Jovens, Mercado de Trabalho e Gastronomia

• Autor(a) principal: Helal, Diogo Henrique
• Data de Publicação: 2020
• Outros Autores: Fong, Tahnee Milfont, Paiva, Kely César Martins de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Cultura e Turismo
• Texto Completo: https://periodicos.uesc.br/index.php/cultur/article/view/2694

The article analyzes the insertion in the job market and career expectations of gastronomy students in Recife-PE and Caruaru-PE. A descriptive and quantitative study was conducted, through the application of questionnaires with students of Technological Graduation in Gastronomy in the cities surveyed. The results indicated that there were differences in the students' profile. Recife students receive higher monthly income and work more in Gastronomy. However, it is the students from Caruaru who have the best expectations in relation to the job market. Finally, we sought to explore the differences between beginning and finishing students in terms of expectations regarding the job market. On average, the expected income is higher for the group of beginning students compared to that of graduates. They also had lower expectations about working in gastronomy, and especially, about opening their own gastronomy business, after graduation. It is concluded that, at the beginning of the course, contact with the profession is yet to be built and students expect a more positive reality after graduation. As semesters pass, students come into contact with the reality of the profession, which leads to a reduction in expectations regarding the job market.