ESHT - Escola Superior de Hotelaria e Turismo
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Browsing ESHT - Escola Superior de Hotelaria e Turismo by resource type "conference paper"
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- 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.
- 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.
- Corporate social responsibility and quality leadership in food industryPublication . Ferreira, Fernanda A.; Ferreira, Flávio; Santos, Adriana MeloCorporate social responsibility (CSR) is critical in the food industry as it builds consumer trust, promotes sustainability, upholds ethical practices, and encourages innovation. In this paper, we analyze some effects of CSR on food industry, by using a model in which one CSR restaurant competes with a for-profit (FP) one in the choice of the quality and quantities of their products. We will discuss two cases: (i) the CSR restaurant takes the leader position; (ii) the FP restaurant takes the leader position. The study was conducted using game theory techniques. The results allow us to conclude that CSR enhances both the quality and quantity of food at the CSR restaurant, while diminishing them at the FP restaurant. CSR also enhances both the overall quality and the quantity within the industry. Furthermore, CSR enhances both consumer surplus and social welfare.
- Development of a decision support system for freight forecastingPublication . Martins, João P.; Ramos, Filipe R.; Pereira, M. Teresa; Oliveira, Marisa; Ferreira, Fernanda A.The transportation of goods is critical to supply chains, directly influencing efficiency, cost management, and competitiveness. Accurate freight cost forecasting is essential for decision-making, enabling businesses to allocate resources effectively, reduce financial uncertainties, and ensure timely deliveries. This study, conducted in the After-Sales department of a global company, aimed to analyse freight costs per shipment and develop a predictive system based on predefined parameters. Historical data were examined using analytical techniques and time series metrics to identify suitable forecasting methodologies. Specific algorithms, including classical methodologies (exponential smoothing models) and hybrid deep learning models (BJ-DNN model), were tested to evaluate predictive accuracy. Results showed prediction errors ranging from 17% to 56% for exponential smoothing models and from 5% to 27% for BJ-DNN models, demonstrating the superior performance of hybrid approaches. These findings emphasize the potential of predictive models to enhance freight cost forecasting, minimizing error margins and optimizing resource allocation. This research provides a foundation for refining these methodologies, contributing to improved freight cost management and operational efficiency.
- Digital marketing of tourism destinations: the case of LisbonPublication . Castro-Neves, Elisa; Soares, Beatriz; Mokdisse, Cláudia; Silva, CândidaThere is now a widespread recognition that the Web is the privileged place to search for and gather information in a wide variety of fields, as well as for consumers to share information about their experiences and interactions with brands, products and services. Moreover, it is increasingly important to realize that today digital communication is not completely controlled by the organization, there is a lot of content produced and shared by consumers, so their experience and involvement with the brand is crucial for the reputation and recognition of organizations on a global level. Tourism, particularly the management and promotion of tourist destinations, is no exception to this reality, so implementing an appropriate digital marketing strategy is essential for success in an increasingly global and competitive world, specially to create a strong digital brand. The aim of this work is to study the digital marketing strategies of the city of Lisbon. For that, it was analysed the social media networks Instagram and Facebook, and the official website, of Lisbon Regional Tourism Authority. Therefore, it was carried out a quantitative study to the social networks by analysing the official hashtags used through the platform Apify, and of the website using the framework proposed in the literature by Martinez-Sala et. al. In addition, it was conducted a qualitative study on 463 social media posts and to the website using the Access Monitor tool. The results shows that most of the posts using the hashtag #VisitLisbon are from Portuguese users and from companies, and that Instagram is much more used, which reveals that Portuguese companies are promoting the region, when promoting themselves, and for a younger audience. The website has a very attractive design and is coherent with social networks, but it has some weaknesses in terms of navigability and usability, as well as accessibility. In this sense, the digital marketing of the Lisbon region should be worked on so that tourists become its allies in promoting the destination.
- Effects of restaurants' reputation and leadership in the restaurant industry, under quality and price competitionPublication . Ferreira, Fernanda A.; Ferreira, FlávioThis paper explores the effects of reputation and leadership dynamics within the restaurant industry, focusing on how these factors influence competition in quality and price. Using a three stage dynamic model, where restaurants first determine quality in two stages and then set prices, this study aims to analyse the interactions between higher-reputation and lower-reputation establishments. The findings suggest that the leadership position assumed by the lower reputation restaurant can be advantageous, allowing the leader to surpass the follower in profitability. Additionally, a widening reputation gap increases total market output, although the effects on both consumer surplus and social welfare remain ambiguous. Reputation emerges as a critical asset, shaping not only consumer perceptions but also operational strategies and competitive outcomes within the industry. This paper enhances the understanding of reputation dynamics within the restaurant industry. Grasping these dynamics is crucial for managers aiming to optimize competitive strategies and boost both profitability and customer satisfaction.
