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- 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.
- Exploring Employee Experience: Millennial Human Resources Practitioners in the IT SectorPublication . Martins, Dora; Silva, Susana; Sousa, InêsThe labour market is going through a disruptive phase, characterised by changes in expectations about work. On the one hand, younger generations of employees value aspects such as purpose, personal development, and work-life balance, making these elements crucial to a positive experience at work. On the other hand, organisations recognise that employee satisfaction and well-being influence organisational success. Thus, the main objective of this study is to understand the employee experience of millennial human resources in the information technologies (IT) sector. As specific objectives, we intend to understand which (i) factors they consider influencing their personal and professional experience within organizations; (ii) organizational practices associated with the promotion of positive employee experience; (iii) organizational strategies adopted to promote a positive employee experience and, (iv) challenges linked with positive employee experience management. A qualitative research methodology was used to collect data, using a semi-structured interview with a group of 10 millennial human resources professionals joining the IT sector to answer the research question how is the experience of millennial human resources in the IT sector? The interviews were verbatim transcribed, and data were analysed according to thematic analysis procedures. Our findings show that human resources professionals belonging to the millennial generation express a greater interest in being part of organizations that offer a compensation and benefits system aligned with their performance, in addition to ensuring an effective work-life balance. Furthermore, they emphasize the influence of organizational behaviour on their job satisfaction, indicating that employee experience tends to be positive when the organization promotes a collaborative culture, fostering a work environment conducive to the development of strong interpersonal relationships, the creation of cohesive and dynamic teams, and a clear alignment between individual and organizational goals. Overall, the interviewees demonstrate satisfaction with their current employee experience, acknowledging that it meets their needs and interests comprehensively. Some conclusions for Human Resources Management are provided in the last part of the paper.
- Efeito da espessura do corte histológico na qualidade da impregnação argênticaPublication . Coelho, Carolina; Silva, Susana; Cardoso, Ana Rita; Almeida, João Carlos; Silva, ReginaO estroma hepático é constituído maioritariamente por colagénio do tipo III, formando uma complexa rede de fibras reticulares anastomosadas que fornece suporte aos hepatócitos e aos capilares sinusoides. Diversas condições patológicas provocam destruição, colapso ou alterações do padrão normal das fibras de reticulina, que podem ser evidenciadas por métodos de impregnação argêntica. A qualidade destes métodos pode ser afetada por diversos fatores, como a fixação, o processamento e a espessura dos cortes histológicos.
- The value of skills for a sustainable tourism and hospitality industryPublication . Silva, Susana; Silva, Cândida; Oliveira, MónicaSkills are one of the main themes in academic and labor environments. Nowadays, digital, green, and social and cultural skills are the key to achieving sustainable practices and sustainable development goals. Therefore, this study aims to characterize the current and future needs of digital, green, and social and cultural skills for the tourism and hospitality sectors. This was a quantitative study, with an online survey applied to students, teachers, and professionals. It was a convenience sample with 150 participants. Data were analyzed statistically with IBM SPSS version 28.0. Our results suggested that students, professionals, and trainers value digital, green, and social and cultural skills. With reference to digital skills, all participants considered themselves having an intermediate or advanced level of proficiency. All the participants considered themselves having an intermediate or advanced level of green skills. Regarding social and cultural skills, all the participants considered themselves having an advanced level of proficiency. Therefore, professionals reported higher levels of proficiency in all skills. In the same way, in the tourism sector, we observed higher proficiency levels of skills. To summarize, educational, sectorial, and entrepreneurial sectors recognize the relevance of digital, green, and social-cultural skills for the tourism and hospitality industry. With these skills, the sector will be more prepared to implement sustainability practices and achieve sustainability goals. Additionally, entrepreneurs should value these skills in professionals, and education institutions should integrate the development of these skills into their curricula.
- 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.
- What skills are required for sustainable leadership in hospitality?Publication . Silva, Susana; Pereira de Oliveira, Mónica; Silva, CândidaThe focus of Sustainability Leadership in tourism is on fostering individual development to facilitate adaptation to emerging technologies within complex and rapidly evolving environments, ultimately aiming to enhance performance and organizational effectiveness. Sustainable leaders prioritize collaboration, consensus-building, and support for team members to collectively achieve shared objectives, particularly those set by diverse stakeholders. This qualitative study employed a semi-structured interview methodology to explore sustainability leadership within the hospitality sector. All interviews were conducted via online platforms and examined using thematic analysis. The sample included 10 hotel managers from various lodging establishments in Portugal, comprising four men (40%) and six women (60%). Participants’ ages ranged from below 30 to 50 years, with one manager under 30, five between 31 and 40, and four between 41 and 50. In the context of organizational sustainability, participants emphasized the importance of a long-term perspective, safety considerations, and corporate social responsibility. Half of the respondents indicated the presence of sustainability-specific policies, largely derived from group policies or specific sustainability-focused project requirements. Most participants reported that sustainability is integrated into their organization’s vision and mission, with several referencing the European Union Green Deal and the United Nations Sustainable Development Goals as key frameworks guiding their strategies. The majority of participants assessed their digital proficiency as advanced, even within complex operational contexts. Organizational digitalization levels were generally advanced, although some organizations were identified at an intermediate digitalization stage. Furthermore, social dimensions of sustainability and soft skills were regarded as essential for sustainable leadershipin hospitality. The most highly valued leadership soft skills included solution-oriented thinking, resilience, critical thinking, communication, and team cohesion, whereas time management was identified as a lesser priority. These findings underscore the significance of sustainability for managers in the hospitality sector, though the degree of implementation varies across lodging types and different sustainability dimensions.
- 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.
- 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.
- Social media as a tool to promote Jyväskylä as a tourism destinationPublication . Silva, Susana; Ferreira, Ana; Silva, CândidaJyväskylä is the largest city in the Central Finland and Finnish Lakeland region. In digital era places and destinations compete against each other in an increasingly globalized market. To successfully compete, destinations need to work on developing a strong brand identity through effective positioning. The main goal of this work is to understand how social media platforms has been used to create / promote the Jyvaskyla brand. An exploratory qualitative study was developed to accomplish our goals. Data were collected and analysed until October 2024. We analyse all the hashtags in the social media Instagram, Facebook, Tik ToK and YouTube defined by the municipality of Jyvaskyla, namely, #jyväskylä #liikuntapääkaupunki, #capitalofsport, #tapahtumakaupunki, #opiskelijakaupunki, #visitjyväskyläregion, #visitjyvaskylaregion, #valonkaupunki, #cityoflight. Based on these hashtags, the posts created by users of these platforms were analysed, namely the content of the posts they associate with the city, the author of the publication and their geographical region, and the date of publication of the posts. The data was collected using the platform Apify, and all the posts were analysed with content analysis to understand the main keywords associated with the brand Jyvaskyla. Moreover, posts were analysed using the sentiment analysis tool Benty.ai, which uses artificial intelligence to analyse the tone with which the text was written. Our preliminary results show the importance of the definition of a brand for the city as a marketing strategy. When we regard the hashtags defined by municipality, they have the name of the city or associated the term “city” to the brand they want to promote, namely: sports, events, light or study. The current study provides valuable information on the current state of social media communication from stand points of branding and destination marketing. Also gives the opportunity to access and compare the effectiveness of these four platforms. Decision-makers needs to understand how to enhance the use of this technology to promote tourism destinations.
- 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.