Enotourism – more than a life style

Enotourism is a relatively new form of sustainable tourism. But is more than a lifestyle. The Douro landscape reflects its ancient and deep connection with the culture of wine, creating a picture of Man and Nature working side by side in search of the perfect wine. Lifestyle typically reflects: an individual's attitude, a way of life, values, or world view. Practical implications - the results suggest that there is scope for developing wine tourism products to attract tourists and which could be used to promote the Douro Valley region as a centre for enotourism. The beautifully unique landscape of the Douro was one of the reasons that made it a World Heritage site in 2001. There isn´t in Portugal an autonomous strategy process to define enotourism. Is a legal problem when we try to analyse the process or a data base to find information about enotourism players. So, how do winery operators, particularly those running small or family businesses, cope with the new developments occurring in the world of wines? The present study examines these issues from the perspective of a group of Portuguese winery operators. Our proposal in this research, is to analyse how many wineris or enotecas are hable to develop enotourism with a legal process. The results of the study reflect the level of education of employees, the seasonal nature of tourism, the improvements in its promotion and the need for greater support from local government. A key aspect is respect for the people who call the location home, the culture and customs of the area, and the socio-economic system. Design/methodology/approach - The methodology employed for this study consisted of a combination of surveys, interviews and field observations with the suppliers in the traditional wine‐producing region, Douro Valley, or Porto wine region, in the north of Portugal. The results of this investigation are almost analisys made inside the villages and also us wineries and enotecas. From the 30 winemakers that we visited, only 2 have an enotourism service acording to legislation and have a certificate that allows to pratices. It was very hard but it is an open field to future researchs (TOMÁS López‐Guzmán,et al, 2011). From the 30 wineries we have analysed only 2 were enotourism with a legal basis. Enotourism is on the travel agencies department and most of the wineries don´t have the legal licenses. Despite of most tourism agencies see enoturism as a segment of the industry with tremendous growth potential, stating that in some regions, it's only functioning at 20% of its full potential. Enotourism development guidelines and management practices are applicable to all forms of tourism in all destination types, including mass tourism and the various niche tourism segments.

Estilos de Liderança dos Diretores Técnicos e Satisfação dos Colaboradores : Estudo realizado em IPSS`s dos Distritos da Guarda e Viseu

Introdução: Este trabalho trata-se de um estudo quantitativo, transversal, descritivo e correlacional. Objetivos: O presente estudo teve como principal objetivo conhecer, na perspetiva dos colaboradores, a relação entre os estilos de liderança utilizados pelos diretores técnicos e a satisfação dos colaboradores em nove IPSS`s dos distritos da Guarda e Viseu, atendendo ainda à relevância de variáveis sociodemográficas e profissionais no âmbito da satisfação no trabalho. Métodos: A amostra é constituída por 85 colaboradores e o instrumento de recolha de dados agrega questões de caracterização sociodemográfica e profissional e duas escalas, já validadas para avaliar: i) o grau de satisfação nas várias dimensões do trabalho (elaborada pelo Instituto da Segurança Social, 2007) e ii) o estilo de liderança dos diretores técnicos (elaborada por Melo, 2004), segundo a perspetiva dos colaboradores. Resultados: Os resultados obtidos indicam que o estilo de liderança relacional é o que promove maior satisfação e o estilo de liderança voltado para a tarefa menor satisfação. Conclusões: O estudo das hipóteses permitiu observar que as variáveis: género, tipo de contrato, tempo de serviço e habilitações literárias interferem na satisfação dos colaboradores com o trabalho.