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Dr. Arlindo Madeira
Universidade Europeia, Lisboa, Portugal

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0 Heritage Tourism
0 Tourism and Hospitality
0 Tourism management
0 Enogastronomy
0 Nuerogastronomy

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Journal article
Published: 23 December 2020 in Sustainability
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The COVID-19 pandemic is responsible for a health crisis and, at the same time, for a sharp drop in activities of economic sustainability, particularly in tourism management, and has consequences in most countries that are still difficult to measure. The objective of this research is to identify restaurant entrepreneurs’ perceptions about the future, government measures, strategies they will apply, and lessons learned for the future after the mandatory lockdown of restaurants and hospitality establishments related to pandemics. The framework was developed through content analysis with line-by-line coding applied to questionnaires collected online from Portuguese restaurant entrepreneurs. The results reveal the existence of common concerns to all entrepreneurs in the restaurant business for the post-pandemic period, about the measures that the governments should implement, and about the strategies and lessons learned for the future. Resilience in face of the future, fear of a lack of appropriate government measures, strategies designed for markets with greater immediate availability, and the creation of working capital are visible concerns in the restaurant business.

ACS Style

Arlindo Madeira; Teresa Palrão; Alexandra Mendes. The Impact of Pandemic Crisis on the Restaurant Business. Sustainability 2020, 13, 40 .

AMA Style

Arlindo Madeira, Teresa Palrão, Alexandra Mendes. The Impact of Pandemic Crisis on the Restaurant Business. Sustainability. 2020; 13 (1):40.

Chicago/Turabian Style

Arlindo Madeira; Teresa Palrão; Alexandra Mendes. 2020. "The Impact of Pandemic Crisis on the Restaurant Business." Sustainability 13, no. 1: 40.

Chapter
Published: 18 January 2019 in Tourism, Hospitality & Event Management
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Wine tourism experiences include activities such as visits to wine routes and wine tastings and gastronomy in the producers and local restaurants, as well as ludic and cultural activities. This experience presupposes the interaction of tourists with their hosts and with the place as well as with the product (wine and food). This relation within hosts, guests and place have been applied and explored in a number of fields, however in terms of tourism the number of researches in this framework are scarce and it is even scarce in what refers to wine tourism. Theoretically supported by Pine and Gilmore (1998) definition of tourism experience, this research mostly based on literature review, depicts the recurrent phases of a wine tourism experience, underlining its constructs. The main focus of this chapter is the wine tourism experience that the guest faces when getting into contact with the elements comprising the wine tourism product. This study is supported in three dimensions of interaction that explain the experience: Guest, Host and Place. The guest relates with the place based on his/her perceived brand equity and brand image, the host providing a good service to the guest manifest in his/her satisfaction and loyalty, being those the most important determinants of wine experience. The concept and boundaries of the wine tourism experience need to be established in order to understand the guest’s experiential priorities.

ACS Style

Arlindo Madeira; Antónia Correia; José António Filipe. Wine Tourism: Constructs of the Experience. Tourism, Hospitality & Event Management 2019, 93 -108.

AMA Style

Arlindo Madeira, Antónia Correia, José António Filipe. Wine Tourism: Constructs of the Experience. Tourism, Hospitality & Event Management. 2019; ():93-108.

Chicago/Turabian Style

Arlindo Madeira; Antónia Correia; José António Filipe. 2019. "Wine Tourism: Constructs of the Experience." Tourism, Hospitality & Event Management , no. : 93-108.