8 documents found, page 1 of 1
The evolution of the bubbly lifestyle: Assessing the potential in 5-star hotels...
Dias, André; Rassal, Carimo; Serra, ManuelThis article proposes and validates the Bubbly Lifestyle concept as a differentiation strategy in five-star hospitality, using the Algarve region as an empirical sample. Grounded in a critical literature review on gastronomic tourism, differentiation, sustainability and sensory innovation - and informed by global phenomena such as “sushification” and gastrophysics - a conceptual model was developed along five s...
Hospitality and wine: A bibliometric analysis
Cabeça, Diana; Serra, Manuel; Afonso, CarlosRecent data shows a significant increase in the number of international tourists worldwide and an increase in the demand for wine experiences. The aim of this article is to understand the scientific research carried out on wine-related hotel activities. To this end, a bibliometric analysis was carried out using the scientific databases Scopus and Web of Science, using keywords that allude to the subject under s...
Analysis of the menu of a charcoal grill restaurant - A case study
Silvestre, Daniela; Serra, Manuel; M. Afonso, CarlosThe development of the study in terms of menu analysis has been studied all over the world, with practical applications in the restaurant sector, as its results have a significant impact on the profitability of the businesses. The purpose of this case study is to change the current menu of a charcoal grilled food restaurant located in western Algarve. This study foresees the use of quantitative variables using ...
HostLab: gastronomy innovation, experiences and sustainability
Gonçalves, Alexandra; Ramos, Celia; Martins, Ana Isabel; Serra, Manuel; Rassal, C.; Monteiro, Carlos; Martins, Paula; Quintas, Célia; Ratao, IsabelInnovating through traditional products and resources is the main aim of HoST Lab Project located at the School of Management, Hospitality and Tourism of the University of the Algarve. A new lab and new multidisciplinary way of working, that which to be a reference for research and development applied to Culinary Tourism and Eno-gastronomic experiences associated with the Mediterranean Diet (MD). A very enrichi...
Development of an online holistic standardized recipe: a design science approach
Silvestre, Daniela; Serra, Manuel; Afonso, Carlos M.; Pinto, Ezequiel; Almeida, CarlosConcerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The...
Promoting sustainability through regional food and wine pairing
Serra, Manuel; Antonio, Nuno; Henriques, Cláudia Helena; Afonso, Carlos M.Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to se...
Relação Enogastronómica Regional Algarvia - Uma perspetiva do conhecimento com ...
Serra, ManuelTrabalho apresentado em cumprimento do disposto na alinea b) do nº 1 do artigo nº 6 do despacho nº 5232/2012, publicado em Diário da República em 16 de abril de 2012 a que se refere o regulamento para atribuição do titulo de especialista da Universidade do Algarve
Influência da rota dos vinhos no enoturismo do Algarve
Serra, Cristiana; Serra, Manuel; Choupinha, R.; Henriques, Cláudia Helena; Pinho, MartaThis article aims to approach the Wine Route in Algarve, while fueling the Enotourism in the Region. In methodological therms, secondary sources were consulted, including literature considered relevant, as well the analysis of the case Tenerife, as a destination where Enotourism was successfully implemented. The primary sources used for the case study were based on an analysis of interviews to the producers ass...