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Managing outdoor tourism: Designing a quality index system
Get PDFObjectives | This study aims to propose a tool (quality index) for assessing the potential for outdoor tourism, based on evaluating the quality of existing conditions in a given location. This assessment builds on previous research that developed an Outdoor Tourism Assessment Matrix (OTAM) (Silva et al., 2021) comprising a set of attributes for ten outdoor activities, establishing the different categories and the relative weight of each in the overall assessment.
Methodology | A Delphi technique was employed to develop the quality index for outdoor tourism. The panel comprised fourteen experts, well acquainted with the ten outdoor activities being studied and the conditions that need to be in place for optimal practice, namely canoeing, canyoning, climbing, fishing, hiking, mountain biking/downhill, paragliding, rafting, surfing, and wildlife observation. The data collection took place between May and October 2020 through individual online interviews (given the pandemic situation at the time).
Main results and contributions | Three dimensions of attributes were defined: the qualifiers, including the attributes that are critical for managing outdoor tourism activities, and all Delphi experts recognised their role as minimum conditions for engaging visitors to the territory where these activities take place; the subjective, as those attributes that are dependent of the personal motivations and expertise of practitioners; and the intensifiers, including those attributes that are not fundamental but add value to the tourist experience when in place. The weighting of the qualifier and subjective dimensions depends mainly on the type of outdoor activities, whereas the weighting of the intensifier dimension (10%) is transversal to all outdoor activities under analysis. Additionally, for each dimension and outdoor activity, different attributes were defined with varying weightings within each dimension.
Limitations | The number of experts for some outdoor activities could have been more significant to obtain a more critical reflection on the weightings assigned to each dimension; future research is considered to validate the proposed index further.
Conclusions | The index is an essential tool for DMOs and other organisations intervening in evaluating and planning the development of sites for outdoor tourism, presenting a precise diagnosis of their positioning. The value of this tool also lies in the fact that it shows which attributes are considered subjective because they depend on the taste or level of performance (handicap) of each practitioner (who may be more amateur or professional), facilitating the definition of more accurate market campaigns, aiming at specific target markets. In addition, the index specifies which attributes are not essential or fundamental for the place to be perceived as adequate for the practice of a given activity but are considered as enhancers because they add value to the overall perception of quality by visitors
Pairing Experience in Olive Oil Tourism: practical application of an Olive Oil Digital Menu
Get PDFObjectives | Olive groves and olive oil, as olive oil heritage, play an essential role in the
economic, social and cultural structure of the Mediterranean civilization. When integrated with
the tourism sector, is acts as a driving force for the development of rural regions.
Whereas Olive Oil Tourism is a sector that links olive groves, olive oil, gastronomy, heritage and
regional cultures and is present throughout the country, has the ability to show the identity marks
of these destinations through the offer of unique experiences.
The territory under study is the Northern of Portugal: Tr.s-os-Montes and Douro regions. Tr.sos-
Montes is the second largest productive area of olive oil in Portugal, known for its native olive
groves and terroir, allows the production of excellent Extra Virgin Olive Oils (EVOO) of Protected
Designation of Origin (PDO) "Tr.s-os-Montes". The Douro region, that is recognized mainly for
its wine, in the last decades has been recovering ancient olive grove in the same spaces where
the wine-tourism has the main income and relevance, and, for that seems possible the
opportunity of creating new experiences involving the olive oil in that contexts.
As a response to the demand for authentic and cocreative experiences through the immersion of
local cultures (Cayeman, 2014; Richards, 2010) and memorable, creative (Bezerra & Correia,
2019) and sustainable tourism experiences related to gastronomy, the aim of this study was to
create a pairing menu for EVOO from the northern region of Portugal, boosting innovation in the
olive oil and service and simultaneously promoting a unique and unusual gastronomic experience,
focused on consumers looking to follow trends and experiences exclusive in Olive Oil Tourism.
Methodology | The study applies qualitative methodology based on the guidelines of the
International Olive Council (IOC) (2020, 2005).
