Qualificação para as atividades do turismo: Perfil profissional de trabalhadores, proprietários e gestores de empresas de alimentação fora do lar na Região Litorânea Central do Estado de Santa Catarina (Brasil)

Rocha, Fernando Goulart; Amaral, Fabiana Mortimer

doi:10.5380/tes.v5i1.25458

Cited by 3 publications

(2 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Besides the diversity of the food offering, it was observed that most of the restaurants have more than one Applied Tourism ISSN: 2448-3524 https://siaiap32.univali.br/seer/index.php/ijth/index long working hours (Assunção et al, 2010). Also, Rocha and Amaral (2012), in their study on the profile of workers in the out-of-home food sector of the Central Coastal Region of Santa Catarina, observed that the employees had low levels of education, with 63% not having completed high school.…”

Section: Profile Of Restaurants Around the Reta Da Base Aérea De Sant...mentioning

confidence: 99%

CHARACTERIZATION OF THE WORKFORCE IN COMMERCIAL RESTAURANTS: an analysis of the bars and restaurants around the Reta da Base Aérea de Santa Cruz, Rio De Janeiro/RJ

Fonseca¹,

D'Onofre²

2021

View full text Add to dashboard Cite

Located in the West Zone of the city of Rio de Janeiro city, Santa Cruz is the fourth most populous neighborhood in Brazil and has an important history from the colonial and imperial periods. However, there are a number of aspects that have not yet been addressed by academics, such as the way restaurant businesses are organized in the neighborhood. This paper aims to provide a socioeconomic profile characterization of those who work in the bars, restaurants, and similar businesses around the Reta da Base Aérea de Santa Cruz. To this end, it uses exploratory techniques, such as bibliographic research and fieldwork with participant observation and filling out of forms, to gather information to comprise a socioeconomic profile of the workforce, including work relationships, characterization of the businesses, and the types of foods offered. Finally, the importance of this research is highlighted for use in tourism planning of the region.

show abstract

Section: Profile Of Restaurants Around the Reta Da Base Aérea De Sant...mentioning

confidence: 99%

CHARACTERIZATION OF THE WORKFORCE IN COMMERCIAL RESTAURANTS: an analysis of the bars and restaurants around the Reta da Base Aérea de Santa Cruz, Rio De Janeiro/RJ

Fonseca¹,

D'Onofre²

2021

View full text Add to dashboard Cite

show abstract

“…Management and tourism make up the fourth line of studies about eating out in Brazil. Discussion on the issue is still quite dispersed including sociological approaches, as in Silva (2011), Gimenes (2011), and Soares (2014, with a growing corpus of empirical work on areas with high touristic potential, such as coastal regions (Rocha and Amaral, 2012), or which seek to redeem or value historical and cultural aspects of a given region (Grechinsk and Cardozo, 2008). However, these are usually focused on exploiting the economic potential of a particular place through its food, by attracting visitors across Brazil and/or from other countries, highlighting culture and landscape.…”

Section: Introductionmentioning

confidence: 99%

Eating out in Brazil today

Barbosa¹,

Schubert²,

Schneider³

2018

RES

View full text Add to dashboard Cite

This article aims to explore the meanings and practices of eating out in Brazilian daily life. Since the mid-1980s, this practice has been spreading and diversifying in Brazil. Based on a series of three qualitative/quantitative surveys carried out between 2005 and 2015 in major Brazilian urban centres, we identified a clear distinction between eating out at weekdays and at weekends. At weekdays, by association with work, commitments and studies, this practice is perceived as both an obligation and an expense. At weekends, however, its association with leisure, family and friends makes it a pleasant investment and a cultural product. In this context, the meanings of eating at home versus eating out change, as well as the sense of the meals, selection of restaurants, sociability patterns and even the ethos of eating.

show abstract

Gastronomia: ciência e profissão

Rocha

2021

aba

Self Cite

View full text Add to dashboard Cite

O interesse de parte da população pelas artes culinárias aliado ao crescimento do mercado interno de restauração coincidiu com a recente expansão de cursos superiores de Gastronomia no Brasil. Passados pouco mais de dez anos do início dessa expansão, o momento atual é oportuno para a análise da construção das bases científicas e tecnológicas desse campo de estudos e da inserção do gastrônomo no mercado de trabalho no país. De maneira geral, os objetivos deste trabalho são: discutir a maneira como a Gastronomia elabora seu discurso epistemológico e opera metodologicamente a fim de ser reconhecida como ciência, e avaliar a inserção dos gastrônomos no setor restauração. Para a metodologia, são apresentadas e discutidas as ideias centrais de pesquisas acadêmicas e de programas de estudos em Gastronomia e como essas informações repercutem na atuação profissional do gastrônomo. Dentre os resultados, ressalta-se a necessidade de ressignificação de conceitos e métodos na perspectiva de construção de uma ciência Gastronômica, bem como a maior afinidade entre as competências científicas e tecnológicas dos cursos superiores de Gastronomia com as demandas do mercado de trabalho. Como conclusão, espera-se que as questões levantadas produzam debates que contribuam para o fortalecimento do ensino e da pesquisa em Gastronomia no Brasil.

show abstract

Qualificação para as atividades do turismo: Perfil profissional de trabalhadores, proprietários e gestores de empresas de alimentação fora do lar na Região Litorânea Central do Estado de Santa Catarina (Brasil)

Cited by 3 publications

References 2 publications

CHARACTERIZATION OF THE WORKFORCE IN COMMERCIAL RESTAURANTS: an analysis of the bars and restaurants around the Reta da Base Aérea de Santa Cruz, Rio De Janeiro/RJ

CHARACTERIZATION OF THE WORKFORCE IN COMMERCIAL RESTAURANTS: an analysis of the bars and restaurants around the Reta da Base Aérea de Santa Cruz, Rio De Janeiro/RJ

Eating out in Brazil today

Gastronomia: ciência e profissão

Contact Info

Product

Resources

About