درخت حوزه‌های تخصصی

Purpose: this study has been conducted with the aim of understanding the phenomenon of evading teamwork with a phenomenological approach in the General Department of Cooperation, Labor and Social Welfare of Fars Province. Method: The research method of the present study was conducted with qualitative analysis of hermeneutic phenomenology. In order to collect the data, an interview protocol was prepared. The statistical population included 11 eligible experts who were selected using the purposeful and non-probability sampling method, and in-depth and semi-structured interviews were given to them. Qualitative analysis of phenomenology has been used to identify the main and sub-categories of the research. MAXQDA software was used for qualitative analysis. Findings: The findings showed that 39 sub-categories were identified by examining and categorizing the descriptive codes obtained from the interview texts, according to the seven-step process of Claysey and according to their semantic similarity and affinity, they have been categorized into 7 main concepts including: inadequacy of the educational system, negative personality traits, weak communication and interactions, inappropriate organizational structure, insufficient knowledge and awareness of employees, lack of budget and financial resources, and negative cultural beliefs. Holsti coefficient was used for the final validation, reliability, transferability and verifiability of the data. The value of PAO in the present study was 0.712, which is greater than 0.7, and the data was confirmed. The results show that the categories of inadequacy of the educational system, personality traits, poor communication and interactions, inappropriate organizational structure, insufficient knowledge and awareness of employees, lack of budget and financial resources, and negative cultural beliefs have a direct impact on teamwork.Conclusion: Finally, practical suggestions were presented to the managers of the General Department of Cooperation, Labor and Social Welfare of Fars province to overcome the challenges and problems of teamwork evasion.

The current research mainly aims to investigate the effective factors in creating a food tourism brand in Shiraz. The statistical population includes all experts in the field of tourism and hotel management, food, cooking, and restaurant industry, and tourists, who were selected using the purposeful sampling method. First, 13 factors were identified according to research literature. The identified factors were given to 10 selected experts who were aware of the desired criteria. Then, the relationships between these factors were determined using the fuzzy Dematel method, and the answer to the second question was also determined. The results showed that the factor of investment in the field of food tourism, and using new advertising tools in this field are the most important thing in creating a food tourism brand in Shiraz. The parameters of food quality and food authenticity are the most effective in this area. In addition, creating a good feeling towards the brand and advertising, in this field are among the most effective parameters, respectively. Food tourism branding issue is the most important issues that should be considered in Shiraz. In this regard, it is possible to identify the foods of Shiraz as intangible cultural heritage, bring them to the national register, prepare their files for global registration in UNESCO, and conduct cultural and political consultations so that the files should be presented at the international level.