Diagnóstico do gerenciamento da cadeia de suprimentos em um restaurante universitário através de estudo exploratório/Diagnosis of supply chain management in a university restaurant through exploratory study

• Published in: Revista produção online Vol. 15; no. 1; p. 375
• Main Authors: Anna Paula Galvão Scheidegger, Juliana Helena Daroz Gaudêncio, Favaretto, Fabio, Renato da Silva Lima
• Format: Journal Article
• Language: Portuguese
• Published: Florianopolis Associação Brasileira de Engenharia de Produção - ABEPRO, Revista Produção Online 01.01.2015
• Subjects: Colleges & universities; Information management; Restaurants; Service industries; Supply chain management; Brazil
• ISSN: 1676-1901; 1676-1901
• DOI: 10.14488/1676-1901.v15i1.1924

The service sector has been gaining increasing relevance in the Brazilian economy and society. However, the challenges faced by the enterprises, especially small and micro enterprises, are numerous when considering the competitiveness and the difficulties imposed by the Brazilian market structure. Thus, understanding the supply chain management of small business becomes extremely important, once it can contribute to their survival. Therefore, this study aims to conduct an assessment of the supply chain management process within the service sector. For this, it was adopted as object of study a university restaurant, which while face the usual challenges of micro enterprises, also has special characteristics that make the process even more complex. With exploratory character and using qualitative research, the work developed through mapping tools such as SIPOC and SWOT analysis, a better understanding of the context and identified some opportunities for further study, thus complying with the proposed objectives.