User-generated content diffusion on social networks has triggered an explosive attention in various disciplines. Within tourism activities, social media has growth in the past years rapidly through regular social network sites, or thematic social network sites such as TripAdvisor. The present study aims to provide a deeper insight into this matter, having as starting point the thought that clients posts good or bad reviews, regarding to different aspects of their experience; and, that a client who has a good experience in restaurant tends to revisit it and recommended it to friends, as opposite if the experience was bad they tell this to friend and recommend not visit. To assess customers' reviews of restaurants, data was gathered on TripAdvisor of Top 10 restaurants in two island context Azores and Hawaii. All the comments were studied carefully and categorized in set of dimensions that measured how the entirety of a meal was perceived: sight, hearing, smell, taste and touch. As the results showed, food is the most decisive variable adopted in the UGC. Additionally, our findings support the notion that the overall quality of the meal reflects a lot more than flavor or taste of the food. To these elements, we need to add visual effect, freshness of the ingredients, and healthiness of the meal, among others as main contents spread on SNS. Thus, results reinforce the literature relative to the social media and ads to the knowledge of the contents created and shared by tourists relative to restaurant experience as a whole.

Over the past few years, healthcare practice has evolved to include new forms of information and communication technologies, and healthcare providers have begun to leverage IT solutions and the internet to reach consumers in transformative ways. There is a common thought both in business and academia that the technology adoption process is a key component of success and allows firms to achieve and sustain competitive advantages. Therefore, this research attempts to reinforce the assessment of ICT impacts on healthcare, analyzing it from two different perspectives: 1) firm performance, which is measured as a combination of induced and intangible benefits beyond the traditional financial benefits; and 2) healthcare providers' acceptance and adoption of ICT tools. To assess the first perspective, a structural equation model was applied to a large database sample covering firms from 17 European countries. The results reinforce the importance of induced and structural benefits in firms' overall performance. The second perspective was analyzed only for the Portuguese healthcare providers sample. These results can be a starting point for rethinking the healthcare models emphasizing the perspectives of Healthy 2.0 and considering that patients' technological pattern evolution will lead to Healthy 3.0 in the short term. Nevertheless, some questions remain unanswered regarding the impacts of the ICT acceptance process on overall benefits; therefore, future research will focus on this domain.

ResumoA popularidade das redes sociais permitiu novas abordagens na relação empresa-clientes, em especial no domínio do turismo. A este facto não é alheio o carácter global das redes sociais e a possibilidade dos turistas poderem comentar livremente as suas experiências de consumo, ficando esses comentários disponíveis instantaneamente. Diversos estudos científicos debruçam-se sobre os determinantes, a motivação e a adoção das avaliações feitas pelos turistas e como estas podem ser úteis aos seus pares. Porém, essas investigações têm-se baseado substancialmente em informações quantitativas como os rankings e o número de comentários nos sites de gestão de conteúdos originados pelos utilizadores. Contudo, as avaliações dos turistas vão além da atribuição de um ranking, pois possuem comentários não estruturados, cujos conteúdos não têm sido objeto de análise. Este trabalho é uma abordagem à análise desse conteúdo para restaurantes, tendo-se utilizado como referencial base uma adaptação do modelo institucional Dineserv às redes sociais.Palavras-chave: tripadvisor; social media; user content generate; restaurantes; e-wom; dineserv. AbstractSocial networks' popularity has enabled new approaches in customer-business relationships, particularly in regard to tourism. Much of this is due to the global character of social networks, and the fact that tourists can freely discuss their experiences, making these comments available to others instantly. References found in literature considered the determinants, motivations and adoption of other tourists' evaluations, and how they can be helpful to peers. These studies have been compiled based on quantitative information, particularly regarding rankings based on the number of comments and reviewers that companies have on content management sites. However, tourist evaluations go beyond just assigning a rating-there are also unstructured comments, and these have not been the object of much analysis. Thus, this work's focus is on the analysis of the content of comments using the institutional Dineserv model, applied to restaurants and adapting it to social media.

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Abstract-SocialThe results demonstrate that the majority of organizations involved in the study already use social media and that almost all of them use Facebook. The main reasons are to reach a wider audience, to increase notoriety and to communicate with customers. The most relevant difficulty felt after joining the social media is the lack of resources and availability. Marketing initiatives and content creation are the most-used activities. Remarkably, more than half don't have a defined strategy, nor use measuring instruments to assess their presence. However, they consider that social media enhance their performance.Social media is a widely studied topic from the consumer's point of view, but there is still little investigation from an organizational perspective. This work sought to contribute to the knowledge about the use and involvement of organizations in social media, especially in the peripheral context.