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Article
Publication date: 21 February 2020

Susana Andreia Salgueiro Rachão, Zelia Breda, Carlos Fernandes and Veronique Joukes

In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study…

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Abstract

Purpose

In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences.

Design/methodology/approach

Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences.

Findings

Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences.

Research limitations/implications

This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult.

Practical implications

By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts.

Originality/value

This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences.

“美食+红酒”式体验实现旅游共创

目的

总体而言, 历史文献表明共创可以增加旅游业的价值, 然而, 以美食和红酒为研究背景的实证研究还很少。该探索性研究旨在分析游客对共同创造结构的看法、游客的”美食+红酒”式旅游体验以及他们在这种类型的体验中积极共创的意愿。

研究设计

基于共创理论概念, 该研究探讨如何将共创理论运用到具体的”美食+红酒”模式背景中, 该研究的最终目的是为美食和红酒领域的管理者提供一套模型, 用于开发旅游体验。该文章采用质化分析方式, 针对19名游客, 采用焦点小组(5个参与者)与面对面、半结构式采访(共14个)的方式收集数据, 从而探索游客对共创的理解以及如何结合这些看法开发富有吸引力且成功的”美食+红酒”旅游体验。

研究结果

研究结果表示, 游客认为共创由以下七大要素组合而成:社交互动、新颖性、创造力、社会可持续性、环保意识、享受和难忘的经历。为丰富旅游经历, 受访者在旅行途中参与了”美食+红酒”活动, 他们表示相比较红酒类的体验, 更愿意积极参加和美食相关的活动。此外, 该研究揭示了开发环保类体验的重要性。

研究局限

该研究从本质上来说是一次探索性的研究, 其数据不具普遍概括性。研究结果还需进一步的定量验证。尽管”美食+红酒”体验是基于现有体验而创造开发出来的, 但它们由一系列不同的步骤构成(没有标准化), 这使得未来的数据对比分析更加艰难。

实际意义

通过概念化共创的构架, 旅游管理者可以利用该研究的研究成果使旅游体验更具环保性, 同时可以优化体验的创造过程。

理论意义

该研究成果不仅强调了解游客共创概念的重要性, 而且表明将创造力和环保意识融合到旅游体验中的重要性。特别是, 该研究开发了支持共创维度的理论模型, 该模型可用于”美食+红酒”旅游模式。

研究独创性/价值

该研究通过强调共创在发展旅游业务体验过程中的重要性, 填补了旅游共创及其在”美食+红酒”模式中的应用之间的研究空白。

关键词

关键词 共创, “美食+红酒, ” 体验, 旅游, 需求观点, 内容分析

文章类型

研究论文

La experiencia gastronómica y enológica: hacia la co-creación en turismo

Objetivo

En general, la literatura reconoce que las experiencias co-creativas añaden valor a la experiencia turística, pero la investigación empírica dentro del contexto gastronómico y enológico sigue siendo escasa. El presente estudio exploratorio pretende analizar la percepción de los turistas sobre la construcción de la co-creación, sus experiencias en turismo gastronómico y enológico y su voluntad de co-crear activamente en este tipo de experiencias.

Diseño/metodología/enfoque

Partiendo de los conceptos teóricos generales sobre co-creación, esta investigación explora cómo pueden aplicarse al contexto específico de la gastronomía y el turismo. El objetivo final es formular un modelo que puedan aplicar los gestores gastronómicos y enológicos cuando creen su experiencia turística. Una muestra de conveniencia de 19 turistas compuesta por un grupo focal (cinco participantes) y catorce entrevistas semiestructuradas en persona, proporcionaron los datos para la investigación cualitativa con el fin de explorar las percepciones de co-creación de los turistas y cómo se pueden emplear para crear experiencias gastronómicas y enológicas atractivas y exitosas.

Resultados

Los resultados revelan que la co-creación es percibida por los turistas como una o una combinación de siete categorías: interacción social, novedad, creatividad, sostenibilidad social, conciencia ambiental, disfrute y experiencias memorables. Los encuestados han participado en actividades relacionadas con la gastronomía y la enología mientras viajaban, como complemento a su experiencia turística, mostrando una mayor disposición a participar activamente en las experiencias gastronómicas que en las enológicas.