Three objectives were defined: (1) boosting innovation in the pairing of EVVO; (2) practical
application of an Olive Oil Digital Menu (Monteiro et. al., no prelo); (3) creation of dessert trends
(finger food and low salt contents, PDOÅLs products, lactose free, gluten free, low carb and reusing
wasted products).
Chocolate Truffles 99% Imperial, Red Peper Ice Cream, Serra da Lous. Honey PDO Ice Cream
and Azores Pineapple PDO Carpaccio were the four desserts developed for the pairing menu, and
presented to the trained panel in portions of 20 grams/person (finger-food), with nutritional levels
perfectly controlled.
The nutritional declaration of the desserts that make up the pairing menu was made based on
the PortFIR methodology of the Table of Food Composition (TCA) of the National Institute of
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Health Doutor Ricardo Jorge, following the quantities defined by the technical sheets of the
desserts and the service guidelines.
The trained panel were asked to rate the liking of the individual desserts and the parings with
EVOO related to harmony. A 5-point Likert scale was used to allow the panelists measure the
liking desserts (“dislike extremely” and “like extremely”) and the level of match of each EVOO
and desserts combination (“donÅLt go together at all” to “perfect pairing”).
Main Results and Contributions | The use of olive oil in gastronomy, being it an oil extracted
from the olive tree (Olea Europea L. ) only by exclusively physical processes, may add value to
the final product, because in addition to its unique sensory properties, it contributes to confer
new nutritional qualities, due to its profile lipid rich in essential fatty acids and bioactive
compounds (Beraldo et al., 2020).
One of the emerging concepts in this type of tourism is the creation of gastronomic experiences
that can be combined with the current gastronomic trends launched by New Nutrition Business
(2020), namely the themes of finger food or snackification , as well as the promotion of low salt
content.
The 7 EVOO from an Olive Oil Digital Menu were used to pairing 4 desserts. The EVVO from
Douro region are less bitter and pungent (more sweet ) and related with ripely fruity. In the other
hand, the EVOO from Tr.s-os-Montes suggest grass and greenly fruits, intense notes of bitter
and pungent with great persistence, similar attributes described by Sousa (2015). The relationship
with the attributes pungent and bitter and persistence are similar to studies Jim.nez (1995) and
Lopez et al (2008).
Figure 1 - Characterization of the sensory profile of seven EVOO by the median of the intensities of the
attributes (Monteiro et el., no prelo)
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Four desserts recipes were development based in trends and with nutritional levels perfectly
controlled, codified and plating:
● Dessert AAZ corresponds to the dessert in “finger food” format of the “Chocolate
Truffles 99% Imperial”, in the amount of 20 grams, with the addition of 5 grams of EVOO
that is finished during the performance of the indirect English service.
● Dessert BAZ corresponds to the dessert in “finger food” format of “Red Pepper Ice
Cream”, in the quantity of 20 grams, with the addition of 5 grams of EVOO that is finished
during the performance of the indirect English service.
● Dessert CAZ corresponds to the “finger food” dessert of the “Serra da Lous. Honey PDO
Ice Cream”, in the amount of 20 grams, with the addition of 5 grams of EVOO that is
finished during the performance of the indirect English service.
● Dessert DAZ corresponds to the “finger food” dessert of the “Azores Pineapple PDO
Carpaccio”, in the amount of 20 grams, with the addition of 5 grams of EVOO that is
finished during the service to the indirect English.
Through the TCA, the nutritional declaration per 100 grams was developed, where we can verify
that none respects the claim of low energy value, however the closest would be the DAZ dessert
with the value of 48 kcal and 201 kJ. Regarding the claim of low fat content, the dessert that
respects that claim is DAZ, however, it should be noted that this analysis was carried out without
the addition of olive oil performed during the table service. On the other hand, despite being the
dessert with the highest energy value, AAZ dessert respects the nutritional claim of low sugar
content. Regarding the low salt content, the desserts that fall under the respective nutrition
declaration are AAZ (0,09g / 100g), BAZ (0,05 / 100g), CAZ (0,06 / 100g) and DAZ (0,00g /
100g).
