Florianópolis Trajano

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Design de identidade visual para a marca SolSplash
(0023-12) SILVA, Andreza Ribeiro da
O projeto aborda sobre a identidade visual para a marca SolSplash, uma marca de moda praia que deseja representar os diversos tamanhos de corpos com suas peças variadas para todas as estruturas. A marca deseja ser representativa e promover o autoempoderamento e a autoconfiança para suas consumidoras, uma vez que esse mercado de moda praia tende a focar em corpos específicos considerados padrões - sendo estes aqueles esguios analisados nas mídias de televisão e nas redes sociais, o que colabora para o esquecimento da outra parcela de seu público. Essa sensação de invisibilidade perante a sociedade entre as clientes auxilia para o fortalecimento de uma baixa autoestima ainda maior, ocasionada por esse mercado que é enraizado nesses paradigmas retrógrados. Dessa forma, a SolSplash deseja abraçar, deseja confortar suas clientes e representar, valorizar as suas belezas reais, e incluí-las nesse mercado. Com suas peças diversas que vão desde o menor tamanho até o maior, a SolSplash é para todas as mulheres, feita por uma mulher real para mulheres reais. Sendo assim, é necessário uma identidade visual única para a marca. É isto que foi abordado durante este projeto, toda a construção de uma identidade que exclamasse representatividade, diversidade e empoderamento durante uma única análise.
A atuação da organização dos estados americanos (OEA) a partir dos desdobramentos da revolução cubana durante o auge da guerra fria : das características às estratégias
(2001) Borilli, Tainara
This paper looks to analyze the role of the Organization of American States (OAS) during the unfolding of the Cuban Revolution at the height of the Cold War. Since its independence, the United States has shown interest in the American continent and has sought to secure its hegemonic interests in the region, intervening several times in Latin American issues. The Organization of American States, which was established in 1948, whose goal was to be a multilateral organization, has always had American influence in its decision-making, and in turn, was no different in the period of the Cuban Revolution, when the OAS was one of the mediators of the relationship between the United States of America and Cuba. The subject is still very much present till this day, because many discussions still exist on the consequences of the Revolution. This paper used exploratory basic research and its procedures were bibliographic and documentary, its approach was qualitative. It can be concluded that the OAS was an American instrument in ensuring its interests in the continent after the Cuban Revolution.
Acessibilidade na hotelaria proposta de adaptação de UHs e dependências para o pleno atendimento de pessoas portadoras de necessidades especiais: um estudo de caso no Porto Ingleses Hotel
(2007) Lagranha, Fernando Würth
This final work of the present course had as aim to justify and give a subsidy to the accomplishment of a proposal for a change at Porto Ingleses Hotel. It consists of adapting definite areas of the hotel to welcome the desability people searching to offert a complete lodging structure with high quality and no restriction. The tourism supplies, specialy the hotel administration, are responsible for specific and essential services for tourists and are meant to guarantee complete satisfaction of all their needs. Yet, there is a fragment of the population who little enjoys the benefits of tourism inspite of having the rights supported by laws, the people with disabilities, here called as carriers of special needs. In such case, this monograph looks for the adaptation of a kind of lodging in the city of Florianópolis as a mean to increase the supplay for lodging equipment of accesibility for these people who are potential clients of this new social tourism segment.
Objetivos de desenvolvimento do milênio da ONU a partir das ações da União Postal Universal
(2007) Alegri, Thalita Cristina
Este trabalho busca apresentar o histórico e a atuação da Empresa Brasileira de Correios e Telégrafos (ECT), representante do Brasil na União Postal Universal (UPU), mais precisamente a atuação da Diretoria Regional de Santa Catarina (DR/SC). Serão apresentadas as ações da ECT/DR/SC para o alcance do ODM-6 que é o objetivo. Em seguida será apresentada a contribuição da UPU neste contexto; a ECT composta também por seu histórico e participação, além da sua atuação em nível nacional e principalmente a sua participação e iniciativas na DR/SC. Vale destacar a abordagem da introdução, na qual será evidenciada a problemática deste estudo. Esses capítulos permitirão expor a realidade da efetiva atuação da ECT-DR/SC que possibilita desenvolver resultados em âmbito mundial para alcançar os objetivos deste organismo chamado União Postal Universal.
