Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do Mackenzie |
Texto Completo: | http://dspace.mackenzie.br/handle/10899/23302 |
Resumo: | Sustainability is a theme often addressed, either in academy or in organization. Its reflections, researches and practices are of interest to organizations, society, community, suppliers and customers. Addressing the issue in the organization involves considering values and strategies, human development and the practices adopted. This research is directed to the segment of tourism, more specifically the hospitality, whose actions towards sustainability have been developing in recent years, with a focus to the environmental, social and economic issues (PEREZ; WOODS, 2015). The theme of this work is the development of sustainability-oriented skills in the hospitality industry, through its practices. For the development of this research, Sandberg (2000, 2005) contributions and theoretical reflections; Dall´Alba and Sandberg (2006); Sandberg and Dall´Alba (2009); Sandberg and Pinnington (2009) and Sandberg and Tosukas (2011) were adopted, with regards to the development of skills by the interpretivist approach and the “life world” and the human being in the world. Gherardi (2000, 2001, 2009, 2010, 2011, 2014), to provide for the practice and their relationships. About hotel management, were considered for reflection: Baum (1990); Kirk (1995); Bader (2005); Houdré (2008); Hsieh (2010, 2012); Grosbois (2012); Font et al. (2012), among others. The goal of this research is to identify and analyze the meaning of sustainability and the practices developed by hoteliers, with the purpose of discussing the associated skills. The research was qualitative, with screenplay by interview with open-ended questions and vignettes, both answered digitally. The hoteliers who took part in the survey work in networks and independent hotels, and occupy managerial or operating technician positions. As results, it can be considered that sustainability in the hospitality is directed with more emphasis to environmental and economic dimensions, with the social dimension little remembered, developing thus circumscribed powers sustainability oriented practices emphasizing such dimensions. Points moreover to the need for investment and opening up spaces for reflection and resignification of the work. As contributions, it includes the mapping and detailing of the practices adopted under the perception of the hoteliers, establishing relationship with elements of the lived world (SANDBERG; DALL ´ ALBA, 2009), the alert about the need to look at the territorial and cultural dimensions, as the hotel sector impacts on these dimensions are significant, and also the reflections developed in the analysis may serve as a route when one thinks of sustainability and its entanglement with the hospitality, the representative entities, the formation of the hotelier and the others involved. Gaps have been identified targeting future research. |
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2018-02-22T13:34:40Z2020-05-28T18:03:01Z2020-05-28T18:03:01Z2017-09-14PANTUFFI, Cláudia Martins. Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria. 2017. 283 f. Tese (Doutorado em Administração de Empresas) - Universidade Presbiteriana Mackenzie, São Paulo.http://dspace.mackenzie.br/handle/10899/23302Sustainability is a theme often addressed, either in academy or in organization. Its reflections, researches and practices are of interest to organizations, society, community, suppliers and customers. Addressing the issue in the organization involves considering values and strategies, human development and the practices adopted. This research is directed to the segment of tourism, more specifically the hospitality, whose actions towards sustainability have been developing in recent years, with a focus to the environmental, social and economic issues (PEREZ; WOODS, 2015). The theme of this work is the development of sustainability-oriented skills in the hospitality industry, through its practices. For the development of this research, Sandberg (2000, 2005) contributions and theoretical reflections; Dall´Alba and Sandberg (2006); Sandberg and Dall´Alba (2009); Sandberg and Pinnington (2009) and Sandberg and Tosukas (2011) were adopted, with regards to the development of skills by the interpretivist approach and the “life world” and the human being in the world. Gherardi (2000, 2001, 2009, 2010, 2011, 2014), to provide for the practice and their relationships. About hotel management, were considered for reflection: Baum (1990); Kirk (1995); Bader (2005); Houdré (2008); Hsieh (2010, 2012); Grosbois (2012); Font et al. (2012), among others. The goal of this research is to identify and analyze the meaning of sustainability and the practices developed by hoteliers, with the purpose of discussing the associated skills. The research was qualitative, with screenplay by interview with open-ended questions and vignettes, both answered digitally. The hoteliers who took part in the survey work in networks and independent hotels, and occupy managerial or operating technician positions. As results, it can be considered that sustainability in the hospitality is directed with more emphasis to environmental and economic dimensions, with the social dimension little remembered, developing thus circumscribed powers sustainability oriented practices emphasizing such dimensions. Points moreover to the need for investment and opening up spaces for reflection and