01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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14 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 Perfil das denúncias em comércios de alimentos e a atuação da vigilância sanitária do Distrito Sanitário (DS) V na cidade do Recife - PE, entre o período de novembro de 2023 a abril de 2024(2024-08-02) Moura, Andreza Carmen de Souza Santos França de; Brandespim, Daniel Friguglietti; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/0279327020788151; http://lattes.cnpq.br/4752100515418759The Estágio Supervisionado Obrigatório (ESO) is a mandatory subject of the 11º period of the bachelor's degree in Veterinary Medicine at the Universidade Federal Rural de Pernambuco (UFRPE). Its aim is to provide 420 hours of practical experience in a specific area of veterinary medicine, focusing on making the student capable of performing their role by obtaining the title of veterinarian. In this sense, the main objective of this report was to demonstrate the main activities carried out by the student Andreza Carmen de Souza Santos França de Moura under the guidance and co-guidance respectively of the professor Dr. Daniel Friguglietti Brandespim and the professor Dr. Maria Betânia de Queiroz Rolim; and as a secondary objective, to characterize the profile of complaints in food establishments and the actions of the health surveillance of Sanitary District V in the city of Recife-PE, from November 2023 to April 2024. The ESO took place from April 1, 2024, to June 14, 2024, initially at the Health Surveillance in DS V of the Recife city, under the supervision of veterinarian Dr. Raissa Ivna Alquete de Arreguy Baptista and co-supervision of nurse Ilma Cristina Silva do Nascimento; and the second part at Agência de Defesa e Fiscalização Agropecuária do Estado de Pernambuco (ADAGRO) located in Recife, under the supervision of Agricultural State Inspector Dr. Glenda Mônica Luna de Holanda and co-supervisors the Agricultural State Inspectors Marcus Antônio de Souza Medeiros and Roberto de Albuquerque Wanderley. In this way, the internship highlighted, in both parts, the importance of the veterinarian as a health professional to promote food safety and public health.Item Comparison of recommendation algorithms for user groups: a food-based case study(2023-04-24) Vasconcelos, Caio Giovanni Pereira; Silva, Douglas Véras e; http://lattes.cnpq.br/2969243668455081; http://lattes.cnpq.br/4775036700843482Item 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 Os impactos da Covid-19 para as micro e pequenas empresas do setor de alimentação em Pernambuco(2023-09-25) Lima, Júlia Alliz Vasconcelos de; Silva, Letícia da Costa e; http://lattes.cnpq.br/5662863685960286Item Avaliação higiênico-sanitária de um restaurante universitário localizado na Região Metropolitana do Recife - PE(2022-10-05) Amorim, Elaine Feitosa de; Silva, Celiane Gomes Maia da; http://lattes.cnpq.br/3760947810306402; http://lattes.cnpq.br/3373039552410108Since the beginning of the 20th century, profound changes have taken place in contemporary society. In order for the population to have a nutritious and quality diet, strict control is necessary through the legislation developed by the National Health Surveillance Agency (ANVISA) in the environments of the Food and Nutrition Units (UAN). The objective of the present work was to analyze the hygienic-sanitary conditions of a university restaurant located in the city of Recife/PE, taking as reference two checklists: the one of the Resolution of the Collegiate Board of Directors (RDC) nº 275, of October 21, 2002 and a prepared by the establishment itself. The methodology was a case study, with exploratory and descriptive purposes in a food production sector of a university restaurant, with operational procedures being evaluated from the observation "in loco". It was verified as main demands the emerging increase in the physical arrangement and the necessary improvement of the handlers for the zeal for hygienic care. Both checklists achieved a similar score, classifying the establishment in group 1, whose index demonstrates greater compliance with the verification items.Item 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/8733525936822887