Sistema de reserves hoteleres on-line, basat en el protocol de comunicació OTA

L’origen d’aquest projecte neix en la necessitat de crear un sistema de reserves hoteleres on-line integral i amb connectivitat amb altres sistemes de reserves. S'ha optat pel protocol de comunicació OTA(Open Travel Alliance), es tracta d'un protocol de comunicació XML ideat per empreses del sector turístic dels Estats Units per la necessitat comuna d’unes especificacions tècniques que permetessin la comunicació electrònica de la informació

International recommendations on the diagnosis and treatment of patients with acquired hemophilia A.

Acquired hemophilia A (AHA) is a rare bleeding disorder characterized by autoantibodies directed against circulating coagulation factor (F) VIII. Typically, patients with no prior history of a bleeding disorder present with spontaneous bleeding and an isolated prolonged aPTT. AHA may, however, present without any bleeding symptoms, therefore an isolated prolonged aPTT should always be investigated further irrespective of the clinical findings. Control of acute bleeding is the first priority, and we recommend first-line therapy with bypassing agents such as recombinant activated FVII or activated prothrombin complex concentrate. Once the diagnosis has been achieved, immediate autoantibody eradication to reduce subsequent bleeding risk should be performed. We recommend initial treatment with corticosteroids or combination therapy with corticosteroids and cyclophosphamide and suggest second-line therapy with rituximab if first-line therapy fails or is contraindicated. In contrast to congenital hemophilia, no comparative studies exist to support treatment recommendations for patients with AHA, therefore treatment guidance must rely on the expertise and clinical experience of specialists in the field. The aim of this document is to provide a set of international practice guidelines based on our collective clinical experience in treating patients with AHA and contribute to improved care for this patient group.

TFC .NET- HotelSpa

El projecte se centra en desenvolupar una aplicació per un hotel amb instal·lacions d'esbarjo i relaxació.

Management of bleeding and coagulopathy following major trauma: an updated European guideline.

INTRODUCTION: Evidence-based recommendations are needed to guide the acute management of the bleeding trauma patient. When these recommendations are implemented patient outcomes may be improved. METHODS: The multidisciplinary Task Force for Advanced Bleeding Care in Trauma was formed in 2005 with the aim of developing a guideline for the management of bleeding following severe injury. This document represents an updated version of the guideline published by the group in 2007 and updated in 2010. Recommendations were formulated using a nominal group process, the Grading of Recommendations Assessment, Development and Evaluation (GRADE) hierarchy of evidence and based on a systematic review of published literature. RESULTS: Key changes encompassed in this version of the guideline include new recommendations on the appropriate use of vasopressors and inotropic agents, and reflect an awareness of the growing number of patients in the population at large treated with antiplatelet agents and/or oral anticoagulants. The current guideline also includes recommendations and a discussion of thromboprophylactic strategies for all patients following traumatic injury. The most significant addition is a new section that discusses the need for every institution to develop, implement and adhere to an evidence-based clinical protocol to manage traumatically injured patients. The remaining recommendations have been re-evaluated and graded based on literature published since the last edition of the guideline. Consideration was also given to changes in clinical practice that have taken place during this time period as a result of both new evidence and changes in the general availability of relevant agents and technologies. CONCLUSIONS: A comprehensive, multidisciplinary approach to trauma care and mechanisms with which to ensure that established protocols are consistently implemented will ensure a uniform and high standard of care across Europe and beyond.

La perception de la productivité dans l'industrie hôtelière de luxe : le cas de la Suisse romande

