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- Environmental policies and CSR in a price-setting hotel competitionPublication . Ferreira, Fernanda A.; Ferreira, Flávio; Toader, Valentin; Rus, Rozalia-VeronicaThis paper investigates the strategic interaction between two competing hotels–one a consumer-friendly hotel that values both profit and consumer surplus, the other a traditional for-profit hotel–under alternative environmental policy regimes. The framework is modelled as a three-stage game. In the first stage, the government determines the environmental policy, selecting either an environmental tax, a pollution abatement subsidy, or a combination of the two. In the second stage, the hotels simultaneously choose their levels of pollution abatement investment. In the third stage, they compete in prices. The analysis characterises equilibrium outcomes under each policy regime, comparing their effects on prices, abatement efforts, profits, environmental damage, consumer surplus, and social welfare. We find that environmental damage is greater when the government adopts an abatement subsidy, while the impact on social welfare may be either positive or negative, depending on the extent of the consumer-friendly hotel’s commitment to CSR. Moreover, we prove that combining an environmental tax with an abatement subsidy is never an optimal policy choice. These findings offer clear guidance for regulators seeking efficient and effective environmental interventions in the hospitality sector.
- Potential challenges for the stakeholders of the tourism and hospitality sector in an increasingly digital eraPublication . Carvalho, Sandro; Sá, Carlos; Macedo, Adriana; Silva, João; Lopes, Sérgio; Ferreira, Fernanda A.; Meneses, DanielaThe tourism and hospitality sector has significantly evolved in recent years, with both public and private entities realizing its impact on local development and the country itself. Attracting tourists involves creating unique experiences, something that can be greatly enhanced through the use of the Information and Communication Technologies (ICT), especially for digital marketing and e-commerce. Actually, ICT allowed businesses to reach a wider target audience and has significantly contributed to the sector’s rapid growth. However, the use of ICT also presents risks for the various stakeholders involved. As the sector becomes highly dependent on digital platforms, it also becomes more vulnerable to cyberattacks. The widespread use of AI and IoT devices, both by individuals and in smart cities, further increases these risks. This paper examines the dangers associated with the use of ICT in the tourism and hospitality sector, from the perspective of tourists and service providers, highlighting possible privacy breaches, improper access to personal data, and fraud.
- Supporting digital nomads’ city choice using AHP-Gaussian and MABACPublication . Silva, Renato; Gomes, Carlos; Santos, Marcos dos; Ferreira, Flávio; Ferreira, Fernanda A.The phenomenon of digital nomadism has been gaining prominence worldwide, driven by advances in communication technologies and the growth of remote work. Choosing an ideal city to live in is a complex decision, involving multiple quantitative and qualitative factors. This study applies a hybrid multicriteria decision-making approach, combining the Analytic Hierarchy Process—Gaussian (AHP-Gaussian) for determining criteria weights and the Multi-Attributive Border Approximation Area Comparison (MABAC) method for ranking alternatives. Data were obtained from the Kaggle platform, covering 15 cost-of-living criteria for 50 cities worldwide. The AHP-Gaussian method reduces subjectivity in weight assignment, while MABAC ensures stable and reliable rankings even with variations in the dataset. The combined application of these methods allows digital nomads to make better-informed choices aligned with their personal and professional priorities. The results point to Seattle (USA) as the most suitable city among those evaluated, followed by Atlanta and Washington, both also in the USA. The study demonstrates that the hybrid approach is an effective and replicable decision support tool in contexts with similar decision-making needs.
- Process modelling of copacking operations using BPMN: a case study at a large european logistics operator distribution centrePublication . Pereira, Maria T.; Pinto, Carlota; Ferreira, Fernanda A.; Ramos, Filipe R.; Pereira, Marisa G.; SpringerCopacking and reworking activities play a critical role in modern logistics operations, particularly in highly customized supply chains. However, their predominantly manual nature makes them prone to inefficiencies, variability, and limited standardization. This study applies Business Process Model and Notation (BPMN) to model, analyse, and structure the end-to-end copacking workflow within a large European logistics operator, focusing on an external service provider operating within the facility. The methodological approach involved direct observation and segmentation of the process into four phases: Budgeting process, Preparation for the start, Operational handling and Material handling and order closure. The BPMN diagrams developed enabled the identification of bottlenecks, redundant email-based communication loops, manual data reconciliation using Excel and limited system integration across WMS and SAP platforms. Results demonstrate that BPMN effectively increases process transparency, clarifies interdepartmental responsibilities, and supports the identification of opportunities for automation particularly in administrative tasks, quotation validation cycles, and order closure procedures. The study concludes that structured process modelling is a valuable step toward future digitalization and operational optimisation in copacking environments, contributing to greater consistency, traceability, and scalability in logistics services that remain heavily dependent on human intervention.
