A utilização de indicadores de endomarketing para melhoria da qualidade das informações nos sistemas ERPS em estabelecimentos de alimentos & bebidas

• Autor(a) principal: SOUZA, Claudio Gonsalves de
• 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/1750
• topic: Hotelaria; Alimento e bebida; Competitividade; Endomarketing.; CIENCIAS SOCIAIS APLICADAS

This research has as general context a focus on results and changes in business management stemming from the strong competitiveness in business, leading to the use of technological resources allied to the valorization of human capital as tools of competitive strategy in the food and beverage industry. It presents the question about the strategies of Endomarketing that can be used to minimize the harmful factors to the entrance of information in ERP systems in small and medium-sized restaurants and outsourced in hotels. The main objective is to identify the relationships between the input of data in the integrated systems of ERP management and their relation with possible failures in the decision making process. Methodologically, it is classified as exploratory and descriptive. The data collection was done through bibliographical and field research, whose data were treated in a qualitative and quantitative manner. Both the bibliographic review and the field research allowed us to indicate that the guiding question was answered, in the same way that the established objectives were achieved. Thus, the companies that were the object of the research identified the concern with human capital, technological innovation and the relationship between these two elements, through Endomar-keting strategies.