Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/4472 |
Resumo: | The objective of this study was to evaluate if an educational intervention can reduce the waste of food and indirect expenses in a commercial restaurant, analyzing before and after the educational action. The work was carried out in three moments: Diagnosis, Intervention and Evaluation. At the diagnosis stage, it was observed that 72% of the proteins received in the restaurant had the percentage of melting above the proposed one. Of the total of the leaflets used in the restaurant 50% had the correction factor above the established, and in relation to the verified vegetables, 75%. Regarding indirect costs, habits such as open faucets, lamps and connected equipment, among others, were observed. After the training and corrective actions only 33% of the proteins had the melting index out of acceptable. Regarding the vegetables, mainly the Swiss chard, lettuce and purple lettuce will decrease the correction factor decreased by 19.12%, 19.2% and 18.83 respectively and the vegetables only verified 15.8% did not decrease the correction factors. With regard to energy, water and gas expenses, there was a systematization of the on / off procedures. Although the intervention was short, spending was considerably reduced, resulting in a savings of 17.5%. |
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Cost reduction intervention in a commercial restaurant in Fortaleza, CearáIntervención de reducción de costos en un restaurante comercial en Fortaleza, CearáIntervenção para redução de custos em um restaurante comercial em Fortaleza, CearáCostos y Análisis de CostoDesperdicio de AlimentosRestaurante.Costs snd Cost AnalysisFood WastefulnessRestaurant.Custos e Análise de CustoDesperdício de AlimentosRestaurante.The objective of this study was to evaluate if an educational intervention can reduce the waste of food and indirect expenses in a commercial restaurant, analyzing before and after the educational action. The work was carried out in three moments: Diagnosis, Intervention and Evaluation. At the diagnosis stage, it was observed that 72% of the proteins received in the restaurant had the percentage of melting above the proposed one. Of the total of the leaflets used in the restaurant 50% had the correction factor above the established, and in relation to the verified vegetables, 75%. Regarding indirect costs, habits such as open faucets, lamps and connected equipment, among others, were observed. After the training and corrective actions only 33% of the proteins had the melting index out of acceptable. Regarding the vegetables, mainly the Swiss chard, lettuce and purple lettuce will decrease the correction factor decreased by 19.12%, 19.2% and 18.83 respectively and the vegetables only verified 15.8% did not decrease the correction factors. With regard to energy, water and gas expenses, there was a systematization of the on / off procedures. Although the intervention was short, spending was considerably reduced, resulting in a savings of 17.5%.El objetivo de este trabajo fue evaluar si una intervención educativa puede reducir el desperdicio de alimentos y los gastos indirectos en un restaurante comercial, analizando antes y después de la acción educativa. El trabajo se llevó a cabo en tres momentos: diagnóstico, intervención y evaluación. En la etapa de diagnóstico, se observó que el 72% de las proteínas recibidas en el restaurante tenían un porcentaje de descongelamiento superior al propuesto. Del total de vegetales de hoja utilizados en el restaurante, el 50% tenía un factor de corrección superior al establecido, y en relación con los vegetales verificados, el 75%. En cuanto al gasto indirecto, se observaron los hábitos que deberían modificarse, como grifos abiertos, lámparas y equipos conectados sin uso, entre otros. Después del entrenamiento y las acciones correctivas, solo el 33% de las proteínas estaban fuera del índice de descongelación aceptable. En relación con las verduras, principalmente acelgas, la lechuga americana y la lechuga púrpura disminuirán el factor de corrección en un 19,12%, 19,2% y 18,83 respectivamente, y las verduras verificadas solo en un 15,8% no disminuyeron los factores de corrección. Con respecto a los gastos de energía, agua y gas, hubo una sistematización de los procedimientos de encendido / apagado. Aunque la intervención fue breve, los gastos se redujeron considerablemente, lo que resultó en ahorros del 17.5%.O objetivo desse trabalho foi avaliar se uma intervenção educativa pode reduzir o desperdício de alimentos e gastos indiretos em um restaurante comercial, analisando antes e depois da ação educativa. O trabalho foi realizado em três momentos: Diagnóstico, Intervenção e Avaliação. Na etapa do diagnóstico foi observado que 72% das proteínas recebidas no restaurante estavam com o percentual de degelo acima do proposto. Do total dos folhosos usados no restaurante 50% apresentavam o fator de correção acima do estabelecido, e em relação aos legumes verificados, 75%. No tocante aos gastos indiretos foi observado os hábitos que deveriam ser mudados, como torneiras abertas, lâmpadas e equipamentos ligados