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This study aims to evaluate the consumer perceptions related to sanitation in the five-star hotels due to the COVID-19 pandemic. It also identified the most significant sanitation dimensions and their influence on the pertinent emotions experienced by the hotel consumers.

It identified seven sanitation dimensions (i.e. exterior of the hotel, guestrooms, washrooms/restrooms, in-house restaurant dining, hotel employees, public areas and handling of food) which were assessed through 10 positive and negative consumer sanitation emotions. A structured online survey was conducted to collect data from the 763 five-star hotel consumers. Exploratory factor analysis was applied on the 35 parameters of the seven identified sanitation dimensions, and analysis of variance (ANOVA) was used to determine the most significant dimensions among the hotel consumers.

Results revealed that among the seven sanitation dimensions, “exterior of the hotel” and “public area” dimensions were found to be statistically less significant compared to the other sanitation dimensions. Findings related to consumer emotions showed that a significantly high percentage of consumers revealed strong negative emotions, i.e. disgust and discontent toward the poor standards of sanitation in the hotels.

The study results may be helpful for the hotel administrators and managers to adequately plan the training sessions for their employees based on the consumer perception and emotions toward the identified sanitation dimensions. Further, it may also help in the implementation of the COVID-19 awareness program based on the consumer inputs and perceptions.

Although a few studies have been performed to explore the sanitation dimensions in the hospitality sector before, but this will be a first attempt to identify and measure the sanitation dimensions and corresponding consumer emotions due to the COVID-19 pandemic.

The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel.

Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate and multivariate statistical techniques are used to perform a comprehensive econometric study.

Tourists exhibit greater interest in gastronomy as a travel motivation in the Spanish city, where they value aspects related to this activity more positively. However, the willingness to pay more to try traditional food is similar in both cities. No sociodemographic differences were found between the segments regarding the importance of gastronomy as a travel motivation.

Restaurateurs, hospitality associations, and other public or private stakeholders engaged in culinary tourism can benefit from this type of analysis. The study reveals the need to improve language skills, human capital formation, and the innovation of traditional dishes in the Spanish sample. It also shows that the future of culinary tourism in Slovenia will depend on enhancing the international visibility of this emerging tourism sector.

Successful strategies to promote culinary tourism must take into account the views of its main target group, tourists. Many studies analyzing tourist profiles are mainly qualitative, with few providing a cross-country comparison. This analysis provides a comprehensive, quantitative econometric approach to tourists’ opinions, and compares two different countries that differ in terms of their international visibility regarding this type of activity; specifically, Spain, which is a consolidated and world-renowned culinary tourism destination, and Slovenia, which is in the process of developing a culinary tourism project. Segmenting tourists based on their interest in culinary tourism also allows designing promotional strategies specifically tailored to each segment.

This paper tries to explore the possibilities of developing sustainable, community-based tourism (CBT) in Boa Vista in Cape Verde, Africa. Island territories are generally considered preferential tourist destinations. However, the negative effects of tourism in these destinations should not be overlooked, among them environmental concerns and impacts on the culture of the island’s inhabitants. The development of CBT takes on special relevance, as it based on planning schemes in conjunction with the local community who share the positive effects derived from tourism.

The methodology used consisted in designing two surveys: one focusing on the supply side and another on the demand side of tourism to define and analyse the current status of this sector in Boa Vista. The survey on tourism supply was distributed among a panel of experts formed by tourism service providers located in Boa Vista. The statistical results of the responses and the discussion carried out by the panel of experts permitted the development of a SWOT matrix. The survey on demand was administered to foreign tourists in different parts of the island. A total of 202 valid surveys were obtained.

The main results of the fieldwork are twofold. On the supply side of tourism, the community is making an enormous effort to actively participate in the development of sustainable tourism, efforts which are often constrained by the geographical barriers of Boa Vista (sandy soil, poor accessibility to other islands) and the institutional and political situation of the island. As regards the demand side of tourism, the vast majority of tourists stay at the island’s all-inclusive resorts, whereas few tourists require the services provided by the community, mainly because they are unaware that such services exist.

Certain island destinations are more appropriate for tourists wishing to flee mass tourism enclaves due to their natural environment, relative isolation and the traditional culture of their inhabitants. For this reason, it is important to develop a CBT model for these destinations in which initiatives are planned in conjunction with members of the local community who participate in decision-making processes and benefit equally from the positive effects of tourism. Although several case studies have been reported in the research on CBT initiatives, few studies have been carried out on CBT in island territories. This is the main contribution in this paper.

Wine is a key element in the development and promotion of tourism and it offers the opportunity to generate wealth in a given geographical area. The purpose of this paper is to analyse, from the perspective of the offer, how a specific area (namely Jerez in Spain, the Sherry region) is structured in order to develop wine‐based tourism.

The methodology employed for this study consisted of a combination of surveys, interviews and field observations with the suppliers in the traditional wine‐producing region, el Marco de Jerez, or the Sherry region, in the south of Spain.

The results of the study reflect the level of education of employees, the seasonal nature of tourism, the improvements in its promotion and the need for greater support from local government.

The results suggest that there is scope for developing wine tourism products to attract tourists and which could be used to promote the Sherry region as a centre for wine tourism.

This paper is one of the first studies to be carried out an important destination for wine tourism in Spain. This paper also reveals the results of a study on the offer of wine tourism and makes it possible for these results to be compared with those obtained in other areas.

