ESHT - Departamento de Hotelaria e Restauração
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- CEDH - a lifelong learning program to improve hotel managers pathsPublication . Melo, António; Vasconcelos, Sandra; Melo, CarlaDue to the growth of the industry, hospitality professionals, and most particularly hotel managers, are increasingly being challenged to develop new skills and adapt to operational challenges, new trends of services, facing the ever-changing labour market, requiring them to be more flexible, creative, resilient and focused on recovery (the latter having become paramount in the post-COVID era). Following the end of regulated access to the profession of Hotel Manager, in 2013, the Portuguese Hotel Managers Association (ADHP), created a short specialization course in Hotel Management (CEDH), to contribute to the valorisation of the function of Hotel Director and promote lifelong learning (LLL). By combining academic expertise (through the involvement of experts and higher education professors) and practical know-how (through the participation of highly skilled and experienced professionals), CEDH aims to improve lifelong learning within the scope of Portuguese hospitality. Framed by a literature review, the data was collected through a survey with closed and open questions, aiming to identify: i) overall strengths and weaknesses; ii) suggestions for improvement; and iii) perceived impact in participants career path. In addition to describing the rationale behind the program and its implementation, this paper will address the affordances and potential of lifelong learning in hospitality education, based on participants’ initial expectations and final perceptions. It is expected to further advance recent research in LLL practices in hospitality education, as well as provide a plan of action to be reflected on the program’s next editions, as well as on other similar initiatives and projects.
- Communicating (in) wine tourism: what are the paths for harmonising the sector and the Translation Process?Publication . Pataco, Teresa; Galanes Santos, Iolanda; Moreira Silva, ManuelWine tourism is an emerging area of specialisation to which several areas of knowledge (marketing, economics, anthropology, viticulture, etc.) converge. Portugal’s wine culture has a long tradition and is internationally recognised, placing it at the forefront of economic, professional, and academic initiatives in this sector. Communication between specialists and between specialists and national and international wine tourists requires an international terminology that is, simultaneously, mindful of tradition and that favours inclusive, efficient, and competitive trade exchanges. 226 Our research aims to contribute to the terminological harmonisation of Portuguese wine tourism, even though no ISO/IPQ standards have been issued in this emerging transdisciplinary area. In this article, two comparable academic sub-corpora (10 theses) on wine tourism will be analysed. Their comparison was carried out with the Sketch Engine programme, which allows, in addition to corpus management, to extract terms, identify keywords and represent their conceptual organisation. Our methodological approach included the analysis of the results based on the 50 most relevant terms in each of the corpus. Ten case studies taken from the corpora emphasise the diversity of terminogenic patterns in each language, the influence of cultural factors in the specialised wine tourism terminology of both languages, and, lastly, the influence of the English language on Portuguese wine tourism terminology. These results should be considered in the proposal of harmonised terminologies and in the translation of specialised wine tourism discourse.
- Education and competencies for hospitality management: the case of polytechnic higher education graduatesPublication . Melo, António; Gonçalves, M.With the growth of tourism in recent years, the demand for higher education in Hospitality Management has increased, having contributed to the integration of a greater number of graduates in the labour market. In this research, the (dis)articulation between polytechnic higher education and the hospitality management labour market is analysed, focusing on the competencies and career paths of graduates in this area. The general objective of this research is to analyse the process of developing professional skills of graduates in Hotel Management, through the perspectives of the various actors, seeking to understand how they perceive the role of training, in such a process, on the one hand, and the role of practice and professional experience, on the other. Based on the interpretative paradigm, authors adopted a mixed approach, combining semi-structured interviews to courses directors of Higher Education Institutions and representatives from the labour market, and a questionnaire applied to Hospitality Management graduates. The ensuing data was analysed through content and statistical analysis. The results demonstrate the relevance of internships as contexts of training and professional integration, as well as the technical and transversal competencies in which graduates feel more confident, not always concurring with what employers require or those that are developed by the educational/training system. Research shows that the articulation between the education/training system and the labour market has gaps at various levels, demonstrating that a dialogue between these scopes is a pressing need.
- Grande Hotel do Porto: a case of brand heritage in hospitalityPublication . Morais, Luís; Melo, António; Mouta, Cristina
- Handbook of research on innovation, differentiation, and new technologies in tourism, hotels, and food servicePublication . Fernandes, Gonçalo Poeta; Melo, AntónioTourism and hospitality are increasingly becoming more complex, having grown exponentially over the last decade. As the industry becomes more complex, new demands arise regarding its overall organization and operations, which call for not only more experienced and specialized staff, but also advanced technological solutions that support new paradigms and expectations. The Handbook of Research on Innovation, Differentiation, and New Technologies in Tourism, Hotels, and Food Service discusses the current changes and challenges in tourism and hospitality. Covering key topics such as entrepreneurship, local development, and technology, this major reference work is ideal for managers, entrepreneurs, business owners, industry professionals, researchers, academicians, scholars, practitioners, instructors, and students.
- Human resources management and the impact of the restaurant opening hours: an exploratory studyPublication . Azevedo, Daniel; Silva, SusanaThe hospitality sector is struggling with a generalized shortage of manpower to cope with the post-pandemic economic recovery. Furthermore, the work-life balance has become a very important issue when it comes to choose a place to work. This has been creating huge constraints in the hospitality industry in running and/or developing new businesses due to lack of qualified human resources. Considering the importance of this sector in the Portuguese economy, it is of paramount importance to better understand the origin of such constraints and how businesses can adapt to a new labour market reality. An exploratory study was conducted to understand how restaurant opening hours, as a top-level management decision, affects the work-life balance in the industry thus contributing to enrich the attractiveness of the jobs offered. To develop the study two groups of restaurants were studied. The first group is comprised of limited opening-hours restaurants, and the second group (as a control group), a non-limited opening hours restaurant. Semi-structured interviews were conducted with proprietors and/or top-level managers to ascertain how the decision on opening hours was weighed in the work-life balance concerns and what are the most important managerial implications, business profitability impacts, and staff retention indicators. Preliminary results seem to indicate that restaurant opening hours are one important top-level management decisions and the work-life balance has played a crucial role in the definition of the business model of the studied restaurants. By choosing limited opening hours, managers are able to schedule staff much easier and respect, as much as possible their work-life balance which then contributes to a more stable and motivated workforce. The results also show that this is only possible because restaurants manage to be profitable within the limited opening hours period. Further studies should be conducted to better understand how these new business model approaches could be used in larger-scale restaurants with non-limited opening hours.
- 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.
- Navigating the crossroads of circular economy, gastronomy, and sustainabilityPublication . Moura, Andreia; Costa, Vânia; Devile, Eugénia; Maia, Beatriz; Camões, Henrique; Melo, António
- 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.
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