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Empreendedorismo e Gestão em Gastronomia

O aumento da competitividade no ramo de alimentos e bebidas, aliado ao contínuo avanço da tecnologia e à escassez de pessoal qualificado, exige de proprietários e gestores uma gestão eficiente, que busque a lucratividade e o oferecimento de bons serviços. Neste processo de gestão gastronômica tem um papel importante. Apresenta-se de forma sucinta a metodologia, e os locais que foram estudados e a análise que foi realizada em cada um deles.  As fichas técnicas foram instrumentos de grande importância, pois permitem manter a qualidade dos pratos e o controle de insumos e custos. A análise de cardápio, em estreita relação com o público alvo e a proposta do restaurante, mostrou-se um instrumento importante para análise de custo-benefício, fundamental num processo de consultoria e como base de uma boa gestão.  Este trabalho pretende contribuir para a abrir perspectivas para a consultoria gastronômica e promover o sucesso dos empreendimentos no ramo de alimentos e bebidas, na medida em que apresenta instrumentos que auxiliam na elaboração de diagnósticos, otimizando tempo e aprofundando a reflexão. 

Empreendedorismo e Gestão em Gastronomia

DOI: 10.22533/at.ed.14421080211

Palavras chave: gastronomia, negócios, alimentos e bebidas.

Keywords: gastronomy, business, food and drinks.

Abstract:

The increase of competitiveness in the food and beverage sector, aligned with the continuous technology enhancements and the shortage of qualified people, requires from owners and managers efficient management, which addresses profitability and provide good services. In this process the gastronomic consultancy plays an important role.  The theme of this dissertation arose from the need of developing standard tools for diagnosis in restaurants consultancy, something that systematically directs the vision for important issues related to the standard of quality in each area.  This is a qualitative research work, with characteristics of a case study, whose objective was to create indicators to facilitate the accomplishment of diagnosis, specifically in the area of food services. It focused mainly on the work of waiters and kitchen, as well as in highlighting the important role of the technical sheets and menu engineering techniques for analysis and business management in restaurants.  The methodology, and the restaurants where work was developed, as well as the type of analysis performed in each one of them, are summarized.  Tables for diagnosis of the work done by waiters and cooks were constructed, which proved to be good evaluation tools in restaurant consultancy and training planning.  The technical sheets were very important instruments, as they allowed maintaining the quality of the dishes and the control of materials and costs. The menu analysis, in close relation with the target public and the restaurant aims, proved to be an important tool for cost-benefit analysis, which is fundamental in a consultancy process and as a basis for good management.  This work intends to contribute to open perspectives for the gastronomic consultancy and to promote the success of the enterprises in the food and beverage sector as it presents instruments that help in the elaboration of diagnosis, optimizing time and promoting reflection. 

Autores

  • Potiguara Spindola Alcantara