Especialização em Gestão de Alimentos e Bebidas
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Navegando Especialização em Gestão de Alimentos e Bebidas por Autor "Ferrari, Francine"
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Monografia Acesso aberto Comparação entre os serviços do SESI alimentação com os demais centros de eventos de Curitiba/PR(2007) Xavier, Karin Andreia Schuler FeldenThe Office of the Food SESI-unit 816, is provider of all services for food for the FIEP-Federation of Industries of the State of Paraná. To remain competitive with other centers of events from Curitiba, it is necessary to be careful with new trends related meals and formatting of the events. They depend not only on good nutrition to succeed. The attention to the wishes of customers, from a preparation, or highlight the colors in the decor of the company contractor of the event, to a customized table of closure is also needed because there is the provision of more varied products and services in the field of nutrition in city of Curitiba-PR. Flavor of food, preparation and presentation of the menus offered by the Department of Food of SESI, will be evaluated by service providers-15 waiters and garçonetes, as a way to ascertain whether the services offered by SESI Food match to the other centers of events. In order to strengthen the institutional image of the Office of the Food and SESI since the city of Curitiba offers various environments, types of meals and services for their implementation, it was proposed to the application of a qualitative questionnaire with the waiters and garçonetes. Through the responses obtained and recorded, you want to evaluate and compare with the other centers of events, the existing procedures and add value and professionalism in the service of the Food SESI, empowering and recycling services and collaborators.Monografia Acesso aberto Padronização dos treinamentos para manipuladores de alimentos e bebidas antes do ingresso nos serviços de alimentação do SESI em Joinville e Jaraguá do Sul/SC(2007) Camargo, Ionara Laiz Verdin; Dominoni, MarcelleFood security depends on the skill of the handlers of food and drinks (F&D). Currently, over the hiring of new handlers for the Food Service of SESI of the regional Jaraguá do Sul/SC and Joinville/SC is not required professional experience and often the newly hired start its activities without knowing its importance in the prevention of the Diseases Transmitted by Food (DTF’s). To discover which they had been the main difficulties and doubts found for the handlers of foods and drinks contracted up to 2 years behind in these regional ones were basic for the development of this work. For in such a way, a exploratory questionnaire was applied, with questions on professional experience, schooling, personal and ambient hygiene, alimentary security, operational procedures and Equipment of Individual Protection (EIP's), taking in consideration the knowledge of the participants before entering in the Sesi. From the joined results a Manual for the futures contracted for the Sesi was elaborated. The standardization of training before entering the Food Service of SESI through a Manual of Orientation for Beginners, comes mitigate the lack of experience of new hires and start a process of awareness for the prevention of DTF’s, optimizing the time of the professionals involved and making faster the process of quality of products offered to customers.