O trabalho em churrascarias e steak houses: competências profissionais e aspectos da organização laboral

• Autor(a) principal: Copetti, Alessandro Fernando
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/00130000099x1
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/12040
• topic: Trabalho; Serviços; Trabalho em restaurantes; Profissão; Goiânia; Work; Services; Work in restaurants; Profession; Goiânia; CIENCIAS HUMANAS::SOCIOLOGIA

With the process of expansion of the service sector, there is an important growth in the scope of the so-called personal services, which are those aimed at meeting an individual demand, which require or not a direct interaction with the clientele. Part of this context are occupations linked to the restaurant business, a segment that, after a trajectory of broad development, has started to house an important contingent of labor, such as cooks and cooks, barbecue chefs, waiters and waitresses. The objective of the research is to investigate the work of these workers, in the scope of establishments specialized in serving meat, called churrascarias and steak houses, located in the city of Goiânia, Goiás. From an approach that privileges the sociology of work in services, aspects related to the development of work activity, its organization and dynamics that mark the interactions between workers, workers and clients, in the daily life of occupations, are investigated. The methodology used advocates a triangulation of data sources, with emphasis on a qualitative approach. The research evidences work oriented towards client satisfaction, which requires flexibility, teamwork, practical knowledge and subjective elements, such as emotional and aesthetic work, central to the interactions that mark the daily life of these activities.