Limitaciones del estudio/implicaciones

Este estudio es de carácter exploratorio lo que hace que los datos no sean generalizables. Los resultados necesitan una mayor validación cuantitativa. Aunque las experiencias gastronómicas y enológicas se crearon a partir de experiencias existentes, se componen de un número diferente de etapas (sin normalización), lo que puede dificultar el análisis estadístico posterior (comparaciones).

Implicaciones prácticas

Implicaciones prácticas: Al conceptualizar el concepto de co-creación, los gestores turísticos pueden utilizar el resultado de este estudio para convertir sus experiencias en más respetuosas con el medio ambiente y para mejorar el proceso creativo de las mismas.

Implicaciones teóricas:

Los resultados de la investigación no sólo subrayan la importancia de entender la conceptualización de la co-creación de los turistas, sino que también indican la importancia de integrar la creatividad y la conciencia medioambiental en sus experiencias. En particular, el estudio desarrolla un modelo teórico que apoya las dimensiones de la co-creación que pueden aplicarse en el contexto del turismo gastronómico y enológico.

Originalidad/interés

Este estudio llena el vacío existente en la literatura sobre la co-creación en turismo y su aplicación a entornos gastronómicos y enológicos, destacando la importancia de la co-creación en el desarrollo de experiencias en los negocios turísticos.

Palabras clave

co-creación, Experiencias gastronómicas, Turismo, Perspectiva de demanda, Análisis de contenido

Tipo de papel

Trabajo de investigación

Details

Tourism Review, vol. 76 no. 5
Type: Research Article
ISSN: 1660-5373

Keywords

Article
Publication date: 3 February 2020

Susana Rachão, Zélia Breda, Carlos Fernandes and Veronique Joukes

This study analyses the dimensions of cocreation in on-site food-related activities.

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Abstract

Purpose

This study analyses the dimensions of cocreation in on-site food-related activities.

Design/methodology/approach

A systematic literature review was conducted in two databases (Scopus and Institute for Scientific Information (ISI) Web of Science), and 67 peer-reviewed articles were identified on cocreation in tourism experiences.

Findings

The study reveals that food-related activities involving active participation are more likely to be successfully performed in more informal environments, in which culinary experiences cocreated by both tourists and hosts are favoured. Moreover, tourists who learn something new appreciate the value of cocreation within food tourism experiences better.

Research limitations/implications

Although the researchers used two renowned databases to conduct the systematic literature review, there is the risk that some manuscripts related to the topic were excluded.

Practical implications

The transfer of new skills and knowledge through direct contact between tourists and hosts are prerequisites for the raise of the value of the cocreation process itself and of the final outcome of the cocreation experience. As a result, professional service providers should dedicate more attention to the inclusion of cocreative ‘learning’ elements in the food tourism experiences they create.

Social implications

Due to the changing structure of the tourism ecosystem (technological advances), the manner in which experiences are designed, distributed and consumed (cocreated) is being transformed. The present study highlights some aspects to be developed by tourism destination managers.

Originality/value

This study is the first to explore food-related tourism experiences through the lens of cocreation.

Details

British Food Journal, vol. 122 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 2020

Carlos Coutinho Fernandes Junior and Leonel Teixeira Pinto

The main purpose of this paper is to develop a study of the determination of the most appropriate execution steps, necessary for the construction of modelling, simulation and…

Abstract

Purpose

The main purpose of this paper is to develop a study of the determination of the most appropriate execution steps, necessary for the construction of modelling, simulation and optimization for the specific area of slaughter line balancing. And through the developed model to demonstrate the application of simulation to increase productivity in a large-size swine slaughterhouse, focusing on operator stations balancing. The built model may be applied to support the management of the plant, allowing to evaluate and decide the optimized scenario that meets current needs considering operational cost, production demand and productivity.

Design/methodology/approach

For the research development, the selected software supports the characteristics of the evaluated process, in this case, a discreet simulation with stochastics variables. The studied plant was modelled door by door, from the swine reception until the packaging area. The research methodology was based on lean manufacturing (LM) principles, particularly in workstations balancing, by optimizing the idle time of the operators, comparing with the cycle time of each task, in the evaluated workstations.

