Business plan for the brand My Tea Break

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

How can the luxury sector in Portugal capture the full Potential from emerging countries tourists' market?

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

The optimization of the complaints management system

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Business model: What should be the strategy used by Smart Galp to implement and potentiate its value proposition in the Portuguese market?

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Business model analysis of Mobitto: How to solve the chicken and egg problem of a multi-sided platform?

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Reciprocity, inequity aversion, and oligopolistic competition

This paper studies how reciprocity and inequity aversion influence the behavior of firms in imperfectly competitive markets. The paper shows that if reciprocal firms compete à la Cournot, then they are able to sustain “collusive” outcomes under a positive reciprocity equilibrium. By contrast, Stackelberg warfare outcomes may emerge under a negative reciprocity equilibrium. The results for inequity aversion are similar. Cournot competition between inequity averse firms can be harmful to consumers if it leads to equilibria where firms feel compassion toward each other. However, in equilibria where inequity averse firms are envious of each other consumers are better off than if firms were selfish. The paper also shows that only under very restrictive conditions does reciprocity or inequity aversion have an impact on Bertrand competition. Finally, the paper shows that non-selfish preferences have a greater impact on equilibrium outcomes in markets with a small number of firms.

Drivers and barriers to value creation in mobile service delivery

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Sustainability and consumer responses: The effect of bad industry reputation and fit

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

The Internationalization of a Portuguese small and medium enterprise: The case of Vale da Rosa

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Vegetables, an innovative nut: A Marketing Plan developed for PepsiCo Iberia

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Collusion and reciprocity in infinitely repeated games

This paper extends the standard industrial organization models of repeated interaction between firms by incorporating preferences for reciprocity. A reciprocal firm responds to unkind behavior of rivals with unkind actions (destructive reciprocity), while at the same time, it responds to kind behavior of rivals with kind actions (constructive reciprocity). The main finding of the paper is that, for plausible perceptions of fairness, preferences for reciprocity facilitate collusion in infinitely repeated market games, that is, the critical discount rate at wish collusion can be sustained tends to be lower when firms have preferences for reciprocity than when firms are selfish. The paper also finds that the best collusive outcome that can be sustained in the infinitely repeated Cournot game with reciprocal firms is worse for consumers than the best collusive outcome that can be sustained in the infinitely repeated Cournot game with selfish firms.

Return on entrepreneurial passion: A study of funding success and timely delivery in crowdfunding

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Logoplaste: Internationalization to South Africa through flexible packaging

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

O sal na alimentação dos jovens : avaliação e perceção do sal das refeições

RESUMO: Considerando que a pressão arterial elevada constitui um dos maiores fatores de risco para as doenças cardiovasculares, a sua associação ao consumo elevado de sal, e o facto das escolas constituírem ambientes de excelência para a aquisição de bons hábitos alimentes e promoção da saúde, o objetivo deste estudo foi avaliar o conteúdo de sal presente nas refeições escolares e a perceção dos consumidores sobre o sabor salgado. A quantificação de sal foi realizada com um medidor portátil. Para avaliar a perceção dos consumidores foi desenvolvido e aplicado um questionário a alunos das escolas preparatórias e secundárias e aos responsáveis pela preparação e confeção das refeições. Foram analisadas um total de 898 componentes de refeições, incluindo refeições escolares e de restauração padronizada. Em média, as refeições escolares disponibilizam entre 2,83 a 3,82 g de sal por porção servida (p=0,05), o que representa entre duas a cinco vezes mais as necessidades das crianças e jovens. Os componentes das refeições padronizadas apresentam um valor médio de sal que varia entre 0,8 e 2,57 g por porção (p=0,05), o que pode contribuir para um valor total de sal por refeição mais elevado comparativamente com as refeições escolares. O sabor das refeições é percecionado como sendo nem salgado nem insonso para a maioria dos estudantes, o que parece demonstrar habituação à intensidade/ quantidade de sal consumida. Os responsáveis pelas refeições, apesar de apresentarem conhecimentos sobre sal e a necessidade da sua limitação, demonstram barreiras e limitações e perceções à sua redução. A realização de escolhas alimentares saudáveis e adequadas só é possível se suportada por um ambiente facilitador dessas mesmas escolas. O impacto que o consumo de sal tem na saúde, em particular nas doenças crónicas, torna imperativa a implementação de estratégias de redução de sal ao nível da indústria e dos serviços de catering e restauração, em particular direcionadas para o público mais jovem.------------ABSTRACT Considering the fact that high blood pressure is a major rick factor for cardiovascular disease and its association to salt intake and the fact that schools are considered ideal environments to promote health and proper eating habits, the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers perceptions about salt. Quantification of salt was performed using a portable salt meter - PAL ES2. For food perception we constructed a questionnaire that was applied to students from high schools. A total of 898 food samples were analysed. Bread presents the highest value with a mean of 1.35 (SD=0.12). Salt in soups ranges from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and main courses from 0.71 g/100 to 0.97 g/100g (p=0.05). Salt in school meals is high with a mean value from 2.83 to 3.82 g of salt per meal, which is between 2 and 5 times more than the RDA for children. The components of standardized meals have an average value of salt ranging from 0.8 to 2.57 g per serving, which may contribute to a higher intake of salt per meal compared to school meals. Moreover, a high percentage of students consider meals neither salty nor lacking in salt, which shows they are used to the intensity/amount of salt consumed. Despite the knowledge and perceived necessity about salt reduction, those responsible for cooking and preparing meals, still demonstrate barriers and limitation in doing so. Making healthy choices is only possible if backed up by an environment where such choices are accessible. Therefore salt reduction strategies, aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

E-Health individual adoption - empirical model based on UTAUT 2.

The future of health care delivery is becoming more citizen-centred, as today’s user is more active, better informed and more demanding. The European Commission is promoting online health services and, therefore, member states will need to boost deployment and use of online services. This makes e-health adoption an important field to be studied and understood. This study applied the extended unified theory of acceptance and usage technology (UTAUT2) to explain patients’ individual adoption of e-health. An online questionnaire was administrated Portugal using mostly the same instrument used in UTAUT2 adapted to e-health context. We collected 386 valid answers. Performance expectancy, effort expectancy, social influence, and habit had the most significant explanatory power over behavioural intention and habit and behavioural intention over technology use. The model explained 52% of the variance in behavioural intention and 32% of the variance in technology use. Our research helps to understand the desired technology characteristics of ehealth. By testing an information technology acceptance model, we are able to determine what is more valued by patients when it comes to deciding whether to adopt e-health systems or not.