Estudo de viabilidade da utilização da garoupa como diferencial na gastronomia da ilha de Santa Catarina

• Autor(a) principal: Gomes, Alexandre Antônio
• Data de Publicação: 2007
• Outros Autores: Ludke, Elda Natasha
• 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/11433
• topic: Gastronomia; Garoupa e produto turístico

The Gastronomy is developed inside of the scientific principles or techniques based in years of discoveries and experiences that they aim to balance flavors and ingredients, with purposes not only visual, but harmonization of the diverse elements that compose of the nutritional necessities of the individual. The gastronomy interacts with areas of knowledge: Medicine (diet, food restriction) Administration (management and control) Marketing (conquest the public) and Leisure (gastronomical truism, creating brotherhood and gastronomical associations visiting markets and fairs). The gastronomy is inserted in truism and becoming an advertise piece of the states, like popular party’s and gastronomical routs. This study includes a new product that we believe to be differential in the restaurants in Florianopolis, we are referring about the fish Grouper that is special and has a very tasty meat. Our purpose was to research the profile for the food habits of the consumers that have the routine to go to the restaurants in Florianopolis objecting the study of the viability about grouper’s meat being a gastronomic difference. In the research where used several tools to reach a more accurate answer with the collection of the data such as: observation, bibliography consultation and questions that where applied. To be able to achieve the study’s objectives, the research took characteristics of exploratory research with the intention of knowing deeper a yet unknown theme. A qualitative identified the presence and the absence of the elements of orientation to the company market; and quantitative for allowing the quantifying and measure the data. The language used in the questionnaire where simple and direct so that the owners could comprehend clearly what was being asked. With the result of this work it was identified that the restaurant believe that the viability of using the grouper’s meat, because although it is a fish with elevated price, most of the clients that seek the restaurants, request the consumption of this meat in several kinds of menus.