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The massive amount of data produced by the streaming and storage of videos generated from classes, medical procedures and other science and educational films using UHD technologies is creating huge databases that are not fully used. For example, the preparation of a surgery and the setup of a class which are streamed in real time are parts of videos that could be extracted from the final version before being saved in the system. Usually online video platforms only permit users to edit streamed videos after the end of the streaming. This article describes a project of a video editor called Sensemaking that can be applied to the educational field, allowing users to edit on the fly videos that are being streamed in real time by creating an online editor feature to manage in real time the video input, providing the users with a tool to produce an educational or scientific movie. By using the Sensemaking system, it will be possible to produce a movie which will be a record and at the same time an educational product with audio, images, logos and animations at the end of the streaming session. This editor will be initially integrated to the Video@RNP Platform, a database of videos dedicated to educational and research institutions in Brazil. The Vid-eo@RNP Platform is operated and developed by the National Education and Research Network (RNP) with financial support from the Education and Science, Technology, Innovations and Communications (MCTIC) Ministries in Brazil.

Surveys indicate that, companies in Food and Beverage instries in Brazil are cautious in adoption of payment technology with the use of mobile devices. The goal of this investigation was to explore the benefits perceived on the technology adoption and the desire of use on a new technology based on mobile payment. Additionally, it aimed to measure the speed, safety and control's influence that this new technology could have on costumer, as restaurants seek to minimize their labor costs and improve customer satisfaction. As a methodology, a convenience research was carried with 80 respondents, in which the need for changes and a rapid adaptation by commercial establishments to new technological resources was considered. All intereviewees were aware of new costumer-driven payment Technologies such as mobile applications (app), tablets, cashiers and remote payment devices. Those costumers expect restaurants to install those equipments at their establishments, beyond the apps' adhesion in their smartphones in the next two years. The results showed the potential benefits of allowing customers to use mobile payment methods on their billing processe, including a more agile process, less time to wait for staff (waiter, maitre, cashier), increased security and customer satisfaction, labor costs' reduction, increased table turnover, and access to better consumer data. Ironically, security is also considered a potential barrier. Other barriers may include infrastructure issues, cost of devices, the cost of integrating mobile payments with POS and regular payment systems, the impact of reduced customer contact, and also the fact that the use of existing customer-facing technology in the industry is still very disperse, in the incubation stage.

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This study aims to understand the effect of evident sales promotion on the number of likes on Instagram. Due to the rising use of social media to communicate with the market and the promotion of products to guests, few academic investigations have been made in this area. Most technology research in the hospitality industry has focused on technology in service and production areas of operations or the use of web-based marketing for tourism operations and travel agents. The two most effective sales offer patterns were used in a 2×2 experiment, with the intention of finding out if a large amount of likes on Instagram influences the purchase intention of the product offered. Four randomized questionnaires were distributed among 4 university groups, obtaining 923 respondents. To validate the hypotheses the study proceeded with the descriptive technique and analysis of variances (ANOVA).