Centro de Investigação Aplicada em Turismo

Funder

Fundação para a Ciência e a Tecnologia

Organizational Unit

Publications

ITC'19: XI International Tourism Congress: The image and sustainability of tourism destinations: proceedings book

Publication . Teles, Susana; Almeida, Paulo; Franco, Mara; Jorge, João Paulo

2020Book

Open access

Mathematics classes for tourism undergraduate students and pre-service teachers with active methodologies using technologies

Publication . Santos, Vanda; Pais, Sónia; Hall, Andreia

In the last few decades, technology has advanced in multiple fields, including Education. Some of its benefits include improving student performance and motivation, fostering active learning and tracking student progress. Game-based learning platforms, like Kahoot!, can be used for reviewing content and motivating students for learning. The participants in the study are undergraduate and postgraduate students from two Portuguese public higher education institutions. The aim of the study is to investigate students’ perceptions of how Kahoot! can be used as a tool for reviewing class content or designing warm-up activities. A quantitative survey is being conducted to gather information about students’ insights on the use of Kahoot!. Other studies have also shown that higher education students are usually receptive to the use of this tool, finding it useful to increase their motivation and considering that technology can positively impact learning.

2021Journal article

Restricted access

Determinantes do TRevPAR: uma análise dos hotéis portugueses entre 2010 e 2017

Publication . Rolim, Maria; Malheiros, Cátia; Gomes, Conceição; Santos, Luís Lima

TRevPAR is one of the most important operating ratios of hotel management accounting, which measures an hotel's performance, not only in terms of accommodation, but considering all its current earnings, given the increase in diversification of hotel income sources. In this paper, it will be analysed TRevPAR (total revenue per available room) of Portuguese Hotels with and without restaurant, by district, between 2010 and 2017. Based on the results obtained in two different surveys. The first, performed in the SABI platform, on July 4, 2019, and the second, held on the Registo Nacional de Turismo (RNET), between July 5 and 15, 2019. From that survey a sample of 955 active hotel companies was obtained, with two economic activity codes (CAE), “55111 - Hotels with restaurant” and “55121 - Hotels without restaurant”. Once TRevPAR is calculated by dividing the total revenue of a hotel by the total number of rooms available, elements obtained in the previous research were used to calculate this indicator. Later they were analysed, considering the factors location, size and whether or not the hotel has a restaurant. The overall results point to an increase in TRevPAR over the years under review (2010-2017), also indicating that factors such as location and whether to own a restaurant significantly influence TRevPAR. Regarding the size of the hotels, it was found out that TRevPAR is positively influenced.

2020Book part

Open access

Accounting for dissimilarities in hospitality costs among Portuguese regions

Publication . Tourita, Íris; Gomes, Conceição; Malheiros, Cátia; Santos, Luís Lima

Hospitality industry is characterized by some specificities such as high fixed costs, labour intensive and intensive capital. All of these implies a unique cost structure that will be different from the other industries. A large share of operating costs in the hospitality industry is fixed costs, including labour costs. Those differences will imply a divergence in the use management accounting techniques so that manager decisions will be better. The hotel performance diverges according the location and the cost structure has got a great influence in the company’s performance. It is also known that competition influence the enterprises costs, and the hospitality competition is diverse among Portuguese regions. Therefore, it could be asked if the cost structure varies according to location of the hotel company. Data was collected on July 4, 2019, on the SABI platform and the sample is composed by 1808 hotel companies registered in Portugal with two economic activity codes (CAE), “55111 - Hotels with restaurant” and “55121 - Hotels without restaurant”. The cost structure was analysed in the 2010-2017 period through the costs presented in income statement. The findings provide current trends about hospitality industry cost structure and the evolution between 2010 and 2017. In Portugal, in general terms, supplies and external services have got the largest share of the cost structure. In addition, an inter-comparison region was made, which determined that cost structure is significantly different. In fact, supplies and external services, labour cost, cost of goods sold, and materials consumed, and depreciation have a different weight among the Portuguese regions.

2020Book part

Open access

Empregabilidade e ensino superior: o estudo de caso do mestrado em gestão e direção hoteleira: ESTM

Publication . Viana, Ana Sofia; Pais, Sónia; Sousa, Ana Elisa; Schön, Michael

Empregabilidade é uma meta para todos aqueles que fazem um mestrado ou outro curso superior. No entanto, mais importante do que conseguir um bom emprego é encontrar o emprego para o qual os estudantes foram preparados durante os estudos e permitir-lhes alcançar a carreira que desejam/ambicionam. Neste sentido, o mestrado em Gestão e Direção Hoteleira da Escola Superior de Turismo e Tecnologia do Mar (ESTM) do Politécnico de Leiria foi projetado para permitir que os estudantes desenvolvessem competências organizacionais das muitas responsabilidades operacionais necessárias para gerir um hotel e que estão ligadas a conceitos práticos da tomada de decisões de gestão. Para preparar melhor os estudantes para o que o mercado de trabalho precisa e os empregadores desejam, é importante entender como o mercado de trabalho recebeu os estudantes após a graduação e se os empregadores reconheceram essas qualificações. Portanto, o objetivo deste estudo foi saber onde estão os mestres e o que estão a fazer no mercado de trabalho após o término deste mestrado, se sentem que a graduação foi importante e se lhes deu alguma vantagem no alcance de melhores posições de trabalho. Foi aplicado um método quantitativo a este estudo através da realização de um questionário a 19 mestres em Gestão e Direção Hoteleira. Os resultados mostraram que apesar do esforço das instituições de ensino superior procurarem, através dos mestrados, dar maiores competências aos futuros recursos humanos das organizações, a maioria das organizações ainda não reconhece nem valoriza muito estas formações.

2022Book part

Restricted access