Findings

The achieved result with the modelling and simulation was the increase of 11.89% in plant productivity through manpower optimization. The study indicates that the simulation applied with LM concepts as operative stations balancing and value stream map can be a very useful tool to support decision-making for productivity improvement.

Originality/value

This study approaches how modelling and simulation can support decision-making to implement improvements associated to workforce balancing optimization, especially in the studied area (agribusiness, animal slaughter). The studied process presents great variability associated with the processing time of each phase, making the analysis and modelling more complex. The number of workstations involved, with more than 800 employees, is an important point in the research, considering that cases with higher values than the case presented were not identified in literature.

Details

International Journal of Lean Six Sigma, vol. 13 no. 4
Type: Research Article
ISSN: 2040-4166

Keywords

Article
Publication date: 17 September 2020

Fernanda Silva Farinazzo, Tiago Bervelieri Madeira, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Adriana Aparecida Bosso Tomal, Suzana Lucy Nixdorf and Sandra Garcia

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the…

Abstract

Purpose

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the effect of the antioxidant quercetin on the response to cellular oxidative stress.

Design/methodology/approach

The kinetic parameters, the content of phenolic compounds, the quantity of quercetin and the antioxidant activity were determined during the fermentation process. The effect of quercetin on cellular oxidative stress was also investigated.

Findings

The content of phenolic compounds, the antioxidant activity and the quercetin concentration were higher in the organic fermented apple pulp (ORG) than in the conventional fermented apple pulp (CON). However, both apple pulps were considered ideal substrates for the growth of S. boulardii, suggesting that they are potentially probiotic. After fermentation, the quercetin concentration in the ORG treatment and YPDQ treatment (YPD broth with 0.1 mg quercetin rhamnoside/mL) increased viability by 9%, while in the CON treatment generated there was an increase of 6% in viability, compared to the YPD control treatment (YPD broth).

Originality/value

The high concentration of quercetin in the organic apple pulp supports the proposal that quercetin reduces the oxidative stress mediated by reactive oxygen species through its antioxidant action on S. boulardii that have similarities to mammalian eukaryotic cells. These findings suggest that fermented organic apple pulp could be consumed as a potential non-dairy probiotic product.

Details

British Food Journal, vol. 123 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 November 2008

Carlos Alberto Ferreira Fernandes

The aim of this paper is to develop simulation tools for the analysis of modified structures of distributed feedback (DFB) laser diodes adequate for single longitudinal mode (SLM…

Abstract

Purpose

The aim of this paper is to develop simulation tools for the analysis of modified structures of distributed feedback (DFB) laser diodes adequate for single longitudinal mode (SLM) operation.

Design/methodology/approach

The paper uses matricial techniques: the transfer matrix method (TMM). When compared to the eigenvalue approach, the matricial techniques are more general and flexible and hence are especially adequate to deal with the analysis and structural design of DFB laser diodes. In this work, the author makes a general description of the TMM, enhancing its importance with some applications by considering the threshold and above‐threshold analysis of a modified DFB laser structure.

Findings

The increasing demands on laser performance, mainly in the area of optical communication systems, have lead to the fabrication of more‐and‐more complex structures. In viewing the development of the associated technology, the importance of the simulation tools revealed of crucial importance.

Originality/value

The simulation model used in this work has been described in other works of the author. In the present analysis a general description of the TMM was implemented, summarizing the results of previous studies for the threshold and above‐threshold regimes of modified DFB laser structures specially designed to show SLM operation.

Details

COMPEL - The international journal for computation and mathematics in electrical and electronic engineering, vol. 27 no. 6
Type: Research Article
ISSN: 0332-1649

Keywords

Article
Publication date: 30 March 2012

Maria Manuela Natário, João Pedro Almeida Couto and Carlos Fernandes Roque de Almeida

The purpose of this paper is to analyze the dynamics of the triple helix model in less favoured regions, examining the role of three spheres: universities, firms, and government…

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Abstract

Purpose

The purpose of this paper is to analyze the dynamics of the triple helix model in less favoured regions, examining the role of three spheres: universities, firms, and government. The paper identifies profiles of behavior in terms of triple helix model performance from the firm's perspective and recognizes key factors for successful innovation dynamics in a less favored region of Portugal.

