农村美食旅游业可持续发展能力评估——基于比较视域的分析
Evaluation of sustainability of rural gourmet tourism:based on comparative perspective analysis
陈怀宇 1张子源 2李泓伯1
作者信息
- 1. 东北农业大学公共管理与法学院,黑龙江哈尔滨 150030
- 2. 中山大学社会学与人类学学院,广东广州 510275
- 折叠
摘要
为评估农村美食旅游业的可持续发展能力,分别运用资源外部性内在化程度和劳动产出弹性两项指标衡量其资源利用水平和劳动生产率,使用47个县域的调查数据,采用普通最小二乘法和自举法对三个农村旅游业态的两项指标进行了比较测量.研究发现:(1)农村美食旅游业的市场规模在农村旅游业中占比突出,其利用的农村固有资源已经产生了外部性;(2)农村美食旅游业尚未实现资源外部性充分内在化,说明其资源利用水平低;(3)农村美食旅游业的全职和兼职劳动产出弹性在1％水平上显著为正,说明劳动力要素投入对其营业收入增长有积极促进作用;(4)作为比较对象的农村住宿旅游业和农村教育旅游业的资源利用水平低,前者的劳动生产率高,后者的劳动生产率偏低,农村美食和住宿旅游业比教育旅游业的可持续发展能力更强.
Abstract
To assess the sustainable development capacity of rural gourmet tourism,this study used the degree of internalization of resource externalities and the elasticity of labor output as two indicators to measure its re-source utilization level and labor productivity,and applied the ordinary least squares method and bootstrap method to compare the two indicators of three rural tourism modes using survey data from 47 counties.The re-sults showed that:(1)The market size of rural gourmet tourism accounted for a prominent proportion in rural tourism,and the inherent rural resources it used had generated externalities;(2)The rural gourmet tourism had not fully internalized the resource externalities,suggesting a low level of resource utilization;(3)The elasticity of full-time and part-time labor output in rural gourmet tourism was significantly positive at the 1％level,indicating that the input of labor factors had a positive effect on its revenue growth.(4)As comparison objects,rural accommodation tourism and rural education tourism exhibited low resource utilization level,the former had high labor productivity,while the latter had low labor productivity,and rural gourmet and accom-modation tourism had stronger sustainability than rural education tourism.
关键词
乡村旅游/美食旅游业/可持续发展能力/资源利用水平/劳动生产率Key words
rural tourism/gourmet tourism/sustainable development ability/resource utilization level/labor productivity引用本文复制引用
出版年
2024
NETL
NSTL
万方数据