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- Factors Influencing Hotel Revenue Management in Times of Crisis: Towards Financial SustainabilityPublication . Lima Santos, Luís; Gomes, Conceição; Malheiros, Cátia; Crespo, Catarina; Bento, Carla(1) Background: Facing the challenges of a post-pandemic period and the Ukraine War and recognising the gap in scientific research on the application of revenue management (RM) in the Portuguese hotel industry, the main objective of this study is to identify the most effective and least appropriate RM practices for use in periods of low demand and crises, reflecting the financial sustainability perspective. The theoretical framework of this study focuses on the main RM practices, grouping them into price and non-price strategies. (2) Methods: A quantitative methodology was employed, collecting information from Portuguese hotels through an online questionnaire, and statistical analysis using Mann–Whitney and Chi-square tests was conducted. (3) Results: Hotels offered discounts during the pandemic, but room rates were reduced during the recovery period. These findings also revealed that commonly used techniques were the best available rate (BAR) and rate fences, particularly during the pandemic. Quality, brand image, strategic partnerships, and marketing actions are recognised as essential. However, loyalty programs, length of stay (LOS) control, rate parity, and bundled services are not commonly implemented despite their importance during periods of low demand. Larger hotels, five-star hotels, and members of international chains applied more RM practices than smaller four-star independent hotels. (4) Originality: This study provides original and valuable insights into increasing hotel revenues and occupancy rates during future periods of low demand, which benefit financial sustainability.
- Ascertaining Restaurant Financial Sustainability by Analyzing Menu PerformancePublication . Gomes, Conceição; Malheiros, Cátia; Lima Santos, Luís; Campos, Filipa Alexandra Gomes deThe complexity of companies in the restaurant industry is clear, and various techniques can be used to make decisions. The analysis of performance and the optimization of restaurant menus are considered important, which is why several approaches can be used. The objective of this study is to achieve financial sustainability in the restaurant industry through menu performance analysis and identifying strategies to improve menu profitability. A qualitative methodology of a dual case study was adopted by comparing a restaurant within a hotel and a street restaurant. The results show that for restaurant owners and managers, these approaches are useful, simple, and pertinent for measuring the performance of the restaurant menu and consequently improving results. The originality of this research lies in the fact that three analysis models were applied simultaneously, allowing for an in-depth analysis of the profitability of the menus being analyzed. This study identified the most profitable items for each restaurant and the items that needed to be changed to contribute more to the profitability of the restaurant’s menu, resulting in practical implications. Through theoretical implications, this study corrects the limited knowledge about performance through the restaurant menu, creating a starting point for knowledge spreading to society. In conclusion, this research is one of the first to bridge the gap between theory and practice, taking several approaches to assess restaurant menu performances, which can be useful in restaurants to promote sustainability.
- Monitoring Revenue Management Practices in the Restaurant Industry—A Systematic Literature ReviewPublication . Malheiros, Cátia; Gomes, Conceição; Lima Santos, Luís; Campos, Filipa Alexandra Gomes deThe research of revenue management (RM) practices is widespread in the accom modation sector, but not in the restaurant industry. This study aims to ascertain which RM practices are the most used in the restaurant industry, organizing them by clusters, identifying those that imply profit maximization and describing the challenges of their implementation. Mixed methods were used as the methodology through a systematic literature review, which was submitted to a brief descriptive analysis and content anal ysis. Data were retrieved from the Scopus database, and, using the PRISMA diagram, 70 papers were collected for comprehensive analysis of their content. The results of the studies identified five main areas of RM and 21 practices, some specific to the restaurant industry, with reservations and meal duration management being the most used practices. Reservations have been implemented in many restaurants but are not a reality for all of them. A well-managed meal duration increases restaurant capacity. Furthermore, customer satisfaction implies the success of all other practices since customers must understand and accept the RM practices for their success. As a theoretical implication, this study contributes to the development of research into the RM practices of restaurants, and as practical im plications, restaurant managers should implement the following practices: meal duration management, indicators, and table mix. This study contributes to future research, such as analyzing the relationship between sustainability and RM, applying RM to the beverages department, and including RM in consumer behavior in the context of future crises.