La perception de la productivité SUMMARY The main objective of this thesis is the perception of the productivity in the luxury hospitality industry. Despite a lot of efforts which were already made in the field of the production of goods, this concept (productivity) still remains to be defined in the services sector, more still, in that of the luxury hospitality industry. Since the object of this study is the perception of productivity, we decided to analyze the elements considered to be relevant by the top management in this field. Then, it seemed important to evaluate these same elements for the categories of middle-management and by the in-line employees. As perception is not static, it is dependent in an indirect way on its improvement and however also with the means of improvement. The assumption of our work evokes the possible relationship between productivity and its perception (P), (Q) quality and profitability (R). On this basis we built the P-Q-R model: R=F(P,Q) Finally, our research on this model enabled us to establish a mathematical relation between the three predetermined elements: fR=fP+fQ+c That means that the function efficiency of a process of services -(fR) is the sum of its quality function (intrinsic and extrinsic)-(fP) and of its productivity function - fQ (and the constant of regression "c"). To increase the profitability of the most significant manner, it is necessary to increase at the same time the productivity and quality. On the other hand, according to this formula but also according to the perception of the managers, with a constant profitability, either the productivity decreases in favor of the increase in quality, or the reverse. If the dimensions of the model influence positively or negatively the production process of services, then those wí11 influence in same manner our model (P, Q, R). We advance a point of view saying that profitability depends on the labor productivity which follows same dynamics than the perception of the productivity. The identification of the labor productivity as an essential element of successful management of the hotel is fundamental. The question which always remains in suspense is however the relevance of the concept "labor productivity" for the luxury hospitality industry. It was not proven an obvious correlation between this notion and the one of profitability. We still remain at the stage of perception. It results that one interesting way of future research will be the study of this correlation. As in any kind of luxury industry, the real added value does not consist in the volume produced or in the speed with which the product/service is carried out but in the creativity involved in their results. Let us note that the field of luxury is extremely related to the emotions and to the experience provided to the customers. La perception de la productivité... RÉSUME L'objectif principal de cette thèse est la perception de la productivité dans l'hôtellerie de luxe. Malgré tous les efforts qui ont déjà été faits dans le domaine de la production de biens, ce concept (productivité) reste encore à définir dans le secteur des services, plus encore, dans celui de l'hôtellerie de luxe. Étant donné que l'objet de l'étude est la perception de la productivité, nous avons décidé d'analyser les éléments jugés pertinents par les cadres dirigeants dans ce domaine. Puis, il nous a semblé important d'évaluer ces mêmes éléments pour les catégories de cadres moyens et par les employés in-line. Comme la perception n'est pas statique, elle est liée d'une manière indirecte à son amélioration et cependant également aux moyens d'amélioration. L'hypothèse de notre travail évoque la possible relation entre la productivité et sa perception (P), la qualité (Q) et la rentabilité (R). Sur cette base nous avons construit le modèle P-Q-R de départ R=f(P,Q) Finalement, notre recherche sur ce modèle nous a permis d'établir une relation mathématique entre les trois construits prédéterminés: fR=fP+fQ+c Cela signifie que la fonction rentabilité d'un processus de services -(fR) est la somme de sa fonction qualité (intrinsèque et extrinsèque)-fP et de sa fonction productivité -fQ (plus la constante de régression « c ») Pour augmenter la rentabilité de la manière la plus significative, il faut augmenter en même temps la productivité et la qualité. En revanche, selon cette formule mais selon aussi la perception des managers, à une rentabilité constante, soit la productivité diminue en faveur de l'augmentation de la qualité, soit l'inverse. Si les dimensions du modèle influencent positivement ou négativement le processus de production de services, alors celles-ci vont influencer de la même manière les construits de notre modèle (P, Q, R). Nous avançons un point de vue disant que la rentabilité dépend de la productivité du travail qui suit la même dynamique que la perception de la productivité. L'identification de la productivité du travail comme élément essentiel de gestion réussie de l'hôtel s'avère fondamentale. La question qui reste toujours en suspens est pourtant la pertinence de la notion «productivité du travail » pour l'industrie hôtelière de luxe. Il n'a pas été prouvé une corrélation évidente entre cette notion et celle de la profitabilité. Nous restons donc ici encore au stade de perception. Il en résulte que l'une des voies les plus intéressantes de recherche future sera l'étude de cette corrélation. Comme dans toute industrie de luxe, la vraie valeur ajoutée ne consiste pas toujours dans le volume produit, ni dans la vitesse avec laquelle le produit/service est réalisé, mais parfois dans la créativité emmagasinée dans ces résultats. Notons que le domaine de luxe est extrêmement lié aux émotions et à l'expérience fournie aux clients.

Projecte d'instal·lacions del Balneari de la Puda de Banyoles

El projecte, té per objectiu el càlcul i disseny de les instal•lacions del Balneari de laPuda, situat a la ciutat de Banyoles, província de Girona.Les instal•lacions estudiades, s’esmenten a continuació;- Instal•lació d’aigua freda sanitària- Instal•lació d’aigua calenta sanitària- Instal•lació de climatització zona hotel- Instal•lació de calefacció zona termal- Climatització i tractament de l’aigua de les piscinesEl Balneari té una superfície construïda total de 6.192,54 m2 , distribuïda en tres plantes;planta soterrani, planta baixa i planta primera

Leveraging explicitly disclosed location information to understand tourist dynamics: a case study