Gastronomy has become one of the key factors in the development and promotion of tourism, and offers the opportunity for certain locations to become specialised in culinary tourism. This paper aims to analyse the kind of tourist whose reason for travelling to a certain destination is to enjoy the local cuisine. In this case, the destination is Córdoba (Spain).

A list of restaurants and eating establishments offering dishes typical of Córdoba was compiled. A questionnaire was designed with the aim of analysing and defining tourists' opinions of Córdoba's cuisine. This questionnaire was filled out by a random sample of tourists in one of ten different restaurants. Of these ten establishments, four were classified as restaurants, three as tabernas, and three as a mixture of both restaurant and taberna. In each restaurant, the questionnaire was distributed randomly among Spanish and foreign tourists in the city on a daily basis. A total of 213 questionnaires was obtained. The fieldwork was carried out in October and November 2009. The tabling and analysis of the data obtained was carried out through the development of an appropriate database. The results were obtained using uni‐variant and bi‐variant analysis techniques (contingency tables, chi‐square contrasts and correlations).

The results of the study reflect the high level of education of the tourists surveyed, the length of their stay, the high percentage of foreign tourists, and the high level of satisfaction with both the local cuisine and with other tourist attractions Córdoba has to offer.

The results imply that there is scope for developing food tourism products which would attract such tourists and could be used to promote Córdoba as a centre for culinary tourism.

This paper is one of the first studies on culinary tourism to be carried out in an important destination for cultural tourism in Europe, namely the city of Córdoba. This paper also tries to create a profile of the “food tourist”, a tourist whose primary motivation for visiting a given location is to explore the local cuisine.

This paper aims to analyze job‐satisfaction differences between employees of the hotel industries of two similar tourist destinations: Andalusia (Spain) and the Algarve (Portugal).

A questionnaire survey was conducted in the two regions. The population for this study comprised employees of any hotel establishment in these regions. The authors have used stratified random sampling based on the number of hotels in each category and the number of hotel beds these represent. A total of 2,064 usable questionnaires from 165 hotels were returned in Andalusia and 461 from 23 hotels in the Algarve.

Findings from this study show an acceptable level of job satisfaction in both regions, although this is higher among the Andalusian workers, not only in terms of the overall score but also for each of the job facet scores considered. In contrast to previous findings, in this study the effect of wage on job satisfaction has been reported as significant in both regions.

The different periods of time in which the fieldwork was done may have caused some distortions in the perception of working conditions in each region. Besides this, some departments may not be sufficiently represented.

This paper encourages hotel managers to focus their attention on their remuneration systems, promotion possibilities and the perception of their profession's prestige in order to improve staff satisfaction. Particularly in Andalusia, it would be advantageous to develop retention strategies for talented people. In the Algarve region, more training and an improved recognition system are needed.

Although job satisfaction is an employee attitude that has been studied extensively, there have been few studies on that topic in the tourism sector in Spain, and even fewer in Portugal. Moreover, whereas prior work has mainly focused on small samples – a limited number of hotels surveyed in some specific area – in this study two important tourist regions using a wide sample, and taking all hotel categories into consideration are compared.

The main objective of this article is to analyse, in depth, the role of gender differences among potential entrepreneurs, their psycho‐sociological traits and the incentives and principal obstacles women encounter when initiating a business activity.

The approach adopted in this study focuses on university students as a fundamental source of potential future entrepreneurs. The fieldwork is based on a sample of 1,400 students at the University of Córdoba (Spain).

The results suggest that women are less prone to initiate entrepreneurial activity and that fear of failure is a major obstacle to setting up a company. Furthermore, gender attributes were correlated to a higher probability of embarking on a venture of this type in the future.

The Organization for Economic Co‐operation and Development (OECD) considers research in this area to be crucial for understanding the economic and social phenomenon of growing female entrepreneurship due to its enormous potential for innovation and job creation. Programmes to promote entrepreneurial activity must take into account differences between men and women in terms of their perceptions and entrepreneurial culture.

Research into the gender perspective of entrepreneurial intention is key to gaining deeper insight into the economic and social phenomenon of female entrepreneurship. This study focuses on education, namely the elements that influence the entrepreneurial attitudes and culture of young people and the differences in perception between women and men.

The purpose of this study is to examine the connection between the concepts of organizational culture and intellectual capital to enable the proposal of a model to measure intellectual capital. This model highlights culture as an essential component of intellectual capital.

The study begins with an analysis of the connection between the concepts of organizational culture and intellectual capital. It then examines the principal models that are used to measure intellectual capital, focusing on their structure and the location of culture. The importance of this capital for organizations is emphasized.

The paper proposes a new model to measure intellectual capital. This model considers culture as the central nucleus around which the remaining integrated capitals configure. The importance of cultural capital is seen within organizations at two levels: the national culture; and the culture of the organization. These are essential features, and give internal logic to the proposed model.

The models of measurement of intellectual capital lack an internal logic which would synchronize the elements with the variables employed when characterizing intellectual capital as a body. There is a tendency to consider each of the elements or capitals mentioned as independent, without a nexus existing to connect them. This paper centres on the search for the stated internal logic and for the consideration of culture as a key element in this. This gives a new focus to the role that is played by the configuration of intellectual capital in each enterprise.

The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.

A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ² analysis and multiple regression analyses.

The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.

This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.