificity of Space Carrier • The Development Conditions of Modern Services Industry • (1) Economy and Evolution Development • (2) Sound Infrastructure and Institutional Conditions • (3) Rich Culture in Metropolis • (4) Scale and quality of Professional Services Talents • (5) Market Demand Facing up with the Global • (6) Service innovation

  11. 10. Study of the Types of Tourism Industry Cluster • Liu Min, Feng Weihong, “Study of the Types of Tourism Industry Cluster”. Economic Issue, 2010 The first type:Dominant Factors ( Promoting the development of Cluster) （1）Self-accumulation Type （2） Association-promoting Type (3) Project or Strategy –promoting Type The Second Type: (Internal connection of the enterprises and Organizational Structure) (1) Italian Industrial Cluster (2) Wheel-type Cluster The third types: （1） Urban Tourism Industrial Cluster （2）Attraction Tourism Industrial Cluster

  12. 11. Types and Comparison of Tourism Industry Cluster • Chen Xiuting, “Types and Comparison of Tourism Industry Cluster”. China Collective Economy.2010.10 • Wheel-type Marshallian Network Comprehension • Leader+Network

  13. 12. Knowledge Feature and Management of Tourism Industrial Cluster • Zhang Shunpeng, Hu Jianguo, “Knowledge Feature and Management of Tourism Industrial Cluster”.Academic Forum, 2011,7 • The Existing way of Tourism Industry Cluster: • (一) Explicit knowledge; Tacit Knowledge • (二) Sound knowledge ; Bad knowledge • The knowledge Features of Tourism Industrial Cluster • (1)Resseccive • (2)Separated

  14. 13. Development Pattern of Food Industry Cluster • (1) depanding on resouces • (2) Government Promoting

  15. 13. Enlightenment of industrial cluster for New Type Industrialization In north of Jiangsu • Reform & OpenningIndustrial cluster has close ties with a mutual industry between the enterprises and other relevant organizations of the organic whole. Industrial cluster can be summarized according to different standards for different model systems. To the structure of the internal market as the standard, can be divided into wheel axis, multi core type, mesh type, mixed type and intangible so five large factory type model. The formation of industrial clusters with regional characteristics is the necessary choice for good and fast ...

  16. 15.A conceptual model to stratify customers to improve customer profitability • Youn Sung Kim and Dongwon, “A conceptual model to stratify customers to improve customer profitability”. The Asian Journal on Quality/ Vol. 9,No,1

  17. 16. An examination of capital structure in the restaurant industry • Arun Upneja, Michael c. Dalbor, “An examination of capital structure in the restaurant industry”. International Journal of Contemporary Hospitality Management 54-59 • Findings: The notion that both the pecking-order and the financial growth cycle influence financing decisions. However, the result also indicates that other factors affect the long-term or short-term debt decisions. • Methodology: Literature review • Questions for further research: how does the growth cycle/pecking order theory of capital structure choice reconcile with other theories involving growth opportunities and agency contracting costs?

  18. 17. A Transactional approach to global sourcing: application to French food retailers The Author:Gilles Pache: is Assistant Professor of Retailing and Logistics at the Universite de la Meditterranee, Aix-en-Provence, France Main Contents:Global sourcing is undoubtedly one of the major symbols of current worldwide strategies. Although much has been written on manufacturers ploys in searching for more competitive and\or reactive foreign suppliers, this is not the case for retailers, surly because retail buyers do not wish to speak about an issue deemed politically sensitive. The objective of this paper is to try and partially remedy this lack of information from field studies conducted on French food retailers. Based on Williamson’s (1975,1985) “transactional paradigm, the paper analyses how the retailers have known-or not-how to implement structures and to develop strategic behaviors to reduce the risk linked to global sourcing, from experience acquired in distribution channel management on the domestic market.

  19. 18. An investigation of multicultural training practices in the restaurant industry: the training cycle approach • Changuk Lee,（Department of Park, Recreation and Tourism, Clemson University, South Carolina) • Kye-Sung Chon (Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Texas, USA) • International Journal of Contemporary Hospitality Management • Main Contents: The restaurant industry is dealing with diversity in terms of its workforce, international customers and multinational business operations. Acknowledging diversity through multicultural training is beginning to appear in some restaurant companies. This study investigates how franchised restaurants utilize multicultural training programs from a training cycle approach. The findings indicate that high employee turnover rates are the primary reason that the majority of companies do not have a cultural diversity training program. Companies with a diversity training program report that such training is successful in improving inter-personal cross-cultural skills.