In recent years, the large deployment of mobile devices has led to a massiveincrease in the volume of records of where people have been and when they were there.The analysis of these spatio-temporal data can supply high-level human behaviorinformation valuable to urban planners, local authorities, and designer of location-basedservices. In this paper, we describe our approach to collect and analyze the history ofphysical presence of tourists from the digital footprints they publicly disclose on the web.Our work takes place in the Province of Florence in Italy, where the insights on thevisitors’ flows and on the nationalities of the tourists who do not sleep in town has beenlimited to information from survey-based hotel and museums frequentation. In fact, mostlocal authorities in the world must face this dearth of data on tourist dynamics. In thiscase study, we used a corpus of geographically referenced photos taken in the provinceby 4280 photographers over a period of 2 years. Based on the disclosure of the locationof the photos, we design geovisualizations to reveal the tourist concentration and spatiotemporalflows. Our initial results provide insights on the density of tourists, the points ofinterests they visit as well as the most common trajectories they follow.

El Sector turístic a les Illes Balears

Viatjar, conèixer noves cultures, endinsar-se en aventures inoblidables,descobrir noves experiències... Aquestes són tan sols algunes de lesmotivacions que impulsen als éssers humans a dur a terme una deles activitats més importants al nostre país i sobretot a les Illes Balears: el turisme.Però, és aquesta activitat beneficiosa per totes les parts? Es tracta d’unaactivitat respectuosa amb el medi ambient? És el turisme, avui dia, el principalmotor de l’economia balear? En què consisteix això que en diuen turismesostenible? Existeix aquest turisme a les Illes?Preguntes com aquestes són les que ens hem plantejat a l’hora de realitzaraquest estudi i a les quals intentarem donar resposta al llarg del nostre treball.Aquestes qüestions van més enllà de preguntes merament teòriques ja quesón realment preocupants pel govern i residents Balears. Per aquesta raó varemescollir desenvolupar aquest tema, amb el clar objectiu de fer palès fins quin puntés perjudicial continuar amb la tendència turística de sol i platja d’aquests últimsanys. Dos dels membres de l’equip han viscut en primera persona lesconseqüències d’aquest tipus de turisme a les Illes Balears, motiu que ens haincentivat a l’hora de buscar alternatives per poder conservar tot allò quecaracteritza aquesta comunitat autònoma, que a la llarga d’aquests anys s’haanat degradant.Sota les perspectives d’entendre la importància del turisme, la seva estructurai el seu funcionament, hem cregut necessari introduir diversos punts que ens hanpermès crear alternatives que combinin cultura, medi ambient i turisme.La primera etapa del nostre treball ha estat la que podríem denominar fased’anàlisi. En aquesta, hem realitzat una investigació sobre la importància que téactualment el turisme a les Balears. Hem cregut oportú definir el concepte desostenibilitat per tal d’aplicar-lo millor al sector turístic i seguidament identificar enquina situació es troba aquest sector a les Illes, veient les coincidències amb elmodel de Butler.Un cop fet l’anàlisi i situats en el context s’ha procedit a plantejar la hipòtesisdel treball, completant-la amb un anàlisi DAFO.Per poder oferir altres possibilitats ens calia saber quin era el perfil de turistaque visita cada illa i exemplificar-ho amb un hotel concret de l’illa de Menorca.Una vegada finalitzat això i observant els resultats, s’ha proposat unturisme alternatiu al que existeix actualment, amb la finalitat de que aquestaelecció no hipotequi les generacions futures.Amb la intenció d’assolir aquest objectiu, hem elaborat un paquet turísticsota la idea de sostenibilitat que alhora s’adeqüi al perfil del visitant de les Illes deMenorca i Eivissa analitzat prèviament.Dit això, convidem al lector a descobrir el sector turístic de les IllesBalears...OBJECTIUS DEL TREBALLAmb la finalitat de facilitar la lectura i la comprensió del nostre treball hemcregut adient afegir aquest punt on especifiquem de forma sistemàtica elsobjectius d’aquest.L’objectiu principal del treball és donar un nou enfocament al turismebalear, és a dir, crear un turisme sostenible que permeti conservar tant elpatrimoni cultural com natural. El que es pretén fer amb l’anàlisi i els diferentsestudis és demostrar que el turisme de les Illes es troba en una fased’estancament. És per això que hem mirat en quina etapa del model de Butler estroba el sector turístic de les Illes i hem intentat esbrinar el perquè, per poderoferir altres alternatives.Un cop vist que ens trobem en una fase d’estancament, hem procedit al’elaboració de dos paquets turístics sostenibles per les Illes d’Eivissa i Menorca.Concretament hem volgut oferir l’alternativa en aquestes dues Illes perquè són lesque pateixen més l’estacionalitat de manera que és també una proposta peracabar amb aquest problema, a banda d’oferir altres activitats al turista.Cal dir però, que amb aquestes alternatives que oferim no pretenemeliminar percomplet el turisme de sol i platja. Som conscients de que l’afluènciade visitants es deu en gran part al clima i medi ambient que ofereixen les Illes.Per això, ens veiem obligats a relacionar turisme i medi ambient, ja que si volemconservar l’afluència de turistes, hem de conservar primerament el medi.

