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

doi:10.5585/exactaep.2021.14166

Authors

Deoclécio Junior Cardoso da Silva Universidade Federal de Santa Maria https://orcid.org/0000-0002-2395-2878
Denise Adriana Johann Universidade Federal de Santa Maria https://orcid.org/0000-0001-5769-3213
Andrieli de Fátima Paz Nunes Universidade Federal de Santa Maria https://orcid.org/0000-0002-4082-929X
Natalia Pedroso Serpa Universidade Federal de Santa Maria https://orcid.org/0000-0003-1404-8710
Ranice Höehr Pedrazzi Pozzer Universidade Federal de Santa Maria https://orcid.org/0000-0002-0648-1656

DOI:

https://doi.org/10.5585/exactaep.2021.14166

Keywords:

Sustainability in restaurants, Analytic hierarchy process, Sustainable practices.

Abstract

In view of the inherent aspects that permeate the sustainability theme, as well as the importance of sustainability in society, it is relevant that studies are carried out with the purpose of helping organizations to be aligned with this bias. Thus, the objective of the present study is to evaluate the alternatives for improvement in quality in the process with emphasis on sustainable practices in a restaurant located in the northwest region of Rio Grande do Sul. Through an exploratory, descriptive, qualitative and quantitative approach, this study of cases evaluated a restaurant, listing quality improvement alternatives, aligned to sustainable practices, prioritizing through the hierarchical Process Analysis (AHP) method that the manager's view is more relevant. Thus, the results showed that an alternative to personnel training is the most prioritized, since its direct influence on the processes, which can help reduce the waste in the restaurant.

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Author Biographies

Deoclécio Junior Cardoso da Silva, Universidade Federal de Santa Maria

Doutorando em Administração pela Universidade Federal de Santa Maria, Mestre em Engenharia de Produção pelo Programa de Pós graduação em Engenharia de Produção da Universidade Federal de Santa Maria. Bacharel em Administração pela Universidade Regional Integrada do Alto Uruguai e das Missões, Campus de Santo Ângelo. Atualmente aluno do Programa especial de Graduação de Formação de Professores Para A Educação Profissional na Universidade Federal de Santa Maria. Experiência nas áreas de Qualidade em serviços; Gerenciamento de Projetos; Fuzzy TOPSIS; AHP; Arranjos Produtivos Locais. Membro do Núcleo de Inovação e Competitividade - NIC (UFSM).

Denise Adriana Johann, Universidade Federal de Santa Maria

Possui graduação em Ciências Econômicas pela Universidade Regional do Noroeste do Estado do Rio Grande do Sul (2008). Tem experiência na área de Administração, com ênfase em Administração, atuando principalmente nos seguintes temas: bibliometria, sustentabilidade, gestão de projetos, educação empreendedora e empreendedor. Áreas de interesse: Economia, Empreendedorismo, Comportamento Empreendedor e Comportamento Organizacional.

Andrieli de Fátima Paz Nunes, Universidade Federal de Santa Maria

Mestranda em Administração pela Universidade Federal de Santa Maria (PPGA/UFSM) na Linha de Pesquisa Gestão de Pessoas e Comportamento Organizacional. Curso de Formação Pedagógica para Graduados Não Licenciados EAD pelo Instituto Federal de Educação Ciência e Tecnologia Sul-Rio-Grandense (IFSul) em andamento. Especialista em Tecnologias da Informação e Comunicação Aplicadas à Educação - UAB/UFSM (2018). Graduada em Gestão de Cooperativas pela Universidade Federal de Santa Maria (2018) e Graduada em Administração pela Faculdade Integrada de Santa Maria (2014). Como foco de atuação, estudo e pesquisa, tem o tema Cooperativismo e Empreendedorismo.

Natalia Pedroso Serpa, Universidade Federal de Santa Maria

Mestranda em Engenharia de Produção e Engenheira de Produção pela Universidade Federal de Santa Maria. Possui experiência na área da qualidade em micro e pequenas empresas. Trabalhou como consultora da Qualidade na Empresa Objetiva Jr Consultoria Empresarial, empresa do curso de administração da UFSM e atuou como bolsista de iniciação científica no Núcleo de Pesquisa em Engenharia de Produção (NUPEP) na Universidade Federal de Santa Maria. Realizou estágio de final de graduação em Engenharia de Produção no setor de produtividade da empresa Aurora Alimentos.

Ranice Höehr Pedrazzi Pozzer, Universidade Federal de Santa Maria

Possui graduação em Comunicação Social - Jornalismo pela Universidade Federal de Santa Maria (1996) e em Administração pelo Centro de Ensino Superior de Maringá (2018). Licenciada em Comunicação para Educação Tecnológica pela Universidade Federal de Santa Maria (2015). Mestre em Administração pela Universidade Federal de Santa Maria (2012). Doutoranda pelo Programa de Pós-Graduação em Administração da UFSM. Pesquisa Empreendedorismo, Educação e Atitude Empreendedoras, com especial interesse em formação de empreendedores para inclusão no mercado de trabalho.

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