01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Item É mais caro ser mulher? Uma análise sobre o consumo feminino(2021-12-16) Silva, Mirian Nunes; Freitas, Dayse Amâncio dos Santos Veras; Silva, Laurileide Barbosa da; http://lattes.cnpq.br/7869325906861017; http://lattes.cnpq.br/2538184572616875; http://lattes.cnpq.br/1936453717224178The present work proposes analyzing the relationship between consumption and gender in the consumer society. This term is used from the considerations of Zygmunt Bauman, he understood this society promotes a consumerist lifestyle. Whitin these considerations, the concept of vulnerability in the Consumer Defense Code (CDC) stands out. The work has as general objective to research the relationship between gender, consumption and vulnerability. Throught qualitative, descriptive and documentar methodology, with the following proceedings: Literature review on consumption and gender e CDC analysis. Taking these aspects into account it’s understood that female consumers are twice as vulnerable, as they aren’t only consumers, but also because they are women. Thus, characterizing itself as hypervulnerable. It could also be observed the “pink tax” factor, where there is a disproportion in the values of products when they are aimed at women, understanding then it is more expensive to be a woman.Item Adequação as boas práticas, direito do consumidor e atividades de produção no Restaurante Skillus: relatório de Estágio Supervisionado Obrigatório(2019) Santiago, Júlia Bianca Ferreira; Alves Filho, Francisco Valerio; http://lattes.cnpq.br/5867822941885322The “Good Practices” (RDC 216/2004) are the basis of the functioning ofa professional kitchen for they ensure safety and avoid the contamination of the work environment, the workers and the final consumer. Likewise, the law 8.078/1990 (Consumers Defense Code) has the intent of protecting the citizens against damages caused by producers or service providers, this way it is necessary to make use of both to analyze such kitchens. In this work will be described the production, cleaning and maintenance procedures in the Skillus restaurant’s kitchen and such procedures will be compared to what is considered correct by such standards with the aim of comprehending if the activities occur correctly and if this kitchen can be considered adequate for the consumer’s safety.