Tacit knowledge spillover and sustainability in destination development

Abstract

This study examines tacit knowledge spillovers among lodging firms within a tourism destination and how these tacit knowledge spillovers may result in destination transformation. Longitudinal data for this study were collected through in-depth interviews with lodging firms' managers and operators in a destination located in the south China.Findings suggested that locals are likely to follow the examples of successful pioneering businesses. They will learn from those examples and copy their business model. Tacit knowledge spillover in a region over an extended time period will result in successful development of tourism if it is managed carefully. Local government policies are likely to play a central role in tacit knowledge spillover. Effective interventions of the government have encouraged and facilitated tacit knowledge spillover through establishing knowledge transfer mechanisms in the community.

The Impact of Institutions on the Evolution of Tourism Accommodation Format: Evidence from Wulingyuan, China

“…Second, in countries like China where development is essentially state-led due to the existence of a powerful and centralized government, formal institutions can sometimes be so powerful that the balance between formal and informal institutions can be broken, obstructing further development. The experience of Wulingyuan shows that cultivating nongovernmental and civil forces (e.g., entrepreneurs associations) can be a way out of the problem [53,54]. Third, this study illustrates that the evolution of tourism accommodation format in Wulingyuan is closely related to the interaction between formal and informal institutions.…”

Assumptions for a Successful Implementation of the Concept of Sustainable Tourism Development: Example of Urban Destinations of the Republic of Croatia

“…atraktivni turistički proizvodi, posebice oni vezani uz zeleni turizam i oblike turizma koji doprinose njegovu održivom razvoju, s obzirom da za time postoji sve veći interes turista. Poslovanje sa smanjenim negativnim utjecajem na okoliš svakako doprinosi životu lokalne zajednice i odgovornom ponašanju svih dionika jer potiče takvo ponašanje drugih dionika unutarnje okoline destinacije, ali i privlači turiste kojima je navedeno u skladu s njihovim svakodnevnim obrascima ponašanja (Andereck, 2009;Yüzbaşıoğlu et al, 2014;Miller et al, 2015;Zhang et al, 2015).…”

“…Such business operation requires integrating the principles of sustainable development by management structures and other stakeholders, followed by attractive tourism products, in particular those related to green tourism and forms of tourism that contribute to its sustainable development, given that there is an increasing interest of tourists for those products. Running a business with a reduced negative impact on the environment certainly contributes to the life of the local community and to the responsible behaviour of all stakeholders, as this promotes such behaviour of other stakeholders in the destination's interior environment, but also attracts the tourists who find the above-mentioned in accordance with their daily patterns of behaviour (Andereck, 2009;Yüzbaşıoğlu et al, 2014;Miller et al, 2015;Zhang et al, 2015).…”

Analysis of knowledge tacitness in the transfer of food and beverage practices: Evidence from new c

“…In the tourism field, Zhang et al (2015) state that understanding the mechanism to capture and transfer tacit knowledge still remains a major challenge. The conceptual framework provided by information richness allows for systematizing the various mechanisms of knowledge transfer.…”

“…Based on the problems that knowledge transfer entails (e.g., Szulanski 1996), the study of the mobilization of food and beverage knowledge practices becomes an interesting topic. In the tourism field, Zhang et al (2015) address the relevance of understanding the mechanism to capture and transfer tacit knowledge as a major challenge in the tourism field. Moreover, as Rhou and Koh (2014) highlight the key relevance of acquiring sustainable competitive advantage in the restaurant context through the firm's collective, tacit knowledge during international expansion, additional research on the characteristics and effect of tacit knowledge in the growth process of restaurants and hotels with food and beverage departments can contribute to the academic development of the field.…”