In terms of pairing, in general, the preference is fixed on the desserts when finished with olive
oil (indirect English service), thus valuing this method.
Figure 3 - EVOO pairing menu
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The results suggest that AAZ dessert pairing with EVOO BD01 and BTM01 with nuts flavor in
common, while BAZ dessert pairing with BTM02 and BTM04 with similar attributes (greenly fruity,
grass, bitter, pungent and persistence ). The perfect pairing to CAZ dessert is BD02 and BD04,
both from Douro region and characterized by tomato plant aroma and herbs flavor .
BTM02 and BTM04 are a perfect pairing with DAZ desserts and BTM03 is a good pairing
distinguished by BTM02 and BTM04 from cabbage and tomato plant aroma.
Although no studies were found on pairing AVE with desserts, some of the results obtained are
similar with the study by Cichelli et al., (2020): intense notes of green fruit, grass and herbaceous
flavor combine with more bitter products, such as “Chocolate Truffles 99% Imperial”.
Limitations | The limitation of this study, which may suggest future investigations, is the small
sample size, which limits the generalization of the results; few studies in this area for a better
discussion of results and dependence on panel availability. It is recommended to expand the
range of references of EVVO brands and to other national and international POD regions; and
develop pairings with endogenous products from each POD region.
The outcome of this study could be applied not only by olive oil producers, but also in Hotels &
Restaurants, Specialty Stores and Olive Oil Museums and Interpretive Centers innovation,
promoting the endogenous products, the olive oil service (olive oil sommelier) and a unique and
unusual gastronomic experience, focused on consumers looking to follow trends and exclusive
experiences in olive oil tourism.
Conclusions |Despite the growing interest in the sensorial and healthy properties of olive oils,
there are few studies that have been developed with the aim of characterizing the sensorial profile
for the purpose of harmonization and connection to Olive Oil Tourism.
The Tr.s-os-Montes region has been one of the most important Portuguese producing regions of
Extra Virgin Olive Oil, of internationally recognized quality, and particularly important in economic,
social and cultural terms, and the Douro region is starting to promote de olive oil tourism, a crossselling
with wine. The olive farming heritage of this region encourages the development of new
tourist experiences, with an effect on enhancing the value of the product, the landscape and a
sustainable territory.
The selected desserts are easy to make, with reduced preparation time, with ingredients that
allow you to follow current food trends and can be prepared in Olive Oil Tourism units, enhancing
the offer of memorable and co-creation experiences: culinary workshops with a focus on
application unconventional use of olive oil, picnics in the olive grove with the finishing of desserts
with different olive oil profiles, better communication of the sensorial profile of olive oils and their
applications.
From the seven EVOO brands studied, three are very similar in terms of attributes and are also
very distinct from each other, two other brands (BD02 and BD03) are characterized by tomato
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plant aroma and herbs flavor, while the other two have different organoleptic characteristics,
except the descriptor nuts flavor that characterizes both brands, and are also very distinct from
each other.
On the other hand, in terms of the nutritional goals of the nutritional claims, we conclude that
the strongest point is the low salt content, but in our menu we can offer other positive points,
such as one dessert with low sugar content, and another with low fat content. Although, we are
able to conclude that the “finger food” option with the smallest amounts of desserts, provides
one experience with less energy value and the client can enjoy different food pairings.
In terms of EVOO service, the addition of 5 grams of EVOO finished during the performance of
the indirect English service, allows to have a different contact with the EVOO, the staff can use
the flavor lexicon to explain the perfect pairing. It is also concluded that the preference of the
panel of tasters is fixed on the desserts when finished with olive oil, thus valuing this method.
