1,720,957 research outputs found
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Drivers of restaurant tipping behavior: the case of Croatia
No full textIzdvajanje napojnica u restoranima je važan aspekt gospodarskih aktivnosti iako se smatra iracionalnih ekonomskim ponašanjem zato što predstavlja dodatni trošak za već plaćenu uslugu. Baš iz toga razloga je cilj ovoga istraživanja razumjeti pokretače izdvajanja napojnica u restoranima. Rezultati studije ukazuju da kvaliteta hrane, pogodnost usluge, ambijent i kvaliteta poslužitelja utječu na potrošačevu percipiranu vrijednost restorana koja posljedično utječe na odluku o izdvajanju napojnice, ali i odluku o usmenoj preporuci restorana drugima.Tipping in restaurants is an important aspect of economic activity, although it is considered irrational economic behavior because it represents an additional cost for a service already paid for. It is for this reason that the aim of this research is to understand the drivers of tipping in restaurants. The results of the study indicate that the quality of the food, the convenience of the service, the ambience and the quality of the server affect the consumer's perceived value of the restaurant, which consequently affects the decision to allocate a tip, but also the decision to recommend the restaurant to others
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Drivers of restaurant tipping behavior: the case of Croatia
No full textIzdvajanje napojnica u restoranima je važan aspekt gospodarskih aktivnosti iako se smatra iracionalnih ekonomskim ponašanjem zato što predstavlja dodatni trošak za već plaćenu uslugu. Baš iz toga razloga je cilj ovoga istraživanja razumjeti pokretače izdvajanja napojnica u restoranima. Rezultati studije ukazuju da kvaliteta hrane, pogodnost usluge, ambijent i kvaliteta poslužitelja utječu na potrošačevu percipiranu vrijednost restorana koja posljedično utječe na odluku o izdvajanju napojnice, ali i odluku o usmenoj preporuci restorana drugima.Tipping in restaurants is an important aspect of economic activity, although it is considered irrational economic behavior because it represents an additional cost for a service already paid for. It is for this reason that the aim of this research is to understand the drivers of tipping in restaurants. The results of the study indicate that the quality of the food, the convenience of the service, the ambience and the quality of the server affect the consumer's perceived value of the restaurant, which consequently affects the decision to allocate a tip, but also the decision to recommend the restaurant to others
DRUŠTVENI UČINCI TURIZMA NA DESTINACIJE : Završni rad
No full textOvaj završni rad obrađuje temu društvenih učinaka turizma u destinaciji. U uvodnom dijelu završnog rada je pobliže objašnjen pojam učinaka turizma na destinaciju, prikazan je problem istraživanja, ciljevi istraživanja, struktura istraživanja te metode korištene pri prikupljanju podataka. Druga cjelina rada se dotiče razvoja turizma pri čemu se nastavlja na sociološku osnovu razvoja koja čitatelja upoznaje s pojmovima potisnih i privlačnih faktora. Nadalje, spominje se Richard Butler i životni ciklus turističke destinacije te kako ista prolazi kroz šest različitih faza – istraživanje, angažiranje, razvojna faza, konsolidacija, stagnacija i propadanje / pomlađivanje. Vrste interakcija između turista i domaćina spominju pojmove kao što su „package tourist“ i „indipendent tourist“, alocentrici i psihocentrici te pobliže ukazuju na činjenicu da postoje tolike razlike među turistima koje iziskuju tipologiziranje, zbog čega je prikazana kategorizacija turista prema vrstama, frekvenciji i prilagodljivosti lokalnim normama i običajima. Sljedeće poglavlje, društveni učinci turizma, ukazuju na pet područja izučavanja društvenih utjecaja turizma, prikazuje pozitivne društvene utjecaje povezane s turizmom (turizam njeguje suranju, razumijevanje i mir, unapređuje lokalnu infrastrukturu, osigurava sredstva za restauraciju i konzervaciju...) kao i one negativne (inflatorni pritisak cijena, migratorni pritisci, bihevioralni faktori, problem komodifikacije, standardizacije...). Na posljetku su prikazane metode mjerenja društvenih učinaka turizma, pri tome misleći na primarne i sekundarne izvore podataka te preporuke djelovanja radi optimiziranja društvenih učinaka turizma na destinaciju.This research explores the social impacts of tourism in a destination In the introductory part of this final paper, the concept of the effects of tourism on the destination is explained in more detail, the research problem, research objectives, research structure and methods used in data collection are presented. The second part of the paper deals with the development of tourism, continuing on the sociological basis of development, which introduces the reader to the concepts of push and pull factors. Furthermore, Richard Butler and the life cycle of a tourist destination are mentioned and how it goes through six different phases – exploring, involvement, development, consolidation, stagnation and decline / rejuvenation. Types of interactions between tourists and hosts mention terms such as "package tourist" and "independent tourist", allocentrics and psychocentrics and point to the fact that there are so many differences between tourists that require typology, which is why the categorization of tourists by type, frequency and adaptability to local norms and customs is shown as well. The next chapter, the social effects of tourism, points to five areas of study of the social impacts of tourism, shows the positive social impacts associated with tourism (tourism fosters cooperation, understanding and peace, improves local infrastructure, provides funds for restoration and conservation...) as well as negative ones (price pressure, migratory pressures, behavioral factors, the problem of commodification, standardization...). Finally, methods for measuring the social effects of tourism are presented, referring to primary and secondary data sources and recommendations for action to optimize the social effects of tourism on the destination
Drivers of restaurant tipping behavior: the case of Croatia
No full textIzdvajanje napojnica u restoranima je važan aspekt gospodarskih aktivnosti iako se smatra iracionalnih ekonomskim ponašanjem zato što predstavlja dodatni trošak za već plaćenu uslugu. Baš iz toga razloga je cilj ovoga istraživanja razumjeti pokretače izdvajanja napojnica u restoranima. Rezultati studije ukazuju da kvaliteta hrane, pogodnost usluge, ambijent i kvaliteta poslužitelja utječu na potrošačevu percipiranu vrijednost restorana koja posljedično utječe na odluku o izdvajanju napojnice, ali i odluku o usmenoj preporuci restorana drugima.Tipping in restaurants is an important aspect of economic activity, although it is considered irrational economic behavior because it represents an additional cost for a service already paid for. It is for this reason that the aim of this research is to understand the drivers of tipping in restaurants. The results of the study indicate that the quality of the food, the convenience of the service, the ambience and the quality of the server affect the consumer's perceived value of the restaurant, which consequently affects the decision to allocate a tip, but also the decision to recommend the restaurant to others
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