sem uso entre outros. Depois dos treinamentos e de ações corretivas apenas 33% das proteínas estavam com o índice de degelo fora do aceitável. Em relação aos vegetais, principalmente a acelga, alface americana e alface roxa diminuirão o fator de correção em 19,12%, 19,2% e 18,83 respectivamente e os legumes verificados apenas 15,8% não diminuíram os fatores de correção. No tocante aos gastos de energia, água e gás, houve uma sistematização dos procedimentos de ligar/desligar. Apesar da intervenção ter sido curta os gastos foram consideravelmente reduzidos obtendo uma economia de 17,5%.Research, Society and Development2020-06-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/447210.33448/rsd-v9i7.4472Research, Society and Development; Vol. 9 No. 7; e925974472Research, Society and Development; Vol. 9 Núm. 7; e925974472Research, Society and Development; v. 9 n. 7; e9259744722525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4472/4414Copyright (c) 2020 Janaina Maria Martins Vieira Vieira, Carolinne Reinaldo Pontes, Karina Pedroza Oliveira, Silvana Mara Prado Cysne Maia, Camila Pinheiro Pereirainfo:eu-repo/semantics/openAccessOliveira, Karina Pedroza dePontes, Carolinne ReinaldoMaia, Silvana Mara Prado CysneVieira, Janaina Maria MartinsPereira, Camila Pinheiro2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4472Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:18.916155Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará Intervención de reducción de costos en un restaurante comercial en Fortaleza, Ceará Intervenção para redução de custos em um restaurante comercial em Fortaleza, Ceará |
title |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará |
spellingShingle |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará Oliveira, Karina Pedroza de Costos y Análisis de Costo Desperdicio de Alimentos Restaurante. Costs snd Cost Analysis Food Wastefulness Restaurant. Custos e Análise de Custo Desperdício de Alimentos Restaurante. |
title_short |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará |
title_full |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará |
title_fullStr |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará |
title_full_unstemmed |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará |
title_sort |
Cost reduction intervention in a commercial restaurant in Fortaleza, Ceará |
author |
Oliveira, Karina Pedroza de |
author_facet |
Oliveira, Karina Pedroza de Pontes, Carolinne Reinaldo Maia, Silvana Mara Prado Cysne Vieira, Janaina Maria Martins Pereira, Camila Pinheiro |
author_role |
author |
author2 |
Pontes, Carolinne Reinaldo Maia, Silvana Mara Prado Cysne Vieira, Janaina Maria Martins Pereira, Camila Pinheiro |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Karina Pedroza de Pontes, Carolinne Reinaldo Maia, Silvana Mara Prado Cysne Vieira, Janaina Maria Martins Pereira, Camila Pinheiro |
dc.subject.por.fl_str_mv |
Costos y Análisis de Costo Desperdicio de Alimentos Restaurante. Costs snd Cost Analysis Food Wastefulness Restaurant. Custos e Análise de Custo Desperdício de Alimentos Restaurante. |
topic |
Costos y Análisis de Costo Desperdicio de Alimentos Restaurante. Costs snd Cost Analysis Food Wastefulness Restaurant. Custos e Análise de Custo Desperdício de Alimentos Restaurante. |
description |
The objective of this study was to evaluate if an educational intervention can reduce the waste of food and indirect expenses in a commercial restaurant, analyzing before and after the educational action. The work was carried out in three moments: Diagnosis, Intervention and Evaluation. At the diagnosis stage, it was observed that 72% of the proteins received in the restaurant had the percentage of melting above the proposed one. Of the total of the leaflets used in the restaurant 50% had the correction factor above the established, and in relation to the verified vegetables, 75%. Regarding indirect costs, habits such as open faucets, lamps and connected equipment, among others, were observed. After the training and corrective actions only 33% of the proteins had the melting index out of acceptable. Regarding the vegetables, mainly the Swiss chard, lettuce and purple lettuce will decrease the correction factor decreased by 19.12%, 19.2% and 18.83 respectively and the vegetables only verified 15.8% did not decrease the correction factors. With regard to energy, water and gas expenses, there was a systematization of the on / off procedures. Although the intervention was short, spending was considerably reduced, resulting in a savings of 17.5%. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-16 |
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://rsdjournal.org/index.php/rsd/article/view/4472 10.33448/rsd-v9i7.4472 |
url |
https://rsdjournal.org/index.php/rsd/article/view/4472 |
identifier_str_mv |
10.33448/rsd-v9i7.4472 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4472/4414 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 7; e925974472 Research, Society and Development; Vol. 9 Núm. 7; e925974472 Research, Society and Development; v. 9 n. 7; e925974472 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052650021191680 |