Good pairing recommendations may be crucial for the success of healthy desserts and EVOO,
both in the olive oil tourism and hospitality sector
Beyond current boundaries in tourism governance: Co-designing alternative futures with more-than-human others
Get PDFObjectives | This work aims to confront current boundaries in tourism governance, exploring alternatives to dominant anthropocentric governance practices and frameworks. The term governance, “long used as a synonym for ‘government’” (Walters, 2004, p. 27), alludes to forms of governing in which public and private boundaries ‘have become blurred’ (Jessop, 1997; Rhodes, 1996; Stoker, 1998; Walters, 2004). For Walters (2004), as societies complexify “political authority has become polycentric and multileveled” (p. 27), hence problems “are more intractable and less amenable to ‘top-down’ or ‘linear’ solutions” (p. 40). Acknowledging broader critics of the concept (e.g. Walters, 2004; Rhodes, 1996), governance can represent a political response towards a more “relational and associational understanding of power” (p. 33). Even though “numerous problems associated with conventional tourism development have been documented over the years” (Fletcher et al., 2021, p. 707), policy and governance failures in addressing them persist (Guia, 2021; Matteucci et al., 2021). This urges us to find solutions. Thus, this research inquires how posthumanism can inform governance frameworks by exploring its transformative potential in co-creating non-anthropocentric solutions for tourism governance.
Methodology | To ensure tourism accounts for socio-ecological limits altogether require us to go beyond conventional governance archetypes, embracing more-than-human ethics and praxis. Thus, the research employs a multi-method qualitative methodology to understand, practically and in-depth, the implications of posthumanist co-design within governance. In their systematic literature review of collaborative governance in tourism, Sentanu et al. (2023) do not mention any collaborative project with a non-anthropocentric or posthuman perspective, which confirms the necessity of advancing it, as this inquiry aspires to. By drawing on collaboration, tourism co-design entails “re-imagining and challenging current tourism assumptions” (Duedhal, 2021, p. 452) and “working towards shared goals” (p. 444). In this, a posthuman stance facilitates collaborative knowledge generation and the development of governance models recognising the interdependence of human and non-human entities in tourism.
Main Results and Contributions | Addressing both theoretical and empirical gaps in the literature, this research critically questions current tourism governance. There is a growing interest in (i) the implementation of more collaborative and participative practices in tourism as in social research more broadly, and in (ii) the integration of perspectives which embrace more-than-human ethics, such as posthumanism. By fostering collaborative governance mechanisms embedded in posthuman principles, more equitable and sustainable decision-making processes can emerge. The research also contributes to growing trends and bodies of literature on critical tourism studies, by advancing pioneering investigations which transcend traditional anthropocentrism and confront the ethical and practical implications of posthumanism within tourism.
Limitations | This study\u27s limitations include potential obstacles in implementing posthumanist co-design in diverse cultural and geographical contexts. Balancing the varying interests of stakeholders, including non-human entities, presents practical challenges such as the difficulty of “including non-human voices” and of “flattening difference” (Ferrando, 2012, p. 13; citing Luft 2009), while achieving consensus within the co-design process may be complex. Focusing on low-density territories and regions, the work does not assess this approach’s relevance in contexts other-than-rural, namely urban areas. Similarly, the review is not exhaustive, and there may be important works omitted.
Conclusions | Seeking to reframe tourism governance through a posthumanist lens, this research investigate co-design potential, as a tool for activate alternative futures and facilitate the encountering of more holistic proposals. Although, preparatory work is necessary to understand the focus area and guarantee collaboration at all stages and levels, without disregarding important instances at stake. If the existence of a common vision and coordination among all actors is deemed essential, the lack of engagement/participation, the lack of trust or the lack of capacity and political power among others are all considered important limitations in the implementation of collaborative projects (Sentanu et al., 2023). Recognising issues and limitations, the potential of posthumanist co-design in contributing to the transformation of tourism governance must be explored, in the face of contemporary challenges.
References
Duedahl, E. (2021). Co-designing emergent opportunities for sustainable development on the verges of inertia, sustaining tourism and re-imagining tourism. Tourism Recreation Research, 46(4), 441–456. DOI: 10.1080/02508281.2020.1814520
Ferrando, F. (2012) "Towards a Posthumanist Methodology. A Statement." Frame. Journal For Literary Studies, 25/1, Utrecht University, 9-18.
