Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do ANHEMBI |
Texto Completo: | http://sitios.anhembi.br/tedesimplificado/handle/TEDE/1736 |
Resumo: | The purpose of this study is to identify whether, through the services provided on board the Azul Airlines aircraft, the times of hospitality (receiving, hosting, feeding and entertaining) are present inside the aircraft and, once present, hospitality on board is perceived by the client as an instrument to control their behavior in that environment. From this research problem it was wanted to confirm or refute the following propositions: reception on board the aircraft promotes the reception feeling. In other words, hospitality on board is a type of hospitality away from home; the environment of the passenger cabin subsidizes the sense of well-being; food on board contributes to a sense of welcome during the flight; onboard entertainment assists in moderating some unpleasant feelings about flight, such as fear of flying and; the standardized performance of flight attendants and the discreet on-board surveillance system are perceived by passengers as instruments to control their behavior. In order to do so, the airline's website was consulted with the purpose of knowing the services provided on board, a bibliographical research was carried out with the objective of establishing the theoretical reference regarding the definition of what is hospitality, a series of documents related to aviation was investigated to know the company's orientation to its crew in relation to customer service and interviews (pre-test and final interview) were conducted with students of the bachelor's degree course in Civil Aviation at Anhembi Morumbi University, in which the researcher is a teacher, and were transported by the airline in the year 2016 on flights within Brazil on Embraer aircraft. International flights and operations with ATR and Airbus aircraft were not appreciated in this study. In the pre-test were interviewed five students clients of the airline searched and in the final interview were heard other thirty-one students clients. Their statements were interpreted according to the methodology of the Bardin Content Analysis and it was concluded that, in the opinion of the individuals in the group interviewed, the four times of hospitality are present on board the aircraft, that is, there is hospitality on board and that it is not used as an instrument to control their behavior in that environment. |
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Cavenaghi, Airton Joséhttp://lattes.cnpq.br/8415372088403504http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K8228390P6SANTOS, Antonio José Nogueira dos2019-04-04T18:54:20Z2017-02-23SANTOS, Antonio José Nogueira dos. Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas. 2017. 95 f. Dissertação (Programa de Pós-Graduação Mestrado em Hospitalidade) - Universidade Anhembi Morumbi, São Paulo.http://sitios.anhembi.br/tedesimplificado/handle/TEDE/1736The purpose of this study is to identify whether, through the services provided on board the Azul Airlines aircraft, the times of hospitality (receiving, hosting, feeding and entertaining) are present inside the aircraft and, once present, hospitality on board is perceived by the client as an instrument to control their behavior in that environment. From this research problem it was wanted to confirm or refute the following propositions: reception on board the aircraft promotes the reception feeling. In other words, hospitality on board is a type of hospitality away from home; the environment of the passenger cabin subsidizes the sense of well-being; food on board contributes to a sense of welcome during the flight; onboard entertainment assists in moderating some unpleasant feelings about flight, such as fear of flying and; the standardized performance of flight attendants and the discreet on-board surveillance system are perceived by passengers as instruments to control their behavior. In order to do so, the airline's website was consulted with the purpose of knowing the services provided on board, a bibliographical research was carried out with the objective of establishing the theoretical reference regarding the definition of what is hospitality, a series of documents related to aviation was investigated to know the company's orientation to its crew in relation to customer service and interviews (pre-test and final interview) were conducted with students of the bachelor's degree course in Civil Aviation at Anhembi Morumbi University, in which the researcher is a teacher, and were transported by the airline in the year 2016 on flights within Brazil on Embraer aircraft. International flights and operations with ATR and Airbus aircraft were not appreciated in this study. In the pre-test were interviewed five students clients of the airline searched and in the final interview were heard other thirty-one students clients. Their statements were interpreted according to the methodology of the Bardin Content Analysis and it was concluded that, in the opinion of the individuals in the group interviewed, the four times of hospitality are present