Comportamento pró-ambiental em unidades de alimentação e nutrição
(2007) Küster, Michele Karoline
The global warming, the ozone layer depletion, the deforestation, the extinction of species, the decrease of drinking water supply, the population growth, the acid rain and the toxic air and water pollution have been pointed as the main threats to terrestrial environment. However, the global warming is not a natural phenomenon rather a problem created by the men. In this context, the presentation of this subject derives from the world wide discussion regarding environmental programs that promotes effective changes in groups and person's behavior, having the environment preservation as the main goal. The methodological procedure used is based on a qualitative approach where a questionnaire was applied to the workers of a nutrition unit localized in Itajaí city (Santa Catarina State). In the present study, it was identified the need of pursuing a strategy that aims at increasing the efficiency of natural resources usage and minimize, as much as possible, the residue generated. In this way, an innovation process is started (in the unit/company) and it relies on the involvement and participation of employees from all different levels, from management to workers, in order to contribute to more a sustainable development and less harmful to the environment. It´s necessary to not only predict the environmental behavior of those involved in the research but also plan intervention strategies that can tackle the growing environmental problems. Total quality in the nutrition sector is not restricted to a meal with good nutritional value and hygienic conditions. It has a bigger and broader scope, demonstrating concerns regarding employees´, customers and environment's quality of life.
Avaliação das operacões financeiras internacionais utilizadas pela Portobello S.A.
(2007) Souza, Vanessa Medeiros
Este trabalho tem por objetivo, analisar as operações financeiras internacionais utilizadas pela PORTOBELLO S.A. na exportação de seus produtos. A metodologia aplicada para o desenvolvimento do trabalho foi a pesquisa aplicada, com abordagem qualitativa e descritiva. Como procedimentos de coleta de dados foram utilizados: bibliografia especializada, documentos da empresa, entrevista não estruturada e também a observação feita pela pesquisadora no setor financeiro de exportação da empresa durante o período de realização do estágio. Assim, em um primeiro momento foi feita uma revisão da literatura acerca do tema de pesquisa. Dentre os assuntos abordados, destacam-se: Generalidades sobre o Comércio Internacional, Análise e Risco de Créditos, Incoterms, Modalidades de Pagamentos Internacionais, Modalidades de Transferência, Financiamento de Exportação e Liquidação. Em seguida, no capítulo três, a empresa objeto de estudo foi descrita, assim como o departamento foco de análise. No quarto capítulo foram apresentadas as principais operações financeiras internacionais adotadas pela empresa PORTOBELLO. Verificou-se, por meio da pesquisa efetuada na empresa que a mesma realiza suas atividades de acordo com a teoria recomendada e trata-se de uma empresa idônea que atua com seriedade e por isso é bem conceituada em todo o mundo.
Turismo de eventos em Florianópolis : um estudo de caso do centro de eventos - CENTROSUL Florianópolis - SC
(2007) Tosetto, Alexandre Dunker; Filgueiras, Paula Buffara
This paper aims at analyzing the development of events tourism in Florianópolis, through the case study of Florianópolis Convention Centre (CENTROSUL). Tourism in Florianópolis used to be seasonal, with greater number of visitors during the high season (December and January). With the view, however, in promoting tourism throughout the year and thus generate other economical alternatives, Florianópolis reverted to the events of tourism. Under this scope, CENTROSUL was opened in 1998, a new and large space to hold events. Resulting from a private initiative, CENTROSUL serves nowadays as a reference, as it has multi functional spaces, allowing for small meetings to take place and also events holding up to 17 thousand people. In this paper, in order to fulfill its aims, a theoretical support was built from the tourism history referential in Florianópolis, in Santa Catarina, in Brazil and from the world, showing the main elements contributing towards the development of the activity. For better understanding about tourism, events and tourism events concepts, this paper highlighted kinds and classification of existing events, separated them, and with the aid of bibliography, the terms events tourism and events in tourism were explained. For the case study of CENTROSUL, an interview with a previously elaborated questionnaire was used, as well as the use of researched data from bibliographic references on the subject and other information available at the institution’s internet site.
