Learning Processes: A Study on Three Restaurants of an Ethnic German Business Club, Cuisine and Culture

• Autor(a) principal: Ferreira, Jorge Flavio
• Data de Publicação: 2014
• Outros Autores: Godoy, Arilda Schmidt
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: RAM. Revista de Administração Mackenzie
• Texto Completo: https://editorarevistas.mackenzie.br/index.php/RAM/article/view/5162
• topic: Organizational learning. Restaurants. Qualitative case study. Life history. Interpretive paradigm.; Aprendizaje organizacional. Restaurantes. Estudio de caso cualitativo. Historia de vida. Paradigma interpretativo.; Aprendizagem organizacional. Restaurantes. Estudo de caso qualitativo. História de vida; Paradigma interpretativo.

The numerous, ongoing and profound changes taking place in society and in the organizational arena, impact on workers, direct and indirect, in the sense that more and more are required to demonstrate learning about the updated skills in daily work. In this investigation the prevailing understanding that organizational learning occurs through individual learning in organizational environments, understood from the perspective of learning as a social process. This research explored the organizational learning processes present in the organizational space of three restaurants in the city of São Paulo. A basic question guiding the research reported here: how people who work in restaurants and learned learn work practices necessary to operate the business? From this question settled two objectives: (a) identify how workers, kitchen and hall, learned and learn the necessary operation of this type of organizing everyday work practices; (b) describe the individual and collective processes through which these social actors have learned the course of his employment. The survey conducted in international databases and national journals in the field of Administration, focusing on organizational learning within restaurants, in the period 1995-2013, shows that the issue has received little attention to the type of organization proposed here. The qualitative case study was used, adopting a descriptive and interpretive approach complemented by the life stories of individuals who work in brigades kitchen and social hall space examined. A textual analysis allowed the identification of a set of eight categories revealing the processes of learning: learning in stages; learn from mistakes, successes and feedback; learn by repetition, memory, past experience and analogy; learn the perception and use of the senses; learn the expertise and experience of others; learn the steps, rhythm and rotation; learn through conflict, stress and work pressure; learn from the values and self-motivation. Such processes have been described and articulated with results presented in international and Brazilian studies that have covered the topic.