- Food tourism in the touristic development pole of the western region – PortugalPublication . Oliveira, Simão; Elias-Almeida, Anabela; Ferreira, Cátia; Ezequiel, Graça; Cabral, PaulaCurrently, tourism is characterized by significant changes in its supply. These changes are motivated by the need of adjustment to the actual demand, which seek new types of experiences, different sensations and new destinations. Regarding tourist behavior, we can identify that there are profound changes, today, in comparison to previous years. Tourists travel more annually (but with shorter stays), are more knowledgeable about the destinations and products offered (playing, in this case, the internet a very important role) seeking new sensory experiences that are compelling, often to release accumulated labor stress resulting from a competitive urban society. As a result of these changes, niche tourism (also called thematic tourism), has gained an increasing interest from the tourism industry (supply) as well as by the academic community, which particularly in the mid-90s, began to turn more of its attention to this new way of supplying and practicing tourism. Food tourism in academic terms only began to receive greater attention in the beginning of this century. However, it has been relegated, to a secondary plan, in comparison with other types of niche tourism, such as wine tourism, ecotourism or even sports tourism. Therefore, it is easy to understand that all the studies about food tourism are relevant to increment the state of the art. This article results from a research project in the Western Region of Portugal, which had the duration of one year (May 2010 to May 2011) with a team of five investigators and two fulltime research fellows. This region is gastronomically rich, especially on fish, which attracts visitors to the area. Thus, among others, the following objectives were outlined for the study: Assess the potential of food tourism in the Western Touristic Pole; assess the local tourist agents’ perception on food tourism and their sensibility of the same; to profile the food tourist that travels to the Western Touristic Pole; and identify key practices of those who travel, motivated by food. In terms of methodology, the case study approach was used, with field work that resulted in 863 questionnaire surveys on the demand side and 92 questionnaire surveys on the supply side, resulting in a very interesting sample. The conclusions of the project revealed that food can actually be an important factor as a primary attraction, as well as secondary; that although the local agents are aware, the non-structure of a concrete product, results in a predominance of day visitors; there is little promotion of this tourism product; and it was possible to identify the profile of food tourists that visit the region.
- Impact factors on Portuguese hotels’ liquidityPublication . Lima Santos, Luís; Gomes, Conceição; Ferreira, Cátia; Lucas, AnaAs a core activity in the tourism sector, hospitality accounts for the largest share of the sector’s revenue. The last few years, prior to the COVID‐19 pandemic, have been years of strong growth both in the number of hotel companies and in the number of available rooms. The hospitality industry has also been betting on diversification as well as on the quality of its services. This activity has a strong impact on the various agents in the sector, thus it makes it essential to measure and analyze the sustainability of these hotels. One of the indicators that proficiently measure short‐term sustainability is the company’s liquidity level, as it demonstrates its ability to meet short‐term financial obligations. This type of indicator is useful since it provides relevant information not only for managers, but also for banks and lenders, and investors. Volatility is a characteristic of hotels which are associated with geographic location, implying changes in the main operating revenue indicators. In this sense, this research aimed to investigate if the ability to reimburse short‐term responsibilities differs according to the geographic location, food and beverage service existence, official stars classification, and hotel size. Portuguese hotels with and without restaurants were analyzed in the 2013–2017 period and the number of available rooms and star rating were included in the database. All the information was obtained on SABI (a database of detailed financial information of Portuguese and Spanish companies) and RNET (the Portuguese Register of Tourist Enterprises). Findings show that the behavior of some hotels concerning short‐term obligations does not differ much considering the location of the hotels. However, the Algarve and the North region have the highest values. In fact, the official star rating proved to have the greatest influence. The size of the hotels, as well as the existence of restaurants negatively influences liquidity. This information is very important for hotel investors. This study can also provide management information that allows more informed decision‐making as well as the definition of corrective measures if necessary.
- Are alternative accommodations a threat to hotels in Portugal?Publication . Elias-Almeida, Anabela; Ferreira, Cátia Malheiros; Lopes, Maria SofiaThe possibility to book unique accommodations around the world is growing. Since 2005 an alternative segment of accommodation is becoming a strong phenomenon in Portugal, progressively increasing in demand. There are many different types of alternative accommodations, from cheap to luxury, each operating in its own niche. In Portugal, the rise of luxury accommodations has brought new attention to the lodging sector. Traditional accommodations are also benefitting from recent travel trends. More travelers want to live and feel as a local, and less like a tourist. Today, it´s becoming more about experiencing a destination for what it is and meeting other travelers who are interested in meeting new people. Therefore, this study aims to understand the growth of tourism and alternative accommodations in Portugal, and their impact on the Hotel industry. Are alternative accommodations a threat for hotels? And what about hotel operational performance? To answer these two questions the present study examines the effects of alternative accommodations supply on two key hotel performance metrics: occupancy rate and RevPar in all Portuguese hotels for the period between 2014 and 2018.
