Cultura organizacional e qualidade dos serviços turísticos :um estudo no setor de restaurantes

The present study seeks to describe the features and peculiarities of the relationship between organizational culture and the quality of tourism services, specifically in the restaurant sector, attempting to contribute toward maintaining the tourism sector of the city of Natal/RN. Thus, a descriptive and correlational study, with qualitative and quantitative approaches, of thirty-seven restaurants that are located in areas that compose the tourism corridor of Natal was undertaken. To collect the quantitative dada, the Organizational Culture Evaluation instrument of Cameron and Quinn (2006) was applied and the SERVPERF instrument of Cronin and Taylor (1992) was used to measure the quality of the services. The results suggest that the Clan and Innovation Cultures are associated with better levels of quality of services than those of the Market and Hierarchy Cultures. The relationships that were identified in this study are consistent with results found in other studies and the information reported here can serve as a basis for managers of the restaurant sector to reach excellence in their services, satisfying their customers and contributing to maintaining the tourism sector

Para que servem hoje nossas cozinhas? :uma análise de uso das cozinhas do Plano 100 (Natal-RN)

This work investigates the using of kitchens of the apartments of PLANO 100 in Natal-RN, through one method s set of the functional and behavior evaluation. The theme was selected through of the emergence of the many questions that sought to understand what manners how individuals relates to the constructed space, what was the possible changes caused by these relation, also verifying how this space interferes in a daily life of theirs users. This research to search answers what to improve of the study s object and in futures production s architectonic too. The used approach combined an overview of new kinds of familiar arrangements and the evolution process of the brazilian s kitchens within social context of Brazil, with APO (Post-Occupation Evaluation), techniques through a physical space survey, questionnaires and interviews with users. Beyond to APO s implements were applied behavior setting s techniques too, what presented the most knowledge about to satisfactions levels pointed by the users