Abstract
Blockchain technology is expected to play a pivotal role in innovation across various sectors in the near future, facilitating long-term and sustainable growth for businesses and the economy. The food retail sector, in particular, can greatly benefit from blockchain technology, as food safety remains a top priority for stakeholders, particularly consumers. This chapter examines the advantages of blockchain technology in the food retail sector and presents a case study of a Portuguese food retail corporation. The case study explores whether the company should expedite the adoption of blockchain technology in its supply chain management. The conclusions drawn from this study help managers in making informed decisions regarding future strategy implementation, intending to enhance supply chain efficiency, safety, and transparency. Furthermore, these findings will provide valuable insights for other players in the food retail sector grappling with similar challenges. © 2023, IGI Global.

Abstract
This research investigates the implementation of lean practices in services in order to identify those that have a greater influence on company performance. Regression analysis with data from a systematic literature review was the basis to study the relationship between lean and performance. For this purpose, a total of 104 case studies were considered. A main finding was that some lean practices, such as “voice of the customer” and “cross-functional teams” have a significant positive influence on performance. Also, the results suggest that the more engaged managers are and the more they invest in training, the better company performance will be. Finally, one may also conclude that knowledge about the determinants of lean management will allow managers to be aware of what is decisive to improve company performance. © 2023, World Scientific and Engineering Academy and Society. All rights reserved.

Abstract

Abstract
INTRODUÇÃO: De forma a contribuir para a diminuição da incidência e prevalência das doenças relacionadas com os hábitos alimentares, implementou-se o Projeto de Otimização das Dietas Escolares que pretende contribuir para uma oferta alimentar escolar alinhada com as premissas de uma alimentação saudável. OBJETIVOS: Comparar qualitativa e quantitativamente a oferta alimentar escolar referente à refeição do almoço considerando os modelos de gestão direta e concessionada. METODOLOGIA: Estudo observacional de desenho transversal. O Projeto de Otimização das Dietas Escolares, implementado em 34 escolas do ensino público do distrito de Viana do Castelo, tem como objetivo garantir a oferta de refeições variadas, normoenergéticas, nutricionalmente equilibradas e que garantam os critérios de higiene e segurança alimentar. Analisaram-se dados correspondentes a uma avaliação mensal de cada escola, entre 2014 e 2019. RESULTADOS: Os refeitórios com gestão direta cumpriram maior percentagem (82%), em mediana, de critérios qualitativos do Projeto de Otimização das Dietas Escolares, relativamente aos de gestão concessionada (p = 0,022). Todos os refeitórios com gestão direta cumpriram a periodicidade de oferta de peixe rico em ómega-3 (?3) exigida. Estes utilizaram uma maior quantidade de gordura e gordura saturada comparativamente aos de gestão concessionada (p = 0,030 e 0,040, respetivamente). O contrário ocorreu na oferta de fibra (p = 0,016). CONCLUSÕES: Considerando a avaliação qualitativa, os refeitórios com gestão direta cumpriram melhor os critérios do Projeto de Otimização das Dietas Escolares e ofereceram peixe rico em ?3 com maior periodicidade, relativamente aos com gestão concessionada. Quantitativamente, os refeitórios com gestão concessionada ofereceram refeições com menor quantidade de gordura e gordura saturada e maior quantidade de fibra.

Abstract
PurposeThe paper aims to define a dashboard of indicators to assess the quality performance of higher education institutions (HEI). The instrument is termed SMART-QUAL.Design/methodology/approachTwo sources were used in order to explore potential indicators. In the first step, information disclosed in official websites or institutional documentation of 36 selected HEIs was analyzed. This first step also included in depth structured high managers' interviews. A total of 223 indicators emerged. In a second step, recent specialized literature was revised searching for indicators, capturing additional 302 indicators.FindingsEach one of the 525 total indicators was classified according to some attributes and distributed into 94 intermediate groups. These groups feed a debugging, prioritization and selection process, which ended up in the SMART-QUAL instrument: a set of 56 key performance indicators, which are grouped in 15 standards, and, in turn, classified into the 3 HEI missions. A basic model and an extended model are also proposed.Originality/valueThe paper provides a useful measure of quality performance of HEIs, showing a holistic view to monitor HEI quality from three fundamental missions. This instrument might assist HEI managers for both assessing and benchmarking purposes. The paper ends with recommendations for university managers and public administration authorities.

Abstract