Geração de renda para empreendedores em serviço de refeições fora do lar

Abstract

This study had as objective to evaluate the management process in the school restaurant of social entrepreneurship, Bistrô Eco Sol UFGD in order to verify the effective income generation for entrepreneurs. Case study applied to the School Restaurant Bistrô Eco Sol, Federal University of Grande Dourados. With an exploratory objective and documental procedure that sought to raise, classify and systematize data regarding the characterization of the enterprise and the income generated in the period from February to October 2018, followed by quantitative analysis. The values of the hour worked were verified during the study period and compared to the value of the hour worked, paid to employees in similar companies, according to the representative class organ of the sector. the value of the hour worked varied during the period studied. The lowest observed value was R $ 2.56, equivalent to 29.63% of the reference value and the highest was in the house of R $ 16.71, equivalent to 185.65%; with an average of R $ 11.37, equivalent to 131.57% of the reference value. In the 28 observations, in four, the value of the hour worked was smaller than the reference. The study allows to conclude that the work in the school restaurant gives entrepreneurs a higher income than they would perceive in the formal market.