Seng Kok
Biographic Data
| ID | 6295078 |
|---|---|
| NAME | Seng Kok |
| GIVEN NAMES | Seng |
| FAMILY NAME | Kok |
| SIGNATURE | KOK S |
| AFFILIATIONS | RMIT Vietnam |
| ORCID | 0000-0002-3356-6567 |
| VERIFIED | Yes |
| TOTAL WORKS | 14 |
| TOTAL CITATIONS | 28 |
| AUTHOR COUNT | 14 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2017 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 3 |
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…
Covid-19
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…
Managing knowledge in the context of gastronomy and culinary tourism
This study examines the nexus between knowledge management and gastronomy, and associated implications for the development of a region’s culinary destination image. The journey of three model restaurateurs is investigated considering key perspectives of the knowledge-based view of the firm. Face-to-face, unstructured interviews conducted on-site revealed the significance of capacity for aggregation, appropriability, specialisation, and knowledge …
Filling up the sustainability glass
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…
The influence of school and family education towards a professional career
This study examines the role of school and family education in supporting individuals’ career path, specifically in the wine and wine tourism environments. To gain a more in-depth understanding of this dimension, key underpinnings of social learning and family social capital theory are considered. Owners and managers of 32 wineries from two emerging economies participated through face-to-face interviews. While there was general agreement regardin…
Peru's emerging craft‐brewing industry and its implications for tourism
While the body of research on craft beer production, consumption, and tourism is growing, some regions, such as Latin America, where beer products are also popular, have received much less attention. This study addresses this knowledge gap, exploring craft breweries in Peru, where in recent years gastronomy has gained significant momentum. In doing so, Porter's three generic competitive strategies and the resource‐based view frameworks are consid…
Perceived contributory leisure in the context of hobby beekeeping
This comparative study investigates the motivation and perceived contributions underpinning hobby beekeepers, as well as how they perceive appreciation and/or awareness of their contribution among the broader society. An online questionnaire gathered data from 800 hobby beekeepers in Australia, New Zealand, and the United Kingdom. Beekeeping is predominantly practised as a hobby (62.3%), which is distantly followed by helping to protect the envir…
Understanding the Impact of Family Firms Through Social Capital Theory
Is internationalisation really an available choice for micro firms producing cava and Prosecco Superiore? A cross-country, entrepreneurial action perspective
Purpose The purpose of this study was to examine pathways towards, and the rationale behind internationalisation from the perspectives of micro firms' operators involved in the globally competitive wine industry. Moreover, drawing from entrepreneurial action theory, the study developed a theoretical framework to help understanding micro approaches and rationale for internationalisation. Design/methodology/approach Data were collected through inte…
Sense of place and certainty in uncertain socioeconomic conditions
This study examines the extent to which local cuisine helps shape a sense of place and its contribution to adapting to uncertain socioeconomic conditions. By adopting entrepreneurial action theory, and through its associations with the findings, the study proposes a framework illustrating the significance of the above themes in the context of Peru's gastronomy. The data are based on interviews with 14 restaurant owners-managers operating in the c…
Identifying key wine product and wine tourism attributes in an ultra-peripheral wine region
This study contributes to the wine marketing and wine tourism literature, and examines the preferences and experiences of consumers of local wines and winery visitation in the ultra-peripheral wine region of La Palma Island, Spain. An online survey administered among consumers of local wines resulted in 102 usable responses. Apart from highlighting wine preferences, with aroma, taste, originality and uniqueness standing out, the findings undersco…
Sustainable wine tourism development through the lens of dynamic capabilities and entrepreneurial action
This study contributes to the sustainable wine tourism literature in various ways. First, using a multi-country approach, the study empirically explores the perceived benefits gained from wine tourism, and the ways in which it could be developed sustainably. These dimensions are examined through the lens of the dynamic capabilities approach and entrepreneurial action. Subsequently, a theoretical framework is proposed to enhance understanding of t…
We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development
This study examines the potential for developing culinary tourism (CT) from the perspective of restaurant operators in Lima, Peru, and develops a framework of CT based on the resource-based view of the firm and the dynamic capabilities paradigm. Fourteen restaurateurs and managers were interviewed, including two internationally renowned food and beverage entrepreneurs. The findings reveal that Peru's culinary potential is identified in various sp…
Underpinning excellence in higher education - an investigation into the leadership, governance and management behaviours of high-performing academic departments
The changes in government funding alongside external pressures of increased international and national competition have meant that higher education institutions need to excel in a turbulent environment. The leadership, governance and management (LGM) of academic departments are key concerns. This study investigates the correlation between behaviours, attitudes and competencies at a department level and overall departmental performance in terms of…
Underpinning excellence in higher education - an investigation into the leadership, governance and management behaviours of high-performing academic departments
The changes in government funding alongside external pressures of increased international and national competition have meant that higher education institutions need to excel in a turbulent environment. The leadership, governance and management (LGM) of academic departments are key concerns. This study investigates the correlation between behaviours, attitudes and competencies at a department level and overall departmental performance in terms of…
We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development
This study examines the potential for developing culinary tourism (CT) from the perspective of restaurant operators in Lima, Peru, and develops a framework of CT based on the resource-based view of the firm and the dynamic capabilities paradigm. Fourteen restaurateurs and managers were interviewed, including two internationally renowned food and beverage entrepreneurs. The findings reveal that Peru's culinary potential is identified in various sp…
Sustainable wine tourism development through the lens of dynamic capabilities and entrepreneurial action
This study contributes to the sustainable wine tourism literature in various ways. First, using a multi-country approach, the study empirically explores the perceived benefits gained from wine tourism, and the ways in which it could be developed sustainably. These dimensions are examined through the lens of the dynamic capabilities approach and entrepreneurial action. Subsequently, a theoretical framework is proposed to enhance understanding of t…
