Daniela is a PhD student at Universidade Europeia and has a Masters in Hotel Management from the Universidade do Algarve. She is currently Professor of Management and Cost Control at ISCE – Instituto Superior de Lisboa e Vale do Tejo. Also is a Restaurant and Bar Management Trainer at Escola de Hotelaria e Turismo do Algarve (Faro). Daniela is the author of some research papers and conferences in the hospitality sector. Speaker and event organizer. Likewise, she is consultant and participates in projects of food and beverage.

Main Publications:

Silvestre, D., Serra, M., Afonso C. M. (2023). Criação de uma ficha técnica holística de comidas online – uma abordagem Design Science Research. Qualidade, 1(1), 24-27.

Silvestre, D., Serra, M., Afonso C. M., Pinto, E., Almeida, C. M. (2022). Development of an Online Holistic Standardized Recipe: A Design Science Approach. Sustainability, 14(9), 5530, https://doi.org/10.3390/su14095330

Silvestre, D., Serra, M., Afonso C. M. (2021). Análise do menu de um restaurante de grelhados no carvão – um estudo de caso. Tourism and Hospitality International Journal – THIJ, 17(1), 114-137.

 

Main Projects:  

“Inovação Tecnologica na Arte de Maridar e Gestão de Alimentação e Bebidas do Algarve”, referência SAICT-ALG/39590/2018, DOI 10.54499/SAICT-ALG/39590/2018 (http://doi.org/10.54499/SAICT-ALG/39590/2018)