Alternativas de melhoria da qualidade nos processos de um restaurante sob a ótica das práticas sustentáveis

Deoclécio Junior Cardoso da Silva, Denise Adriana Johann, Andrieli de Fátima Paz Nunes, Natalia Pedroso Serpa, Ranice Höehr Pedrazzi Pozzer

Resumo


Diante aos aspectos inerentes que permeiam a temática da sustentabilidade, bem como a importância desta na sociedade, torna-se relevante que estudos sejam realizados com a finalidade de auxiliar as organizações a estarem alinhadas a esse viés. Dessa forma objetivo do presente estudo é avaliar as alternativas de melhoria na qualidade no processo com ênfase nas práticas sustentáveis em um restaurante situado na região noroeste do Rio Grande do Sul. Através de uma pesquisa exploratória, descritiva, de abordagem qualitativa e quantitativa, este estudo de caso avaliou um restaurante, elencando alternativas de melhoria da qualidade, alinhadas a práticas sustentáveis, priorizando através do método de Análise hierárquica de processos (AHP) aquela que na visão do gestor é mais relevante. Dessa forma, os resultados demonstraram que alternativa voltada a treinamento do pessoal é a mais priorizada, visto sua influência direta nos processos, o que pode auxiliar na redução dos desperdícios no restaurante.


Palavras-chave


Sustentabilidade em restaurantes; Análise hierárquica de processos; Práticas sustentáveis.

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Referências


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