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2023-09-12T22:30:32Z2023-09-12T22:30:32Z2020141https://doi.org/10.36113/cultur.v14i01.26941982-5838http://hdl.handle.net/1843/58616https://orcid.org/0000-0002-1784-0941https://orcid.org/0000-0002-5185-9072O artigo analisa a inserção no mercado de trabalho e expectativas de carreira de estudantes de gastronomia em Recife-PE e Caruaru-PE. Realizou-se um estudo descritivo e quantitativo, por meio da aplicação de questionários com alunos de Graduação Tecnológica em Gastronomia, de dois Centros Universitários, nas cidades pesquisadas. Os resultados indicaram haver diferenças no perfil dos alunos. Os estudantes de Recife recebem renda mensal superior e trabalham mais em Gastronomia. Contudo, são os estudantes de Caruaru que apresentam melhores expectativas em relação ao mercado de trabalho. Por fim, buscou-se explorar as diferenças entre estudantes iniciantes e concluintes quanto às expectativas em relação ao mercado de trabalho. Em média, a renda esperada émaior para o grupo dos estudantes iniciantes em comparação com o dos concluintes. Estes também apresentaram menor expectativa quanto a trabalhar em gastronomia, e principalmente, quanto a abrir um negócio próprio em gastronomia, após a formatura. Conclui-se que, no começo do curso, o contato com a profissão ainda está por se construir e os alunos esperam uma realidade mais positiva após a formatura. Com o passar dos semestres, os estudantes entram em contato com a realidade da profissão, o que leva a uma redução das expectativas em relação ao mercado de trabalho.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 from two university certers 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 forthe 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.porUniversidade Federal de Minas GeraisUFMGBrasilFCE - DEPARTAMENTO DE CIÊNCIAS ADMINISTRATIVASCULTUR - Revista de Cultura e TurismoGastronomiaEnsino superiorAdulto jovemMercado de trabalhoGastronomiaFormação superiorJovensMercado de trabalhoJovens, mercado de trabalho e gastronomia: um estudo com estudantes de gastronomia em Recife-PE e Caruaru-PEYouth, labor market and gastronomy: a study with gastronomy students in recife-pe and caruaru-peinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://periodicos.uesc.br/index.php/cultur/article/view/2694Diogo Henrique HelalTahnee Milfont FongKely César Martins de Paivaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/58616/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALJOVENS, MERCADO DE TRABALHO E GASTRONOMIA_ UM ESTUDO COM ESTUDANTES DE GASTRONOMIA EM RECIFE-PE E CARUARU-PE.pdfJOVENS, MERCADO DE TRABALHO E GASTRONOMIA_ UM ESTUDO COM ESTUDANTES DE GASTRONOMIA EM RECIFE-PE E CARUARU-PE.pdfapplication/pdf448591https://repositorio.ufmg.br/bitstream/1843/58616/2/JOVENS%2c%20MERCADO%20DE%20TRABALHO%20E%20GASTRONOMIA_%20UM%20ESTUDO%20COM%20ESTUDANTES%20DE%20GASTRONOMIA%20EM%20RECIFE-PE%20E%20CARUARU-PE.pdf5c6276714da13d701459d4708e92693bMD521843/586162023-09-12 19:30:32.832oai:repositorio.ufmg.br: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Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-09-12T22:30:32Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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