- Gastronomical Experiences in the Western Touristic Pole of PortugalPublication . Elias-Almeida, Anabela; Oliveira, Simão; Cabral, Paula; Ferreira, Cátia; Ezequiel, GraçaThe tourism concept associated to an experience is getting more prominent every day. Food Tourism is one of those expansions of tourism that focuses on the individual as opposed to the world around him. The tourist is the protagonist of an experience, apparently individual, but in reality it involves a whole range of factors, physical and psychological, that do not allow isolating him but identifying him as the one who surrenders to the sensations. According to Fields (2005), gastronomy is run by four pillars that allow tourists to move in certain areas in order to meet their needs. It is the destinations onus to attract tourists with its attributes and its capacity to distinguish itself from other destinations, aiming to provide different experiences. The Western Region through its attributes, either by food associated with the region or some events, allowed us to develop this study, individualizing its characteristics but particularizing the region in a global context. This article results from a research project in the Western Region of Portugal, which had the duration of one year (May 2010 to May 2011), with the objective to understand the role that food tourism plays for the differentiation of a destination, assess the local tourist agents’ perception on food tourism and their sensibility of the same and to profile the food tourist that travels to the Western Touristic Pole and identify key practices of those who travel, motivated by food. Regarding the method of the study, the case study approach was used, with field work that resulted in 863 questionnaire surveys on the demand side and 92 questionnaire surveys on the supply side. To conclude, we sought out to understand if gastronomy has a primary or secondary role in this coastal region, determined by particular gastronomical aspects, in order to evaluate its recognition from both views, supply and demand.
- Account for variation by field in publication: Bibliometric databases’ analysis in a Portuguese Higher Education InstitutionPublication . Malheiros, Cátia; Gomes, Conceição; Campos, Filipa; Eurico, SofiaThis study seeks to examine the variation by field in publication practices in a Portuguese Higher Education Institution (HEI), where both research in Social Sciences and in Hard Sciences is conducted. The intention is to raise the issue of the suitability of bibliometrics for the Professors/researchers’ evaluation considering their areas of research, as well as understanding the sort of use they make of these instruments. Different bibliometric Databases were managed to analyze the use given to them by all the researchers in this HEI and to find out the main differences in its use according to the researched field of study. These results might represent a valuable source of information for HEIs in the process of finding the balance between the different procedures and format for the evaluation of researchers, to identify their in/ability to proficiently use these tools and to study the suitability of each tool to different profiles.
- O turismo gastronómico no Pólo Turístico do Oeste (Portugal) na perspetiva da ofertaPublication . Ezequiel, Graça; Almeida, Anabela; Ferreira, Cátia; Cabral, Paula; Oliveira, SimãoO turismo gastronómico consiste num segmento de mercado em crescimento que permite desenvolver destinos turísticos competitivos. Enquanto área abrangente, traduz-se em viagens a locais específicos com o propósito de estabelecer um sentido de pertença onde a qualidade da experiência relacionada com a gastronomia é o mais importante. Este artigo resulta de um projeto desenvolvido na região Oeste de Portugal, com a duração de um ano (maio de 2010 a maio de 2011), a fim de compreender o papel que o turismo gastronómico desempenha para a diferenciação do destino, avaliar a perceção dos agentes turísticos locais, traçar o perfil do turista gastronómico do Pólo Turístico do Oeste, e identificar as suas práticas-chave. Em termos de metodologia, foi utilizado o estudo de caso, com trabalho de campo, de onde resultaram 863 inquéritos por questionário do lado da procura e 92 inquéritos por questionário do lado da oferta. As conclusões do projeto revelaram que a gastronomia pode efetivamente ser um fator importante como atração primária, bem como secundária; e que, embora os agentes locais estejam cientes da sua importância, a inexistência de um produto organizado, resulta na predominância de visitantes e não de turistas. Este artigo pretende explorar a perceção da oferta do turismo gastronómico, sobre a preocupação em oferecer produtos regionais e do seu envolvimento em decisões estratégicas.
- Indicadores SPA para avaliação da performancePublication . Alves, Diana; Malheiros, Cátia; Gomes, ConceiçãoIn recent years we have witnessed a significant increase in the number of spas inside and outside hotel units. Hotels are facing a complementary activity to the traditional services of accommodation and food and beverages which represents a determining and differentiating factor for the demand. On the other hand, there is a need to develop tools to support decision making in order to develop good management practices in order to achieve positive results and to survive in an increasingly dynamic and globalized economic environment. In terms of management accounting, the Uniform System of Financial Reporting for spas (USFRS) represents the first uniform accounting system applied to the economic activity of the spas. This system allows the development of ratios and statistics to analyse companies and their comparability The objective of this article is the elaboration of an exploratory study in order to ascertain the existing tools at the level of literature in the support to the management of the spas, namely the adaptation of the USFRS and the operational ratios. In order to ascertain the truth of the facts, the study of a single case for convenience was used for the elaboration of a tableau de bord where relevant indicators are referenced for the evaluation of the performance of the spas. For a spa to be financially successful it is extremely important to have a management control with the use of various pilot instruments such as tableau de bord. Revenue per guest, revenue per treatment and revenue per square foot are operational ratios that should form part of the management control of a spa.
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