Fletcher, R., Blanco-Romero, A., Blázquez-Salom, M., Cañada, E., Murray Mas, I., & Sekulova, F. (2021). Pathways to post-capitalist tourism. Tourism Geographies, 25(2–3), 707–728. DOI: 10.1080/14616688.2021.1965202
Guia, J. (2021). Conceptualizing justice tourism and the promise of posthumanism. Journal of Sustainable Tourism, 29(2–3), 503–520. DOI: 10.1080/09669582.2020.1771347
Matteucci, X., Nawijn, J., & von Zumbusch, J. (2022). A new materialist governance paradigm for tourism destinations. Journal of Sustainable Tourism, 30(1), 169–184. DOI: 10.1080/09669582.2021.1924180
Jessop, B. (1997). Capitalism and its future: remarks on regulation, government and governance. Review of International Political Economy, 4(3), 561–581. DOI: 10.1080/096922997347751
Rhodes, R. A. W. (1996). The New Governance: Governing without Government. Political Studies, 44(4), 652–667. DOI: 10.1111/j.1467-9248.1996.tb01747.x
Sentanu, I.G.E.P.S., Haryono, B.S., Zamrudi, Z. and Praharjo, A. (2023). Challenges and successes in collaborative tourism governance: A systematic literature review. European Journal of Tourism Research, 33, 3302. DOI: 10.54055/ejtr.v33i.2669
Stoker, G. (1998). Governance as theory: five propositions. International Social Science Journal, 50(155), 17–28. DOI: 10.1111/1468-2451.00106
Walters, W. (2004). Some Critical Notes on “Governance”. Studies in Political Economy, 73(1), 27–46. DOI: 10.1080/19187033.2004.11675150
 
Turismo, Lazer e Bem-estar: A Experiência de Pessoas com Deficiência Intelectual no Forte de Copacabana - Rio de Janeiro
Get PDFThe purpose of this article is to analyze the results of leisure on the well-being of people with intellectual disabilities, stimulated by the tour, carried out by the Tourism, Hospitality and Inclusion Research and Extension group (UFF) at Copacabana Fort, on August 12th. 2023. During the tour, researchers from UFF, parents and students from CAEP Favo de Mel, departing from the Quintino neighborhood, first had their destination at Sesc in Copacabana, where they had coffee, and continued on to an activity on the sand of the beach that gives its name to the tourist attraction visited. After what happened, they headed to their main destination, Copacabana Fort, just a few meters from the place of arrival.O presente artigo possui como propósito analisar os resultados do lazer no bem-estar de pessoas com deficiência intelectual, estimulado pelo passeio, realizado pelo grupo de Pesquisa e Extensão Turismo, Hospitalidade e Inclusão (UFF) ao Forte de Copacabana, no dia 12 de agosto de 2023. Durante o passeio, pesquisadores da UFF, pais e alunos da CAEP Favo de Mel, partindo do bairro de Quintino, tiveram como destino, primeiramente o Sesc de Copacabana, onde tomaram café, e seguiram para uma atividade na areia da praia que dá nome ao atrativo turístico visitado. Após o ocorrido, seguiram para o destino principal, o Forte de Copacabana, a poucos metros do local de chegada
Turismo e Memória pela História Oral sobre viagens dos idosos LGBT+
Get PDFThe research presented here on LGBT+ elderly tourists is the result of a Master\u27s Dissertation, in the Postgraduate Program in Tourism at EACH-. It was noted how distant public policies aimed at elderly people are from their real needs, especially when they are part of the group of LGBT+ people (Lesbians, Gays, Bisexuals, Transsexuals and more possibilities of genders and sexualities). It is estimated that in Brazil in 2050, there will be a larger portion of the population made up of elderly people, and regardless of the advances or setbacks in current laws, this LGBT+ population will also have aged. Therefore, the main objective of the research is to analyze travel experiences, through the reports of elderly LGBT+ tourists, a public assisted by the NGO Eternamente Sou, the first Reference and Coexistence Center for LGBT+ elderly people in the country, and to identify aspects related to sexuality of these elderly people, their memories in relation to tourism and their desires. The theoretical framework was structured based on these three main themes through the lenses of Social Sciences, Tourism and Humanities. To this end, the selected methodology used qualitative approach techniques, with the type of descriptive-exploratory research and as a means of analyzing the information collected during the structured interviews, oral history. The results obtained allowed us to conclude that this research contributes to the question in which knowledge about this public in tourism is being structured and that it deals with the relationship between the memories of LGBT+ elderly people and their trips. Therefore, this work proves to be an important scenario for carrying out, continuing and deepening new research that addresses issues about sexuality, desires and memories of the elderly LGBT+ public and which consequently permeate tourism knowledge as a tool for formulating proposals for this segment..