Implementação de ferramentas no Sistema Genial para a gestão da qualidade e segurança alimentar em unidades de alimentação e nutrição
(2007) Hermes, Bianca Zucchi; Martins, Paula Alexandra da Cruz Teixeira Corrêa; Tramontini, Kátia Maria
There are countless challenges in the administrative process of a Catering Service. The management of quality processes guides the client – market – suppliers triad and can be facilitated through the use of Information Technology. The lack of on line data reduces the efficiency and speed of management, and can lead to conditions adverse to the client’s health, such as an increased risk of food poisoning. The objective of this work was to develop an adequate tool to facilitate the management of information in the area of quality with reference to the monitoring of suppliers and performance indicators in the units of the SESI/SC Catering Service. The system for the management of quality and food safety of the units of the SESI/SC Catering Service was analysed from a corporative and efficacious viewpoint as a decision making instrument within the spheres of the corporation. For the use of information technology tools, it was decided to optimise the Sistema Genial, since this is already present in the catering units, facilitating the management of routines by the manager. It is concluded that the introduction of quality management tools in the Sistema Genial, with the on line management of information, aided the SESI/SC Catering Service in making quick and safe management decisions.
Proposta de eventos temáticos, viável e inovadora, para as unidades do serviço de alimentação do SESI-SC, no segundo semestre de 2007, visando um diferencial competitivo
(2007) Rugitzky, Caroline
Presente trabajo de conclusión de curso tiene como objetivo presentar un estudio sobre “Propuesta de Eventos Temáticos” para las unidades del Servicio de Alimentación del SESI-SC con la finalidad de crear un diferencial en relación a su concorrencia. Estas propuestas serán creadas y elaboradas a partir de un trabajo em conjunto entre la nutricionista del SESI y las colaboradoras de la unidad de Servicio de Alimentación Buettner. Cabe resaltar que la intención de crear estas propuestas innovadoras no fueron para la aplicación exclusiva a la empresa Buettner, en la cual el SESI ofrece sus servicios, tercerizando el sector de alimentación, pero también serán sugeridas a las demás unidades del estado, como un valor agregado visando ampliar el mercado de atuación y conquistar la fidelización de sus clientes. Este trabajo se presenta dividido en 4 (cuatro) estapas distintas, a seguir: en la primera etapa la autora define la línea de pesquisa conteniendo el tema, la justificativa, los objetivos y la metodología aplicada. En la segunda etapa, la caracterización de las empresas (SESI-SC e BUETTNER), bien como sus respectivos sectores de atuación (Alimentación y Textil), fue evidenciada, donde, en la tercera etapa, una revisión constata, a través de un levantamiento histórico sobre los temas abordados y la cultura gastronómica relacionada com cada uno, la influencia en la vida cotidiana de los clientes consumidores, y, finalmente, em la cuarta y última etapa, la autora propone sugerencias viables de “Eventos Temáticos” que sean aplicados en las diversas unidades del SESI-SC. Los temas elegidos fueron: evento gaucho; evento italiano; evento baiano, evento apertura del verano y evento SESI & Usted.