¿Por qué Barcelona? : Análisis de la evolución del turismo en la ciudad

“El hotel vela de Ricardo Bofill echa por fin raíces en la nueva bocana” (ElPeriódico; 29 de mayo de 2006); “Bread&Butter deja en BCN 80 millones de euros” (ElPeriódico; 19 de enero de 2007); “Barcelona promociona su oferta de playas en todo elmundo” (El Periódico; 25 de marzo de 2007);… En las portadas y páginas de diarios ygacetas es donde comenzó todo, donde nació y se gestó una idea que posteriormentepasaría a ser nuestro proyecto final.Durante los últimos años la ciudad de Barcelona ha vivido una repentina expansióndel sector turístico y consecuentemente de toda la economía en general de ésta. Nuevoshoteles y complejos turísticos inundan nuestra ciudad, montones de turistas se aglutinanen nuestras calles; y este ritmo parece que nunca llegue a su fin. Delante de estasituación nos planteamos al inicio del proyecto ciertas cuestiones: ¿cuándo podemosconsiderar el inicio de este auge del sector?, ¿cuándo terminará?, ¿qué perfil turístico esel que más puede beneficiar a la ciudad?... Todas estas cuestiones, entre otras, son lasque intentaremos resolver en las próximas páginas.Nuestra primera línea de trabajo parte de varias hipótesis teóricas relacionadas conel turismo de un modo genérico, y mediante un estudio minucioso de la situación actualhemos querido demostrar o desmentir tales tesis para el caso barcelonés. Posteriormentehemos buscado de forma exhaustiva datos oficiales acerca del sector turístico para poderelaborar una evolución de esta variable para los últimos cincuenta años. De este modopretendíamos de nuevo corroborar este crecimiento del sector y dejar de basarnos tansólo en meros argumentos populares.Nuestro proyecto también dedica parte de su contenido al trabajo de campo,centrado en los argumentos y opiniones de oferta y demanda turística de la ciudad. Serealizaron encuestas a turistas para definir así un perfil de visitante de la ciudad, yposteriormente se realizaron entrevistas a personas relacionadas con el mundo delalojamiento para que nos diesen su opinión acerca del fenómeno turístico de la ciudadcondal.El cambio es algo que se hace latente en cada esquina, en cada calle, a cada pasoque damos, por lo que resultará interesante saber qué ha ocurrido para que nuestrosbarrios, nuestros distritos, nuestra ciudad, sea hoy la que es.

O Desenho do Lugar na Compasicao do Espaco

A complexidade da definição do conceito de lugar, vem desde muito despertando a curiosidade das variadas áreas do conhecimento humano. Na arquitectura é por vezes definido por um conjunto de limites, de características ou mesmo de vivências e de identidades próprias construídas ao longo do tempo, pelas pessoas que nelas vivem e o humanizam. Cada arquitecto possui a sua definição própria de lugar, que o permite organizar e dar sentido a algo de novo que acrescenta ao espaço. O conceito de lugar só poderá existir a partir da relação e interacção do homem com o espaço. O modo como vive o espaço, como o transforma e caracteriza, dá origem ao lugar. Cada vez mais, o conceito de lugar vem-se desvalorizando em prol da contemporaneidade e inovação, onde os objectos sem identidade habitam os espaços sem qualquer relação de continuidade dos lugares. Fernando Távora, Álvaro Siza Vieira e Eduardo Souto de Moura, estudados na presente dissertação, vêem verificar e confirmar a importância do lugar na formulação da ideia e consequentemente, na continuidade espacial. Essa continuidade espacial só é possível através da leitura e análise do lugar em causa. Possibilitando ainda, que os usos e vivências do espaço se integrem no universo cultural a que pertencem, ao invés de se criar algo completamente novo. O exercício do hotel de duas estrelas, vem neste contexto, justificar a importância do lugar na formulação da ideia como continuidade de um determinado espaço.

