Avaliação do dimensionamento de recursos humanos de restaurantes populares do Rio Grande do Norte

Abstract

With the goal of providing nutritionally sanitary and hygienic food at an affordable price, the popular restaurant program caters to a food insecure population. To this end, complete and effective hygiene measures must be maintained to ensure safe meals. These measures comprise three main aspects: the environment, the food and the food handler. The food handler plays an important role in food safety, in preserving food hygiene throughout the production chain from receipt to delivery. A factor presented in several studies is related to the insufficient number of work together with the cost. Thus, this study aimed to characterize and analyze the adequacy of the human resources dimension of the Popular Restaurants of Rio Grande do Norte. For this purpose, the number of human resources (food handlers and nutritionists) was analyzed based on the number of meals produced, through registration documents of the Restaurants in the Popular Restaurants Program, accessed with the consent of Sethas/RN. As a result, there was a difference between the required number of employees and the actual amount of these professionals in the restaurants surveyed, which may disrupt the production process, which may lead to tasks that are not compatible with the position it occupies, therefore, not adequately trained to perform. For the quantitative of nutritionists the data showed the regularity in the UANs that follow according to the regulation of the CRN. This being the one responsible for the administrative function of the production, which often distances itself from the function of the nutritionist, for having the function of manager of UAN and, consequently, being responsible for the management of costs, supplies, quality, people, among others . Noting that people management should not only be based on quantitative criteria, but on competency management, which can favor the theoretical understanding of the work process in UANs.