- European Union food geographical indication qualifications: a systematic literature review on tourism destinations’ impactsPublication . Queiroz Veiga e Mendes, Teresa Maria; Rodrigues, Cristina; Elisa Alén; Liberato, Dália; Ana Cristina SousaEuropean Union (EU) Geographical Indication (GI) qualifications represent food products quality and reputation from specific geographical origins, connected with specific food production and/ or transformation, from diversified EU territories. Several studies show that food products demand increases once they are recognized as GI products, mainly by international tourists. On the other hand, constructs such as regional gastronomic identity, food heritage, and cultural foodscapes are strengthened by these qualifications and improve tourism destinations’ (TDs) performance by means of food branding. In May 2024, a new GI regulation was introduced by the European Commission, which intends to unify and simplify registration procedures, recognize the importance of sustainable agri-food practices, and empower European food producers and consumers. Overall, EU shows that these food quality symbols can present a clear competitive advantage, concerning other international markets, thus impacting in the continuous demand for EU as the world’s leading tourism destination region. This paper delivers a systematic literature review on food tourism impacts through GI food qualifications, based on a specific articles’ selection protocol. The selected articles, analyzed through a visual bibliometric networks’ software, produced four clusters, reflecting the main food tourism strategies for destinations: Rural Development & GIs, Geographical Indications, Cultural Heritage & GIs Wine Tourism & GIs. The research showed several backlashes to this scheme, concerning impacts on TDs. Further research should be focused on GI’s tourism-related management in each EU member states’ territories and a more accurate definition on EU geo-cultural boundaries. Joint collaborations, comparative case studies, food itineraries, foodscapes’ double accreditation, but also sustainable and autonomous agricultural production for each state member could be some of the urgent academic scopes.
- Exploring intercultural adjustment of self-initiated expatriates: a study of brazilians in PortugalPublication . Martins, Dora; Silva, Susana; Silva, QuérenSelf-initiated expatriation is a widespread phenomenon that has gained limited attention, in particular related to some countries and industries. Recent literature indicates that the hospitality industry is looking for talent beyond national boundaries. The main goal of this study is to understand the experiences of Brazilian self-initiated expatriates (SIEs) residing in Portugal. We are studying how individuals adjust to the job market and Portuguese society, to identify factors that help or hinder their integration into a country known as “sister nations”. The methodology employed in this study involved a qualitative approach to comprehensively investigate the experiences of Brazilian SIEs living in Portugal. A semi-structured interview script was administered to the participants, focusing on their perceptions of cultural adjustment in the country. The findings of this research indicate that adapting to the intercultural environment in Portugal can be quite difficult in terms of professional development. Building social connections and being part of the SIE communities is crucial for a smooth transition and integration into the country. The perception of acceptance by the local community varies, with some individuals reporting positive experiences while others encounter prejudice and discrimination. Participants mentioned that the main challenge in finding work in Portugal is the recognition of degrees in certain fields of study. The final section outlines the study’s limitations and suggests future research directions, with a specific focus on SIEs in Portugal.
- How human resources management practices affect employee satisfaction and motivation: a study in the hospitality sectorPublication . Silva, Susana; Gonçalves, MárciaThe employees’ behavior in the hotel industry plays a fundamental role in customer satisfaction, as it directly affects the quality of the service provided to consumers. Several authors have highlighted employees as an essential resource for achieving business success in the hospitality sector. This study aims to understand the impact of Human Resource Management Practices in the hotel industry and their influence on employee motivation and satisfaction in the workplace, using a hotel group as a case study. A quantitative, cross-sectional, and correlational study was carried out by applying a questionnaire to 60 employees (30 women and 30 men) from a hotel group aged between 18 and 34. The data and hypotheses were tested using IBM SPSS 28.0. The results show that recruitment, training, performance evaluation, and reward management practices are related to the level of employee satisfaction. In turn, recruitment practices, performance evaluation, reward management, diversity and inclusion, and administration and control are related to employee motivation. The conclusion is that human resource management practices should be used to meet the needs of employees, promoting their satisfaction, motivation, and organisational commitment.
- Moving toward sustainability and circular economy in the restaurant industryPublication . Melo, António; Azevedo, Daniel; Silva, Susana; Silva, Goretti; Maia, Beatriz; Camões, Henrique; Barreto Salgueiro de Melo, Carla IsabelThe United Nations 2030 Agenda emphasizes reducing food waste through responsible consumption and production. The concept and principles of Circular Economy (CE) propose rethinking the entire food chain to minimize environmental impact. This chapter aims to characterize the adoption and implementation level of CE dimensions by restaurants in specified regions of Portugal. An exploratory quantitative study was performed through an online survey, with responses from 304 restaurants. Descriptive data analysis was performed with IBM SPSS 28.0. Key findings include significant food and beverage management practices, such as root-to-stem utilization and effective portion control. However, less emphasis is placed on practices like donating surplus food and promoting vegetarian options. Waste management practices, particularly waste separation, are widely adopted; however, energy and water-saving measures are lagging. The main conclusions highlight the need for increasing awareness, supportive governance, and investment in infrastructures to enhance CE adoption by restaurants and the food service industry. The results also advocate for collaborative efforts among stakeholders to overcome barriers and promote sustainable practices in the restaurant sector.
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