Carlos Miguel Afonso is an adjunct professor in the Computer Science Group at the ESGHT/University of Algarve. He obtained his PhD from the University of Huelva. His teaching interests are information systems, ebusiness, hospitality management information systems & technology applied to tourism. His research interests include information systems and technology adoption, egovernment, hospitality management and e-business.
The Centre for Tourism Research, Development and Innovation (CiTUR) is a R&D unit of the national higher education polytechnic subsystem that brings together 17 institutions (universities and polytechnics), and involves more than 200 researchers. It conducts multidisciplinary and interdisciplinary applied research as well as producing and sharing scientific knowledge in tourism.
It aims to be a leader in applied research, development and innovation and to be recognised by civil society and business for its superior ability to generate and share knowledge in tourism. CiTUR Algarve is one of the six hubs of CiTUR.
Tourism, Hospitality and Restaurants - Includes human resource management and the effects of new technologies on innovation practices and on their relationship with human resources. Alongside hotel management, there are specific dimensions of gastronomy, culinary arts and food production that need to be flagged and to explore niches in the agro-food/food service/food industry sectors that have the potential to generate new innovative products and services underpinned by a health and safety perspective.
Silvestre, D., Serra, M., Afonso, C. M., Pinto, E., & De Almeida, C. M. (2022). Development of an Online Holistic Standardized Recipe: A Design Science Approach. Sustainability, 14(9), 5330. https://doi.org/10.3390/su14095330
Afonso, C., Henriques, C. H. N., & Serra, M. (2021). The importance of gastronomic heritage in journalistic periodicals – the case of the Algarve (Portugal) between 19th and 20th cent (1850—1950). Journal of Tourism and Heritage Research, 262-281. https://www.jthr.es/index.php/journal/article/view/280
Almeida, C. M., Afonso, C. M., Serra, M., & Antonio, N. (2023). Analysis of Portugal´s Wine Certifying Entities’ Social Networks as Communication Channels, In C. M. Q. Ramos, C. M. R. Sousa, N. M. S. Matos, & R. I. Ashqar (Eds.), Advances in Hospitality, Tourism, and the Services Industry (pp. 121–160). IGI Global. https://doi.org/10.4018/978-1-6684-6607-0.ch007
Matias, F., Salsa, L., & Afonso, C. (2018). Capital structure of Portuguese hotel firms: A structural equation modelling approach. Tourism & Management Studies, 14(1), 73-82. https://doi.org/10.18089/tms.2018.14SI108
Serra, M., Antonio, N., Henriques, C., & Afonso, C. M. (2021). Promoting Sustainability through Regional Food and Wine Pairing. Sustainability, 13(24), Article 24. https://doi.org/10.3390/su132413759