Bacharelado em Gastronomia (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/11
Siglas das Coleções:
APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
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8 resultados
Resultados da Pesquisa
Item Relatório de estágio em empresa de consultoria voltada a gestão de produção de alimentos, Recife - PE(2024-10-03) Silva, Estefany Cristina Melo; Siqueira, Amanda Morais de Oliveira; http://lattes.cnpq.br/0925121801904264; http://lattes.cnpq.br/8676520494785205Item Relatório de Estágio Supervisionado Obrigatório: consultoria de gestão para negócios de alimentação(2024-03-08) Souza, Ana Beatriz Mariano Alves; Siqueira, Leonardo Pereira de; http://lattes.cnpq.br/9772792357816313; http://lattes.cnpq.br/6461836330954848Item Ética na gestão de conflitos em serviços de alimentação(2024-02-21) Souza, Ynglides Natasha Feliciano de; Shinohara, Neide Kazue Sakugawa; http://lattes.cnpq.br/7105928729564845Ethics in the workplace, especially in the food service sector, is fundamental to the success of companies. Food safety, product quality and customer satisfaction depend on a positive and productive environment where conflicts are managed effectively. This case study examines the importance of ethics in conflict management and how it can improve corporate environments, strengthen relationships between employees and boost the growth of companies in the food service sector. Ethics in conflict management is essential to the success of companies in the food service sector. By investing in ethical practices, companies can build healthier work environments, strengthen employee relationships and drive sustainable growth. This study aimed to understand how ethics is understood by employees/managers, whether it is practiced between employees and companies and how conflict management can influence these actions. In the survey, 57.5% of respondents believe that their colleagues do not act ethically in the workplace. With regard to frequent experiences with unethical situations, a considerable proportion of respondents (85%) had experienced situations they considered unethical at work, such as bullying (30%), discrimination (22.5%), gossip (17.5%) and gender prejudice (5%). Concern was expressed about the lack of effective and safe reporting channels, which is why only 7.5% of employees reported the conflict(s) to their superiors, demonstrating the concern of fear and fear of punishment and embarrassment in the workplace.In view of these findings, it is necessary to implement training, awareness campaigns and codes of conduct that reinforce the importance of ethics; create safe and effective reporting channels; investigate and punish cases of unethical behavior, demonstrating that the company does not tolerate inappropriate behavior.Item Dark kitchen: percepção do consumidor sobre esse novo modelo de negócio gastronômico(2023-09-15) Jesus, André Alves de; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633Item As marcas da pandemia da COVID-19 nos estabelecimentos de alimentos e bebida(2023-04-11) Rodrigues, Renata Vicente dos Santos; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/1558440673691348Item Desafios dos serviços de alimentação em meio à pandemia de COVID-19(2021-12-20) Silva, Talita Diná Santos da; Veríssimo, Caio Monteiro; http://lattes.cnpq.br/6964505312874925; http://lattes.cnpq.br/8733525936822887Item Um olhar, gastronômico, cultural e poético: as comidas do Mercado de São José e seu entorno(2021-12-15) Silva, Manoelly Soledade Vera Cruz da; Bezerra, Rozélia; http://lattes.cnpq.br/0968758655400113Item Relatório de estágio realizado em bar e restaurante especializado em cervejas artesanais na cidade de Recife(2021-07-15) Batinga, Felipe Caetano dos Santos; Costa, Ana Carolina dos Santos; http://lattes.cnpq.br/8927435119035218; http://lattes.cnpq.br/5895461838879414