Detalhes bibliográficos
| Ano de defesa: |
2015 |
| Autor(a) principal: |
SOUZA, Ana Lúcia Guimarães de |
| Orientador(a): |
SPINOLA, Carolina de Andrade |
| Banca de defesa: |
SPINOLA, Noelio Dantaslé,
PEREIRA, Aliger dos Santos |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Salvador
|
| Programa de Pós-Graduação: |
Desenvolvimento Regional e Urbano
|
| Departamento: |
Desenvolvimento Regional e Urbano
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://teste.tede.unifacs.br:8080/tede/handle/tede/441
|
Resumo: |
The study of reflections from local cuisine to the economy of the city of Salvador is the main focus of this research. This thesis aims to analyze this contribution through the restaurant segment and its impact on the generation of direct jobs, the hiring of outsourced services in the consumption of raw materials from local suppliers and the boost to tourism in the city. This work is justified by the fact that Salvador is an eminently tourist town, with a cuisine considered national heritage, and there are few studies on this subject. The theoretical framework was built through bibliographic review of the following themes: typical gastronomy, tourism, service economy, supply chain and restaurants. As for the field research, we adopted the survey research, having studied the establishments considered typical by the major specialized guides: Guia Quatro Rodas (2014), Magazines Veja Comer & Beber (2014) and Salvador-Bahia Guide (2014) , using as inclusion criteria the presence of restaurants in at least two of these publications. In the next stage, there were mapped and surveyed the major suppliers of inputs to the selected establishments. At the end of the analysis, it was revealed that the only contribution tracking studied this far short of the potential represented by the typical seaside cuisine in Salvador. |