Filling up the sustainability glass
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…
Sense of place and certainty in uncertain socioeconomic conditions
This study examines the extent to which local cuisine helps shape a sense of place and its contribution to adapting to uncertain socioeconomic conditions. By adopting entrepreneurial action theory, and through its associations with the findings, the study proposes a framework illustrating the significance of the above themes in the context of Peru's gastronomy. The data are based on interviews with 14 restaurant owners-managers operating in the c…
Identifying key wine product and wine tourism attributes in an ultra-peripheral wine region
This study contributes to the wine marketing and wine tourism literature, and examines the preferences and experiences of consumers of local wines and winery visitation in the ultra-peripheral wine region of La Palma Island, Spain. An online survey administered among consumers of local wines resulted in 102 usable responses. Apart from highlighting wine preferences, with aroma, taste, originality and uniqueness standing out, the findings undersco…
Managing knowledge in the context of gastronomy and culinary tourism
This study examines the nexus between knowledge management and gastronomy, and associated implications for the development of a region’s culinary destination image. The journey of three model restaurateurs is investigated considering key perspectives of the knowledge-based view of the firm. Face-to-face, unstructured interviews conducted on-site revealed the significance of capacity for aggregation, appropriability, specialisation, and knowledge …
Underpinning excellence in higher education - an investigation into the leadership, governance and management behaviours of high-performing academic departments
The changes in government funding alongside external pressures of increased international and national competition have meant that higher education institutions need to excel in a turbulent environment. The leadership, governance and management (LGM) of academic departments are key concerns. This study investigates the correlation between behaviours, attitudes and competencies at a department level and overall departmental performance in terms of…
We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development
This study examines the potential for developing culinary tourism (CT) from the perspective of restaurant operators in Lima, Peru, and develops a framework of CT based on the resource-based view of the firm and the dynamic capabilities paradigm. Fourteen restaurateurs and managers were interviewed, including two internationally renowned food and beverage entrepreneurs. The findings reveal that Peru's culinary potential is identified in various sp…
Understanding the Impact of Family Firms Through Social Capital Theory
Is internationalisation really an available choice for micro firms producing cava and Prosecco Superiore? A cross-country, entrepreneurial action perspective
Purpose The purpose of this study was to examine pathways towards, and the rationale behind internationalisation from the perspectives of micro firms' operators involved in the globally competitive wine industry. Moreover, drawing from entrepreneurial action theory, the study developed a theoretical framework to help understanding micro approaches and rationale for internationalisation. Design/methodology/approach Data were collected through inte…
Sense of place and certainty in uncertain socioeconomic conditions
This study examines the extent to which local cuisine helps shape a sense of place and its contribution to adapting to uncertain socioeconomic conditions. By adopting entrepreneurial action theory, and through its associations with the findings, the study proposes a framework illustrating the significance of the above themes in the context of Peru's gastronomy. The data are based on interviews with 14 restaurant owners-managers operating in the c…
Identifying key wine product and wine tourism attributes in an ultra-peripheral wine region
This study contributes to the wine marketing and wine tourism literature, and examines the preferences and experiences of consumers of local wines and winery visitation in the ultra-peripheral wine region of La Palma Island, Spain. An online survey administered among consumers of local wines resulted in 102 usable responses. Apart from highlighting wine preferences, with aroma, taste, originality and uniqueness standing out, the findings undersco…
Sustainable wine tourism development through the lens of dynamic capabilities and entrepreneurial action
This study contributes to the sustainable wine tourism literature in various ways. First, using a multi-country approach, the study empirically explores the perceived benefits gained from wine tourism, and the ways in which it could be developed sustainably. These dimensions are examined through the lens of the dynamic capabilities approach and entrepreneurial action. Subsequently, a theoretical framework is proposed to enhance understanding of t…
The influence of school and family education towards a professional career
This study examines the role of school and family education in supporting individuals’ career path, specifically in the wine and wine tourism environments. To gain a more in-depth understanding of this dimension, key underpinnings of social learning and family social capital theory are considered. Owners and managers of 32 wineries from two emerging economies participated through face-to-face interviews. While there was general agreement regardin…
Peru's emerging craft‐brewing industry and its implications for tourism
While the body of research on craft beer production, consumption, and tourism is growing, some regions, such as Latin America, where beer products are also popular, have received much less attention. This study addresses this knowledge gap, exploring craft breweries in Peru, where in recent years gastronomy has gained significant momentum. In doing so, Porter's three generic competitive strategies and the resource‐based view frameworks are consid…
Perceived contributory leisure in the context of hobby beekeeping
This comparative study investigates the motivation and perceived contributions underpinning hobby beekeepers, as well as how they perceive appreciation and/or awareness of their contribution among the broader society. An online questionnaire gathered data from 800 hobby beekeepers in Australia, New Zealand, and the United Kingdom. Beekeeping is predominantly practised as a hobby (62.3%), which is distantly followed by helping to protect the envir…
Covid-19
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…
Managing knowledge in the context of gastronomy and culinary tourism
This study examines the nexus between knowledge management and gastronomy, and associated implications for the development of a region’s culinary destination image. The journey of three model restaurateurs is investigated considering key perspectives of the knowledge-based view of the firm. Face-to-face, unstructured interviews conducted on-site revealed the significance of capacity for aggregation, appropriability, specialisation, and knowledge …
Filling up the sustainability glass
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…
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…
Business (13 works) · Marketing (13 works) · Political science (12 works) · Tourism (11 works) · Geography (9 works) · Sociology (9 works) · Wine Industry and Tourism (9 works) · Culinary Culture and Tourism (6 works) · Public relations (6 works) · Wine (6 works)