Browsing by Author "Silva, Rita"
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- Online recruitment in Portugal: theories and candidate profilesPublication . Brandao, Catarina; Silva, Rita; Santos, JoanaOnline Recruitment (OR) is a growing trend. It takes place online, using tools that enable the receipt of applications, the search for professionals, a quick triage and provision of feedback to applicants. This exploratory research aims to describe perceptions of this tool, gathering data from potential job candidates and personnel stakeholders. Data was gathered using a survey and interviews. Results show that 46% of participants had already used OR and that for 42% of the applicants it took less than a week to receive feedback from the recruiting organization. Qualitative data suggests a dominant positive appraisal of this type of recruitment. It is considered a fast method and is able to reach a wide audience. However, it is impersonal and there are doubts regarding the control over the process and the veracity of the job ads. Organizations should consider the perceptions of different stakeholders in order to optimize the process of OR.
- Sensory changes and listeria monocytogenes behavior in sliced cured pork loins during extended storagePublication . Silva, Rita; Pereira, Jorge; Rouxinol, Margarida; Patarata, LuisCured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.
- Sports recreation in tourist context: Alentejo coasts resorts case studyPublication . Mascarenhas, Margarida; Silva, Rita; Pereira, ElsaThe new sporting era in which we are living has new forms, new contexts and values, and a growing demand for evasion, wellbeing and health, and new experiences. In this leisure environment, favorable to sports practice, there has been an increase in the number of resorts in Portugal offering a range of sport services to its customers in accordance with their wishes. In this context, the main goal of this research is centered on the general characterization of the sports animation services offered by resorts in the Alentejo Coast. A qualitative research approach was used, in which content analysis was the chosen data analysis method; a semi-structured interview was the tool for data collection. The results show that the services of sporting activities in resorts located in this region are still underdeveloped. The majority of such resorts has a small amount of services, equipment and human resources. The search for these services is meager, despite their gratuitousness nature. In spite of the reduced offer of the sports animation services, the resorts' managers state that in a recent future there won't be new investments in the area, since the offer now satisfies the actual level of demand. (C) 2017 Varna University of Management. All rights reserved