Browsing by Author "Silva, Susana"
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- ACADIGIA – Accelerating aCAdemia's DIGItal: potencialidades educativas do Kahoot e do MsFormsPublication . Peres, Paula; Silva, Cândida; Silva, SusanaEste poster apresenta um dos outputs de um dos projetos em que a Unidade de e-Learning e Inovação Pedagógica do Politécnico do Porto está envolvida. Trata-se do projeto ACADIGIA – Accelerating aCAdemia´s DIGItal readiness for online and blended Augmented teaching – é uma iniciativa de 24 meses que promove sinergias em 6 países (Portugal, Espanha, Itália, Grécia, Roménia e Irlanda) e foi conceptualizado dentro do interesse conjunto das instituições envolvidas para desenvolver um modelo de “aceleração” que permita aos Institutos Politécnicos abraçar a transformação digital da educação, baseando-se na primeira prioridade estratégica do Plano de Ação de Educação Digital: “Promover o desenvolvimento de um ecossistema de educação digital de alto desempenho”. Um dos outputs deste projeto consiste no estudo de um conjunto de ferramentas tecnológicas que poderão potenciar a aprendizagem e a avaliação online. Este poster resume um estudo e a comparação entre as ferramentas Kahoot e Ms Forms nos processos de ensino e aprendizagem, na avaliação e nas necessidade de formação dos docentes e dos estudantes para a sua utilização em contextos educativos.
- An overview of higher education in tourism and hospitality in PortugalPublication . Moura, Andreia Antunes; Costa, Vânia; Loureiro, Isabel Sofia; Silva, Susana; Mira, Maria do Rosário; Pereira, Sílvia RaquelObjective: This study evaluates the higher education provision in Portugal's tourism and hospitality sector, examining its evolution and alignment with labor market demands to address the growing skills gap in the industry.TheoreticalFramework: The research is grounded in concepts of labor market demands, educational alignment, and workforce development amid digital, societal, and economic transformations. Theories on skills mismatch and human capital development help understand the dynamics between education and employment in this sector.Method: A comprehensive review of higher education offerings in tourism and hospitality in Portugal was conducted, assessing the number of courses and student vacancies while analyzing job market trends. Data were collected from national educational databases and industry reports to examine the evolving relationship between educational programs and labor needs.Results and Discussion: Results indicate a notable increase in tourism and hospitality courses and student vacancies in Portugal’s higher education system, reflecting efforts to cultivate a skilled workforce. However, gaps persist in regional job distribution and the need for specialized training in certain areas.Research Implications: Thefindings suggest that higher education institutions are progressing in closing the skills gap by offering programs aligned with industry needs, which may influence workforce development strategies and curriculum design.Originality/Value: This study contributes to the literature by analyzing Portugal's educational response to labor market shifts, highlighting the growing alignment between education and industry needs, and providing actionable insights for improving human capital development in tourism and hospitality.
- Attraction and Retention Strategies: What Matters to the Millennial?Publication . Martins, Dora; Silva, Susana; Mendes, AureaThe labor market is suffering many changes and transformations putting several challenges to human resources management. One of the biggest challenges is related to the attraction and retention of employees to work in several activity sectors and to retain the talent in the organisations. In particular, hospitality and technology sectors have seen robust growth since the pandemic-induced. This study aims to explore the strategies for attracting and retaining millennials. More specifically, to understand the challenges of multigenerational management, and to understand the strategies used by organisations to meet the needs and interests of the millennial generation. A qualitative exploratory study was conducted using a semi-structured interview with 17 Human resources managers. Data were analysed according to thematic analysis procedures. The results showed that university partnerships are the preferred practice for attracting millennials, work-life balance, benefits, organisational culture, investment in professional development, feedback, and recognition are the main attraction and retention strategies. Participants consider the millennial Generation to be committed, and the biggest challenge in managing generational diversity is linked to the demand and impatience of millennials. In conclusion, human resources managers should consider the generation characteristics to adequate and update their human resources practices.
- Attraction and retention strategies: what matters to the millennial?Publication . Silva, Susana; Martins, Dora; Marques, AureaThe labour market is suffering many changes and transformations putting several challenges to human resources management. One of the biggest challenges is related to the attraction and retention of employees to work in several activity sectors and to retain the talent in the organisations. In particular, hospitality and technology sectors have seen robust growth since the pandemic-induced. This study aims to explore the strategies for attracting and retaining millennials. More specifically, to understand the challenges of multigenerational management, and to understand the strategies used by organisations to meet the needs and interests of the millennial generation. A qualitative exploratory study was conducted using a semi-structured interview with 17 Human resources managers. Data were analysed according to thematic analysis procedures. The results showed that university partnerships are the preferred practice for attracting millennials, work-life balance, benefits, organisational culture, investment in professional development, feedback, and recognition are the main attraction and retention strategies. Participants consider the millennial Generation to be committed, and the biggest challenge in managing generational diversity is linked to the demand and impatience of millennials. In conclusion, human resources managers should consider the generation characteristics to adequate and update their human resources practices.
- Avaliação do método histoquímico GASMoC para demonstração de micobactériasPublication . Cunha, Rute; Silva, Susana; Silva, Regina A.O método histoquímico Ziehl-Neelsen (ZN) é o método eleito em Anatomia Patológica e Microbiologia para a demonstração de micobactérias em tecidos e amostras citológicas. É usada uma solução corante de carbol-fuscina que contém fenol, um composto muito corrosivo e tóxico, que provoca efeitos adversos quando em exposição crónica. Recentemente, foi desenvolvido um método alternativo e isento de fenol (GASMoC), testado apenas em amostras de tecido infetado por duas espécies de Mycobacterium.