O grau de orientação para o mercado dos hotéis em Cabo Verde

Dada a importância do conceito de orientação para o mercado e a inexistência de estudos que estudem o seu grau de implementação nas empresas Cabo-Verdianas, este estudo visa medir o grau de orientação para o mercado dos hotéis em Cabo Verde. O estudo foi aplicado às unidades hoteleiras do sector turístico em Cabo Verde com o objectivo de: (i) determinar o grau de orientação para o mercado dos hotéis em Cabo Verde e (ii) verificar a existência de diferenças significativas no grau de orientação para o mercado dos hotéis em função da existência de departamento de marketing nos hotéis, a área funcional dos respondentes, a localização geográfica dos hotéis e a procedência do capital social maioritário. As conclusões do estudo sugerem que em termos gerais, os hotéis, em Cabo Verde, segundo as percepções dos gestores, tem um nível médio de orientação para o mercado. Os resultados mostraram ainda que apenas existe uma diferença significativa no grau de geração e resposta ao mercado, entre os hotéis nacionais e os estrangeiros. Igualmente, constatou-se que, existe uma diferença significativa, no grau de geração e disseminação de informação de mercado, entre a percepção da área comercial e ou marketing e as restantes áreas das unidades hoteleiras. Entretanto, relativamente à localização dos hotéis e à existência ou não de departamentos de marketing, não foi confirmada a existência de diferenças significativas no grau de geração, disseminação de informação e resposta ao mercado. Due to the importance given to the concept of market orientation and the lack of studies which examine its level of implementation in Cape Verdean companies, this research aims to measure the level of market orientation of hotels in Cape Verde. This study was applied to hotel units in Cape Verde with the aim of: (i) determining the level of market orientation in Cape Verde hotels and (ii) verifying the existence of significant differences in the degree of market orientation of hotels which have or not a marketing department, the professional area of the respondents, the geographic location of the hotels and the origin of the majority funds. According to the managers’ perceptions, the results suggest that in general terms, the hotels, in Cape Verde, , have an intermediate level of market orientation. The results also show that there is a significant difference between national and foreign hotels regarding information generation and responsiveness to market. In the same way, there is as significant difference on the degree of generation and dissemination of information between the functional commercial areas and the others functional hotel areas. However, there was no significant difference on what concerns generation, dissemination and market responsiveness, regarding hotels location and the existence or not of marketing departments.

Qualidade de Serviço numa unidade Hoteleira em São Vicente

A satisfação dos clientes é uma forma das empresas se manterem no mercado a partir da conquista dos seus parceiros comerciais, por isso o tema satisfação ganhou maior importância no contexto da administração de empresas. Dado o crescente fenómeno competitivo da indústria hoteleira, o objectivo deste estudo foi aumentar a compreensão das percepções sobre a qualidade do serviço de um hotel, da perspectiva dos seus consumidores. Além disso, este estudo também pretendeu explorar a relação entre a satisfação global e nove factores de qualidade num serviço sendo eles: “higiene e limpeza”, “decoração”, “conforto”, “funcionários”, “alimentação”, “animação”, “serviços de apoio”, “quarto”, e “relação qualidade/preço”. Esta pesquisa acedeu as percepções da qualidade do serviço no hotel através da aplicação de um questionário abrangendo uma amostra de 16 respondentes (hospedes que de livre vontade responderam ao questionário). Os dados recolhidos foram analisados em SPSS (Statistical Package for Social Sciences). Verificamos os seguintes resultados: São o conforto (primeiro lugar), a higiene e limpeza (em segundo) e os serviços de apoio (em terceiro) que mais influenciam a satisfação global no hotel. Costumer’s satisfaction is one way for companies to keep in the market by the conquest of its trading partners; hence, the theme of satisfaction gained greater importance in the context of business administration lately. Given the increasing competitive phenomenon in the touristic industry, the aim of this study was to increase the comprehension of perceptions towards hotel service quality from the hotel customer’s perspective. Besides, this study also intended to explore the relationship between the overall satisfaction and nine service quality factors, namely: “cleanness”, “decoration”, “comfort”, “staff”, and “food/beverage”, “entertainment” “support services”, “rooms and “relation quality/price”. This research assessed the ‘perceptions of service quality’ by applying a questionnaire comprising a sample of 16 guests that responded it correctly. Data collected was analyzed using SPSS - (Statistical Package for Social Sciences). The results indicated the following: comfort (in the first place), cleanness (in the second) and support services (in the third) are the factors that most influence the overall satisfaction in a hotel.

The customer valuations game as a basis for revenue management

I describe the customer valuations game, a simple intuitive game that can serve as a foundation for teaching revenue management. The game requires little or no preparation, props or software, takes around two hours (and hence can be finished in one session), and illustrates the formation of classical (airline and hotel) revenue management mechanisms such as advanced purchase discounts, booking limits and fixed multiple prices. I normally use the game as a base to introduce RM and to develop RM forecasting and optimization concepts off it. The game is particularly suited for non-technical audiences.