CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA

Detalhes bibliográficos
Autor(a) principal: Santos Salazar, Viviane
Data de Publicação: 2017
Outros Autores: Araújo de Moraes, Walter Fernando, Vasconcelos Pereira, Yákara
Tipo de documento: Artigo
Idioma: por
Título da fonte: Turismo : Visão e Ação (Online)
Texto Completo: https://periodicos.univali.br/index.php/rtva/article/view/10849
Resumo: The objective of this study is to analyse chefs can generate sustainable competitive advantage for gastro restaurants in Latin America. In order to achieve that goal, a qualitative methodology was adopted based on multiple case studies. The techniques used to collect data were semi-structured interviews with chefs and documental analysis of menus, news articles and books. Data was analysed using content analysis with the help of the Atlas.TI software. The results indicated that the chef is the key to any restaurant that expects to be listed on a well-recognized gastronomic guide. This human resource has been identified as essential for the design and introduction of strategies, using the combination and complementarity of strategic resources, such as: organizational culture, financial resources, innovation and creativity, human resources, physical infrastructure, reputation and networking. Based on the results, it was concluded that chefs have created a distinct identity for their businesses, creating competitive edge and creating sustainable competitive advantage.
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spelling CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICACHAMEM O CHEF! O PRINCIPAL RECURSO ESTRATÉGICO DOS RESTAURANTES GASTRONÔMICOS: ESTUDO DE MULTICASOS NA AMÉRICA LATINAResources. Chef. Restaurant.Recurso. Chef de cozinha. Restaurante.The objective of this study is to analyse chefs can generate sustainable competitive advantage for gastro restaurants in Latin America. In order to achieve that goal, a qualitative methodology was adopted based on multiple case studies. The techniques used to collect data were semi-structured interviews with chefs and documental analysis of menus, news articles and books. Data was analysed using content analysis with the help of the Atlas.TI software. The results indicated that the chef is the key to any restaurant that expects to be listed on a well-recognized gastronomic guide. This human resource has been identified as essential for the design and introduction of strategies, using the combination and complementarity of strategic resources, such as: organizational culture, financial resources, innovation and creativity, human resources, physical infrastructure, reputation and networking. Based on the results, it was concluded that chefs have created a distinct identity for their businesses, creating competitive edge and creating sustainable competitive advantage.O objetivo deste trabalho é o de analisar como o recurso humano chef de cozinha pode gerar vantagem competitiva sustentável para restaurantes gastronômicos na América Latina. Para atingir tal objetivo, a metodologia utilizada foi de natureza qualitativa baseada em múltiplos estudos de casos. As técnicas usadas para coletar os dados foram: entrevistas semiestruturadas realizadas com os chefs de cozinha e análise documental de cardápios, matérias e livros. Os dados foram analisados por meio da análise de conteúdo com o auxílio do software Atlas t.i. Os resultados indicaram que o chef de cozinha é fundamental para qualquer restaurante que almeje ser listado em algum guia gastronômico reconhecido. Este recurso humano foi identificado como primordial para a concepção e consecução das estratégias dos restaurantes e por meio da combinação e da complementariedade de recursos estratégicos, quais sejam: cultura organizacional, recursos financeiros, inovação e criatividade, recursos humanos, recursos físicos (equipamentos e utensílios), reputação e redes de relacionamento. A partir dos resultados, identificou-se que os chefs criaram uma identidade distinta para suas empresas, diferenciando-os da concorrência e gerando vantagem competitiva sustentável.Universidade do Vale do Itajaí­ - UNIVALI / SC2017-07-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.univali.br/index.php/rtva/article/view/1084910.14210/rtva.v19n2.p398-422Turismo: Visão e Ação; Vol. 19 No. 2 (2017): Maio-Agosto; 398-422Turismo: Visão e Ação; Vol. 19 Núm. 2 (2017): Maio-Agosto; 398-422Turismo: Visão e Ação; v. 19 n. 2 (2017): Maio-Agosto; 398-4221983-71511415-6393reponame:Turismo : Visão e Ação (Online)instname:Universidade do Vale do Itajaí (UNIVALI)instacron:UNIVALIporhttps://periodicos.univali.br/index.php/rtva/article/view/10849/6147Copyright (c) 2017 Turismo - Visão e Açãoinfo:eu-repo/semantics/openAccessSantos Salazar, VivianeAraújo de Moraes, Walter FernandoVasconcelos Pereira, Yákara2017-09-19T22:53:21Zoai:ojs.periodicos.univali.br:article/10849Revistahttps://periodicos.univali.br/index.php/rtvaPUBhttps://periodicos.univali.br/index.php/rtva/oailuiz.flores@univali.br || revistaturismo@univali.br1983-71511415-6393opendoar:2017-09-19T22:53:21Turismo : Visão e Ação (Online) - Universidade do Vale do Itajaí (UNIVALI)false
dc.title.none.fl_str_mv CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
CHAMEM O CHEF! O PRINCIPAL RECURSO ESTRATÉGICO DOS RESTAURANTES GASTRONÔMICOS: ESTUDO DE MULTICASOS NA AMÉRICA LATINA
title CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
spellingShingle CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
Santos Salazar, Viviane
Resources. Chef. Restaurant.