Análise de custos dos insumos: um estudo de caso na unidade do SESI alimentação Renaux View, no segundo semestre de 2007, visando melhorar o resultado líquido financeiro
(2007) Bronislawski, Simone
The base of all economic management of a company is the real knowledge of its costs. For this, the detailed demonstration of the expenses incurred into the production, the prescription acquired in the same period and, consequently, the final liquid result is necessary. The Service of Feeding of the Sesi possesss diverse monitored expenditures monthly. This work was carried through in order more at great length to know the expenditures with the costs of the insumos of the vendidos products (CPV), being this, the expenditure of bigger impact in the final liquid result. From this study, the author, considered itself to identify the reasons to it that take the unit of the Sesi feeding of the regional Itajaí-Brusque, Renaux View (contracting company of the Service of Feeding of the Sesi), to work with these expenditures above of the daily pay-established goal, suggesting action to revert this situation. The research was developed of the following form: first one arose the description of the involved companies, Sesi and Renaux View, and its main characteristics. In function of the date of beginning of the activities of the services given for the Sesi in the Renaux View ((June of 2006), the search of information became necessary on the planning of the CPV for the opening of the together service the management and sub-management of the regional Itajaí-Brusque. In one second stage one became fulfilled the diagnosis of the presented situation and the analysis of the data gotten in relation to the financial controls and results of CPV, front to the daily pay-established goal. It was evaluated, also in this stage, the effective application of the administrative and financial controls, for the collaborators of the Sesi, with the purpose to identify the reasons that take this unit to work above of the goal daily payestablished in relation to the expenditures of CPV and considering new strategies to minimize the differences.
A paradiplomacia praticada pelo Estado de Santa Catarina através da Secretaria Executiva de Articulação Internacional e o poder de celebrar tratados internacionais
(2007) Freitas, Lisandra Pereira
O presente relatório de estágio apresenta como objeto de estudo a capacidade dos entes subnacionais em celebrar Tratados Internacionais. A partir desse tema traçou-se como objetivo geral verificar a capacidade do Estado de Santa Catarina para celebrar Tratados Internacionais, através da Secretaria Executiva de Articulação Internacional. Especificamente visou-se: verificar a origem, desenvolvimento, conceito, processo de formação e condições de validade dos Tratados Internacionais bem como a competência para celebrá-los; verificar a competência dos Estados Federados para celebrar Tratados Internacionais; verificar como a Constituição Federal do Brasil estabelece a competência para celebrar Tratados Internacionais e conhecer a proposta de emenda constitucional neste sentido; conhecer o fenômeno da paradiplomacia no Brasil e no mundo, bem como sua importância; conhecer a Secretaria Executiva de Articulação Internacional do Estado de Santa Catarina; compreender a atuação da Secretaria Executiva de Articulação Internacional, através de Missões e Convênios realizados pela mesma. O trabalho teve como suporte metodológico de investigação a abordagem indutiva, o método de procedimento escolhido foi o monográfico e a técnica de pesquisa a bibliográfica. A pesquisa foi estruturada em 3 capítulos: o primeiro refere-se à introdução; o segundo traz o desenvolvimento da pesquisa como um todo, iniciando pelo estudo dos tratados internacionais, passando pela abordagem do fenômeno paradiplomático, chegando à análise específica da atuação da Secretaria Executiva de Articulação Internacional do Estado de Santa Catarina; e o terceiro capítulo, que por fim, apresenta as considerações que resultaram da investigação então empreendida.
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, Marcelle
Food 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.
Proposta de um plano de ação, visando controle dos custos do sistema de qualidade do SESI alimentação na unidade Royal Ciclo, Rio do Sul/SC: um estudo de caso, no segundo semestre de 2007
(2007) Silva, Vanessa Cristina da
This research has as main focus the Management of the Quality. One perceives today that the organizations are each time more adopting this type of management to remain itself in the competitive market. Amongst these organizations, they are of the sector of services, that in turn, have its sufficiently heterogeneous activities and clienteles. The present work has as case study the SESI Feeding in the Royal Ciclo unit in Rio do Sul/SC, in as the semester of a 2007, that it is fit in that sector, objectifying diagnosis how much to its management of the quality. First, a bibliographical revision became sucinta regarding the Management of the Quality and its costs and Quality in Services, later to make a diagnosis how much to the development of this system of management in the related unit and as it comes developing its activities in the search for the quality. Leaving of this diagnosis, one presented some recommendations of possible actions to be applied complementing those already implanted, aiming at to the improvement of the quality in its costs and services.
