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Abstract(s)
Esta pesquisa objetivou identificar as vantagens e as desvantagens das modalidades de terceirização da mão de obra e de terceirização integral no fornecimento de alimentação estudantil nos Campus Santo Augusto e São Vicente do Sul do Instituto Federal Farroupilha. Recolhe a opinião dos alunos sobre os serviços prestados nos refeitórios do IFFar, compara os métodos existentes adotados pela gestão e identifica custos de alimentação fornecida por diferentes formas de contratação, no fornecimento de alimentação estudantil, nos Campus estudados através de métodos estatísticos descritivos.
Foram realizadas entrevistas com a Diretoria de Assistência Estudantil e com profissionais nutricionistas das duas Unidades de Ensino. Elaborou-se um questionário com questões sobre perfil e avaliação da satisfação da alimentação servida e da estrutura ofertada pelos refeitórios, com aplicação à 111 usuários/alunos, abrangendo os dois Campus.
A maioria dos respondentes utiliza os refeitórios para alimentação diária, e usufrui das três refeições principais, considerando satisfatória as quantidades servidas e a estrutura geral dos refeitórios.
Quanto aos itens avaliados insatisfatoriamente, merecem destaque a do Campus São Vicente do Sul, referente ao tempo de atendimento ao alunado, e do Campus Santo Augusto referente ao espaço físico do refeitório considerado como insuficiente, aspecto que, possivelmente, está relacionado à grande quantidade de alunos que utiliza, ao mesmo tempo, o espaço destinado à alimentação.
As diferentes formas de contratação das Unidades demonstram que ambas atendem ao objeto contratual, com o diferencial de custos, uma vez que, o Campus Santo Augusto terceiriza todo o fornecimento da alimentação e o Campus São Vicente do Sul somente a mão de obra, sendo os insumos para preparação do cardápio, fornecidos pela Contratante, proporcionando um custo menor, bem como maior inserção dos estudantes no processo de aprendizagem.
This research aimed to identify the advantages and disadvantages of the outsourcing modalities of the labor force and of outsourcing integral in the supply of student food in the Campuses Santo Augusto and São Vicente do Sul of the Federal Institute Farroupilha. It collects the students' opinions about the services provided in the IFFar cafeterias, compares the existing methods adopted by the management and identifies the costs of feeding provided by different forms of hiring, in the student food supply, in the studied Campuses through descriptive statistical methods. To achieve this, surveys were carried out with the student assistance board and the nutritionist of both campuses. A questionnaire was developed with questions about profile and satisfaction evaluation of food served as well as, the structure offered in the cafeterias. For this study, 111 students, two nutritionists and the Student Assistance Director of Federal Institute Farroupilha (IFFar) participated. Most respondents use the dining room for daily food, having the three main meals and finding satisfactory the quantities served as well as, the overall structure of the dining rooms. With regard to the unsatisfactorily evaluated items, São Vicente do Sul campus is referred to the time attendance of their students, and Santo Augusto campus is referred to the physical space of the cafeteria considered insufficient, since both evaluated items are possibly related to the large quantity of students who use at the same time, the place for their meals. The different contracting forms of the campuses demonstrate that both meet the contractual object, with a cost differential, since Santo Augusto campus outsources all the food supply and São Vicente do Sul campus only the labor, being the supplies for preparing the menu, provided by the contractor, which provides a lower cost, as well as provides a greater insertion of students in the learning process.
This research aimed to identify the advantages and disadvantages of the outsourcing modalities of the labor force and of outsourcing integral in the supply of student food in the Campuses Santo Augusto and São Vicente do Sul of the Federal Institute Farroupilha. It collects the students' opinions about the services provided in the IFFar cafeterias, compares the existing methods adopted by the management and identifies the costs of feeding provided by different forms of hiring, in the student food supply, in the studied Campuses through descriptive statistical methods. To achieve this, surveys were carried out with the student assistance board and the nutritionist of both campuses. A questionnaire was developed with questions about profile and satisfaction evaluation of food served as well as, the structure offered in the cafeterias. For this study, 111 students, two nutritionists and the Student Assistance Director of Federal Institute Farroupilha (IFFar) participated. Most respondents use the dining room for daily food, having the three main meals and finding satisfactory the quantities served as well as, the overall structure of the dining rooms. With regard to the unsatisfactorily evaluated items, São Vicente do Sul campus is referred to the time attendance of their students, and Santo Augusto campus is referred to the physical space of the cafeteria considered insufficient, since both evaluated items are possibly related to the large quantity of students who use at the same time, the place for their meals. The different contracting forms of the campuses demonstrate that both meet the contractual object, with a cost differential, since Santo Augusto campus outsources all the food supply and São Vicente do Sul campus only the labor, being the supplies for preparing the menu, provided by the contractor, which provides a lower cost, as well as provides a greater insertion of students in the learning process.
Description
Keywords
Programa de alimentação Terceirização Satisfação Tipos de contratação Feeding program Outsourcing Satisfaction Types of contracting
Citation
Publisher
Instituto Politécnico do Porto. Escola Superior de Educação