Avaliação da Política de Segurança Alimentar no Estado do Rio Grande do Norte viabilizada através dos Restaurantes Populares no aspecto de qualidade higiênico-sanitária

This survey has to general objective to evaluate the Food Safety Policy implemented by Restaurantes Populares do Rio Grande do Norte. The survey is qualitative of type exploratory and descriptive. The universe of survey is all Units of Food and Nutrition (UAN) of the Restaurantes Populares do Rio Grande do Norte. To collects of data were used two instruments: interview and form. The interviews were intended to analyze the four axes of the Food Safety: access, food quality, production and marketing of food and organizational arrangement. The form was used to check the quality of nutrition and sanitary-hygienic food served. We used two types of forms: a spreadsheet with the weekly menu and the portions served to verify that the meals serve the nutritional needs proposed by the program; and the check-list of ANVISA to verify the sanitary-hygienic conditions in each unit. Through the survey data and analyses made observe that the access category have some problems such as lack of registration, lack of advertising of Restaurants and wastage of public resources, making policy that should be of included in a policy of exclusion. In the nutritional aspect there is neglect on the daily nutritional goal, because it is not accomplished nutritional analysis of menu offered, the nutritionists do not know what should be the nutritional value of meals served; in the hygienic-health aspect trough the problems identified is concludes that there is no guarantee of food quality hygienic-sanitary, committing the program as a Food Safety Program. About the production and marketing of food is observed some problems as: the goal of sale of meals is not achieved in full, the purchase of genres does not stimulate the local economy, nor generates jobs and income, and inefficient performance of the MEIOS's supervision. In the analysis of organizational arrangement is concluded that the partnerships are beneficial, despite some negative points, therefore, are these partnerships the problems of non-compliance, as both the MEIOS and Nutriti of important criteria established in the partnership. Therefore, it is understood that the Programa Restaurantes Populares in its original formulation is proposed to be a food safety policy, but has some problems that impossible to meet its goal, making it unprofitable like Food Safety Policy

Avaliação de desempenho na perspectiva do balanced scorecard :um estudo da dimensão do aprendizado e crescimento nos restaurantes de Natal

This work treats of a field research in restaurants of Natal. The principal objective of the research was to verify the companies they would be using some type of acting evaluation with base in no-financial perspectives, that if they assimilated to Balanced Scorecard proposal, in the dimension of the Learning and Growth. In the statistical treatment, the descriptive analysis was accomplished with part of the Descriptive Statistics. The crossed analysis was made with Cluster Analysis employment. It was reached the conclusion that would not be careful to affirm the exact percentile of the ones that they use them referred practices, because there is not an uniform use on the part of the establishments. It is admitted that, even in an informal way, intentionally or not, partly, the companies are been worth of some investigated methods. It is also concluded that the adoption of instruments of that nature can take the companies they advance her/it in competitiveness, strengthening to your continuity possibilities and of growth. The word-key of this healthy work Balanced Scorecard, Knowledge Organizacional, Evaluation of Acting, Strategy and Competitiveness

PERFIS ESTRATÉGICOS E PERCEPÇÃO DA QUALIDADE: um estudo nos restaurantes da rota turística de Natal-RN

This work is a study of strategic management of catering establishments in the tourist route from Natal, through the study of the strategic profile of the manager and the level of satisfaction with the quality of services offered. Identifies the strategic profile prevalent in the studied sector, measures the level of customer satisfaction with services and associate the two constructs to distinguish the services of strategic profile. Uses population of 33 restaurants, built for convenience, from a list composed establishments associated with the Brazilian Association of Bars and Restaurants - ABRASEL, Veja magazine Christmas food and drink 2011/2012 and information from the natives. It presents statistical methodology used for descriptive bivariate analysis complemented by quantitative data. The quantitative characteristics of the population shows non-normality checked by the Shapiro-Wilks. Used the Kruskal-Wallis test for the realization of the association of variables and the Mann-Whitney test to perform post-test. It shows the strategic profile prevalent in the sector of restoration in Natal is the analyzer, although other types were detected. Notes that the level of satisfaction with the quality of service is getting a high score approximately 5 points in a 6-point Likert scale. Demonstrates that the client can tell the quality of services between the different strategic profiles. Identifies distinction between services provided by prospector profile compared to other profiles, indicating the size as the tangible aspects that presents noticeable difference. Certifies that these variables affect the environment of the restaurant in the building of strategic profile and reflect on the service provided. Concludes that the quality of services provided by catering establishments is influenced by the type of establishment and strategic profile of the study of this relation to establishments offering development opportunities and improving the quality of their services