A importância do patrimônio arquitetônico no centro de Florianópolis como forma de preservação da identidade local e produto turístico
(2007) Sandoval, Mariana Nogueira
The tourism is one of the expressive phenomena of this end of century, consisting one of the great ones and more significant activity international human being of the present time, that objective the interaction between the peoples, involves the temporary displacement of people, encloses the dimensions economic, social and cultural. The culture is what it becomes singulars the citizens, thus being, the patrimony while cultural expression goes to construct the economic and social customs, politics, interests of a people and the characteristics of the place. The patrimony has its importance from the moment that is the expression of culture and identity of a locality. The knowledge and the valuation of the cultural goods contribute with the wakening of the citizenship and the notion of that they express history and the local and regional tradition. E the patrimony architectural of a place demonstrates the cultural traces of a group. The protection and preservation of the goods of historical value, cultural architectural and count all on the legal and judicial instrument necessary for its effective. They do not only have counted with the will politics so that such occurs effectively. To perceive the importance of if protecting the Patrimony Architectural, in the case of Florianopolis, through public and private initiatives, demonstrates cultural conscience, giving chance to transmit to the future generations what we are today, giving historical references to them and fortifying the bows in common. Therefore, this proposal to demonstrate, to define and to delimit tourism, cultural tourism, patrimony and patrimony architectural, as well as referential the history of Florianopolis, giving main importance to the patrimony architectural of the center of Florianopolis. It is divided in three topics. The first one presents the introductory questions that reflect the nature and the characterization of the research. As the topical one presents the theoretical referential of the research, where they are displayed and analyzed, the concepts and the history of the Tourism and the conceptions of Cultural Tourism, Patrimony, Patrimony Architectural and Cultural Patrimony. Also it presents the Tourism in Florianopolis, its history, its main aspects, its historic site and cultural, as well as the interview carried through with professor Marcelo Cavalcanti, graduated History and professor of Scientific Methodology of the UNISUL, the course of Administration. The third topic brings the final considered on the subject developed in this research.
Avaliação dos estágios dos cursos de turismo e hotelaria de Florianópolis e suas implicações na formação profissional
(2007) Brandão, Thaís Pereira
Este trabajo aborda la questión de los estágios obrigatórios y no obrigatórios para los estudiantes universitários de los cursos de Turismo e Hoteleria de la ciudad de Florianópolis. Alen del ensiño, de la pesquisa y de los cursos en extención, la universidad posui otro papel importante que és lo de aproximar los acadêmicos asta el mercado de trabajo, y ese proceso es atingido por medio de la realización de los estágios, que es el primer contacto del alunno con su futura profición. El estágio deve ser bien aprovectado por los estudiantes, siendo que através del estágio ellos poderan abrir las puertas para un futuro emplego. El estagiário deve ser siempre orientado, acompañado y supervisionado por la instituición de ensiño, para que la práctica esteja de acuerdo con los temas que hazem parte del currículo de los cursos. El presente trabajo posibilito la realización de pesquisas, que auxiliaran en el entendimiento sobre lo que los alunnos estan esperando de los estágios, y como las empresas estan mirando los estagiários.
Serviços de hotelaria hospitalar: uma abordagem prática para implantação
(2007) Erhart, Andréia Cirila; Bohrer, Juliana de Oliveira
This paper approaches the importance of the implementation of hospitality in health institutions. The need for implementation results from new demands by patients, who do no longer look only for well-known doctors or latest generation equipment to treat diseases – they also look and demand good care, kindness, attention, and promptness by the entire team, that is, a humanized hospital care. Hospitality services adapted to the hospital reality were adapted and implementation actions were presented for awareness of all staff and management about the importance of fulfilling their tasks focusing on humanization, hospitality as well as quality in services resulting in proper assignment of tasks in all sectors. Therefore, besides development of sectors there is improvement in the quality of life for both external and internal clients. This paper also approaches brief considerations about hospitality in the world and in Brazil; ideas about hospitality in hospitals; existing comparison between classical hospitality and hospital hospitality.