- Boas práticas de gestão de recursos humanos na hotelaria: um estudo exploratório no contexto portuguêsPublication . Martins, Dora; Silva, SusanaEste estudo caracteriza as práticas de gestão de recursos humanos que são mais comummente promovidas procurando, também, conhecer o grau de intervenção que o gestor de recursos humanos tem na disseminação dessas práticas. Os dados foram recolhidos a partir de inquéritos por questionários realizados a uma amostra de 33 unidades hoteleiras localizadas em Portugal. Os resultados mostram que as práticas de Gestão de Recursos Humanos mais comuns são: contratação; comunicação e partilha da informação; formação profissional; higiene e segurança no trabalho; integração e acolhimento; e recrutamento e seleção. Estes resultados sugerem que as unidades hoteleiras portuguesas estão a utilizar práticas de gestão de recursos humanos congruentes com as que a literatura designa como boas práticas de gestão de recursos humanos. Baseado nos resultados, este artigo discute as principais implicações teóricas e práticas. Sugestões para futura pesquisa são também apresentadas.
- Circular economy in the restaurant sector: do practices go hand in hand?Publication . Melo, António; Azevedo, Daniel; Silva, Susana; Silva, Goretti; Figueiredo, Ana; Barreto Salgueiro de Melo, Carla IsabelThe growing importance of sustainability has led the restaurant sector to explore circular economy practices to reduce waste and improve resource efficiency. This ongoing study examines the correlation between the adoption of one circular economy practice and the implementation of another within the restaurant sector. The study aims to identify specific practices that are related and assess the extent of these associations. A quantitative methodology was used with a survey that evaluated the adoption of 22 circular economy practices. Data collection was conducted between June and September 2023, resulting in 304 responses. Data were analyzed using SPSS version 28.0 with factor analysis employed to identify patterns of practice adoption. The results reveal that while some practices are indeed implemented together, such as energy-efficient equipment being strongly associated with monitoring energy consumption, many other practices did not exhibit significant correlations. For instance, waste reduction initiatives and water-saving measures often appeared isolated, without a consistent implementation linked to other practices. This suggests that restaurants may focus on aspects of circularity while neglecting others, indicating a fragmented rather than integrated approach. The findings point to key areas, such as waste management and energy efficiency, where more strategic interventions could encourage a holistic adoption of circular economy principles. These patterns underscore the need for further investigation into barriers that prevent cohesive practice implementation and opportunities for aligning efforts across multiple sustainability dimensions.
- Competências Transversais: expectativas e necessidades no setor do turismo.Publication . Silva, Susana; Martins, DoraEste artigo ajuda a compreender as expectativas que os estudantes de cursos superiores e, turismo possuem relativamente às competências requeridas pelo setor do turismo, ao mesmo tempo que explora a percepção desses estudantes acerca das necessidades deste setor específico, quer no presente quer no futuro.
- Cooking up a sustainable future: insights of circular economy in the restaurantsPublication . Maia, Beatriz; Silva, Susana; Melo, António; Silva, Goretti; Azevedo, Daniel; Camões, Henrique; Melo, CarlaRestaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and customers, in harmony with the environment. This study aims to characterize good sustainable and circular practices in the restaurant sector, understanding how endogenous products can enhance food waste reduction. Through a qualitative methodology, nine semi-structured exploratory interviews were carried out with restaurant experts, to gain in-depth knowledge into sustainable and CE practices used in restaurants. By conducting a thematic analysis, three main themes emerged 'Positioning and Branding,' 'Circular Economy,' and 'Product and Food Waste'. 'Positioning and Branding' covers the evolution of an eco-conscious mindset in organizations, from the inception of sustainable thinking to the imperative for change. It emerges from the categories: ´Organization, actions, and partnerships’, ‘Challenges and success factors’, and ‘Awareness’. The theme 'Circular Economy,' presents circular practices within daily restaurant operations, their understanding of circular concepts, and the progress made in adopting these behaviors. It arises from three categories: ‘Circularity’, ‘Resource Management’ and ‘Transition’. The 'Product and Food Waste' theme addresses concerns related to product and food waste, including supplier selection, innovative gastronomic offerings, and food waste minimization strategies. It is based on the categories: ‘Suppliers and Raw Materials’, ‘Food Waste Minimization”, and ‘Gastronomic Offer’. The findings reveal a growing awareness of the need for sustainability and circular practices in the restaurant sector. Organizations are actively seeking ways to reduce food waste, optimize sourcing, best operating procedures and offer more sustainable menus representing significant progress toward a more sustainable future in the restaurant business.
- Cytochemical characterization of ascitic fluid from a patient with ovarian cancer- a case reportPublication . Silva, Susana; Silva, Regina A.; Ferreira, Verónica; Lobo, Cláudia; Monteiro, Paula; Abreu, Miguel Henriques; Bartosch, Carla; Ricardo, SaraEpithelial ovarian cancer is the most lethal gynecological malignancy and peritoneal metastases are the leading cause of morbidity and mortality. Malignant cells shed from primary tumor and float in ascitic fluid, as single cells or multicellular spheroids, and later implant on the peritoneal lining.