resignification of the work. As contributions, it includes the mapping and detailing of the practices adopted under the perception of the hoteliers, establishing relationship with elements of the lived world (SANDBERG; DALL ´ ALBA, 2009), the alert about the need to look at the territorial and cultural dimensions, as the hotel sector impacts on these dimensions are significant, and also the reflections developed in the analysis may serve as a route when one thinks of sustainability and its entanglement with the hospitality, the representative entities, the formation of the hotelier and the others involved. Gaps have been identified targeting future research.Sustentabilidade é um tema frequentemente abordado, tanto no âmbito acadêmico, como no organizacional. Suas reflexões, pesquisas e práticas são de interesse para organizações, sociedade, comunidade, fornecedores e clientes. Abordar o tema na organização envolve considerar valores e estratégias, desenvolvimento humano e as práticas adotadas. Esta pesquisa está direcionada para o segmento do Turismo, mais especificamente a hotelaria, cujas ações voltadas para sustentabilidade vêm se desenvolvendo nos últimos anos, com foco para as questões ambientais, sociais e econômicas (PEREZ; BOSQUE, 2015). O tema deste trabalho é o desenvolvimento de competências orientadas para sustentabilidade na hotelaria, por meio de suas práticas. Para o desenvolvimento desta pesquisa, foram adotadas as contribuições e reflexões teóricas de Sandberg (2000, 2005); Dall´Alba e Sandberg (2006); Sandberg e Dall´Alba (2009); Sandberg e Pinnington (2009) e Sandberg e Tosukas (2011), no que diz respeito ao desenvolvimento de competências pela abordagem interpretativista e ao mundo vivido e o ser no mundo. Gherardi (2000, 2001, 2009, 2010, 2011, 2014), para contemplar a prática e suas relações. Quanto a hotelaria, foram considerados para reflexão: Baum (1990); Kirk (1995); Bader (2005); Houdré (2008); Hsieh (2010, 2012); Grosbois (2012); Font et al. (2012), entre outros. O objetivo da presente pesquisa é identificar e analisar o sentido de sustentabilidade e as práticas desenvolvidas por hoteleiros, com o propósito de discutir as competências a elas associadas. A pesquisa foi qualitativa, com a utilização de roteiro de entrevista com perguntas abertas e vinhetas, ambos respondidos digitalmente. Os hoteleiros que participaram da pesquisa atuam em hotéis de redes e independentes, e ocupam cargos gerenciais ou técnico operacionais. Como resultados, têm-se que sustentabilidade na hotelaria se direciona com mais ênfase às dimensões ambiental e econômica, com a dimensão social pouco lembrada, desenvolvendo, dessa forma, competências circunscritas com práticas orientadas para sustentabilidade enfatizando as referidas dimensões. Aponta, ainda, a necessidade de investimento e abertura de espaços para reflexão e ressignificação do trabalho. Como contribuições, destacam-se o mapeamento e detalhamento das práticas adotadas sob a percepção dos hoteleiros, estabelecendo relação com elementos do mundo vivido (SANDBERG; DALL´ALBA, 2009), o alerta quanto à necessidade de olhar para as dimensões territorial e cultural, uma vez que os impactos do setor hoteleiro sobre essas dimensões são significativos, e também as reflexões desenvolvidas na análise podem servir como uma rota quando se pensa na sustentabilidade e seu entrelaçamento com a hotelaria, as entidades representativas, a formação do hoteleiro e os outros envolvidos. Lacunas foram identificadas direcionando futuras pesquisas.application/pdfporUniversidade Presbiteriana MackenzieAdministração de EmpresasUPMBrasilCentro de Ciências Sociais e Aplicadas (CCSA)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesscompetências para Sustentabilidadesustentabilidadehotelariapráticas orientadas para sustentabilidadesustentabilidade na hotelariaCNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO::ADMINISTRACAO DE EMPRESASDesenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelariainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisBrunstein, Janettehttp://lattes.cnpq.br/8568710701792092Ferreira, Jorge FlávioBispo, Marcelo de SouzaBido, Diogenes de SouzaDemajorovic, Jacqueshttp://lattes.cnpq.br/9596961847248282Pantuffi, Cláudia Martinshttp://tede.mackenzie.br/jspui/retrieve/15653/CLAUDIA%20MARTINS%20PANTUFFI.pdf.jpghttp://tede.mackenzie.br/jspui/bitstream/tede/3447/5/CLAUDIA%20MARTINS%20PANTUFFI.pdfcompetencies for sustainabilitysustainabilityhospitalitysustainabilityoriented practicessustainability in the hospitality industryreponame:Biblioteca Digital de Teses e Dissertações do Mackenzieinstname:Universidade Presbiteriana Mackenzie (MACKENZIE)instacron:MACKENZIE10899/233022020-05-28 15:03:01.99Biblioteca Digital de Teses e Dissertaçõeshttp://tede.mackenzie.br/jspui/PRI |
dc.title.por.fl_str_mv |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
title |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
spellingShingle |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria Pantuffi, Cláudia Martins competências para Sustentabilidade sustentabilidade hotelaria práticas orientadas para sustentabilidade sustentabilidade na hotelaria CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO::ADMINISTRACAO DE EMPRESAS |
title_short |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
title_full |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
title_fullStr |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
title_full_unstemmed |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
