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Facilitadores de Inovação no setor da Restauração: o caso das PMEs
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Advisor(s)
Abstract(s)
A União Europeia, ao longo do tempo, tem vindo a focar-se em tópicos como a inovação, incentivando novas estratégias para o desenvolvimento da inovação em todos os seus Estados Membros. Com base nisso, o presente projeto tem como objetivo elaborar uma proposta de valor com base nos aspetos considerados relevantes para a geração e difusão das inovações nas PMEs da área da restauração. No presente estudo para a aquisição de informações, foram realizadas entrevistas semiestruturadas a gerentes/proprietários de PMEs do sector da restauração. Entre os principais resultados está a relevância da boa comunicação nos processos e criação de inovações, de aquisição de novos conhecimentos e experiências por colaboradores de outras culturas, os estilos de liderança na empresa e a importância de manter os colaboradores envolvidos nos processos de inovação. Contudo, problemas como a barreira linguística, a existência de líderes despreparados e a necessidade de colaboradores mais qualificados, foram aspetos destacados pelos entrevistados. A partir dos resultados obtidos, foi possível a elaboração de uma proposta de valor, onde foram sugeridas melhorias para o processo e geração de inovações nas PMEs, da área da restauração.
The European Union, over time, has been focusing on topics such as innovation, encouraging new strategies for the development of innovation in all its Member States. Based on this, the present project aims to elaborate a value proposal based on the aspects considered relevant for the generation and diffusion of innovations in SMEs in the area of catering. In the present study, for the acquisition of information, semi-structured interviews were conducted with managers/owners of SMEs in the catering sector. Among the main results is the relevance of good communication in the processes and creation of innovations, acquisition of new knowledge and experiences by employees from other cultures, leadership styles in the company, and the importance of keeping employees involved in innovation processes. However, problems such as the language barrier, the existence of unprepared leaders, and the need for more qualified employees were aspects highlighted by the interviewees. Based on the results obtained, it was possible to elaborate a value proposal, where improvements were suggested for the process and the generation of innovations in SMEs, in the area of catering
The European Union, over time, has been focusing on topics such as innovation, encouraging new strategies for the development of innovation in all its Member States. Based on this, the present project aims to elaborate a value proposal based on the aspects considered relevant for the generation and diffusion of innovations in SMEs in the area of catering. In the present study, for the acquisition of information, semi-structured interviews were conducted with managers/owners of SMEs in the catering sector. Among the main results is the relevance of good communication in the processes and creation of innovations, acquisition of new knowledge and experiences by employees from other cultures, leadership styles in the company, and the importance of keeping employees involved in innovation processes. However, problems such as the language barrier, the existence of unprepared leaders, and the need for more qualified employees were aspects highlighted by the interviewees. Based on the results obtained, it was possible to elaborate a value proposal, where improvements were suggested for the process and the generation of innovations in SMEs, in the area of catering
Description
Keywords
Comunicação Diversidade Cultural Envolvimento dos colaboradores Inovação Restauração