Restaurant Sector
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Riscos percebidos pelo consumidor e estratégias para minimizá-los no consumo de saladas de horataliças cruas em restaurantes à la carte / Risks perceived by the consumer and strategies to minimize them in the consumption of raw vegetable salads in full-service restaurants
The standard diet of the Brazilian population has been characterized, amongst other aspects, by a reduced consumption of vegetables and by an increasing number of meals eaten away from home, and hence the use of food services could represent an opportunity to include a variety of vegetables in the diet. Consumer behavior when eating away from home has been l
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/05/2012
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2. Engenharia de cardápios e custeio baseado em atividades: uma aplicação em restaurante oriental
Like the manufacturing sector, the service sector, and in particular the restaurant sector, are seeking new management methods that will enable more accurate cost allocation and control. This study evaluates the effectiveness of combining methods of menu engineering and activity-based costing, for determining menu costs. The research was carried out at an or
Publicado em: 2009
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3. Avaliação dos procedimentos de limpeza e desinfecção de superfícies realizados em restaurantes comerciais self-service do município de São Paulo / Evaluation of surfaces cleaning and disinfection procedures carried out in commercial self-service restaurants of the city of São Paulo
Evaluation of surfaces cleaning and disinfection procedures carried out in commercial self-service restaurants of the city of São Paulo. Introduction Sanitation procedures aim at controlling microorganisms to diminish food deterioration and minimizing the risks of foodborne disease. They are indispensable quality and food safety insurance. The foodborne dis
Publicado em: 2009
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4. Cultura organizacional e qualidade dos serviços turísticos :um estudo no setor de restaurantes
O presente trabalho visa a descrever as características e peculiaridades da relação entre cultura organizacional e qualidade dos serviços turísticos, especificamente no setor de restaurantes, na tentativa de contribuir para a manutenção da atividade turística na cidade de Natal/RN. Para tanto, realizou-se um estudo descritivo e correlacional, com uma
Publicado em: 2007
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5. Estrategias de garantia da segurança e o abastecimento de carne bovina para restaurantes comerciais no municipio de Campinas, SP. / Strategies of safety ensurement and beef supply for commercial restaurantes in the city of Campinas, SP.
Eating away from home has been a frequent habit in the current life style mainly in the great urban centers. The commercial restaurants have represented the most frequent form of attendance of this demand encompassing a sector whose adoption of standards to guarantee the safety of food has meant an emergent public health necessity. The use of great amounts a
Publicado em: 2007
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6. Certificação de competências profissionais para o turismo: uma análise do segmento de bares e restaurantes de Salvador BA.
In todays globalized world, tourism increasingly occupies a considerable space in the economical dialogues, first and foremost for being a diversified productive activity with elevated opportunity for generating employment, income and currency in addition to the capability of bringing people together. With the intent of competing in the international scenari
Publicado em: 2004