ESG2-Artigos (em revistas ou actas indexadas)
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- Bringing the 1974 april revolution to the fore: autobiographical newspaper columns half a century LaterPublication . Infante do Carmo, Carina; Varela Andrade Rodrigues Baleiro, Rita Salomé; Sofia AndradeThis article examines a corpus of autobiographical newspaper columns written by authors born after 1970, published in periodicals in 2024 on the fiftieth anniversary of the April Revolution, to analyze the current memory of the Revolution. Newspaper columns, through their brevity and interpretative stance, foreground everyday life while negotiating the tension between individual and collective memory of the Revolution. Most authors position themselves as heirs to the events of April 1974, mobilising autobiographical and collective memory frameworks to interpret current crises. This legacy was shaped by the memory policies of subsequent decades, which sought to cement the agreed consensus of a liberal democracy and erase the tense energy of the revolutionary period. A few columns examine the impact and effectiveness of memory transmission, a process that can be better understood in light of the concept of post-memory.
- Tourist behaviour in four- and five-star hotels in the Algarve before and during the covid-19 pandemic: an analysis of online reviewsPublication . Ferreira, Ana; Correia, Marisol B.; Renda, Ana Isabel; Antonio, NunoThis study aims to examine the behaviour of tourists staying in four- and five-star hotels in Portugal’s Algarve region before and during the pandemic and to identify differences between these periods. To achieve this, 17,601 online reviews published on Trip Advisor between January 2018 and April 2023 were analysed using NVivo 14 software. The findings reveal that guest behaviour during the pandemic closely mirrored pre-pandemic patterns, except for variations related to tourists’ continent of origin.
- A Comunicação através das Rolhas de Cortiça – O Caso Português.Publication . Carrasqueira, HelderO objetivo deste estudo é estudar a comunicação presente nas mensagens insertas no cilindro da rolha de cortiça. Todos os anos, milhões de garrafas de vinho são vendidas tendo como vedante a rolha de cortiça. A sua principal função é preservar o vinho e manter a sua qualidade. Quem compra, compra o vinho; porém, quando abre uma garrafa, toma contacto com a rolha. Ela contém várias mensagens. O que dizem, a quem se destinam? Há uma estratégia de comunicação? Este é o cerne desta investigação. Faz-se uma análise qualitativa e quantitativa dos itens/mensagens de uma amostra de 220 rolhas selecionadas a partir de uma recolha de 537 unidades, representativas das regiões vinícolas nacionais; entrevista exploratória a profissional da comercialização de rolhas. Os resultados sugerem que as rolhas são um canal de comunicação com presença de elementos técnicos, boa representação da comunicação identitária (autenticidade, ligação ao terroir e identidade regional), mas ainda pouco explorado em termos de narrativa de comunicação dirigida ao consumidor ou referências à sustentabilidade. Estamos em crer que aqui reside o maior potencial de comunicação a explorar no futuro. A amostra limita-se a Portugal; sugerimos a extensão do estudo a outros países produtores, mas não encontrámos outros estudos/publicações científicas sobre esta temática.
- Digital competencies for future tourism and hospitality professionals: a higher education perspectivePublication . Custódio Santos, Margarida; Perdigão Alexandre Ribeiro, Filipa; de Matos, Nelson Manuel da Silva; Correia, Marisol B.The digitalisation of the tourism sector includes both traditional tools, such as global distribution systems (GDS) and metasearch engines, and more recent disruptive technologies, such as artificial intelligence (AI) applications. Due to the widening gap between the adoption of new technologies by tourism organisations and the digital skills of their workforces, this study aims to evaluate the digital literacy of future tourism and hospitality professionals. The specific objectives are to (1) assess students’ digital skills required for responsible interaction with digital content; and (2) identify any differences in digital competencies based on sociodemographic and fields of education and training. In 2025, a survey was conducted to collect 267 responses from tourism and hospitality undergraduates regarding their perceptions of their own digital skills. Results show that participants feel confident in basic digital tasks (e.g., searching, communicating, storing and assessing information). Over 50% of respondents indicated they had created playlists and videos and posted reviews, while a smaller proportion had designed websites. However, lower proficiency was reported in more advanced tasks (e.g., website design and document anonymisation). These findings highlight the importance of enhancing digital literacy training - particularly in practical, industry-relevant tools - to facilitate greater collaboration between suppliers and customers.
