CALL THE CHEF! THE PRINCIPAL STRATEGIC RESOURCE OF GASTRO RESTAURANTS: MULTI CASE-STUDY IN LATIN AMERICA
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
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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Turismo : Visão e Ação (Online) |
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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 |