Estudo de viabilidade da utilização da garoupa como diferencial na gastronomia da ilha de Santa Catarina
(2007) Gomes, Alexandre Antônio; Ludke, Elda Natasha
The Gastronomy is developed inside of the scientific principles or techniques based in years of discoveries and experiences that they aim to balance flavors and ingredients, with purposes not only visual, but harmonization of the diverse elements that compose of the nutritional necessities of the individual. The gastronomy interacts with areas of knowledge: Medicine (diet, food restriction) Administration (management and control) Marketing (conquest the public) and Leisure (gastronomical truism, creating brotherhood and gastronomical associations visiting markets and fairs). The gastronomy is inserted in truism and becoming an advertise piece of the states, like popular party’s and gastronomical routs. This study includes a new product that we believe to be differential in the restaurants in Florianopolis, we are referring about the fish Grouper that is special and has a very tasty meat. Our purpose was to research the profile for the food habits of the consumers that have the routine to go to the restaurants in Florianopolis objecting the study of the viability about grouper’s meat being a gastronomic difference. In the research where used several tools to reach a more accurate answer with the collection of the data such as: observation, bibliography consultation and questions that where applied. To be able to achieve the study’s objectives, the research took characteristics of exploratory research with the intention of knowing deeper a yet unknown theme. A qualitative identified the presence and the absence of the elements of orientation to the company market; and quantitative for allowing the quantifying and measure the data. The language used in the questionnaire where simple and direct so that the owners could comprehend clearly what was being asked. With the result of this work it was identified that the restaurant believe that the viability of using the grouper’s meat, because although it is a fish with elevated price, most of the clients that seek the restaurants, request the consumption of this meat in several kinds of menus.
Serviços & atendimento: uma reflexão a partir de situações vivenciadas na área de gastronomia
(2007) Schreiner, Cristiane
In front of the diversity of services and attending and, your importance in the gastronomy area, the present study have as the objective situate the reader about this segment, possibility a reflection of how and, for who are usefulness the services and attending. Ready to occur we bring life cases, to bring near her at the theoretical references, with de objective of: to identify important aspects of the services and attending for professionals and clients, to sharpen process characteristics of attending, to relate the hygiene as the value develop and to define the paper of the administration in front at the segment. For that all people will had conditions of the reflect about the that exist and the that will be exist in the present gastronomic market.
Proposta de criação de um site comercial turístico
(2007) Rodrigues, Clara Alves
The following paper aims at creating a commercial tourist website – e-commerce. This site called ‘Eleve seus sentidos’ (lift your feelings) aims at presenting an innovative service to the coastal region of Santa Catarina as means of providing an ‘experience guide’ to a group of customers who demand high quality service and know exactly what they are looking for. The project aims at developing the tourism acitivity in the region in a more organized manner, through personalized and specialized services. This would take place by co-ordinatinatng with service providers which thrive for excellence in customer satisfaction and in the training of its internal employees. E-commerce is a very practical tool, which can bring together value for money in the tourist acitivities in the region and also allows the expansion of its reach to an international level through its capacity of ready and immediate distribution, contributing to a reduction in seasonal demand and also by offering opportunities to recent university graduates and tourism workers to receive fair wages in the industry. Finally, the paper will show how ‘Eleve seus sentidos’ works in further details in order to achieve its objectives.
Implementação do serviço de alimentação do SESI-SC no setor da merenda escolar: um estudo de viabilidade, no segundo semestre de 2007, visando ampliar sua área de atuação e sustentabilidade
(2007) Felix, kamile
The swallow of a good healthy foods since the infancy is very important for the future and also for the development a good human. It´s just in this phase that will develop some alimentary use. This work will discuss and develop a study with the viability to put this program in to the Service de Alimentação do SESI at the second semester of the year 2007. The reason to analyses the food on the schools in Santa Catarina, to look the sustentation of this program. To see the possibility of this program the unit of Sesi School of the Brusque/Itajaí Region will be the support of the search. It realized the making-up of the SESI, a marketing plan with some market analysis, a structure of a financier plan and criterion, to see the financial condition for the third part for the food in to the School. The objectives being reached trough a bibliography search, professional experience, discerning analysis of the internal and external ambient and the description of the necessary activities to put this program into the Service de Alimentação for the School food. The viability of this work stay around of 5% and 9% of profit-making. Offered also for the customer SESI School a the best way to appraise the best form of the service third part. The differentiation of this program stay in a best quality of the food with good criterions and social responsibility.

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