on board the aircraft, that is, there is hospitality on board and that it is not used as an instrument to control their behavior in that environment.A proposta deste trabalho é identificar se, através dos serviços prestados a bordo das aeronaves da companhia aérea Azul, os tempos da hospitalidade (recepcionar; hospedar; alimentar e entreter) estão presentes dentro do avião e se, uma vez presentes, a hospitalidade a bordo é percebida pelo cliente como um instrumento de controle de seu comportamento naquele ambiente. A partir deste problema da pesquisa desejou-se confirmar ou refutar as seguintes proposições: a recepção a bordo da aeronave promove o sentimento de acolhimento. Em outras palavras, a hospitalidade a bordo, é um tipo de hospitalidade fora de domicílio; o ambiente da cabine de passageiros subsidia a sensação de bem-estar; o alimentar a bordo contribui para um sentimento de acolhimento durante o voo; o entretenimento a bordo auxilia na moderação de alguma sensação desagradável em relação ao voo como, por exemplo, o medo de voar e; a atuação padronizada dos comissários de voo e o discreto sistema de vigilância de bordo são percebidos pelos passageiros como instrumentos de controle de seus comportamentos. Para tanto, consultou-se o endereço eletrônico da companhia aérea com o intuito de conhecer seus serviços prestados a bordo, no que diz respeito à definição do que é hospitalidade, pesquisou-se uma série de documentos ligados à aviação para conhecer a orientação da empresa para seus tripulantes em relação ao atendimento do cliente e realizarem-se entrevistas (pré-teste e entrevista final) com alunos dos cursos de bacharelado de Aviação Civil da Universidade Anhembi Morumbi e que foram transportados pela companhia aérea no ano de 2016 em voos dentro do Brasil em aeronaves da Embraer. Os voos internacionais e as operações com aeronaves ATR e Airbus não foram apreciados neste estudo. As entrevistas semiestruturadas foram interpretadas de acordo com a metodologia da Análise de conteúdo de Bardin e conclui-se que, na opinião dos indivíduos do grupo de entrevistados, os quatros tempos da hospitalidade a bordo das aeronaves, ou seja, existe hospitalidade a bordo e que a mesma não é percebida pelos sujeitos das entrevistas como instrumento de controle de seus comportamentos naquele ambiente.Submitted by Patricia Figuti Venturini (pfiguti@anhembi.br) on 2019-04-02T19:15:41Z No. of bitstreams: 1 Antonio José Nogueira dos Santos.pdf: 1276674 bytes, checksum: e32e1dbcfe1064361055da20591d68f4 (MD5)Approved for entry into archive by Patricia Figuti Venturini (pfiguti@anhembi.br) on 2019-04-03T21:02:52Z (GMT) No. of bitstreams: 1 Antonio José Nogueira dos Santos.pdf: 1276674 bytes, checksum: e32e1dbcfe1064361055da20591d68f4 (MD5)Approved for entry into archive by Patricia Figuti Venturini (pfiguti@anhembi.br) on 2019-04-03T21:03:10Z (GMT) No. of bitstreams: 1 Antonio José Nogueira dos Santos.pdf: 1276674 bytes, checksum: e32e1dbcfe1064361055da20591d68f4 (MD5)Made available in DSpace on 2019-04-04T18:54:20Z (GMT). No. of bitstreams: 1 Antonio José Nogueira dos Santos.pdf: 1276674 bytes, checksum: e32e1dbcfe1064361055da20591d68f4 (MD5) Previous issue date: 2017-02-23Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Anhembi MorumbiPrograma de Pós-Graduação Mestrado em HospitalidadeUAMBrasilUniversidade Anhembi Morumbi::Diretoria de Pesquisa e Pós-graduação Stricto SensuHotelaria; Transporte aéreo; Hospitalidade; Serviços; Linhas aéreas; Companhia aéreaHospitality; Services; Air transport; Azul.CIENCIAS SOCIAIS APLICADASHospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreasinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis79604485488195044146006006006003930158860712739524-19880619442701333922075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do ANHEMBIinstname:Universidade Anhembi Morumbiinstacron:ANHEMBIORIGINALAntonio José Nogueira dos Santos.pdfAntonio José Nogueira dos Santos.pdfapplication/pdf1276674http://D1-ADM-SIT-01:8080/solr/oai/bitstream/TEDE/1736/2/Antonio+Jos%C3%A9+Nogueira+dos+Santos.pdfe32e1dbcfe1064361055da20591d68f4MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://D1-ADM-SIT-01:8080/solr/oai/bitstream/TEDE/1736/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51TEDE/1736oai:sitios.anhembi.br:TEDE/17362019-04-04 15:54:20.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http://sitios.anhembi.br/oai/requestopendoar:null2020-06-06 09:54:19.403Biblioteca Digital de Teses e Dissertações do ANHEMBI - Universidade Anhembi Morumbifalse |
dc.title.por.fl_str_mv |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
title |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
spellingShingle |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas SANTOS, Antonio José Nogueira dos Hotelaria; Transporte aéreo; Hospitalidade; Serviços; Linhas aéreas; Companhia aérea Hospitality; Services; Air transport; Azul. CIENCIAS SOCIAIS APLICADAS |
title_short |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
title_full |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
title_fullStr |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