Recurso. Chef de cozinha. Restaurante.
title_short CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
title_full CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
title_fullStr CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
title_full_unstemmed CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
title_sort CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
author Santos Salazar, Viviane
author_facet Santos Salazar, Viviane
Araújo de Moraes, Walter Fernando
Vasconcelos Pereira, Yákara
author_role author
author2 Araújo de Moraes, Walter Fernando
Vasconcelos Pereira, Yákara
author2_role author
author
dc.contributor.author.fl_str_mv Santos Salazar, Viviane
Araújo de Moraes, Walter Fernando
Vasconcelos Pereira, Yákara
dc.subject.por.fl_str_mv Resources. Chef. Restaurant.
Recurso. Chef de cozinha. Restaurante.
topic Resources. Chef. Restaurant.
Recurso. Chef de cozinha. Restaurante.
description The objective of this study is to analyse chefs can generate sustainable competitive advantage for gastro restaurants in Latin America. In order to achieve that goal, a qualitative methodology was adopted based on multiple case studies. The techniques used to collect data were semi-structured interviews with chefs and documental analysis of menus, news articles and books. Data was analysed using content analysis with the help of the Atlas.TI software. The results indicated that the chef is the key to any restaurant that expects to be listed on a well-recognized gastronomic guide. This human resource has been identified as essential for the design and introduction of strategies, using the combination and complementarity of strategic resources, such as: organizational culture, financial resources, innovation and creativity, human resources, physical infrastructure, reputation and networking. Based on the results, it was concluded that chefs have created a distinct identity for their businesses, creating competitive edge and creating sustainable competitive advantage.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-06
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://periodicos.univali.br/index.php/rtva/article/view/10849
10.14210/rtva.v19n2.p398-422
url https://periodicos.univali.br/index.php/rtva/article/view/10849
identifier_str_mv 10.14210/rtva.v19n2.p398-422
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.univali.br/index.php/rtva/article/view/10849/6147
dc.rights.driver.fl_str_mv Copyright (c) 2017 Turismo - Visão e Ação
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Turismo - Visão e Ação
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade do Vale do Itajaí­ - UNIVALI / SC
publisher.none.fl_str_mv Universidade do Vale do Itajaí­ - UNIVALI / SC
dc.source.none.fl_str_mv Turismo: Visão e Ação; Vol. 19 No. 2 (2017): Maio-Agosto; 398-422
Turismo: Visão e Ação; Vol. 19 Núm. 2 (2017): Maio-Agosto; 398-422
Turismo: Visão e Ação; v. 19 n. 2 (2017): Maio-Agosto; 398-422
1983-7151
1415-6393
reponame:Turismo : Visão e Ação (Online)
instname:Universidade do Vale do Itajaí (UNIVALI)
instacron:UNIVALI
instname_str Universidade do Vale do Itajaí (UNIVALI)
instacron_str UNIVALI
institution UNIVALI
reponame_str Turismo : Visão e Ação (Online)
collection Turismo : Visão e Ação (Online)
repository.name.fl_str_mv Turismo : Visão e Ação (Online) - Universidade do Vale do Itajaí (UNIVALI)
repository.mail.fl_str_mv luiz.flores@univali.br || revistaturismo@univali.br
_version_ 1798045021551722496

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