Preferences and consumer habits related to bread in the centre of Portugal

Purpose – Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences and consumption habits differ based on individual variables. Design/methodology/approach – The study was conducted by means of a questionnaire by direct interviewing. The questionnaire included sections aimed at gathering information about demographics, consumption habits and preferences related to bread. The sample consisted of 500 consented respondents. Findings – The results showed significant differences between genders regarding the type of bread eaten: women consumed less wheat bread (52 per cent against 62 per cent; p 0.029) and less unsalted bread (0.3 per cent against 3 per cent; p 0.023), but more whole bread (25 per cent against 11 per cent; p 0.001) and more bread with cereal grains (23 per cent against 11 per cent; p 0.001), thus revealing a trend for a nutritionally more adequate choice. Accordingly, women valued more the composition of the bread when purchasing it (p 0.001). It was also observed a trend for a lower consumption of wheat bread among classes with more advanced studies (47 per cent on university graduates against 60 per cent on nongraduates; p 0.004). Originality/value – This work is innovative because it was the first time the preferences and consuming habits of a sample of Portuguese population regarding bread were accessed, altogether. The results hereby obtained may be of importance both to understand the nutritional importance of bread in the diet of the Portuguese and also for the industry and manufacturers to better correspond to the buying preferences.

Otimização de linhas de produção de uma empresa no setor dos componentes para automóveis

Ao longo dos anos, a economia mundial tem sofrido profundas mudanças, assistindo-se a uma crescente exigência por parte dos mercados, quer na diversidade dos produtos, quer na qualidade dos serviços. No Setor Automóvel, a globalização vem obrigando os construtores a adotar novos paradigmas ao nível do conceito de produção, de modo a corresponder às novas exigências de redução de custos e à obtenção de melhores níveis de produtividade e qualidade. É neste contexto, que a Indústria dos Componentes para Automóveis, ao constituir-se como um setor caraterizado por elevados graus de exigência e de competitividade, vem impondo às suas empresas o recurso a crescentes exigências nos processos tecnológicos, de forma a manter uma dinâmica de contínuo desenvolvimento e inovação de produtos, tecnologias e processos, bem como, a perseguir conceitos de qualidade total e de excelência nas suas operações. Este documento resulta, antes de tudo, de um extenso trabalho de campo, onde se procurou aplicar uma metodologia assente na T.O.C. - Theory of Constraints, com integração de conceitos de Lean Manufacturing, contribuindo assim, para a otimização de linhas de produção da empresa do setor dos componentes para automóveis, tomada como referência.

Servitization

Servitization is a transformation process in which a manufacturer changes from selling products to selling integrated packages of products and services that are tailored to the specific needs of customers. This concept is particularly important in the context of the service economy, as services play an increasing role in providing value to customers. That is, manufacturers can be more competitive and sustainable by adding a service component to their products, while customers can have their satisfaction levels increased. This entry reviews the concept of servitization, examines its benefits, discusses its implementation challenges, and ends with a presentation of two classic application examples.