Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Sanuto Alves
Data de Publicação: 2018
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Repositório Universitário da Ânima (RUNA)
Texto Completo: https://repositorio.animaeducacao.com.br/handle/ANIMA/4264
Resumo: Micro and small enterprises (MSE’s) are part of the economic dynamism of our country and hold a significant share of GDP, contributing to the growth of the nation. When assessing the model of small business management in Brazil, disastrous figures are revealed, showing the lack of preparation of the managers, reflecting the early mortality of MSE’s. Given the scenario experienced by the company, this work of completion of course proposes a strategic plan of a micro-enterprise in the segment of bars and restaurants. The tool was applied based on the concepts of several authors of the area, with the function of assisting the managers of a restaurant that would not have clarity in the in organizational objectives. Based on the understanding that each company needs to align Strategic Planning with its reality, the following steps were taken: The mission, wich was defined as: Offer products and services that meet the expectations of customers adding flavor to the rustic and cozy architectural experience. The vision: To be a gastronomic reference in the city of Imaruí and region, contributing to the well-being of visitors and regional development. And as values: Entrepreneurship; Quality in products and services; Constant innovation; Pleasure in what is done; Determination and efficiency; Friendliness and cordiality. Following, the development of environmental analysis is raising the strengths and weaknesses of the organization, opportunities and threats of the market and then confronting it in the matrix SOWT; Classification of the strategic positioning of the company through the concept of Porter generic strategies; And finally, propose a plan of action through the tool 5W2H to put the actions in to practice.
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spelling Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de casoProposal for strategic planning in the bar and restaurant segment: a case studyMicro e pequenas empresasPlanejamento estratégicoBares e restaurantesMicro and small enterprises (MSE’s) are part of the economic dynamism of our country and hold a significant share of GDP, contributing to the growth of the nation. When assessing the model of small business management in Brazil, disastrous figures are revealed, showing the lack of preparation of the managers, reflecting the early mortality of MSE’s. Given the scenario experienced by the company, this work of completion of course proposes a strategic plan of a micro-enterprise in the segment of bars and restaurants. The tool was applied based on the concepts of several authors of the area, with the function of assisting the managers of a restaurant that would not have clarity in the in organizational objectives. Based on the understanding that each company needs to align Strategic Planning with its reality, the following steps were taken: The mission, wich was defined as: Offer products and services that meet the expectations of customers adding flavor to the rustic and cozy architectural experience. The vision: To be a gastronomic reference in the city of Imaruí and region, contributing to the well-being of visitors and regional development. And as values: Entrepreneurship; Quality in products and services; Constant innovation; Pleasure in what is done; Determination and efficiency; Friendliness and cordiality. Following, the development of environmental analysis is raising the strengths and weaknesses of the organization, opportunities and threats of the market and then confronting it in the matrix SOWT; Classification of the strategic positioning of the company through the concept of Porter generic strategies; And finally, propose a plan of action through the tool 5W2H to put the actions in to practice.As micros e pequenas empresas (MPEs) fazem parte do dinamismo econômico do nosso país, e detêm uma parcela significante do PIB contribuindo para o crescimento da nação. Ao ser avaliado o modelo de gestão das empresas de pequeno porte no Brasil é revelado números desastrosos demonstrando a falta de preparo dos gestores refletindo na mortalidade precoce das MPEs. Diante do cenário vivenciado pela empresa, esse trabalho de conclusão de curso propõe um Planejamento Estratégico para uma micro empresa do segmento de bares e restaurantes. A ferramenta foi aplicada com base nos conceitos de diversos autores da área, tendo a função de auxiliar os gestores de um restaurante que não teria clareza nos seus objetivos organizacionais. Partindo do entendimento que cada empresa precisa alinhar o Planejamento Estratégico a sua realidade foi realizada as seguintes etapas. A missão, que foi definida como: Oferecer produtos e serviços que satisfaçam a expectativa dos clientes agregando sabor à experiência arquitetônica rústica e aconchegante. Como visão: Ser referência gastronômica na cidade de Imaruí e região, contribuindo para o bem-estar dos freqüentadores e o desenvolvimento regional. E