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Monografia Acesso aberto Estudo de viabilidade da utilização da garoupa como diferencial na gastronomia da ilha de Santa Catarina(2007) Gomes, Alexandre Antônio; Ludke, Elda NatashaThe 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.Monografia Acesso aberto Proposta de implantação de uma cafeteria no bairro Itacorubi em Florianópolis, através de um plano de negócios(2007) Mota, Dayana Romeiro; Souza, Eduardo Rutz deThis research analyzes all the aspects that concern a business opening and its viability that would be impossible without a previous planning. Due to its characteristics of a food establishment – a coffee-shop, it is indispensable to find it in the beginning of our civilization and in its evolution throughout the centuries and in its influence between the human relations and gastronomy. Researches were made about the gastronomic background in Brazil, the coffee cultivation, its oddities, the existence of qualified professionals in the area and the latest facts in coffee business. With the suggested founding, will be possible to explain the reasons that took us to choose this theme and analyze safely the opening of the enterprise, considering the customer’s profile (needs and wishes) and rivalry, until it is possible to define goals and marketing strategies that lead to a successful business. By costs estimation, development of tags and other items that might arise other expenses to the coffee shop opening and operation, such as taxes, workers´ wages, supplies, purchasing, furniture damaging, kitchenware and equipment. With these data, a new and detailed financial plan was made, which helped to new annual and monthly projections, bringing a real point of view over the possibility of the business opening.Monografia Acesso aberto Serviços & atendimento: uma reflexão a partir de situações vivenciadas na área de gastronomia(2007) Schreiner, CristianeIn 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.