Cross-cultural representations of gastronomy among consumers in two Latin American countries

The ECO VI Organizational Climate Scale: An Invariance Study in Four Latin American Countries

Introduction

Cross-cultural research is fundamental for the development and validation of work and organizational theories and to guide evidence-based practices around the globe. Although organizational climate is one of the most investigated higher-level constructs in organizational psychology, there is a lack of research analysing the invariance of measurements across national cultures in Latin America. This prevents scientists and practitioners from having a deeper understanding of this variable across the different countries and cultures composing this continent.

Objectives

This study aims at examining the measurement invariance of the Encuesta de Clima Organizacional scale in its VI version (ECO VI) in Colombia, Costa Rica, Panama, and Dominican Republic.

Method

Data were gathered from 38 companies operating in the manufacturing sector based in the four abovementioned countries and the sample sizes were as follows: Colombia was represented by 1007 employees, Costa Rica by 1090 employees, Panama by 372 employees, and Dominican Republic by 213. Measurement invariance was examined by testing the configural, metric, scalar, and structural models of invariance.

Results

The results supported with empirical evidence that the ECO VI scale is characterized by measurement invariance. More precisely, 6 of its 8 dimensions are unbiasedly interpreted and can be considered for making meaningful comparisons across the considered national cultures, while the outputs deriving from the dimensions of "resources availability" and "interpersonal relationships" should be treated with more caution. Indeed, for such dimensions support for only configural and metric invariance was found.

Conclusions

The main contribution of the present study was to provide evidence about the measurement invariance of the ECO VI scale. Thus, providing the community of scientists and practitioners operating in different Latin American countries with a molar organizational climate scale that can be used for conducting cross-cultural research. Hence, it is now possible to have a deeper understanding of how theories and practices involving the organizational climate for well-being can be better applied across the countries and cultures composing this continent.

A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses

Projective methods are qualitative tools used to study food consumer behavior. In recent years, there has been an increase in studies that use these tools to analyze consumer behavior, particularly with the word association (WA) technique. However, one of the challenges in using these methods is the stability and validity of the data. This research aimed to obtain preliminary information on the stability and validity of the associations generated by consumers with the WA technique, using the structural approach of social representations. For this, two studies were carried out; for the first study, a face-to-face survey was carried out in which 89 consumers participated, who wrote the first words that came to mind with the stimulus “Aculco” on a ballot paper. For the second study, 122 consumers completed the same task as in the first study; however, the participants were recruited from an online survey. A random sample (n = 50) of both studies was selected to explore the stability and validity of the results. In the three study samples, the words were grouped into categories and analyzed through the structural approach of social representations. The frequency of mention of the identified categories was compared with the chi-square test and the average position (AP) and the Cognitive Salience Index (CSI) were calculated. Prototype maps were built to study the structure of the categories according to the central core and peripheral areas. Cluster analysis was performed to corroborate the structure of the representations. Finally, multiple factor analysis (MFA) was performed to determine the similarity of the results obtained from the three samples using the RV coefficient. No statistical differences (p > 0.05) were identified in most of the representations (n = 11) generated from the WA task. Furthermore, the representation “Cheese and dairy products” was positioned in the central core of the three maps. The APs and the CSIs of each representation were similar in the three study samples. The RV coefficient (≥0.80) indicated similarity in the representations obtained. Results of this research can be useful for future studies that attempt to compare the stability and validity of the information based on qualitative and more flexible methodologies. Some methodological implications related to the validity and stability of projective methods are discussed.

Gastronomic Tourism and Tourist Motivation: Exploring Northern Areas of Pakistan

Gastronomic tourism is becoming an essential consideration among tourists when choosing a tourist destination. One of the main reasons for visiting a specific destination for almost 15% of tourists is “gastronomy”. This has led to the development of a new kind of tourism called “Gastronomic Tourism”. However, there has been minimal research on gastronomy tourism, specifically in Pakistan. The primary purpose of this study is to measure the level of satisfaction in a tourist destination and furthermore consider gastronomy as a component of visitor motivation. A survey of 307 tourists who had recently visited Pakistan’s northern areas was undertaken to conduct the study. This has enabled us to better understand the variables that influence the behaviors and attitudes of tourists toward this popular tourist attraction. Gastronomy motivation impacts tourism location selection, and gastronomic experience influences satisfaction, according to the research. Specifically, tourists show a keen interest in gastronomic experiences after feeling satisfied with the destination and local foods, developing loyalty toward the destination.