Instituto Politécnico de Viseu
Repositório Científico
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The death of public figures in the Portuguese press: contributions to a categorization of media characters
Publication . Martins Mota, Joana
A morte de figuras públicas assume relevância para os media, dada a presença dos valores-notícia da morte e da notoriedade.
No entanto, não basta que se verifiquem estes critérios, para que estejamos perante um grau de noticiabilidade estanque. A partir do estudo da morte de 20 figuras
públicas, chegámos a diferentes tratamentos por parte dos três jornais diários selecionados – o Correio da Manhã, o Diário de Notícias e Jornal de Notícias. Concluímos, pois, que a maior ou menor noticiabilidade se prende, quer com o estatuto da personalidade, quer com o posicionamento editorial do meio de comunicação social e ainda com algumas contingências do período em que ocorre o acontecimento. Assim, propomos a categorização das figuras públicas, cuja morte foi alvo de cobertura mediática, com base no estudo
dos diferentes estatutos de personalidades, como heróis, mitos, celebridades, estrelas e fama, alguns dos quais diretamente dependentes dos media e, outros, oriundos dos estudos narrativos.
Determinants of Consumers’ Acceptance of Robotic Restaurants: A Literature Review
Publication . Barroco, Cristina; Amaro, Suzanne; Ana Catarina Monteiro
Objectives: Robots are becoming extremely important in the restaurant industry and can represent an innovative dining approach, revolutionizing how food is made and served in
restaurants. Considering this transformation brought about by robots in the restaurant industry, the main aim of this study is to identify the determinants of consumers’ acceptance of robotic restaurants. In this study, robotic restaurants are restaurants in which the services are provided by robots, such as taking orders, cooking, and delivering food to consumers, instead of humans (Hwang et al., 2020;2021). The findings provide invaluable insights into the adoption of automation in the hospitality sector.
It’s All About Cheese! Gastronomic Routes Around Certified Cheese Products in Portugal
Publication . Carreira Duque, Ana Sofia; Correia Martins, Maria de Lurdes; Barroco, Cristina
Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing
local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage preservation, and foster a sense of pride and identity among residents.he
main objective of this study is to investigate and analyze existing gastronomic routes, around endogenous
certified cheese products, in Portugal. Understanding the existing gastronomic cheese routes will not
only contribute to the academic literature, but also offer practical implications for local stakeholders,
including tourism authorities, destination management organizations. By identifying successful practices
and potential areas for improvement, this study can guide the development and enhancement of gastronomic routes, leading to more sustainable and rewarding experiences for visitors and greater economic
benefits This work was based on a qualitative research approach (interviews with tourism promotion
agents responsible for creating and implementing these tourist routes).
Menus as Instruments for Communicating Endogenous Products The case of Restaurants in Pousadas de Portugal
Publication . Barroco, Cristina; Gonçalves, Tiago
Restaurant menus can be much more than the presentation of dishes, they can showcase a set of endogenous products, while at the same time allowing the customer to get
to know a little more about the territory, through gastronomy. When done well, menus can be instruments for promoting gastronomic tourism, taking customers on authentic journeys through the flavours and knowledge of the territory. The main aim of this paper is to identify how endogenous products are being communicated in menus, using the case study of Pousadas de Portugal restaurants for this purpose. The menus of three restaurants were analysed using a grid that made it possible to identify which endogenous products were presented and how this information was transmitted to the customer. The analysis allowed us to conclude that all the restaurants offer contemporary regional cuisine representative of the territories in which they are located. All menus feature short, interesting stories about some of the dishes. The word "Regional" appears several times on the menus and the dishes' names mention some territories. To complement the analysis, 25 chefs were surveyed, who were asked about the importance of including local products in their menus. Promoting these products can help preserve and showcase the unique cultural identity of a region and can contribute to sustainable development and environmental conservation.
Avaliação dos Níveis de Biossegurança em Explorações de Pequenos Ruminantes da Região de Produção de Queijo Serra da Estrela
Publication . Baptista, Alexandra; Rosário, Mariana; Francisco, Maria; Ferreira, Ana Carolina; Esteves, Fernando; Cruz, Rita; MA Pereira