Gestão de custos em serviços de alimentação coletiva: uma revisão sistemática

Abstract

Out-of-home food currently favored the growth of market segments that offer this service, and many do not care about important administrative issues such as cost control. Therefore, the objective of the study was to evaluate an analysis of the control and analysis of costs in UANs and to bring a reflection about the management structure from a systematic review that allows a synthesis of the theoretical knowledge and applicability of the results in the practice. It was concluded that cost management is fundamental, emphasizing a need for continuous processes of planning and control, allowing to increase significantly as chances of success and continuity without market every day more competitive. Thus, the control of waste along the iproduction chain is one of the main factors, which is very important, is active within the budget, and thus, representing significant losses of the resources invested.