como valores: Espírito empreendedor; Qualidade nos produtos e serviços; Inovação constante; Prazer no que se faz; Determinação e eficiência; Simpatia e cordialidade. Na sequência o desenvolvimento da análise ambiental, levantando os pontos fortes, pontos fracos da organização, oportunidades e ameaças do mercado, e posteriormente confrontando-a na matriz SOWT; classificação do posicionamento estratégico da empresa por meio do conceito das estratégias genéricas de Porter; e por fim, proposto um plano de ação através da ferramenta 5W2H para colocar as ações em prática.Roecker, RejaneRibeiro, Sanuto Alves2019-09-02T19:37:45Z2020-11-26T23:28:18Z2019-09-02T19:37:45Z2020-11-26T23:28:18Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis56 f.application/pdfhttps://repositorio.animaeducacao.com.br/handle/ANIMA/4264Engenharia de Produção - Pedra BrancaPalhoçaAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessporreponame:Repositório Universitário da Ânima (RUNA)instname:Ânima Educaçãoinstacron:Ânima2020-12-01T17:21:47Zoai:repositorio.animaeducacao.com.br:ANIMA/4264Repositório InstitucionalPRIhttps://repositorio.animaeducacao.com.br/oai/requestcontato@animaeducacao.com.bropendoar:2020-12-01T17:21:47Repositório Universitário da Ânima (RUNA) - Ânima Educaçãofalse
dc.title.none.fl_str_mv Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
Proposal for strategic planning in the bar and restaurant segment: a case study
title Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
spellingShingle Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
Ribeiro, Sanuto Alves
Micro e pequenas empresas
Planejamento estratégico
Bares e restaurantes
title_short Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
title_full Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
title_fullStr Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
title_full_unstemmed Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
title_sort Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso
author Ribeiro, Sanuto Alves
author_facet Ribeiro, Sanuto Alves
author_role author
dc.contributor.none.fl_str_mv Roecker, Rejane
dc.contributor.author.fl_str_mv Ribeiro, Sanuto Alves
dc.subject.por.fl_str_mv Micro e pequenas empresas
Planejamento estratégico
Bares e restaurantes
topic Micro e pequenas empresas
Planejamento estratégico
Bares e restaurantes
description Micro and small enterprises (MSE’s) are part of the economic dynamism of our country and hold a significant share of GDP, contributing to the growth of the nation. When assessing the model of small business management in Brazil, disastrous figures are revealed, showing the lack of preparation of the managers, reflecting the early mortality of MSE’s. Given the scenario experienced by the company, this work of completion of course proposes a strategic plan of a micro-enterprise in the segment of bars and restaurants. The tool was applied based on the concepts of several authors of the area, with the function of assisting the managers of a restaurant that would not have clarity in the in organizational objectives. Based on the understanding that each company needs to align Strategic Planning with its reality, the following steps were taken: The mission, wich was defined as: Offer products and services that meet the expectations of customers adding flavor to the rustic and cozy architectural experience. The vision: To be a gastronomic reference in the city of Imaruí and region, contributing to the well-being of visitors and regional development. And as values: Entrepreneurship; Quality in products and services; Constant innovation; Pleasure in what is done; Determination and efficiency; Friendliness and cordiality. Following, the development of environmental analysis is raising the strengths and weaknesses of the organization, opportunities and threats of the market and then confronting it in the matrix SOWT; Classification of the strategic positioning of the company through the concept of Porter generic strategies; And finally, propose a plan of action through the tool 5W2H to put the actions in to practice.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019-09-02T19:37:45Z
2019-09-02T19:37:45Z
2020-11-26T23:28:18Z
2020-11-26T23:28:18Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bachelorThesis
format bachelorThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.animaeducacao.com.br/handle/ANIMA/4264
url https://repositorio.animaeducacao.com.br/handle/ANIMA/4264
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Engenharia de Produção - Pedra Branca
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 56 f.
application/pdf
dc.coverage.none.fl_str_mv Palhoça
dc.source.none.fl_str_mv reponame:Repositório Universitário da Ânima (RUNA)
instname:Ânima Educação
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instname_str Ânima Educação
instacron_str Ânima
institution Ânima
reponame_str Repositório Universitário da Ânima (RUNA)
collection Repositório Universitário da Ânima (RUNA)
repository.name.fl_str_mv Repositório Universitário da Ânima (RUNA) - Ânima Educação
repository.mail.fl_str_mv contato@animaeducacao.com.br
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