Carlos M. Afonso

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Verified

Carlos verified their affiliation via an institutional email.

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• PhD
• Adjunct Professor at University of Algarve

Social media may be used to build virtual communities around brands, allowing consumers to learn more about them and interact with the material they provide. In this sense, it serves as a helpful communication medium for obtaining and disseminating information about wine as a social commodity, affecting wine consumers' purchasing decisions. The num...

Criação de uma ficha técnica holística de comidas online Uma abordagem Design Science Research As preocupações com um estilo de alimentação saudável e as questões cada vez mais vincadas na área da sustentabilidade, combinadas com a padronização da produção, o controlo de custos e a maximização de receitas são questões que desafiam investigadores e...

Organizations have used social media networks to build and grow virtual communities, enabling organizations to spread the word about products and services. This research analyzes the activity and effectiveness of the Facebook and Instagram pages of the Portuguese wine certifying entities between January and March 2022 using the updated PRGS (presen...

The gastronomic and culinary tourism associated with healthy and sustainable nutrition, product standardization, cost control and recipe maximization, while maintaining service quality and client satisfaction, are questions that challenge food and beverage researchers and professionals. Considering that current standardized recipes may lack importa...

Concerns 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 p...

Consciente da necessidade de refletir sobre o passado da área de Sistemas de Informação e projetar o futuro da sua educação e investigação, a Associação Portuguesa de Sistemas de Informação (APSI) decidiu promover a publicação deste livro abrangente que reúne um conjunto de contribuições sobre a investigação e a educação da disciplina em Portugal....

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 th...

Purpose – It is intended to analyze the menu of a steak house in the Algarve and the performance of Algarvian local food, identified in the ITAMGABAlgarve Project, compared to other dishes from the same sections of the menu. Theoretical framework – The local gastronomy in tourist demand is recognized by professionals and researchers. The competiti...

The development of the study in terms of menu analysis has been studied all over the world, with practical applications in the restaurant sector, as its results have a significant impact on the profitability of the businesses. The purpose of this case study is to change the current menu of a charcoal grilled food restaurant located in western Algar...

No marketing de relacionamento o Facebook é uma das redes sociais mais difundidas e que, por isso, pode ser mais relevante para consolidar a notoriedade das marcas de vinho algarvias e atrair e fidelizar públicos locais e dos principais mercados turísticos, configurando-se como elemento de elevado potencial para consolidar a atividade vinícola alga...

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 determ...

In this work we present a preliminary evaluation of the main polyphenolic compounds present in water extracts of twiggy glasswort (Salicornia ramosissima) and of the presence of compounds associated with UMAMI taste, namely glutamate, inosinate and guanylate. Our main goal is to contribute to the development of health eating routines using the basi...

Este livro “Estudos de Gestão e Empreendedorismo” inclui uma parte substancial dos estudos, previamente objeto de dupla revisão anónima, apresentados no XIX Seminário Luso-Espanhol (SLE) de Economia Empresarial que se realizou na Universidade do Algarve/Escola Superior de Gestão, Hotelaria e Turismo em 2017, promovido pelo Círculo Ibérico de Econom...

O desenvolvimento de ontologias em vários domínios de conhecimento permite a disponibilidade de descrições explícitas dessas áreas e a definição de um vocabulário comum de modo a permitir e potenciar entendimentos comuns e partilhados muito necessários ao nível académico, tecnológico e profissional. Neste sentido e no contexto de um trabalho de inv...

As diferenças entre alimentação e nutrição sugerem que a seleção de refeições é também determinada por fatores que não estão relacionados com necessidades nutricionais individuais. A tradição, cultura e ambiente das refeições desempenham um papel importante ao decidir que produtos colocar na mesa. Este trabalho teve como objetivo descrever a compos...

This study analyzes the effects of several post-adoption behaviors (extent of use, routinization and infusion) on overall performance in using an Electronic Document Management System (EDMS). Furthermore, the authors test whether the routinization and infusion variables mediate the influence of the extent of use on overall performance. This researc...

This study analyzes the effects of several post-adoption behaviors (extent of use, routinization and infusion) on overall performance in using an Electronic Document Management System (EDMS). Furthermore, we test whether the routinization and infusion variables mediate the influence of the extent of use on overall performance. This research collect...

O clima económico globalmente desfavorável é causador de impactos negativos nas performances das unidades hoteleiras do sul da europa. Este facto, associado ao efeito que as tecnologias de informação baseadas em internet provocaram no relacionamento dos hotéis com os clientes em matéria de publicitação de tarifas, impuseram a este ramo de atividade...

Export Date: 6 March 2013, Source: Scopus

Venkatesh et al. [1] tried to integrate predictability capabilities from the different existing models of technology acceptance. This produced the Unified Theory of Acceptance and Use of Technology (UTAUT). This comprehensive model resulted in the identification of common aspects. It proposed several constructs with a greater explanatory power and...