Entrepreneurial attributes of human capital and contingency factors in the culinary tourism

This article analyses fuzzy and crisp set qualitative comparative analyses (QCA) as an original method to model culinary tourism success and a number of entrepreneurial attributes of human capital and contingency factors. Human capital factors were general business training, specific training in food and drink hospitality, and previous experience as a business owner. Contingency factors were size of business (number of employees), restaurant...