Design/methodology/approach

A brief bibliographic revision regarding development of the triple helix model in the innovation process is followed by a description of the role of the helixes and the presentation of a model, after which the hypotheses are defined for testing. The methodology consists of a survey involving companies in a less favored region of Portugal and the application of multivariate statistical analysis “k‐means clusters” to detect behavioral patterns in terms of performance and dynamics of the triple helix model from the firm's viewpoint. In order to verify the hypotheses, tests of multiple average differences are used to assess the unique characteristics of each cluster and the independent test of Chi‐square.

Findings

The results point to the existence of a positive relationship between the dynamics of the triple helix model in terms of different types and objectives to innovate, namely, in regards to introducing new products as well as ecological innovation and their efforts to improve communications relative to the obstacles to innovate – explicitly, the lack of information and geographical location, the companies' innovation performance, and the level of cooperation and interaction with the university producing benefits for them in obtaining additional financial resources and prestige for the researcher, as well as by obtaining information for the education process.

Originality/value

The paper contributes to a greater theoretical understanding of the variables influencing implementation of the triple helix model in less favoured regions. It reveals conditions associated with a more active and proactive stance and consequently better innovation dynamics and regional attractiveness.

Details

Journal of Knowledge-based Innovation in China, vol. 4 no. 1
Type: Research Article
ISSN: 1756-1418

Keywords

Article
Publication date: 1 February 2006

Adelina Broadbridge and Jeff Hearn

To introduce the special issue.

2364

Abstract

Purpose

To introduce the special issue.

Design/methodology/approach

A brief description of the Gender and Management track at the European Academy of Management Conference and an outline of the papers in the issue.

Findings

The track examined various issues and the papers chosen from the track for the special issue are closest to the central concerns of the journal.

Originality/value

Provides a summary of the perspectives considered.

Details

Women in Management Review, vol. 21 no. 2
Type: Research Article
ISSN: 0964-9425

Keywords

Article
Publication date: 22 May 2009

Flavio Cesar Faria Fernandes, Moacir Godinho Filho and Maurice Bonney

The purpose of this paper is to present a practical proposal for integrating production control (PC) and quality control (QC) at the shop floor level.

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Abstract

Purpose

The purpose of this paper is to present a practical proposal for integrating production control (PC) and quality control (QC) at the shop floor level.

Design/methodology/approach

The proposed method is based on three principles which relate PC and QC at the shop floor level. The proposal is applied successfully at the world's largest pencil factory.

Findings

The results show that the proposed method contributes to improve four performance indicators related to PC and QC at the company studied: increase the average throughput in about 28.9 per cent; reduce the average value of work in process (WIP) in about 35.6 per cent, reduce the average lead time by about 45.4 per cent, and reduce the average defect rate by about 71.4 per cent.

Research limitations/implications

The proposal (mainly because of principle III) is developed to be applied in repetitive production (RP) systems, i.e. environments characterized by low production volume and low product variety.

Practical implications

Some practical implications for industrial managers arises from this study: managers must consider the importance of integrated PC and QC functions in order to get better results concerning performance indicators such as throughput, WIP, lead time, and rejection rate; the materials flow simplification is a prerequisite for a lot of improvement initiatives at the shop floor level; the adequate choice of the production control system (PCS) is vital in order to get positive results regarding the performance indicators related to PC; the determination of the production pace (or rate) for a RP system must take account capacity restrictions and the influence of defect rate on production rate.

Originality/value

The paper is original in that it shows that the performance of the shop floor level can be improved by means of integrating PC and QC, by discussing and implementing a method which simplifies the material flow in the shop floor level, chooses the most adequate PCS and shows how the production rate influence on the rejection rate. Therefore, the paper is important for those which practice industrial management, more specifically on PC and QC functions.

Details

Industrial Management & Data Systems, vol. 109 no. 5
Type: Research Article
ISSN: 0263-5577

Keywords

Article
Publication date: 11 June 2018

Carlos Willie Alvarenga, Luiz Henrique Fernandes, Antonio Pazin-Filho and Luciane Loures dos Santos

The purpose of this paper is to test whether training correctional facility (CF) officers in the admission process would identify risk factors for inmates’ unscheduled transfers…

Abstract

Purpose

The purpose of this paper is to test whether training correctional facility (CF) officers in the admission process would identify risk factors for inmates’ unscheduled transfers to healthcare units in the first 24 hours.

