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Relatório de estágio : análise do desperdício alimentar
| Name: | Description: | Size: | Format: | |
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| 4.18 MB | Adobe PDF |
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Abstract(s)
Este relatório de estágio, forma parte da fase final do Mestrado em Gastronomia, na Escola Superior de Turismo e Tecnologia do Mar, em Peniche. O relatório resulta do estágio, com uma duração de nove meses realizado entre Fevereiro de 2022 e Novembro de 2022 no Hotel Vila Joya em Algarve que conta com um restaurante com Duas Estrelas Michelin, no departamento de F&B.
Ao longo desta experiência, o espaço de trabalho foi na secção de Entremetier, uma das secções mais importantes dentro da brigada de cozinha. Nesta secção surgiu a temática do desperdício alimentar. Com o estudo de caso desenvolvido, espera-se responder o desafio proposto pelo hotel: analisar o Desperdício Alimentar na Secção de Entremetier.
Para cumprir este desafio, realizou-se uma pesquisa em diferentes textos científicos a fim de compreender o conceito de desperdício alimentar, como ocorre o desperdício alimentar na cadeia de abastecimento e a associação do desperdício alimentar na secção de Entremetier do Hotel Vila Joya.
Após analisar os dados disponíveis, determinamos os fatores que influenciam o desperdício de alimentos nesta seção e elaboramos uma lista de recomendações a seguir.
This internship report forms part of the final phase of the Master in Gastronomy, at the Escola Superior de Turismo e Tecnologia do Mar in Peniche. The report results from the internship, which lasted nine months, between February 2022 and November 2022 at the Hotel Vila Joya, which has a restaurant with Two Michelin Stars, in the F&B department. Throughout this experience, the workspace was in the Entremetier section, one of the most important sections within the kitchen brigade. In this section, the issue of food waste arose. With the developed case study, it is expected to respond to the challenge proposed by the hotel: Analyzing the Food Waste in the Entremetier Section. For the development of this challenge, research was carried out in different scientific texts in order to establish the concept of food waste, how food waste occurs in the supply chain and the association of food waste in the Entremetier section. After the analysis of the available information, we came to determine the aspects that influence food waste in this section, as well as the elaboration of a list of recommendations to follow.
This internship report forms part of the final phase of the Master in Gastronomy, at the Escola Superior de Turismo e Tecnologia do Mar in Peniche. The report results from the internship, which lasted nine months, between February 2022 and November 2022 at the Hotel Vila Joya, which has a restaurant with Two Michelin Stars, in the F&B department. Throughout this experience, the workspace was in the Entremetier section, one of the most important sections within the kitchen brigade. In this section, the issue of food waste arose. With the developed case study, it is expected to respond to the challenge proposed by the hotel: Analyzing the Food Waste in the Entremetier Section. For the development of this challenge, research was carried out in different scientific texts in order to establish the concept of food waste, how food waste occurs in the supply chain and the association of food waste in the Entremetier section. After the analysis of the available information, we came to determine the aspects that influence food waste in this section, as well as the elaboration of a list of recommendations to follow.
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Keywords
Desperdicio alimentar Entremetier Hotel Vila Joya Perda alimentar