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- Promoting sustainability through regional food and wine pairingPublication . Serra, Manuel; Antonio, Nuno; Henriques, Cláudia Helena; Afonso, Carlos M.Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.
- Development of an online holistic standardized recipe: a design science approachPublication . Silvestre, Daniela; Serra, Manuel; Afonso, Carlos M.; Pinto, Ezequiel; Almeida, CarlosConcerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.
- Capital structure of portuguese hotel firms: a structural equation modelling approachPublication . Matias, Fernanda; Salsa, Leonor; Afonso, Carlos M.This paper addresses capital structure determinants for Portuguese hotel firms between 2006 and 2014. Secondary data from 356 hotel units was analysed using the partial least squares (PLS) statistical technique, a variance-based structural equation modelling (SEM). The results show that the explanatory variables proposed as capital structure determinants have an impact on the financing and debt decisions made by the firms in the sample. Of these, tangibility has the greater explanatory power. Overall, the results support the notion that trade-off theory and pecking-order theory are important in explaining the capital structure of the Portuguese hotel industry, particularly as regards the agency conflicts triggered by growth opportunities and the preference firms have for internal funding. The results also point to the importance of collateral in accessing credit and the lesser impact of asymmetric information pertaining to tangible asset value and firm size. The results suggest small firms find it difficult to contract loans, which can somewhat limit their growth and performance.