ESTUDO COMPARATIVO ENTRE O PROCESSO DE PLANEJAMENTO DE CARDÁPIO DE UM RESTAURANTE DE HOTEL E DE UM RESTAURANTE CONVENCIONAL
Journal Title: Revista Competência - Year 2012, Vol 5, Issue 2
Abstract
The survey aimed to compare and analyze whether the process of planning a menu for a hotel restaurant and a conventional restaurant is developed by studying the variable reported by well-known authors in the field. This research also verifies if the factors that determinate a menu are actually implemented and followed during the planning process. The data was collected through a pre-structured interview made in two restaurants (hotel and convectional). In order to analyze this data, it was created an analytical model, based on theory and presented in this paper. The results showed that the two establishments take all the necessary steps to reach a well-designed menu. The differences found in the research were in relation to how each restaurant works with each of these steps.
Authors and Affiliations
Carla Beatriz Perez de Oliveira Nísia Cé
Keywords
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- EP ID EP677197
- DOI https://doi.org/10.24936/2177-4986.v5n2.2012.51
- Views 267
- Downloads 0
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