Design/methodology/approach

Correctional officers (COs) were trained to use a questionnaire with ten closed questions, which seeks to identify occupational or nosocomial risk, applied upon the admission of inmates to a CF.

Findings

There were 1,288 admissions in six CFs in Ribeirão Preto and Serra Azul/Brazil from March 2010 to May 2011. Of those admissions, 21.2 percent were in penitentiaries and 78.9 percent in provisional detention centers. Of the questionnaires applied, 580 answered affirmatively (45 percent) for one or more of the questions, with nearly 60 percent related to drug use in the last 12 hours, 37.7 percent use of medications while the most frequently mentioned diseases were respiratory diseases (37 percent) and mental disorders (19 percent).The number of positive responses per evaluation presented an odds ratio of 3.6 (CI 95% – 1.6, 10.5) for unscheduled transfers for external clinical evaluation.

Research limitations/implications

The lack of a control group and the fact that morbidities described by prisoners could not be confirmed are study limitations. The research does, however, still contribute to the goal of achieving appropriate medical care within CFs.

Originality/value

The training of COs to identify risk factors that predict the need for unplanned transfers to healthcare units was feasible. These findings have important implications for CFs that do not provide ongoing medical service, a universal reality in Brazil.

Details

International Journal of Prisoner Health, vol. 14 no. 2
Type: Research Article
ISSN: 1744-9200

Keywords

Article
Publication date: 4 July 2018

Janaina Mascarenhas Hornos da Costa, Creusa Sayuri Tahara Amaral, Sânia da Costa Fernandes and Henrique Rozenfeld

The purpose of this paper is to propose and describe a method that uses recurrent problems to increase the efficiency and effectiveness of the diagnosis of new product development…

Abstract

Purpose

The purpose of this paper is to propose and describe a method that uses recurrent problems to increase the efficiency and effectiveness of the diagnosis of new product development (NPD) processes and supports the identification of improvement opportunities. The proposed method, called Diagile, is based on recurrent current reality trees (CRTs) and is a new way of building CRTs that includes best project management practices, and the identification and prioritization of improvement opportunities. To support the execution of the method, recurrent problems were identified and a computational tool to aid the diagnosis, a database of improvement opportunities and an automated spreadsheet to prioritize improvement projects were developed.

Design/methodology/approach

The proposed method was evaluated through a controlled experiment at a multinational manufacturer of office supplies.

Findings

The results achieved confirm that the use of the Diagile method increases the diagnostic efficiency and effectiveness when compared to diagnoses performed by the traditional CRT method.

Research limitations/implications

The validity of the method must be tested on a larger scale, since this work involved only one controlled experiment for this purpose. The experiment involved the participation of postgraduate research assistants, who cannot be considered specialists in the diagnosis of NPD. One could question whether the method will be as helpful for proficient users as well. The authors did not have proficient users available to run the experiment. However, the authors believe that such a specialist would save time in carrying out a diagnosis with Diagile, and also be more effective in validating the diagnosis. However, this assumption could not be tested here and can therefore be considered a limiting factor of the experiment. Nevertheless, the positive results of the evaluations of the companies and users of the two case studies corroborate the statement that the objective of this work was attained.

Practical implications

The greater efficiency and effectiveness provided by the proposed Diagile method was also evident in the identification and prioritization of improvement opportunities. The experimental group drew up a more relevant and coherent list of improvement projects than the control group, and provided documentation for these projects in the form of project charts. The authors believe these results can be of a great impact if implemented by practitioners.

Originality/value

This paper proposes a new way to perform diagnostic of NPD process. In particular, this process is well known to be highly strategic, nevertheless, normally excluded out of improvement initiatives because of its complexity. The diagnostic method proposed is a powerful tool to assist practitioners finding systemic improvement opportunities, expanding the assessment to all dimensions of a business process, e.g. people, technology and process activities.

Details

Business Process Management Journal, vol. 25 no. 4
Type: Research Article
ISSN: 1463-7154

Keywords

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