Importância do profissional de gastronomia na implantação das boas práticas de fabricação nos serviços de consultoria gastronômica

Abstract

The growing interest of the population, both for a quality food as for the culinary arts, was allied with the expansion of the courses of gastronomy. Taking advantage of this growth on both sides, we have the present moment as an opportune time for the study of the involvement of the gastronomer of the consulting and advisory service market. The research sought to emphasize that the formation of the gastronome can not be focused on cooking techniques, cuts and other skills aimed at cooking practices. To better understand the situation was used as the main vehicle for data collection and construction of the survey, a question form that was disclosed among people trained in gastronomy. In general, the objectives of the research are: to understand how the professionals of gastronomy are trained, to discover in which market and area of activity this professional is inserted and to raise the importance of the insertion of this professional in the areas of gastronomic consulting. The study allowed to propose a reflection on the market possibilities of the professional of gastronomy. Another fact that can be observed through the analyzes was that the gastronomic consulting area is not being well explored by the professionals of the gastronomy area.