Gestión de programas sociales en América Latina: análisis de casos: Vol. III: el Programa de Restaurantes Escolares Comunitarios de Medellín, Colombia

Incluye Bibliografía

Avaliação estrutural e higiênico-sanitária de estabelecimentos alimentícios de Botucatu-SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Investigação epidemio-parasitológica em hortaliças comercializadas em feiras livres, mercados e restaurantes do Distrito Federal

Pós-graduação em Medicina Veterinária - FMVZ

A geografia dos restaurantes alemães de Porto Alegre-RS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Boas práticas de fabricação (bpf), análise de tomate e água em restaurantes da cidade de Botucatu-SP

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Caracterização higiênico-sanitária de restaurantes comerciais do município de Botucatu-São Paulo

Pós-graduação em Medicina Veterinária - FMVZ

Qualidade microbiológica de alimentos servidos em restaurantes self-service

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiological composition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainly meat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriological analyses were performed following the conventional methodologies, and the results were compared with the standards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzed samples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42o C were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.

Boas práticas no consumo de energia em restaurantes da cidade de Botucatu

The objective of this work was to verify the rational use of energy in restaurants of the city Botucatu, that apply the Good Manufacturing of Production (GMP). Ten restaurants were appraised regarding the number of meals and energy consumption. A check list of the sanitary surveillance was also applied, regarding just the related items to electric installation, ventilation, and equipment maintenance, that are related to the energy consumption. It was asked and observed if there were some program or orientation for conscious consumption or reduction of the energy consumption. The energy consumption of the restaurants was positively related to the number of served meals and operation time of the establishment. In none of the visited establishments it was observed the control measures of the energy consumption, neither cooling equipments of low energy consumption.

Desarrollo de una aplicación web para la gestión de restaurantes

Actualmente existen una gran cantidad de restaurantes diferentes en todo el mundo, tanto por su tipo de comida, especial de cada país o ciudad, como por la forma en que ofrecen sus servicios o por la temática que presentan al público. Cada día, millones de personas buscan el restaurante perfecto donde disfrutar de un desayuno, comida o cena, solos o en compañía de otras personas. A veces no es nada fácil encontrar sitios nuevos a los que ir, alejándonos un poco de la rutina del día a día. O simplemente queremos viajar a otra ciudad o país y no sabemos dónde podemos ir a comer, o dónde encontrar la comida típica. Por otra parte, a veces los propios restaurantes encuentran un poco difícil la tarea de darse a conocer o promocionar su comida. De este planteamiento surge la idea de realizar una aplicación web en la que los restaurantes puedan crear una cuenta y personalizarla para que ésta sea fiel a la imagen del establecimiento, y no una página más entre miles de restaurantes. Además, esta aplicación será el medio perfecto para que las personas puedan buscar ese lugar al que quieren ir a disfrutar de su comida, de una manera rápida y eficaz y todo desde una misma página web. ABSTRACT Currently, there are a huge amount of different restaurants around the world, and they are different for their type of food, which is specific of each country or city, for the way they offer their services or for the thematic they present to the customers. Every day, millions of people search for the perfect restaurant where they can enjoy their breakfast, lunch or dinner, on their own or in company of others. Sometimes it is not easy to find new places to go, getting away from the routine of the day-to-day. Or simply we want to travel to another country or city and we don’t know where we can go out for a meal, or where we can find the typical food. On the other hand, sometimes the restaurants find it hard to make themselves known or to promote their food. From this proposal appears the idea of making a web application where the restaurants could create an account and customize it so it is faithful to the image of the establishment and it is not just one more web page among miles of restaurants. In addition, this application will be the perfect way for people to search that place where they want to go to enjoy their meal, in a fast and efficient way and everything through the same web page.