O profissional de alimentos e bebidas (garçons): um estudo com base no sistema de avaliatividade

• Autor(a) principal: Zanata, Silvia Cristina
• Data de Publicação: 2007
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da PUC_SP
• Texto Completo: https://tede2.pucsp.br/handle/handle/13859
• topic: sistema de avaliatividade; garçons; restaurantes sofisticados; análise de necessidades; Funcionalismo (Linguistica); Garçons -- Formacao profissional; Garçons -- Avaliacao; appraisal system; waiters; sophisticated restaurants; needs analysis; CNPQ::LINGUISTICA, LETRAS E ARTES::LINGUISTICA::LINGUISTICA APLICADA

This study, part of Project Direct - Towards the language of business communication (LAEL/PUC-SP), aims to present the results of a needs analysis carried out in the professional context of 40 waiters and two managers of two sophisticated restaurants in the city of São Paulo. To collect the data, three questionnaires were used two were answered by the waiters, and the third, by the restaurant managers. In order to conduct the needs analysis of these professionals, we looked for support in Hutchinson s & Waters (1987) languages for specific purposes approach (1987). These authors argue that the needs analysis is extremely important, as it enables not only the implementation of a course but also its continuous evaluation. The linguistic analysis of the work is based on the Functional Grammar proposed by Halliday (1994, 2004) and his collaborators - among others, Eggins (1994) and Martin & White (2005). Functional Grammar is a language theory that focuses on the effective use of language, that is, the manner in which the user uses language in different contexts. Functional Grammar was employed to analyze the appraisal items that occur in the waiters answers to the questionnaires, based on the Appraisal System of Martin & White (2005) and on the analysis model proposed by Eggins & Slade (1997). The results of the needs analysis and of the Appraisal System analysis revealed that the most important items to be included in a professional qualification course, according to the waiters, are: assistance to restaurant clients, self-evaluation, and performance. The present work intends to have contributed to the suggestion of a course proposal for the professional development of waiters that takes into account the needs considered by the waiters who participated in this study as relevant for professionals who intend to work in the area