Estudo comparativo das estratégias de suprimento utilizadas por duas redes de food service

• Autor(a) principal: FERREIRA, Patrícia Borges
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/4684
• topic: Rede de franquia; Suprimento; Concorrência; Logística; Foode service; Franchising; Supply chain; Competitive strategy; OUTROS::ADMINISTRACAO RURAL

Globalization has the vast majority of markets, levels of expertise focused on efficiency as prerequisite for survival. The renewal of agricultural and industrial techniques and technical procedures for conservation of food forced the change of eating habits, not to mention the new habits acquired from each generation. In the company of current consumption the urban space devoted to services and trade shows a new dimension, where the power networks of the emergence of fast food outside the home and called the Food Service. These networks of restaurants looking increasingly improve the quality of services, especially as regards the process of supply. Determine which strategy to use, to ensure that their products reach the shops, with good quality, low cost and with regularity, is one of the greatest challenges in the sector of Food Service. Thus, this paper aims to: analyze and compare different strategies of supply used by two networks of fast food of seafood, located in the city of Recife: Shrimp & Cia and donee; examine the strategies used by both supply networks, identify advantages and disadvantages of each strategy for supply and analyze how each strategy of supply impact of competitive process in each company. To achieve the proposed objectives was carried out a review of literature with literature on the specific area of Food Service in Brazil and the world and a more general, on logistics of supply and competitiveness. The fieldwork was developed through preliminary research of food in shops outside the network study and interviews with the franchisor and franchisee, the two networks of fast food, object of this work. To examine the strategies of the two networks to supply food service, we used two distinct models. The first model was used to identify the advantages and disadvantages of each strategy, using as parameter a set of criteria included in the methodology. The second model was referenced in the approach of Porter, where the competitive strategies were evaluated: cost leadership, differentiation and focus. Following these two types of analysis, one can see that the strategy of outsourcing is used by donee, for the supply of its franchise, presented a greater number of advantages and displays a competitive differentiation for this company.