Loading...
Publication
Diagnóstico e Gestão Estratégica de uma empresa da área do Catering
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 15.43 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O tema da higiene e qualidade é cada vez mais importante no mundo atual. As empresas de catering têm que seguir certos requisitos e normas europeias para operar no mercado e têm cada vez mais concorrentes, o que as leva a ter que implementar novas técnicas para se distinguirem no mercado. A exigência pelas normas de higiene e qualidade no catering tem aumentado, tornando este setor bastante exigente. Este projeto realizado no âmbito do trabalho final de curso, refere-se à análise da gestão da higiene e qualidade na indústria do catering, aplicado à empresa XPTO. O objetivo deste projeto é perceber como funciona a gestão da higiene e qualidade no catering e se as normas legais são aplicadas e como são aplicadas nas empresas portuguesas, utilizando como caso de estudo uma empresa real. Os métodos utilizados neste projeto, consistem numa pesquisa bibliográfica e exploratória na procura de normas europeias de gestão da qualidade e higiene nas organizações de catering (APCER 3002, APCER 3006, ISO 22000, ISO 9001, FSSC 22000, IFS Standards, IFS Food, Codex Alimentarius e HACCP) e utilizando como motores de investigação, a internet (sites como Scielo, Google Scholar, B- On, sites de empresas), livros de autores, teses e doutoramentos. Após o diagnóstico da empresa, foi possível determinar os seus pontos críticos que são a pouca autonomia em relação ao grupo, pouca visibilidade no mercado e pouca diversidade de produtos/serviços oferecidos. Para combater estes pontos críticos, foram desenvolvidas algumas estratégias que se baseiam em investimento de marketing, na aquisição de novas tecnologias para a área produtiva a fim de reaproveitar o espaço de produção, diversificar alguns dos seus produtos e serviços oferecidos de forma a chegar a um maior número de clientes, alterar o seu segmento alvo de forma a conseguir chegar a mais possíveis clientes e criar novas parcerias. A análise da empresa e da bibliografia realizada, sugere que se a empresa optar por instaurar algumas das estratégias descritas, pode combater os seus pontos críticos e distinguir-se no mercado.
The subject of hygiene and quality is getting a bigger concern in today's world. Nowadays, companies of catering must follow certain requirements and European standards to operate in the market and have more competitors, which leads them to implement new techniques to stand out on this competitive market. The requirement for quality and hygiene standards in catering has increased, making this sector very demanding. This project carried out as a final course work, refers to the analysis of hygiene management and the quality of the catering industry, applied to the XTPO company. The goal of this project is to understand how the hygiene management and the quality in the catering works and how it’s legal standards are applied to the Portuguese companies, using as study case a real company. The methods used in this project, consisted in a bibliographic and exploratory research, in search of European standards of quality and hygiene management in catering organizations (APCER 3002, APCER 3006, ISO 22000, ISO 9001, FSSC 22000, IFS Standards, IFS Food, Codex Alimentarius e HACCP) and using as research engines, the internet (webpages as Scielo, Google Scholar, B-On and webpages of companies), books of authors, theses and doctorates. After the company diagnosis, it was possible to determinate their critical points which are its low autonomy in relation to its group, low visibility in the market and low diversity in their products/services offered. In order to fight this critical points, were developed some strategies which are based on marketing investment, in the acquisition of new technologies for the productive area in order to reuse the space of production, diversify some of their products and services offered in the way of reaching a wider number of clients, modify their target segment to reach more possible clients and create new partnerships. The analysis of the company and the bibliography performed, suggests that if the company chooses to initiate some of the strategies described, can fight their critical points and distinguish themselves in the market.
The subject of hygiene and quality is getting a bigger concern in today's world. Nowadays, companies of catering must follow certain requirements and European standards to operate in the market and have more competitors, which leads them to implement new techniques to stand out on this competitive market. The requirement for quality and hygiene standards in catering has increased, making this sector very demanding. This project carried out as a final course work, refers to the analysis of hygiene management and the quality of the catering industry, applied to the XTPO company. The goal of this project is to understand how the hygiene management and the quality in the catering works and how it’s legal standards are applied to the Portuguese companies, using as study case a real company. The methods used in this project, consisted in a bibliographic and exploratory research, in search of European standards of quality and hygiene management in catering organizations (APCER 3002, APCER 3006, ISO 22000, ISO 9001, FSSC 22000, IFS Standards, IFS Food, Codex Alimentarius e HACCP) and using as research engines, the internet (webpages as Scielo, Google Scholar, B-On and webpages of companies), books of authors, theses and doctorates. After the company diagnosis, it was possible to determinate their critical points which are its low autonomy in relation to its group, low visibility in the market and low diversity in their products/services offered. In order to fight this critical points, were developed some strategies which are based on marketing investment, in the acquisition of new technologies for the productive area in order to reuse the space of production, diversify some of their products and services offered in the way of reaching a wider number of clients, modify their target segment to reach more possible clients and create new partnerships. The analysis of the company and the bibliography performed, suggests that if the company chooses to initiate some of the strategies described, can fight their critical points and distinguish themselves in the market.
Description
Keywords
Catering Diagnóstico Execução Estratégica Gestão Estratégica Higiene e Qualidade Planeamento