Infraestrutura culinária sob a ótica da administração: como a abordagem sistêmica pode auxiliar na geração de valor em novos negócios

Abstract

The way a society produces and consumes food allows us to know relevant aspects of economic, social and cultural order, about who it is. Organizations that choose to participate in this sector most often do not effectively manage their internal resources, much less participate actively in the system that makes up the production chain. The objective of this work was to create a relationship between the concepts of the systemic theory of administration and culinary infrastructure and how this interaction contributes to the generation of value in the food business. For this, we chose an exploratory research, using the theoretical test methodology, based on bibliographic sources. Thus allowing an alternative interpretation of these concepts and integrating them with the most evident Brazilian trends in the food sector. In the final considerations, it was hoped that the managers who are involved in this context will have a more comprehensive and complete conceptual vision of the elements that participate in the production and service system with regard to food and the culinary infrastructure, application of these concepts in the creation of more innovative and sustainable businesses, whose procedures add value in the chain of production and consumption of food.