PROFILE OF WORKERS IN THE CUISINE OF THE COQUEIROS GASTRONOMIC WAY AND NOTES ABOUT THE QUALIFICATION IN THE FOOD AND BEVERAGE SECTOR IN FLORIANÓPOLIS (SANTA CATARINA, BRAZIL)

Authors

  • Fernando Goulart Rocha Instituto Federal de Santa Catarina
  • Liz Cristina Camargo Ribas Instituto Federal de Santa Catarina
  • Adrina Terezinha Chagas Assunção Instituto Federal de Santa Catarina

DOI:

https://doi.org/10.7784/rbtur.v4i3.332

Keywords:

Professional Education. Workers. Cuisine. Food and Beverage Sector.

Abstract

This paper aimed at collecting data about the qualifications for professionals from the food and beverage sector in Florianópolis, the capital of Santa Catarina State, considered an important Brazilian city of tourism. Thus, a characterization of cuisine employees of a gastronomic way located in the neighborhood of Coqueiros and vicinity was carried out. Questionnaires have been applied through a structured interview with 39 workers from 15 establishments. The profile of the employees of the Coqueiros Gastronomic Way pointed to a lack of demand for schooling and professional qualification by entrepreneurs who hire the professionals. The little specialized functions for service and high turnover of staff employed have also been identified.

Downloads

Download data is not yet available.

Author Biographies

Fernando Goulart Rocha, Instituto Federal de Santa Catarina

Rua 14 de Julho, 150 - Enseada dos MarinheirosFlorianópolis / CoqueirosSanta Catarina88075-010BrasilDoutor em Geografia. Professor de Ciências Humanas do Instituto Federal de Santa Catarina, Campus Florianópolis - Continente.

Liz Cristina Camargo Ribas, Instituto Federal de Santa Catarina

Mestre em Biotecnologia. Professora de Educação Ambiental do Instituto Federal de Santa Catarina, Campus Florianópolis - Continente.

Adrina Terezinha Chagas Assunção, Instituto Federal de Santa Catarina

Técnica em Cozinha.

Downloads

Published

2010-12-30

How to Cite

Rocha, F. G., Ribas, L. C. C., & Assunção, A. T. C. (2010). PROFILE OF WORKERS IN THE CUISINE OF THE COQUEIROS GASTRONOMIC WAY AND NOTES ABOUT THE QUALIFICATION IN THE FOOD AND BEVERAGE SECTOR IN FLORIANÓPOLIS (SANTA CATARINA, BRAZIL). Revista Brasileira De Pesquisa Em Turismo, 4(3). https://doi.org/10.7784/rbtur.v4i3.332

Issue

Vol. 4 No. 3 (2010): September/December

Section

Articles

License

Authors who publish with this journal agree to the following terms:

a. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under the Creative Commons Attribution 4.0 International Public License (CC BY 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

b. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

c. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).