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People Management In Foodservice Establishments And Food Safety [gestão De Pessoas Em Unidades Produtoras De Refeições Comerciais E A Segurança Alimentar]

机译:餐饮服务业的人员管理和食品安全[商业餐生产单位的人员管理与食品安全]

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摘要

Objective: The objective of this research was to characterize people management in commercial restaurants, using descriptive analysis in order to discuss the implications for food safety control. Methods: This study adopted procedures relative to descriptive research. The study included commercial restaurants in the cities of Campinas (State of São Paulo) and Porto Alegre (State of Rio Grande do Sul), divided into segments: self service by weight, barbecue restaurants and fast food restaurants. The total sample consisted of 108 establishments, 62 in Porto Alegre and 46 in Campinas. The managers of the restaurants were interviewed using a previously tested questionnaire comprised of open and closed questions. Results: We observed that only 21.7% of the employees attended courses and specific training in their field of work. Elementary school level prevailed among the human resources, with both genders being present in the same proportion. Most establishments adopt hiring criteria, and personal presentation is the most important. Personal hygiene of the employees was considered of "vital importance" by the managers. Insufficient experience, responsibility in conducting the activities and formal education for the position are among the main difficulties found by the foodservice companies when hiring personnel. Conclusion: People management in the field of commercial restaurants must be qualified, so that adequate food safety conditions can be offered for the consumers.
机译:目的:本研究的目的是使用描述性分析来表征商业餐厅的人员管理,以讨论对食品安全控制的意义。方法:本研究采用相对于描述性研究的程序。该研究包括坎皮纳斯市(圣保罗州)和阿雷格里港市(南里奥格兰德州)的商业餐厅,分为以下部分:按重量自助服务,烧烤餐厅和快餐店。样本总数包括108个场所,阿雷格里港的62个场所和坎皮纳斯的46个场所。使用以前测试过的问卷(包括开放式和封闭式问题)对餐馆的经理进行了采访。结果:我们观察到只有21.7%的员工参加了其工作领域的课程和专门培训。小学水平在人力资源中占主导地位,男女比例相同。大多数机构采用聘用标准,个人介绍是最重要的。经理们认为员工的个人卫生非常重要。食品服务公司在雇用人员时发现的主要困难包括经验不足,进行活动的责任和对该职位的正规教育。结论:商业餐厅领域的人员管理必须是合格的,以便为消费者提供足够的食品安全条件。

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    Cavalli S.B.; Salay E.;

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  • 年度 2015
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  • 原文格式 PDF
  • 正文语种 por
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