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This paper investigates how heterogeneity in contestants' investment costs affects the competition intensity in a dynamic elimination contest. Theory predicts that the absolute level of investment costs has no effect on the competition intensity in homogeneous interactions. Relative cost differences in heterogeneous interactions, however, reduce equilibrium expenditures. Evidence from lab experiments for treatments with homogeneous participants is qualitatively in line with the theoretical prediction. The effect of cost differences on expenditures is positive rather than negative, however, in all heterogeneous treatments.

This study offers a cross-cultural perspective to better understand how time orientation shapes tourism small and medium enterprises' (SMEs) innovation capability. We synthesise the extant literature and determine SME owner - managers' internal and external innovation capability. Distinguishing between short- and long-term cultures and comparing data from Australian and German, Austrian and Swiss (DACH country cluster) SMEs, results confirm that perceptions of innovation capability vary across cultures. Results for SMEs in short term-oriented cultures show stronger appreciation for consumer orientation, creating prospective profit and staff incentives; by contrast, SMEs in long term-oriented cultures place higher value on accessible knowledge, commitment to learning, and adaptation. To effectively manage innovation capability in SMEs, we suggest a balanced approach of considering both short- and long-term factors. Acknowledging the scarcity of SMEs' resources, we propose that owner-managers first focus on strengthening their internal organisational drivers of innovation to enhance their innovation capability. We also discuss implications for tourism policy, offer recommendations for the field of innovation research and note the study's limitations.

This study examines tourists' dining experiences and tests competing models of predictors of satisfaction and behavioral intentions. Specifically, we examine the influence of service quality, quality of environment, food quality, price fairness, authenticity and tourist satisfaction on behavioral intentions. Within the context of mountain hut casual ethnic restaurants and a survey of 304 respondent tourists, we apply PLS-SEM to test both the baseline and the competing, hierarchical latent model. First, results for the baseline model show that satisfaction fully mediates the relationship between the various quality attributes and behavioral intentions. Second, results from the competing model confirm that food quality, service quality and quality of environment form a second-order construct of perceived quality. Third, results reveal that service quality, quality of the environment, and food quality are best represented as a second-order construct in modelling predictors to evaluate the tourism dining experiences relative to tourist satisfaction and behavioral intentions. Fourth, we show that authenticity is a stronger predictor of satisfaction than price fairness and service quality.

This study examines tourists' dining experiences and tests competing models of predictors of satisfaction and behavioral intentions. Specifically, we examine the influence of service quality, quality of environment, food quality, price fairness, authenticity and tourist satisfaction on behavioral intentions. Within the context of mountain hut casual ethnic restaurants and a survey of 304 respondent tourists, we apply PLS-SEM to test both the baseline and the competing, hierarchical latent model. First, results for the baseline model show that satisfaction fully mediates the relationship between the various quality attributes and behavioral intentions. Second, results from the competing model confirm that food quality, service quality and quality of environment form a second-order construct of perceived quality. Third, results reveal that service quality, quality of the environment, and food quality are best represented as a second-order construct in modelling predictors to evaluate the tourism dining experiences relative to tourist satisfaction and behavioral intentions. Fourth, we show that authenticity is a stronger predictor of satisfaction than price fairness and service quality.

Umschlag Seite 1 -- Titelei -- Vorwort -- Inhaltsverzeichnis -- Perspektiven der Tourismuswissenschaft Ein weiterer Versuch der Klärung -- Tourismus als Wissenschaft - Prädestiniert für interdisziplinäres Forschen? Eine europäische Perspektive -- Tourismusforschung zwischen Kunstlehre und Gesellschaftswissenschaft. Entwicklung, Strukturen, Perspektiven -- Das ganzheitliche Modell der Tourismuswissenschaft: Ein integrativer Ansatz für Forschung und Lehre -- Tourismus, Tourismuswissenschaft und Tourismuswissen im Spannungsfeld der Disziplinen -- Grenzen als ein Paradigma einer Tourismuswissenschaft -- (Was) kann ich (im Tourismus) wissen? -- Tourismus - Eine "autonome" Teildisziplin der Wirtschaftswissenschaft? -- Tourismus als Forschungsfeld der Volkswirtschaftslehre -- Forschungsevaluierung im australischen Hochschulsektor - Entwicklungen und Implikationen -- Herausforderungen der Tourismusausbildung an Hochschulen -- Akademisierung der Praxis und Zukunftsperspektiven nachhaltiger Weiterbildung im Tourismus: Das Beispiel der Förderung von Bauherren-Kompetenz -- Kongresse und Wissenschaft - Eine Beziehungsanalyse am Beispiel des ITB Berlin Kongresses -- Denkfabriken und Labs als unternehmerische Innovationsstrategien: Think Tanks und ihre Debatten über die Zukunft des Reisens -- Tourismus und Wissenschaft oder Tourismuswissenschaft? Ein (weiterer) Erklärungsversuch -- Autorenverzeichnis -- Umschlag Seite 4