- Leveraging large language models for aspect-based sentiment analysis: a restaurant recommendation system for entrepreneurs in LisbonPublication . Carrasco, Paulo; Esteves, PedroThe purpose of this study is to implement a restaurant recommendation system tailored for entrepreneurs within the Lisbon Metropolitan Area (AML), utilising Large Language Models (LLMs) for aspect-based sentiment analysis (ABSA) of online customer reviews. The methodology involved three phases: first, pre-processing restaurant and review data sourced from the DIG-IN online platform; second, defining relevant customer satisfaction attributes based on adapted service quality models and extracting associated keywords using LLMs; third, developing and applying prompts to GPT-4, GPT-3.5 Turbo, and Mistral 7B Instruct models to classify sentiment polarity across defined attributes like food quality, service, and ambiance found within 4,464 reviews from 115 ‘Italian’ restaurants in the AML. Concordance tests confirmed the models’ precision against human evaluation, with GPT-4o achieving 81.6% agreement. Results demonstrated the viability of using LLMs to extract, identify, and classify relevant attributes for sentiment analysis. The main conclusion is that LLMs provide a robust tool for interpreting large volumes of textual review data, enabling the creation of a prototype decision-support tool that offers entrepreneurs detailed competitive insights. This research demonstrates the practical application of LLMs and ABSA for strategic investment decisions in the highly competitive restaurant sector.
- Transforming journeys: Digital pathways in marketing, tourism, and hospitalityPublication . Custódio Santos, Margarida; Perdigão Alexandre Ribeiro, Filipa; Correia, Marisol B.; de Matos, Nelson Manuel da SilvaIn recent decades, the tourism sector has undergone a profound transformation, driven by digitalisation and rapid technological advances. The widespread adoption of digital technologies, such as mobile applications, online booking systems, social networks, and content-sharing platforms, has transformed consumer behaviour and expectations (ALKasassbeh et al., 2025). At the same time, it has also redefined business models, planning processes, and management strategies of destinations and tourism organisations (Kromidha & Robson, 2021; Santarsiero et al., 2024; Sigala, 2018). Digitalisation is now a structuring factor in how the sector positions itself in the face of the challenges of competitiveness, innovation, and sustainability, far from being restricted to a purely operational dimension. In terms of demand, it has transformed the tourist experience by enabling visitors to plan, customise, and enjoy their trips in a more interactive way (Tandafatu et al., 2024). They can access real-time information, digital services, and immersive experiences, thereby enhancing their visit experience and boosting satisfaction (Garima & Dharmendra, 2023).
- Digital co-creation and the transformation of customer experience in Moroccan hospitalityPublication . Lazrak, Youssra; El Idrissi Tissafi, Amina; Torkington, Kate; Correia, Marisol B.In Morocco’s rapidly growing hotel sector, digital co-creation is emerging as a key strategy to enhance the customer experience. Grounded in co-creation theory and the literature surrounding digital transformation, this study explores how Moroccan hotels use digital platforms to engage customers and foster service innovation. A qualitative research design, based on 27 semi-structured interviews with hotel clients, was employed. Data were analysed inductively using thematic analysis with NVivo 14, allowing patterns and key themes to emerge from participants’ narratives. Findings reveal that digital tools improve service personalization, facilitate feedback, and enable collaborative engagement through mobile applications, contributing to higher customer satisfaction and more effective service innovation. Persistent challenges include gaps in digital literacy and concerns regarding data privacy. The study contributes theoretically by providing contextual insights into how digital co-creation fosters personalization, engagement, and service innovation in Moroccan hotels. On a practical level, it offers empirically-grounded recommendations for hotel managers to design user-friendly digital interfaces, ensure data privacy, and support customers in adopting digital tools, thereby enhancing satisfaction and fostering customer loyalty.