A pesquisa aqui apresentada sobre o turista idoso LGBT+, é o resultado de uma Dissertação de mestrado, no Programa de Pós – Graduação em Turismo na EACH-. Notou-se quão distantes estão as políticas públicas destinadas às pessoas idosas de suas reais necessidades, principalmente quando estes fazem parte do grupo de pessoas LGBT+ (Lésbicas, Gays, Bissexuais, Transexuais e mais possibilidades de gêneros e sexualidades). Estima-se que no Brasil em 2050, haverá uma maior porção da população formada por idosos, e independente dos avanços ou retrocessos das leis vigentes, esse público LGBT+ terá envelhecido também. Deste modo, a pesquisa tem como objetivo principal analisar as experiências de viagens, por meio dos relatos dos turistas idosos LGBT+, público este assistido pela ONG Eternamente Sou, o primeiro Centro de referência e Convivência de idosos LGBT+ no país, e identificar aspectos relacionados à sexualidade destes idosos, suas memórias em relação ao turismo e seus anseios. O referencial teórico estruturou- se a partir destes três temas principais pelas lentes das Ciências Sociais, Turismo e Humanas. Para tanto, a metodologia selecionada utilizou técnicas de abordagem qualitativa, com o tipo de pesquisa descritivo-exploratória e como meio de análise das informações coletadas durante as entrevistas estruturadas, a história oral. Os resultados obtidos permitiram concluir que esta pesquisa contribui com a questão no qual o conhecimento sobre este público no turismo está se estruturando e que trata da relação entre as memórias dos idosos LGBT+ e suas viagens. Portanto, este trabalho demonstra ser um importante cenário para a realização, continuidade e aprofundamento de novas pesquisas que abordem questões sobre a sexualidade, os anseios e as memórias do público idoso LGBT+ e que consequentemente perpassam pelos conhecimentos do turismo como uma ferramenta para formulação de propostas para este segmento.
