Search results

Equal treatment for men and women is an important objective of labour policy in the European Union, largely because there is ample evidence of gender discrimination in the wages of men and women, which are on an average higher for male workers. Research on male‐female wage differentials provides evidence of a substantial wage differential favouring men after adjusting for human capital and personal characteristics such as education, age, job tenure, and labour force intermittency. However, few studies take into account the role that job mobility plays in this differential, despite its demonstrated importance in explaining the earnings profile of workers. This paper estimates gender wage differentials for workers who switch jobs and those who keep them in order to see whether job mobility enlarges or reduces the gender gap. The study uses microdata relative to Spanish workers gathered from the Households Panel Study (1994‐1997), conducted by the Spanish National Statistics Institute.

Introduces a collection of papers originally presented at the 79th Applied Econometrics Association Conference which was organised with the specific aim of stimulating discussion on the “econometrics of wages”. Topics of particular focus include gender wage gaps and wage discrimination. The papers provide insight into the magnitude and sources of gender, racial and sexual orientation earnings inequalities.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.

Based on the assumptions of the social ecological theory (SET), this study aims to identify the factors that influence water consumption by the schoolchildren segment in urban communities in Mexico, to further develop a community-based social marketing intervention.

This study was formative research, quantitative and qualitative in nature, consisting of a survey, focus groups and in-depth interviews. It was conducted in public and private elementary schools in central Mexico (five states), during 2023.

It was identified that parents are aware of the benefits of drinking water for their children’s health. However, various factors in the sociocultural environment, perceptions, customs and habits were noted as barriers to water consumption. Consequently, children’s behaviors are influenced by their family context as the strongest environment. Likewise, the school environment and the social environment are identified as other influential factors. Each system acts as a motivator or barrier in the child’s behavior, creating and supporting consumption behaviors learned from an early age.

Interventions on water consumption should target the most influential SET systems; the microsystem and the mesosystem, achieving the participation and co-responsibility of stakeholders in changing the environment and thus behavior.

This research proposes to organise and distil this massive amount of data, making it easier to understand. Using data mining, machine learning techniques and visual approaches, researchers and managers can extract valuable insights (on guests' preferences) and convert them into strategic thinking based on exploration and predictive analysis. Consequently, this research aims to assist hotel managers in making informed decisions, thus improving the overall guest experience and increasing competitiveness.

This research employs natural language processing techniques, data visualisation proposals and machine learning methodologies to analyse unstructured guest service experience content. In particular, this research (1) applies data mining to evaluate the role and significance of critical terms and semantic structures in hotel assessments; (2) identifies salient tokens to depict guests' narratives based on term frequency and the information quantity they convey; and (3) tackles the challenge of managing extensive document repositories through automated identification of latent topics in reviews by using machine learning methods for semantic grouping and pattern visualisation.

This study’s findings (1) aim to identify critical features and topics that guests highlight during their hotel stays, (2) visually explore the relationships between these features and differences among diverse types of travellers through online hotel reviews and (3) determine predictive power. Their implications are crucial for the hospitality domain, as they provide real-time insights into guests' perceptions and business performance and are essential for making informed decisions and staying competitive.

This research seeks to minimise the cognitive processing costs of the enormous amount of content published by the user through a better organisation of hotel service reviews and their visualisation. Likewise, this research aims to propose a methodology and method available to tourism organisations to obtain truly useable knowledge in the design of the hotel offer and its value propositions.