title_sort |
Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria |
author |
Pantuffi, Cláudia Martins |
author_facet |
Pantuffi, Cláudia Martins |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Brunstein, Janette |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8568710701792092 |
dc.contributor.referee1.fl_str_mv |
Ferreira, Jorge Flávio |
dc.contributor.referee2.fl_str_mv |
Bispo, Marcelo de Souza |
dc.contributor.referee3.fl_str_mv |
Bido, Diogenes de Souza |
dc.contributor.referee4.fl_str_mv |
Demajorovic, Jacques |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9596961847248282 |
dc.contributor.author.fl_str_mv |
Pantuffi, Cláudia Martins |
contributor_str_mv |
Brunstein, Janette Ferreira, Jorge Flávio Bispo, Marcelo de Souza Bido, Diogenes de Souza Demajorovic, Jacques |
dc.subject.por.fl_str_mv |
competências para Sustentabilidade sustentabilidade hotelaria práticas orientadas para sustentabilidade sustentabilidade na hotelaria |
topic |
competências para Sustentabilidade sustentabilidade hotelaria práticas orientadas para sustentabilidade sustentabilidade na hotelaria CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO::ADMINISTRACAO DE EMPRESAS |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO::ADMINISTRACAO DE EMPRESAS |
description |
Sustainability is a theme often addressed, either in academy or in organization. Its reflections, researches and practices are of interest to organizations, society, community, suppliers and customers. Addressing the issue in the organization involves considering values and strategies, human development and the practices adopted. This research is directed to the segment of tourism, more specifically the hospitality, whose actions towards sustainability have been developing in recent years, with a focus to the environmental, social and economic issues (PEREZ; WOODS, 2015). The theme of this work is the development of sustainability-oriented skills in the hospitality industry, through its practices. For the development of this research, Sandberg (2000, 2005) contributions and theoretical reflections; Dall´Alba and Sandberg (2006); Sandberg and Dall´Alba (2009); Sandberg and Pinnington (2009) and Sandberg and Tosukas (2011) were adopted, with regards to the development of skills by the interpretivist approach and the “life world” and the human being in the world. Gherardi (2000, 2001, 2009, 2010, 2011, 2014), to provide for the practice and their relationships. About hotel management, were considered for reflection: Baum (1990); Kirk (1995); Bader (2005); Houdré (2008); Hsieh (2010, 2012); Grosbois (2012); Font et al. (2012), among others. The goal of this research is to identify and analyze the meaning of sustainability and the practices developed by hoteliers, with the purpose of discussing the associated skills. The research was qualitative, with screenplay by interview with open-ended questions and vignettes, both answered digitally. The hoteliers who took part in the survey work in networks and independent hotels, and occupy managerial or operating technician positions. As results, it can be considered that sustainability in the hospitality is directed with more emphasis to environmental and economic dimensions, with the social dimension little remembered, developing thus circumscribed powers sustainability oriented practices emphasizing such dimensions. Points moreover to the need for investment and opening up spaces for reflection and resignification of the work. As contributions, it includes the mapping and detailing of the practices adopted under the perception of the hoteliers, establishing relationship with elements of the lived world (SANDBERG; DALL ´ ALBA, 2009), the alert about the need to look at the territorial and cultural dimensions, as the hotel sector impacts on these dimensions are significant, and also the reflections developed in the analysis may serve as a route when one thinks of sustainability and its entanglement with the hospitality, the representative entities, the formation of the hotelier and the others involved. Gaps have been identified targeting future research. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-09-14 |
dc.date.accessioned.fl_str_mv |
2018-02-22T13:34:40Z 2020-05-28T18:03:01Z |
dc.date.available.fl_str_mv |
2020-05-28T18:03:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
PANTUFFI, Cláudia Martins. Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria. 2017. 283 f. Tese (Doutorado em Administração de Empresas) - Universidade Presbiteriana Mackenzie, São Paulo. |
dc.identifier.uri.fl_str_mv |
http://dspace.mackenzie.br/handle/10899/23302 |
identifier_str_mv |
PANTUFFI, Cláudia Martins. Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria. 2017. 283 f. Tese (Doutorado em Administração de Empresas) - Universidade Presbiteriana Mackenzie, São Paulo. |
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http://dspace.mackenzie.br/handle/10899/23302 |
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Universidade Presbiteriana Mackenzie |
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Administração de Empresas |
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UPM |
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Brasil |
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Centro de Ciências Sociais e Aplicadas (CCSA) |
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Universidade Presbiteriana Mackenzie |
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