COVID-19 e Festivais: Uma análise bibliométrica
Get PDFO vírus COVID-19 e as medidas tomadas para impedir a sua propagação tiveram um enorme impacto na sociedade e, especificamente, no comportamento de lazer das pessoas (Leeuwen et al. 2020). O turismo, onde e incluem os festivais, foi um dos setores mais atingidos pela COVID-19 (Rowen, 2020; Davies, 2020). Assistiu-se ao encerramento das fronteiras e foram impostas várias restrições à circulação. Consequentemente, muitos eventos foram cancelados, incluindo muitos festivais. Com o aliviar das restrições, e devido à importância estratégica que os festivais desempenham no desenvolvimento económico e sociocultural dos territórios, vemos na atualidade, um retomar destas atividades. Desta forma, o assunto tem despertado o interesse de pesquisadores para compreender os impactos e/ou desafios da COVID-19 nos festivais. Com vista a aumentar o conhecimento nesta área, este artigo analisa as pesquisas desenvolvidas sobre esta temática, com o objetivo de identificar os tópicos analisados e as metodologias utilizadas e sugerir futuras linhas de investigação
Challenges of Hotel Management in Historic Buildings
Get PDFThis study consists of an exploratory approach on the problem of historic hotels and, more specifically, the identification of the main challenges facing hotel management in these spaces with very specific architectural and functional characteristics. The process of adapting historic buildings to become accommodation establishments is seen from the perspective of innovation, market differentiation and increased quality of service. However, this adaptation process brings challenges inherent to hotel management, not only from an operational but also from a conceptual perspective. The study that forms the basis of this critical reflection is based on work carried out in the classroom, involving teachers and students from different curricular units, structuring what is known as an interdisciplinary project. The research work with the respective students consisted of applying the scientific method and developing an empirical study of a qualitative nature, opting to collect data by conducting a series of interviews with directors of hotels with these characteristics. The students worked individually on the problem of hotel management in historic buildings from different perspectives, namely: conservation strategies for historic buildings that house this type of tourist enterprise; the profile of employees most often associated with this hotel segment; the sustainability and accessibility challenges inherent in this type of building; as well as the type of marketing strategies applied by this segment of hotels, being a very small sample collected so far. As this is a work in progress, this article aims to present the framework of the work carried out in the classroom, how it is interconnected with the professional sector and what results are expected from this study, albeit in an exploratory way.Este estudo consiste numa abordagem exploratória sobre a problemática dos hotéis históricos e, mais concretamente, na identificação dos principais desafios que se colocam na gestão hoteleira destes espaços com caraterísticas arquitetônicas e funcionais muito específicas. O processo de adaptação de edifícios históricos para se converterem em estabelecimentos de alojamento é encarado numa perspetiva da inovação, de diferenciação de mercado e de aumento da qualidade de serviço. Contudo, este processo de adaptação aporta desafios inerentes à gestão hoteleira, não só na perspetiva operacional, mas também na perspetiva conceptual. O estudo que serve de base a esta reflexão crítica baseia-se num trabalho desenvolvido em contexto de sala de aula, envolvendo professores e alunos de diferentes unidades curriculares, estruturando aquilo que se designa de projeto interdisciplinar. O trabalho de investigação com os respetivos alunos consistiu na aplicação do método científico e no desenvolvimento de um estudo empírico de caráter qualitativo, optando-se pela recolha de dados através da realização de conjunto de entrevistas a diretores de hotéis com estas caraterísticas. Os estudantes trabalharam individualmente a problemática da gestão hoteleira em edifícios históricos sob distintas perspetivas, nomeadamente: as estratégias de conservação de edíficos históricos que albergam este tipo de empreendimentos turísticos; o perfil dos colaboradores mais frequentemente associadas a este segmento hoteleiro; os desafios ao nível da sustentabilidade e da acessibilidade inerentes a esta tipologia de edíficos; bem como o tipo de estratégias de marketing aplicadas por este segmento de hotéis, tendo sido recolhida até ao momento uma amostra muito diminuta. Tratando-se de um trabalho em progresso, com este artigo pretende-se apresentar o enquadramento do trabalho realizado em contexto de sala de aula, de que forma se interliga com o setor profissional e quais os resultados esperados com este estudo, ainda que de forma exploratória
Experiência turística em destinos culturais de baixa densidade: O caso dos visitantes portugueses no Alentejo
Get PDFO turismo depende fortemente do património cultural enraizado nos distintos territórios. Por esse motivo, os promotores do turismo procuram constantemente recursos culturais possíveis de transformar em produtos turísticos. Num mercado, cada vez mais competitivo, os destinos enfrentam o desafio de sobressair através do seu património cultural e, portanto, a diferenciação através da herança patrimonial assume um papel fundamental para atrair visitantes e turistas das mais distintas sociedades.
A região Alentejo, território de baixa densidade, tem recebido cada vez mais atenção, distinções e turistas nos últimos anos. Têm existido alguns estudos académicos sobre o perfil do turista que visita o Alentejo, mas não há estudos específicos sobre as motivações e experiências vividas nesta região pelos turistas portugueses