title_full_unstemmed |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
title_sort |
Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas |
author |
SANTOS, Antonio José Nogueira dos |
author_facet |
SANTOS, Antonio José Nogueira dos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cavenaghi, Airton José |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8415372088403504 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K8228390P6 |
dc.contributor.author.fl_str_mv |
SANTOS, Antonio José Nogueira dos |
contributor_str_mv |
Cavenaghi, Airton José |
dc.subject.por.fl_str_mv |
Hotelaria; Transporte aéreo; Hospitalidade; Serviços; Linhas aéreas; Companhia aérea |
topic |
Hotelaria; Transporte aéreo; Hospitalidade; Serviços; Linhas aéreas; Companhia aérea Hospitality; Services; Air transport; Azul. CIENCIAS SOCIAIS APLICADAS |
dc.subject.eng.fl_str_mv |
Hospitality; Services; Air transport; Azul. |
dc.subject.cnpq.fl_str_mv |
CIENCIAS SOCIAIS APLICADAS |
dc.description.sponsorship.fl_txt_mv |
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES |
dc.description.abstract.eng.fl_txt_mv |
The purpose of this study is to identify whether, through the services provided on board the Azul Airlines aircraft, the times of hospitality (receiving, hosting, feeding and entertaining) are present inside the aircraft and, once present, hospitality on board is perceived by the client as an instrument to control their behavior in that environment. From this research problem it was wanted to confirm or refute the following propositions: reception on board the aircraft promotes the reception feeling. In other words, hospitality on board is a type of hospitality away from home; the environment of the passenger cabin subsidizes the sense of well-being; food on board contributes to a sense of welcome during the flight; onboard entertainment assists in moderating some unpleasant feelings about flight, such as fear of flying and; the standardized performance of flight attendants and the discreet on-board surveillance system are perceived by passengers as instruments to control their behavior. In order to do so, the airline's website was consulted with the purpose of knowing the services provided on board, a bibliographical research was carried out with the objective of establishing the theoretical reference regarding the definition of what is hospitality, a series of documents related to aviation was investigated to know the company's orientation to its crew in relation to customer service and interviews (pre-test and final interview) were conducted with students of the bachelor's degree course in Civil Aviation at Anhembi Morumbi University, in which the researcher is a teacher, and were transported by the airline in the year 2016 on flights within Brazil on Embraer aircraft. International flights and operations with ATR and Airbus aircraft were not appreciated in this study. In the pre-test were interviewed five students clients of the airline searched and in the final interview were heard other thirty-one students clients. Their statements were interpreted according to the methodology of the Bardin Content Analysis and it was concluded that, in the opinion of the individuals in the group interviewed, the four times of hospitality are present on board the aircraft, that is, there is hospitality on board and that it is not used as an instrument to control their behavior in that environment. |
dc.description.abstract.por.fl_txt_mv |
A proposta deste trabalho é identificar se, através dos serviços prestados a bordo das aeronaves da companhia aérea Azul, os tempos da hospitalidade (recepcionar; hospedar; alimentar e entreter) estão presentes dentro do avião e se, uma vez presentes, a hospitalidade a bordo é percebida pelo cliente como um instrumento de controle de seu comportamento naquele ambiente. A partir deste problema da pesquisa desejou-se confirmar ou refutar as seguintes proposições: a recepção a bordo da aeronave promove o sentimento de acolhimento. Em outras palavras, a hospitalidade a bordo, é um tipo de hospitalidade fora de domicílio; o ambiente da cabine de passageiros subsidia a sensação de bem-estar; o alimentar a bordo contribui para um sentimento de acolhimento durante o voo; o entretenimento a bordo auxilia na moderação de alguma sensação desagradável em relação ao voo como, por exemplo, o medo de voar e; a atuação padronizada dos comissários de voo e o discreto sistema de vigilância de bordo são percebidos pelos passageiros como instrumentos de controle de seus comportamentos. Para tanto, consultou-se o endereço eletrônico da companhia aérea com o intuito de conhecer seus serviços prestados a bordo, no que diz respeito à definição do que é hospitalidade, pesquisou-se uma série de documentos ligados à aviação para conhecer a orientação da empresa para seus tripulantes em relação ao atendimento do cliente e realizarem-se entrevistas (pré-teste e entrevista final) com alunos dos cursos de bacharelado de Aviação Civil da Universidade Anhembi Morumbi e que foram transportados pela companhia aérea no ano de 2016 em voos dentro do Brasil em aeronaves da Embraer. Os voos internacionais e as operações com aeronaves ATR e Airbus não foram apreciados neste estudo. As entrevistas semiestruturadas foram interpretadas de acordo com a metodologia da Análise de conteúdo de Bardin e conclui-se que, na opinião dos indivíduos do grupo de entrevistados, os quatros tempos da hospitalidade a bordo das aeronaves, ou seja, existe hospitalidade a bordo e que a mesma não é percebida pelos sujeitos das entrevistas como instrumento de controle de seus comportamentos naquele ambiente. |
