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Publication
Gastronomia, hotelaria e turismo : a importância da Portugalidade em Food & Beverage no mercado hoteleiro / Adriana Martins Alves /
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| 3.74 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
O objetivo deste estudo é avaliar a importância do foco no mercado hoteleiro para a questão da portugalidade no âmbito da gastronomia portuguesa, mais especificamente na região da grande lisboa, verificando qual a importância que o consumidor nacional, tal como o consumidor estrangeiro dá e se reconhecem a aposta das unidades hoteleiras nesta tipologia de gastronomia.
O objetivo principal é permitir que exista uma vantagem competitiva para as unidades hoteleiras através da diferenciação, apostando na portugalidade da gastronomia da região, visto que o mercado está demasiado massificado e standardizado com a mesma tipologia de comida e bebidas inseridas nas unidades hoteleiras, a nível de conceitos de refeições que estão implementadas.
É fundamental criar e desenvolver uma experiência que envolva os consumidores de maneira a que se relacionem com a gastronomia no seu todo, desde o serviço, ambiente, comida, bebida, apresentação e qualidade. Assim sendo, pretendeu-se por um lado testar através da realização de inquéritos, qual era a perceção do consumidor em relação ao seu conhecimento da gastronomia da região, apurando desta maneira as suas preferências e gostos em cada tipologia de consumidor.
O desenvolvimento de uma metodologia adequada resultou primeiramente, da revisão da literatura e, posteriormente, da realização de um estudo de carácter exploratório. O modelo foi testado através da aplicação de dois inquéritos: um primeiro a consumidores nacionais, e um segundo a consumidores estrangeiros.
The aim of this study is to evaluate the importance of the portuguese gastronomy and the impact in hospitality, more specially in Lisbon, checking if the portuguese and foreing consumers recognize and give value to certain key points and characteristics implemented in this typicall gastronomy. The main objective is to allow the hotels the possibilty to have competitive advantage, through differatition, focusing in the portuguese gastronomy, as the market is very standardized with te same type of food and drinks placed in the hotels. It´s essential to create and develop experiences that could be able to envolve consumers with in the gastonomy, service, atmosphere, food, drink, presentation and quality. Therefore, it was intended to do a test through surveys, to know what it was the consumer perception and their knowledge regarding the cuisine of the region, get to know their tastes and preferences. The development of an appropriate methodology resulted primarly from literature and subsequently performing an exploratory sztudy, the model was tested trough a application of two types of surveys: first domestic consumers, and second to foreing consumers.
The aim of this study is to evaluate the importance of the portuguese gastronomy and the impact in hospitality, more specially in Lisbon, checking if the portuguese and foreing consumers recognize and give value to certain key points and characteristics implemented in this typicall gastronomy. The main objective is to allow the hotels the possibilty to have competitive advantage, through differatition, focusing in the portuguese gastronomy, as the market is very standardized with te same type of food and drinks placed in the hotels. It´s essential to create and develop experiences that could be able to envolve consumers with in the gastonomy, service, atmosphere, food, drink, presentation and quality. Therefore, it was intended to do a test through surveys, to know what it was the consumer perception and their knowledge regarding the cuisine of the region, get to know their tastes and preferences. The development of an appropriate methodology resulted primarly from literature and subsequently performing an exploratory sztudy, the model was tested trough a application of two types of surveys: first domestic consumers, and second to foreing consumers.
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Keywords
mercado hoteleiro gastronomia portugalidade diferenciação vantagem competitiva. hospitalty portuguese gastronomy differentiation competitive advantage
Citation
Publisher
Escola Superior de Hotelaria e Turismo do Estoril