- The impact of information systems and the circular economy in the rural tourism sector. An evaluation of the Algarve regionPublication . Pego, AnaRural tourism in the Algarve is one of the main types of tourism that has grown in importance over the last ten years. Its importance shows a new capacity for tourism supply and demand, as well as a new methodology to improve the rural market. In addition, the sustainability of the rural tourism sector and its performance based on the circular economy is a good indicator that the rural market has improved its competitiveness and resilience. The research aims to describe the importance of the link between the circular economy (CE) and the information system (IS) in the rural tourism sector in the Algarve region. The quantitative research focused on the importance of the combination of these variables in rural tourism (RT) through the analysis of rural organisations. The author addresses the following research question: How has the rural tourism sector promoted CE and IS to increase its competitiveness? The analysis presents a challenging opportunity to discuss the use of IS and CE in rural organisations in terms of sustainability and competitiveness in the sector. The research provides an accessible exploratory study of circular management in RT while offering the opportunity to discover a new management methodology based on IS and CE. Furthermore, it is of interest to academics, policy makers, and others working in the hospitality sector.
- Sentiments and flavors: An approach to gastronomic innovation in the AlgarvePublication . Ramos, Celia; Dionísio Serra, Manuel António; Rodrigues Gonçalves, AlexandraThis study explores how the Mediterranean Diet, recognized by UNESCO as Intangible Cultural Heritage, can be leveraged innovatively to enhance the sustainability of the Algarve as a tourism destination. The objective is to identify and valorize local resources aligned with the Mediterranean dietary pattern to create new gastronomic experiences that appeal to tourists and support regional development. METHODOLOGY: A mixed-methods approach was adopted. Sentiment analysis was conducted on enogastronomic experiences shared on social media to understand tourists’ perceptions and preferences. This was complemented by a Delphi-based focus group with regional experts to co-create and evaluate innovative culinary proposals. Finally, a gastronomic experience was implemented in a local restaurant to test the developed products. FINDINGS: The sentiment analysis revealed key emotional and experiential factors that shape tourist satisfaction. Based on these insights, five innovative appetizers were developed and tested, demonstrating above-average levels of appreciation and potential for economic valorization. IMPLICATIONS: The study contributes to the theoretical understanding of how intangible cultural heritage can be operationalized in tourism innovation. Practically, it offers an exploratory framework for integrating local gastronomy into sustainable tourism strategies, which requires further validation in larger-scale settings. ORIGINALITY AND VALUE: This research uniquely combines digital sentiment analysis with participatory culinary innovation, offering a novel interdisciplinary approach to enhancing gastronomic tourism through the Mediterranean Diet. The findings should be interpreted as exploratory and hypothesis-generating rather than definitive.
- As redes sociais como plataforma de comunicação da informação turísticaPublication . Moita, Patrícia; Ramos, CeliaAs redes sociais fazem parte da vida de milhares de pessoas à volta do mundo, sendo uma ferramenta essencial para a promoção turística, com custos reduzidos. No entanto, a preferência por uma determinada rede social poderá ser diferente consoante as características dos turistas, por exemplo: idade, género ou nível de escolaridade. Para além disso, o presente trabalho pretende averiguar qual a rede social mais utilizada para planear uma viagem e se as informações sobre os destinos turísticos, partilhados nesse meio, são relevantes para o processo de tomada de decisão sobre as opções a escolher para a concretização da viagem. O inquérito construído tem por base as tecnologias de informação e comunicação no turismo, para o efeito foi desenvolvido um estudo com os objetivos: caracterizar os utilizadores de plataformas de redes sociais que usam as mesmas para planear a sua viagem, identificar as redes mais relevantes e investigar a importância atribuída à promoção de informação sobre o destino turístico através destas plataformas. Constatou-se que a maioria dos viajantes considera relevante que a informação turística seja comunicada através das redes sociais, sendo o TripAdvisor a mais utilizada pelos inquiridos.