Management of competences and professional qualification in the food service segment

Detalhes bibliográficos
Autor(a) principal: Bom KRAEMER, Fabiana
Data de Publicação: 2023
Outros Autores: Barbosa de AGUIAR, Odaléia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9512
Resumo: ObjectiveThe objective was to identify the qualifications and competences of workers from the food service segment. MethodsThis qualitative study investigated a group of cooks and nutritionists in order to determine their attributes. Semi-structured individual interviews were administered by third parties or by self in the State of Rio de Janeiro. ResultsThis study evidenced that the group of cooks acquire qualification through practice, that is, by working in a kitchen. It takes three to four years working in the segment for them to be promoted to cooks. The nutritionist perceives the competence of the workers in their potential leadership. For cooks, this can be seen in their ability to lead, satisfy the customer, follow technological advances, stay up to date regarding the menus and bear in mind the cost of preparations. ConclusionNormalization of the competences and introduction of a technical certification system are necessary to successfully manage people. 
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spelling Management of competences and professional qualification in the food service segmentGestão de competências e qualificação profissional no segmento da alimentação coletivaCollective FeedingPersonnel managementFood servicesAlimentação coletivaGestão de pessoalServiços de alimentaçãoObjectiveThe objective was to identify the qualifications and competences of workers from the food service segment. MethodsThis qualitative study investigated a group of cooks and nutritionists in order to determine their attributes. Semi-structured individual interviews were administered by third parties or by self in the State of Rio de Janeiro. ResultsThis study evidenced that the group of cooks acquire qualification through practice, that is, by working in a kitchen. It takes three to four years working in the segment for them to be promoted to cooks. The nutritionist perceives the competence of the workers in their potential leadership. For cooks, this can be seen in their ability to lead, satisfy the customer, follow technological advances, stay up to date regarding the menus and bear in mind the cost of preparations. ConclusionNormalization of the competences and introduction of a technical certification system are necessary to successfully manage people. ObjetivoIdentificar a qualificação e a competência dos trabalhadores do segmento de alimentação coletiva. MétodosO recorte deste estudo qualitativo privilegiou o grupo de cozinheiros e nutricionistas como sujeitos sociais que detêm os atributos que a investigação pretendeu revelar. O trabalho de campo foi realizado a partir de entrevistas individuais semi-estruturadas, em cozinhas industriais administradas por terceiros ou auto-gestão, no Estado do Rio de Janeiro. ResultadosO estudo evidenciou que a qualificação do grupo de cozinheiros se dá pelo aprender a fazer, isto é, a experiência em cozinhas habilita ao desenvolvimento de atividades de preparos de alimentos, levando, em média, de três a quatro anos de trabalho no segmento para ascender ao posto de cozinheiro. O nutricionista percebe a competência dos trabalhadores no seu potencial de liderança. Para os cozinheiros esta pode ser reconhecida na sua capacidade de liderar, satisfazer o cliente, acompanhar os avanços tecnológicos, atualizar-se no que se refere aos cardápios e considerar o custo nas preparações. ConclusãoAponta-se a necessidade da normalização das competências e de introdução de um sistema de certificação técnica, com vistas ao sucesso da gestão de pessoas. Núcleo de Editoração – PUC-Campinas2023-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9512Brazilian Journal of Nutrition; Vol. 22 No. 5 (2009): Revista de NutriçãoRevista de Nutrição; Vol. 22 Núm. 5 (2009): Revista de NutriçãoRevista de Nutrição; v. 22 n. 5 (2009): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9512/6878Copyright (c) 2023 Fabiana Bom KRAEMER, Odaléia Barbosa de AGUIARhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Bom KRAEMER, Fabiana Barbosa de AGUIAR, Odaléia2023-12-05T14:43:42Zoai:ojs.periodicos.puc-campinas.edu.br:article/9512Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-12-05T14:43:42Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Management of competences and professional qualification in the food service segment
Gestão de competências e qualificação profissional no segmento da alimentação coletiva
title Management of competences and professional qualification in the food service segment
spellingShingle Management of competences and professional qualification in the food service segment
Bom KRAEMER, Fabiana
Collective Feeding
Personnel management
Food services
Alimentação coletiva
Gestão de pessoal
Serviços de alimentação
title_short Management of competences and professional qualification in the food service segment
title_full Management of competences and professional qualification in the food service segment
title_fullStr Management of competences and professional qualification in the food service segment
title_full_unstemmed Management of competences and professional qualification in the food service segment
title_sort Management of competences and professional qualification in the food service segment
author Bom KRAEMER, Fabiana
author_facet Bom KRAEMER, Fabiana
Barbosa de AGUIAR, Odaléia
author_role author
author2 Barbosa de AGUIAR, Odaléia
author2_role author
dc.contributor.author.fl_str_mv Bom KRAEMER, Fabiana
Barbosa de AGUIAR, Odaléia
dc.subject.por.fl_str_mv Collective Feeding
Personnel management
Food services
Alimentação coletiva
Gestão de pessoal
Serviços de alimentação
topic Collective Feeding
Personnel management
Food services
Alimentação coletiva
Gestão de pessoal
Serviços de alimentação
description ObjectiveThe objective was to identify the qualifications and competences of workers from the food service segment. MethodsThis qualitative study investigated a group of cooks and nutritionists in order to determine their attributes. Semi-structured individual interviews were administered by third parties or by self in the State of Rio de Janeiro. ResultsThis study evidenced that the group of cooks acquire qualification through practice, that is, by working in a kitchen. It takes three to four years working in the segment for them to be promoted to cooks. The nutritionist perceives the competence of the workers in their potential leadership. For cooks, this can be seen in their ability to lead, satisfy the customer, follow technological advances, stay up to date regarding the menus and bear in mind the cost of preparations. ConclusionNormalization of the competences and introduction of a technical certification system are necessary to successfully manage people. 
publishDate 2023
dc.date.none.fl_str_mv 2023-08-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9512
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9512
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9512/6878
dc.rights.driver.fl_str_mv Copyright (c) 2023 Fabiana Bom KRAEMER, Odaléia Barbosa de AGUIAR
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Fabiana Bom KRAEMER, Odaléia Barbosa de AGUIAR
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 22 No. 5 (2009): Revista de Nutrição
Revista de Nutrição; Vol. 22 Núm. 5 (2009): Revista de Nutrição
Revista de Nutrição; v. 22 n. 5 (2009): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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