414 documents found, page 1 of 42
Where Are We? Performative Strategies of Encounter
Cantinho, Beatriz; Silva, SusanaThis chapter is a visual, aural, and written iteration of the performative walk “Where are we? Performing the city, slowing down time” developed and presented by the artists Beatriz Cantinho and Susana Mendes Silva in the context of the “Elia Academy 2023: exploring situatedness” that took place in the University of Évora in May. The aesthetic focus of this performative walk was a reflection on how one can crea...
The value of skills for a sustainable tourism and hospitality industry
Silva, Susana; Silva, Cândida; Oliveira, Mónica<jats:p>Skills 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, wit...
Social media as a tool to promote Jyväskylä as a tourism destination
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...
What skills are required for sustainable leadership in hospitality?
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...
Circular economy in the restaurant sector: do practices go hand in hand?
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 ...
How human resources management practices affect employee satisfaction and motiv...
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 influe...
Attraction and retention strategies: what matters to the millennial?
Silva, Susana; Martins, Dora; Marques, AureaThe labour market is suffering many changes and transformations putting several challenges to human resources management. One of the biggest challenges is related to the attraction and retention of employees to work in several activity sectors and to retain the talent in the organisations. In particular, hospitality and technology sectors have seen robust growth since the pandemic-induced. This study aims to ex...
Moving toward sustainability and circular economy in the restaurant industry
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 p...
Exploring intercultural adjustment of self-initiated expatriates: a study of br...
Martins, Dora; Silva, Susana; Silva, QuérenSelf-initiated expatriation is a widespread phenomenon that has gained limited attention, in particular related to some countries and industries. Recent literature indicates that the hospitality industry is looking for talent beyond national boundaries. The main goal of this study is to understand the experiences of Brazilian self-initiated expatriates (SIEs) residing in Portugal. We are studying how individual...
Empowering Luxury: How Cause-Related Marketing Influences Gen Z and Millennials...
Dias, Joana Carmo; Silva, Susana; Martins, Carla; Casais, BeatrizPurpose: This study explores the emotional impact of post-purchase guilt on younger consumers in the Chinese luxury retail market, with a specific focus on the role of Cause-related Marketing (CrM) in mitigating negative emotions across luxury and non-luxury product categories.Design/Methodology/Approach: A quantitative experimental design was utilized, involving 326 respondents exposed to different advertising...