Alessandro Bressan
Biographic Data
| ID | 4192595 |
|---|---|
| NAME | Alessandro Bressan |
| GIVEN NAMES | Alessandro |
| FAMILY NAME | Bressan |
| SIGNATURE | BRESSAN A |
| AFFILIATIONS | The University of Notre Dame Australia |
| ORCID | 0000-0002-5434-1973 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 3 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Digitalising wine and wine tourism experiences: A diffusion of innovations approach across nations
Selecting a cross-national approach and embracing the diffusion of innovations framework, this study investigates digitalisation in the context of the winery experience, thereby responding to calls for further research in this area. Specifically, the types of digital tools used, the approximate time of usage, the perceived benefits of ‘digitalising the winery’, how digitalisation can contribute to ‘consuming the winery’, and digitalisation in the…
Sustainable wine and food products as precursors of sustainable wine tourism: A qualitative cross-national analysis
This study sheds light on how sustainable wine and food production can influence the wine tourism experience, drawing on the insights from winery owners and managers. Semi-structured, open-ended, face-to-face, and online interviews were conducted with participants in eight different nations. The analysis uncovered multiple conceptual dimensions that help explain sustainability in the above domains. Among others, the wine production antecedents an…
Extra-curricular support for entrepreneurship among engineering students: Development of entrepreneurial self-efficacy and intentions
This study seeks to understand the impact of extra-curricular entrepreneurship support within a University Based Entrepreneurial Ecosystem (UBEE) on the entrepreneurial self-efficacy and entrepreneurial intentions of engineering students in India. A UBEE can directly affect the likelihood that students identify and exploit entrepreneurial opportunities, which, affects their entrepreneurial intentions. However, there is a dearth of research invest…
Integrating tradition and innovation within a wine tourism and hospitality experience
This study explores the strategic choices among wineries involved in wine tourism experiences, including whether they rely on tradition, fully embrace innovation, or combine both. The study, conducted between December of 2018 and January of 2019, draws on face‐to‐face interviews with 32 owners/managers of New World wineries that, on average, have operated for nearly three decades. The findings illustrate the predominance of the ‘traditional‐innov…
Exploring key factors sustaining micro and small food, wine and hospitality firms through the Covid-19 crisis
Purpose The purpose of this study is to contribute to the understanding of how micro and small firm owners/managers cope with an extreme event, as this has implications on how firms make decisions. The study considers self-efficacy and stakeholder theory as tools to gain more in-depth knowledge. Design/methodology/approach The perspectives of owners/managers of 308 micro and small firms operating in the food, wine and hospitality industries in It…
Covid-19: Impacts and implications for hospitality, tourism and community. The case of Mendoza
This study draws on the insights of dynamic capabilities and stakeholder theory to examine the existing and potential ramifications of the COVID-19 crisis for businesses involved in gastronomic and wine tourism experiences and their surrounding community. Moreover, this study is primarily concerned with how businesses strive for survival, and how business-community relations ensue during this unprecedented situation. Data gathered from ten busine…
The role of tradition for food and wine producing firms in times of an unprecedented crisis
Purpose The purpose of the present study is twofold. First, the study will investigate the importance of tradition for businesses operating during the COVID-19 crisis, notably, as a valuable proposition and strategy. Second, the study seeks to advance theoretical understanding, proposing two frameworks based upon emerging dimensions, the resource-based view and dynamic capabilities. Design/methodology/approach An online survey gathered the views …
Filling up the sustainability glass: Wineries’ initiatives towards sustainable wine tourism
In considering various premises of stakeholder theory, this study enhances the understanding of sustainable practices among wineries offering wine tourism experiences. Face-to-face interviews carried out with winery owners-managers operating in three wine regions of emerging economies highlight adherence to the four pillars of sustainability at various levels, and reveal four key dimensions, each associated with the level of involvement in sustai…
Small rural family wineries as contributors to social capital and socioeconomic development
Filling up the sustainability glass: Wineries’ initiatives towards sustainable wine tourism
