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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

Book part
Publication date: 27 November 2023

Berta Maria Jesus Augusto, Carlos Manuel Santos Fernandes and Sérgio Filipe Silva Abrunheiro

Digital communication supports are a relevant resource for the promotion of citizens’ health literacy. Aware of this reality, in the last quarter of 2019, health professionals of…

Abstract

Digital communication supports are a relevant resource for the promotion of citizens’ health literacy. Aware of this reality, in the last quarter of 2019, health professionals of Inpatient Unit A of the Neurology Service of the Coimbra Hospital and University Centre designed the ‘Digital Neuroteca’, which consists of a digital repository with various educational materials in video format, e-books, pamphlets, manuals, infographics, and directories to websites that include credible information, and other content selected by the health team. The selection criteria consider the clarity and credibility of the information in various areas such as risk factors of neurological disease, strategies, and products to support self-care and available resources. Regarding more complex contents, there is a concern to transform them into information accessible to citizens in general. These contents are accessed by patients/caregivers through a tablet/computer, in the presence of the health professional, and can also be sent by email. We got positive results with an increase of satisfaction of those involved – patients, caregivers, and professionals. Health professionals and patients/caregivers reported high satisfaction with the use of this resource given the clarity of the contents, which facilitate understanding and meet their needs, recognizing this tool as an excellent complement to the process of health literacy promotion.

Details

Technology-Enhanced Healthcare Education: Transformative Learning for Patient-centric Health
Type: Book
ISBN: 978-1-83753-599-6

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

Content available
Book part
Publication date: 27 November 2023

Abstract

Details

Technology-Enhanced Healthcare Education: Transformative Learning for Patient-centric Health
Type: Book
ISBN: 978-1-83753-599-6

Article
Publication date: 1 February 2006

Adelina Broadbridge and Jeff Hearn

To introduce the special issue.

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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

Case study
Publication date: 20 January 2017

David Besanko and João Tenreiro Gonçalves

Rede Alta Velocidade, SA (RAVE), the state-owned company responsible for planning and developing a major high-speed rail project in Portugal, must persuade both public officials…

Abstract

Rede Alta Velocidade, SA (RAVE), the state-owned company responsible for planning and developing a major high-speed rail project in Portugal, must persuade both public officials and lenders that the project is worth undertaking. It must also make a recommendation on the appropriate organizational form for the enterprise. Specifically, it must determine the role of the Portuguese government in financing and operating the high-speed rail network, with options ranging from full development and management of the project by the public sector to completely private development and management. Lying in between these two polar cases were a variety of hybrid models, often referred to as public-private partnerships (PPPs). Using data in the case, students have the opportunity to perform a benefit-cost analysis of the project. They also must think carefully about the optimal role of the government in a major new infrastructure project.

After analyzing and discussing the case, students will be able to:

  • Understand the nature of a global public good

  • Perform a back-of-the-envelope benefit-cost analysis of polio eradication

  • Discuss the appropriate strategy for eradicating an infectious disease

  • Apply game theory to analyzing which countries would be likely to contribute funds toward global polio eradication

  • Discuss the role of private organizations in the provision of global public goods

Understand the nature of a global public good

Perform a back-of-the-envelope benefit-cost analysis of polio eradication

Discuss the appropriate strategy for eradicating an infectious disease

Apply game theory to analyzing which countries would be likely to contribute funds toward global polio eradication

Discuss the role of private organizations in the provision of global public goods

Details

Kellogg School of Management Cases, vol. no.
Type: Case Study
ISSN: 2474-6568
Published by: Kellogg School of Management

Keywords

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