ESHT - DHR - Comunicações em eventos científicos
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Browsing ESHT - DHR - Comunicações em eventos científicos by Author "Oliveira, Mónica"
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- Improving environmental sustainability in Hospitality and Tourism: the key strategiesPublication . Oliveira, Mónica; Silva, Susana; Silva, CândidaThe Hotel and Tourism Industry has experienced profound changes in recent years and has been one of the sectors most affected by COVID-19. With the return of tourist activity, many companies went back to their normal routines, but the sector has changed dramatically. Tourists have new expectations, needs, and priorities, and sustainability is the one that is most emphasised, particularly when it comes to excessive water consumption, misuse of energy, and poorly utilised waste. The industry has a unique opportunity to recognise the importance of sustainability and define strategies to guarantee customer satisfaction, in symbiosis with environmental concerns and the preservation of the planet for future generations. This study aims to characterise the good strategies and practices for environmental sustainability in Hospitality and Tourism, namely in terms of energy, water, and waste. The purpose is to present the procedures and processes that lead to greater sustainability performance and to accomplish this a focus group was organised, with 2 hospitality stakeholders, 2 environmental groups stakeholders, and 2 VET (Vocational Education and Training) stakeholders, to discuss and identify the main factors directly related to the excessive use of water and energy and the poor treatment of waste and ranked by the participants. The meeting was done face-to-face, lasted 3 hours, and was based on their expertise and good practices. The Hospitality and Tourism Industry is conscious of its ecological footprint, namely in terms of energy efficiency, water conservation, and waste management. Considering energy, some examples were given such as electricity-saving practices, using LED bulbs, occupancy sensors, and automatic light controls. With respect to water, it is mandatory to install low-slip faucets and shower heads, reduce laundry and cleaning, and recycle water that can be reused for irrigation or toilet flushing, reducing the use of fresh water. The research presented contributions to the growing Knowledge on this topic, and the findings propose a straightforward guide for managers in the Hospitality and Tourism industry. Further research is endorsed to reinforce the value of environmental sustainability and to involve a greater range of stakeholders with different profiles in the sector.
- Motivation as a lever for service excellencePublication . Silva, Ana Isabel; Oliveira, Mónica; Silva, SusanaIn recent years, we have seen a change in mentalities in the way organisations are managed. Day by day, we realize that an organization's human resources are the key to success. In this sense, human resources management assumes an essential position that will allow to achieve levels of motivation and satisfaction of employees central to the performance of the organization. In the hotel sector, we still observe organizations with little focus on human resources management. However, it is from the sectors where this management becomes vital. The satisfaction and motivation of employees are directly reflected in customer satisfaction, compromising the future of the hotel unit. This work aims to understand the impact of the employee's motivation on their performance, according to their perspective. Thus, the method used was the questionnaire survey, addressed to all employees of the InterContinental Porto — Palácio das Cardosas hotel. Data analysis was performed through descriptive and statistical analysis, with resources to the SPSS (Statistical Package for Social Sciences) program. The results obtained did not allow us to observe any direct relationship between employee motivation and performance, according to their perspective.
- Online teaching during COVID 19: how to get the best out of itPublication . Oliveira, Mónica; Pataco, TeresaThe aim of this study is to examine and present good strategies and practices for remote learning, during COVID-19. Given that this was the only safe and secure way to keep teaching, professors had to adapt the resources in the best way possible, so that students could keep learning. Schools had to set up environments for the students to understand, practice, and apply the skills learned. Online classes were delivered, and it was difficult to control if the students achieved the knowledge needed and if the correct message was sent. In our research, we present the methods used in our online classes (asynchronous or synchronous), the main worries and doubts of the instructors, as well as the solutions proposed to frame the learning process of the students. The objective is to present the procedures and processes developed during that period, the solutions found, and the results achieved. Data were collected from the results/grades of the students and a survey was submitted to acknowledge the main concerns of the students, the positive and negative aspects of this type of learning, the main difficulties, and social issues stemming from it.
- The main strategies of restaurant revenue management and its applicability in the F&B departmentPublication . Maia, Pedro; Melo, António; Oliveira, MónicaOver the past years, Revenue Management has been used in various sectors, starting in the airlines, passing through the hotel and restaurant sectors, with a focus on the creation and maximization of revenue. In this sense, Restaurant Revenue Management becomes a useful tool for incomes, making establishments more competitive and contributing to business growth and sustainability in catering and restaurants context. The main objective of this study is to research the development and application of Restaurant Revenue Management, through the study of its systems and strategies, tounderstand how restaurant and catering establishments can optimize revenue through the creation and implementation of RRM systems. This research begins with a literature review where we aim to understand the principles and characteristics of Restaurant Revenue Management as a whole, to know the RRM strategies and how to apply them in the hospitality and catering sector. The methodology chosen was quantitative, where questionnaires were prepared and distributed to hotels and restaurants in Portugal. The results demonstrate that major part of the respondents is not familiar with the concept of Restaurant Revenue Management. Most respondents believe that the application of the RRM concept is important for the company's results and for those who are familiar with the concept, they consider that it allows the ideal customer to be defined based on their characteristics and enables decisions to be taken based on knowledge, creating a structure of fixed and variable costs. Purpose: Thus, the general and specific research objectives inherent to the study are: To assess how Restaurant Revenue Management is applied in Portugal in the restaurant and hotel contexts. To recognize what are its characteristics and practices. To understand how Restaurant Revenue Management influences revenues. To realize the advantages and disadvantages identified by the application of restaurant revenue management. Methodology: This research focuses on a quantitative methodology, using the questionnaire as a data collection tool. A deductive research approach was used in the scientific research process. The technical procedure used in the investigation phase was bibliographic research, having been collected information in several scientific articles and books on the subject. On a first moment, the collection of relevant documents for the research was made. The script was validated by six academic professionals and five professionals from the sector. After validation, an online questionnaire was conducted using the Google Forms platform. To achieve the maximum possible number of answers, the distribution channel used, to collect the results, was the e- mail. An initial telephone contact was made to confirm availability to answer the questionnaire. After this contact, the questionnaire was sent via e-mail. The questionnaires were conducted in Portuguese, as the study was only intended for entities located in Portugal. During the investigation, 880 questionnaires were sent out and 131 responses were received all completed, in a period between June and August. The instrument used to analyze and process the data collected was Excel. Results: The concept of Restaurant Revenue Management generally is not known among F&B departments, as demonstrated in the answers collected during the distribution of the questionnaire, in which 58.8% do not know the concept and only 41.2% of the respondents are familiar with the subject. Those who know and apply the concept of RRM consider the application of the concept and its respective impact important and crucial for the business. In the answers to the questionnaire about 57.4% consider its application important, while 24.1% considers it very important and 14.8% extremely important. Only 3.7% states that the RRM is not very important. Of the 131 respondents, only 41.2% are familiar with the concept of Restaurant Revenue Management, making a total of 54 responses. Originality: This is original research with the authors perspective constructed based in arguments from other research work to back up the investigation.