O presente estudo tem como objetivo central analisar o significado do trabalho na perspectiva de colaboradores do Porto Digital, de forma a auxiliar na elaboração de políticas empresariais para este setor da economia criativa. Os dados foram coletados através da aplicação de questionários do período de 6 a 9 de janeiro de 2014 junto àqueles que trabalham no Porto Digital. A análise dos dados foi realizada com o auxílio dos softwares SPSS 17.0 e Microsoft Excel 2007. Os resultados indicam que seis fatores influenciam a satisfação dos trabalhadores: a responsabilidade socioestrutural da empresa, as condições de trabalho, a realização obtida no trabalho, o desenvolvimento alcançado, os valores da empresa e macroestrutura oferecida pela empresa.

The innovative capacity developed by Micro and Small Enterprises (MSEs) may be crucial to their success the market. This article aims to analyze the relationship between degree of innovation and management level in of MSEs the food and beverage industry. To this end, the holistic perspective of innovation proposed by the innovation radar developed by Sawhney, Wolcott and Arroniz (2006) was adopted taking as basis the eight dimensions of the excellence in management model. Through multiple linear regression, it was possible to verify which management dimensions impact the degree of innovation of these firms. The results indicate that the dimensions customers, society, information and knowledge and processes are the main determinants of innovation in micro and small enterprises analyzed in the food and beverage sector. The study brings a contribution to the literature in identifying that despite all the dimensions of the excellence model in management being indicated as relevant in the MSEs innovation process, for the analyzed market, these tend to be varied, and the most relevant dimension is information and knowledge.

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