ESHT - DHR - Comunicações em eventos científicos
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Browsing ESHT - DHR - Comunicações em eventos científicos by Subject "COVID-19"
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- 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.
- Shaping the new normal: Portuguese hotel and event managers’ reactions to COVID-19Publication . Melo, Carla; Melo, António; Vasconcelos, Sandra; Meneses, DanielaThe COVID-19 pandemic has created a worldwide crisis, which has had an impact on all economic sectors, having transformed social and consumption patterns. This crisis has been particularly difficult for the tourism industry, with uncertainty and the emergence of new consumer profiles and demands prompting swift reactions from policymakers and stakeholders. Focussing on two sub-sectors of the Portuguese tourism industry – hospitality and events – this paper aims to identify the most relevant concerns and Crisis Management Strategies adopted in each of these sectors in the early stages of the pandemic, putting forward a multi-layered analysis, juxtaposing the different challenges faced by managers and how they were approached. Based on previous studies and on 14 semi-structured interviews with hotel and event managers, the authors adopted an exploratory qualitative approach as to record and categorize the interviewees’ perceptions, having established the transversal importance of resilience, flexibility, and technology for each sector’s recovery. Moreover, taking into account the singularity of each setting, the authors were also able to identify more specific sectorial categories, which have had an effect on both the decision-making and future outlooks for both the hospitality and events industries. Overall, despite being hopeful, hotel and event managers anticipate different recovery challenges, with the first highlighting the importance of soft skills, and the latter emphasizing the need to regain the public’s confidence, at the same time they will have to rethink their offer as to better address current needs and concerns.
- The COVID-19 aftermath: a multidimensional study on hospitality managers' perceptionsPublication . Silva, Miguel; Melo, António; Melo, Carla; Vasconcelos, SandraThe COVID-19 pandemic has brought many constraints to several industries, including tourism and hospitality. Despite its resilience, the socio-economic implications arising from this sanitary crisis have exposed the vulnerabilities and prompted swift reactions from policymakers, stakeholders and managers. This exploratory study aims to determine which dimensions of the hospitality business were most affected by this pandemic and how they responded to this outbreak. Considering dimensions such as "Decision making" "Health Safety" “Operations” “Marketing & Sales”, "Human Resources" and "Customer Relationship Management", this study is supported by semi-structured interviews with hotel managers, putting forward an analysis based on the perceptions and realities of different hotel categories and operational contexts. Aiming to complement previous and ongoing research concerning the coping mechanisms hotel managers have had to implement when confronted with this unprecedented crisis, it succeeds in identifying key strategic areas and concerns, that are relevant for understanding the current situation, as well as preparing future emergencies and crisis affecting the hospitality business, paving the way for future research within this scope
- The impact of Covid-19 in restaurants – Take away and delivery, the consumer’s perspectivePublication . Azevedo, Daniel; Melo, AntónioTake-away and delivery where already being used by the restaurant business in Portugal prior to Covid-19 as a way to increase sales and profitability. The early days of the pandemic with an almost complete lockdown had a huge impact in the restaurant sector as all restaurants were suddenly forced to close. That lead to a vast majority of restaurants reinforcing their already existing take-away and delivery operations or starting to operate that way. In order to better understand the relationship between consumers and take-away and delivery services provided by restaurants, a research was conducted to assess the degree of use of these services. The research took place between the 9th and the 25th of April by means of an online survey resulting in 448 valid responses. The majority of the responders (69%) already used these services prior to Covid-19 between 1 and 3 times a week. On the other side, 28% said that they had never used take-away or delivery. During the pandemic, 53% claimed not to use take away and delivery services whilst only 45% said they were using it 1 to 3 times a week. When questioned about their future intents after the pandemic, 72% predicted they will use take-away 1 to 3 times a week. Within the consumers that use take-away and delivery, 22.5% spend less than 10€ per order, 54% from 10 to 20€ and 23.5% spend more than 20€. Preliminary results show that despite the fact these services were already being used prior to Covid-19, frequency of usage is on the rise, foreseeing significant growth for take-away and delivery in the near future. Data also seems to indicate that this phenomenon is not specific of big cities and urban population and could become an overall trend. Restaurants should develop/adapt their menus to cater to the specific needs of these services and invest in consolidating their presence in the take away and delivery markets as it can become one of the most important revenue sources.