In considering various premises of stakeholder theory, this study enhances the understanding of sustainable practices among wineries offering wine tourism experiences. Face-to-face interviews carried out with winery owners-managers operating in three wine regions of emerging economies highlight adherence to the four pillars of sustainability at various levels, and reveal four key dimensions, each associated with the level of involvement in sustai…
Small rural family wineries as contributors to social capital and socioeconomic development
Covid-19: Impacts and implications for hospitality, tourism and community. The case of Mendoza
This study draws on the insights of dynamic capabilities and stakeholder theory to examine the existing and potential ramifications of the COVID-19 crisis for businesses involved in gastronomic and wine tourism experiences and their surrounding community. Moreover, this study is primarily concerned with how businesses strive for survival, and how business-community relations ensue during this unprecedented situation. Data gathered from ten busine…
The role of tradition for food and wine producing firms in times of an unprecedented crisis
Purpose The purpose of the present study is twofold. First, the study will investigate the importance of tradition for businesses operating during the COVID-19 crisis, notably, as a valuable proposition and strategy. Second, the study seeks to advance theoretical understanding, proposing two frameworks based upon emerging dimensions, the resource-based view and dynamic capabilities. Design/methodology/approach An online survey gathered the views …
Filling up the sustainability glass: Wineries’ initiatives towards sustainable wine tourism
In considering various premises of stakeholder theory, this study enhances the understanding of sustainable practices among wineries offering wine tourism experiences. Face-to-face interviews carried out with winery owners-managers operating in three wine regions of emerging economies highlight adherence to the four pillars of sustainability at various levels, and reveal four key dimensions, each associated with the level of involvement in sustai…
Extra-curricular support for entrepreneurship among engineering students: Development of entrepreneurial self-efficacy and intentions
This study seeks to understand the impact of extra-curricular entrepreneurship support within a University Based Entrepreneurial Ecosystem (UBEE) on the entrepreneurial self-efficacy and entrepreneurial intentions of engineering students in India. A UBEE can directly affect the likelihood that students identify and exploit entrepreneurial opportunities, which, affects their entrepreneurial intentions. However, there is a dearth of research invest…
Integrating tradition and innovation within a wine tourism and hospitality experience
This study explores the strategic choices among wineries involved in wine tourism experiences, including whether they rely on tradition, fully embrace innovation, or combine both. The study, conducted between December of 2018 and January of 2019, draws on face‐to‐face interviews with 32 owners/managers of New World wineries that, on average, have operated for nearly three decades. The findings illustrate the predominance of the ‘traditional‐innov…
Exploring key factors sustaining micro and small food, wine and hospitality firms through the Covid-19 crisis
Purpose The purpose of this study is to contribute to the understanding of how micro and small firm owners/managers cope with an extreme event, as this has implications on how firms make decisions. The study considers self-efficacy and stakeholder theory as tools to gain more in-depth knowledge. Design/methodology/approach The perspectives of owners/managers of 308 micro and small firms operating in the food, wine and hospitality industries in It…
Sustainable wine and food products as precursors of sustainable wine tourism: A qualitative cross-national analysis
This study sheds light on how sustainable wine and food production can influence the wine tourism experience, drawing on the insights from winery owners and managers. Semi-structured, open-ended, face-to-face, and online interviews were conducted with participants in eight different nations. The analysis uncovered multiple conceptual dimensions that help explain sustainability in the above domains. Among others, the wine production antecedents an…
Digitalising wine and wine tourism experiences: A diffusion of innovations approach across nations
Selecting a cross-national approach and embracing the diffusion of innovations framework, this study investigates digitalisation in the context of the winery experience, thereby responding to calls for further research in this area. Specifically, the types of digital tools used, the approximate time of usage, the perceived benefits of ‘digitalising the winery’, how digitalisation can contribute to ‘consuming the winery’, and digitalisation in the…
Business (6 works) · Marketing (6 works) · Tourism (6 works) · Political science (5 works) · Wine (5 works) · Wine Industry and Tourism (5 works) · Culinary Culture and Tourism (3 works) · Economics (3 works) · Geography (3 works) · Hospitality (3 works)