- Leadership structure and implications of partial state ownership in the hospitality sectorPublication . Ferreira, Flávio; Umbelino, JorgePrivatization frequently boosts efficiency and productivity in businesses as private companies are generally more motivated to reduce costs, innovate, and meet market needs than state-run counterparts. The privatization of the hospitality sector pertains to the acquisition or operational control of hospitality properties, such as hotels and resorts, including additional services, shifting from government provision to private companies. This shift can have mixed effects on environmental sustainability. This paper delves into the interplay of environmental taxes, pollution control spending, and the privatization of a partially state-owned (PSO) hotel within a mixed duopoly framework. The market we analyze comprises a single partially state-owned (PSO) hotel competing against one for-profit (FP) hotel in a five-stage game: (i) the government decides how much of the PSO hotel will be privatized; (ii) a regulator, aiming to maximize social welfare, establishes the emission tax rate; (iii) the PSO hotel selects abatement pollution investments; (iv) the FP hotel then selects pollution abatement investments; and (v) subsequently, the two hotels concurrently and autonomously determine the quantity of rooms available for reservation. This game presents a model of a policy regime featuring commitment. In contrast, our analysis also considers a non-committed regime, distinguished by the fact that step (ii) occurs after decisions regarding abatement pollution investments. This study’s most significant finding is that, according to the social welfare perspective within the analyzed models, neither total privatization nor complete nationalization represents the optimal governmental strategy.
- CSR and quantity leadership in restaurant competitionPublication . Ferreira, Fernanda A.; Meneses, Daniela; Carvalho, Sandro; Peres, RitaThis paper investigates the critical role of Corporate Social Responsibility (CSR) in the food industry. It analyzes CSR’s impact on competition between a CSR-focused restaurant and a traditional for-profit (FP) restaurant. The research employs a game theory model to examine how each restaurant chooses the quality and quantity of its products, influenced by its differing objectives (CSR vs. profit maximization). The study’s main contributions include analyzing scenarios where a CSR restaurant competes with a traditional for-profit establishment, considering two leadership structures (CSR restaurant leading or FP restaurant leading the market), and determining equilibrium quality levels, quantities, profits, and overall social welfare in each model. This paper investigates the effects of CSR within the food industry. We develop a model where a restaurant with a CSR focus competes with a traditional for-profit (FP) establishment in determining the quality and quantity of their offerings, in the order mentioned. Yet, while the levels of quality are chosen at the same time, the quantities are determined one after the other. Our analysis considers two leadership structures: (i) the CSR restaurant leading the market; and (ii) the FP restaurant leading the market.
- Optimization of metal sheet cutting processes using integer linear programming: reducing waste and enhancing production efficiencyPublication . Pereira, Marisa G.; Pereira, M. Teresa; Fernandes, Miguel A.; Silva, Francisco G.; Guimarães, André; Ferreira, Fernanda A.This paper presents an optimization approach for metal sheet cutting processes using Integer Linear Programming (ILP). It addresses the critical challenges of material waste and inefficiencies inherent in traditional manual cutting methods. The primary objective was to develop and implement an ILP-based model to automate and optimize cutting plans, thereby minimizing material waste and enhancing production efficiency. The proposed model extends existing optimization frameworks by incorporating constraints and decision variables tailored to the Two-Dimensional Strip Packing Problem (2D-SPP). Implemented in Python with libraries such as PuLP for mathematical modeling and Matplotlib for result visualization, the model was validated using real-world datasets. Results demonstrated substantial improvements, achieving material utilization rates of up to 87.94%. These findings underscore the effectiveness of ILP in addressing complex industrial challenges, offering a systematic approach to waste reduction and workflow optimization. The paper concludes by evaluating the model’s practical implications and its potential scalability for broader industrial applications.
- A hybrid strategy for oven optimization in aerospace manufacturing: lean principles and mathematical modellingPublication . Pereira, M. Teresa; Pereira, Marisa G.; Ferreira, Fernanda A.; Silva, Francisco G.; Guimarães, AndréAdopting the Lean philosophy is essential for reducing costs and increasing productivity in industrial environments, where equipment efficiency plays a pivotal role. This study focuses on optimizing the use of an oven, a critical equipment, in the aircraft parts manufacturing process, in a company producing composite components for aerospace applications. A mathematical model based on the classic two-dimensional knapsack problem was developed to address inefficiencies in space utilization and workflow inconsistencies. The model was implemented to determine the optimal parts’ allocation, maximizing oven occupancy while ensuring efficient workflows. The study introduces a hybrid strategy that combines a structured allocation system with vertical shelving units to streamline part storage and improve the kiln-loading process. Extensive experiments validated the model’s performance, demonstrating its ability to support Lean principles by enhancing productivity and reducing costs in the aeronautical industry. This work underscores the importance of mathematical modelling for optimizing manufacturing processes and meeting the increasing demands of modern production environments.
- Therapeutic tourism - health and well-being: potential, interfaces, and singularities of thermal springs in Brazil and PortugalPublication . Fonsêca, Flaviano Oliveira; Ferreira, Fernanda A.; Meneses, DanielaTourism is a significant economic and social activity with the potential to increase GDP, improve living conditions for individuals and communities, and promote socially just, economically viable, and environmentally sustainable development globally. This is particularly true for segments related to natural environments. The aim of the study was to find out about the characteristics of therapeutic tourism in thermal spas in Brazil and Portugal. We want to identify the practice of therapeutic tourism from a health perspective (classical aspect) and well-being (wellness aspect), which includes health, healthy living, entertainment, leisure, aesthetics, among others. To answer the research question, a qualitative methodology was applied, through a literature review and documentary analysis. The study establishes a fruitful dialogue between healing and recreation as constituent dimensions of thermal resorts and thermalism around water as the structuring axis of thermal practices. Globally recognised for its health benefits, spa therapy goes far beyond primary care, such as treatments recommended by qualified professionals, and is beginning to be associated with a lifestyle of health and well-being. It was concluded that both Brazil and Portugal already play an important role as promoters of comprehensive health, with thermal baths as a key vector.
- 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.