description |
The purpose of this study is to identify whether, through the services provided on board the Azul Airlines aircraft, the times of hospitality (receiving, hosting, feeding and entertaining) are present inside the aircraft and, once present, hospitality on board is perceived by the client as an instrument to control their behavior in that environment. From this research problem it was wanted to confirm or refute the following propositions: reception on board the aircraft promotes the reception feeling. In other words, hospitality on board is a type of hospitality away from home; the environment of the passenger cabin subsidizes the sense of well-being; food on board contributes to a sense of welcome during the flight; onboard entertainment assists in moderating some unpleasant feelings about flight, such as fear of flying and; the standardized performance of flight attendants and the discreet on-board surveillance system are perceived by passengers as instruments to control their behavior. In order to do so, the airline's website was consulted with the purpose of knowing the services provided on board, a bibliographical research was carried out with the objective of establishing the theoretical reference regarding the definition of what is hospitality, a series of documents related to aviation was investigated to know the company's orientation to its crew in relation to customer service and interviews (pre-test and final interview) were conducted with students of the bachelor's degree course in Civil Aviation at Anhembi Morumbi University, in which the researcher is a teacher, and were transported by the airline in the year 2016 on flights within Brazil on Embraer aircraft. International flights and operations with ATR and Airbus aircraft were not appreciated in this study. In the pre-test were interviewed five students clients of the airline searched and in the final interview were heard other thirty-one students clients. Their statements were interpreted according to the methodology of the Bardin Content Analysis and it was concluded that, in the opinion of the individuals in the group interviewed, the four times of hospitality are present on board the aircraft, that is, there is hospitality on board and that it is not used as an instrument to control their behavior in that environment. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-02-23 |
dc.date.accessioned.fl_str_mv |
2019-04-04T18:54:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
status_str |
publishedVersion |
format |
masterThesis |
dc.identifier.citation.fl_str_mv |
SANTOS, Antonio José Nogueira dos. Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas. 2017. 95 f. Dissertação (Programa de Pós-Graduação Mestrado em Hospitalidade) - Universidade Anhembi Morumbi, São Paulo. |
dc.identifier.uri.fl_str_mv |
http://sitios.anhembi.br/tedesimplificado/handle/TEDE/1736 |
identifier_str_mv |
SANTOS, Antonio José Nogueira dos. Hospitalidade e serviços a bordo de aeronaves: o caso da Azul Linhas Aéreas. 2017. 95 f. Dissertação (Programa de Pós-Graduação Mestrado em Hospitalidade) - Universidade Anhembi Morumbi, São Paulo. |
url |
http://sitios.anhembi.br/tedesimplificado/handle/TEDE/1736 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
7960448548819504414 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
3930158860712739524 |
dc.relation.cnpq.fl_str_mv |
-1988061944270133392 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Anhembi Morumbi |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação Mestrado em Hospitalidade |
dc.publisher.initials.fl_str_mv |
UAM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Universidade Anhembi Morumbi::Diretoria de Pesquisa e Pós-graduação Stricto Sensu |
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Universidade Anhembi Morumbi |
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Biblioteca Digital de Teses e Dissertações do ANHEMBI |
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Biblioteca Digital de Teses e Dissertações do ANHEMBI |
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Universidade Anhembi Morumbi |
instacron_str |
ANHEMBI |
institution |
ANHEMBI |
bitstream.url.fl_str_mv |
http://D1-ADM-SIT-01:8080/solr/oai/bitstream/TEDE/1736/2/Antonio+Jos%C3%A9+Nogueira+dos+Santos.pdf http://D1-ADM-SIT-01:8080/solr/oai/bitstream/TEDE/1736/1/license.txt |
bitstream.checksum.fl_str_mv |
e32e1dbcfe1064361055da20591d68f4 bd3efa91386c1718a7f26a329fdcb468 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações do ANHEMBI - Universidade Anhembi Morumbi |
repository.mail.fl_str_mv |
|
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1668890015880445952 |