  20. 19. Active Packing of food products: recent trends • Preeti Singh: (Technical University of Munich, Freising, Germany) • Ali Abas Wani ( Department of Food Technology, Islamic University of Science and Technology, Awantipora, India) • Seven Saengerlaub (Packing Technology, Technical University of Munich, Freising, Germany) • Purpose: The purpose of this paper is to review the recent trends in the development of active packing (AP) for foods. • Design/Methodology/approach: The most up-to-date and pertinent studies within literature have been included and summated • Findings: Fresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer’ s needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This paper scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh life of Fresh foods with an interest to stimulate further research to optimize different quality parameters. • Originality/Value: It offers a holistic view that would guide a reader to identify the recent developments in the field of AP

  21. 20. An empirical investigation of innovation determinants in food machinery enterprises • Barbara Bigliardi and Alberto Ivo Dormio, “An empirical investigation of innovation determinants in food machinery enterprises”. European Journal of Innovation Management, Vol 12 No. 2,2009 • Purpose: is to present the main findings of an empirical study conducted in the Italian food machinery industry, on identifying the technological innovation determinants in small or medium enterprises. • Design/methodology/approach: questionnaire survey, statistical analysis • Findings: Network actors are not perceived as an important sources of information for innovation , while, universities, conferences and scientific papers are significant sources of information in explaining the share of total turnover from new products or processes and innovations, respectively. • Originality/value: Provides some empirical evidence on identifying and prioritising the technological innovation determinants for enterprises operating in the northern Italian district The Research Model

  22. 21. Understanding demand for innovation in the food industry • Alessandro Muscio, Gianluca Nardone and Antonio Dottore, “Understanding demand for innovation in the food industry”. Measuring Business Excellence, VOL. 14 NO. 4 2010 • Purpose: aim to focus on understanding how demand for innovation is articulated in low-tech industries, dominated by SMEs, where innovation is often based on uncodified knowledge, relying on intagible assets. • Design/ methodology/approach: The author hypothesize that the problems found in the innovation area are exacerbated in a traditional industry. SMEs might have difficulty understanding what their requirements might be, let alone finding the optimal provider of thehnologies……..use in-depth interview • Findings: In most cases, firms understand the areas to be improved, but do not have a technological solution in mind. • Research Limitation: is narrow in geographic and industry scope. • Practical Implication: can be used to understand how PRO can emerge with SMEs and what policymakers can do facilitate the interaction

  23. 22. A study of determinants impacting consumers food choice with reference to the fast food consumption in India • Ritu Anand, “A study of determinants impacting consumers food choice with reference to the fast food consumption in India”. Society and Business Review Vol.6 No. 2. 2011 • Purpose: is to explore and study the determinants (demographics and psychographics) impacting consumers food choice towards fast food in India • Design/methodology/approach: Literature reviews and exploratory • Research Limitation: Data obtained from the convenience sample and literature reviews have been generalized for inferring consumption patterns of Indian consumers. • Practical implication: to focus on growing trends towards organic food and green consumerism in view of rising global obesity • Originality/Value: focus on determining a food choice model in wake of changing food and eating habits in India

  24. 23.Value innovation in the functional foods industry(Deviation from the industry recipe) • Paul Matthyssens, Koen Vandenbempt, Liselore Berghman. “Value innovation in the functional foods industry”, British Food Journal, Vol. 110 No. 1, 2008 • Purpose: to focus on how new value creation can be driven by value innovation. It aims to study the process innovation within the functional foods industry. The paper seek to highlight value innovation efforts by ingredient suppliers in the functional food industry and to describe how suppliers seek to break….. • Methodology: Qualitative methodology (depth interview) • Findings: Value innovation initiatives in this industry are undertaken along two dimension: breaking the dominant chain logic through new forms of collaboration; breaking the dominant product focus through introducing original value concept. • Practical implication: provide tools for managers in the food industry to question their value creation processes. • Value Chain of (functional) foods

  25. 24.The importance of waiting staff in restaurant service • J.D. Pratten, “The importance of waiting staff in restaurant service”. British Food Journal Vol. 105 No. 11 2003. • Main contents: This study seek to examine one of the keys to a successful restaurant-the waiting staff. Their backgrounds are investigated, together with the skills and expertise which they are expected to possess by employers and customers.

  26. 25.The effect of knowledge management resource inputs on organizational effectiveness in the restaurant industry • Yong Joong Kim and Murat Hancer, “The effect of knowledge management resource inputs on organizational effectiveness in the restaurant industry”. Journal of Hospitality and tourism Technology, Vol 1 No. 2, 2010 • Purpose: to examine knowledge management resource inputs that affect organizational effectiveness in the restaurant industry. • Design/methodology/approach: Data were collected using online surveys. Data analysis for this paper included frequency table, t-test, one –way ANOVA, and multiple regression analysis • Findings: The results reveal that the significant knowledge management resource inputs that affected organizational effectiveness were information technology, incentive, and a knowledge sharing culture. • Research limitation: (1) data collection (2) the role of all possible resource factors relevant for organizational effectiveness • Practical Value: operators first need to establish distinctive strategies in how they use knowledge management resource input.

  27. Conclusion • Cluster • Diamond Model • Industrial Cluster • Industrial Cluster and Competitiveness • Types of Cluster • Customer • Capital • Food Retailer • Active Package • Innovation • Staff • Knowledge Management

  28. Thank you very much

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