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Sustentabilidade, segurança alimentar e cultura no setor do turismo : o caso do grupo Visabeira
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Resumo(s)
O presente Trabalho de Final de Mestrado, sob a forma de Relatório de Estágio, resulta da realização de um estágio curricular no Grupo Visabeira (GV) no setor do Turismo e Restauração. Incide-se teoricamente nas questões da Sustentabilidade, da Cooperação Internacional entre comunidades multiculturais e como as diferenças culturais são integradas nos objetivos e regulamentações do setor alimentar e do turismo. Atualmente a pluralidade de tradições, valores e comportamentos é amplamente desconsiderada da formulação das normas legais e de funcionamento das unidades refletindo-se numa falta de eficácia na implementação de projetos e planos de ação organizativos. O GV é uma estrutura multinacional e multissetorial com 44 anos e de origem em Viseu. O GV para além de apresentar diversas dimensões de ação é também, regido por três grandes dimensões de gestão sendo elas, a ambiental, a económica e a social apresentando-se assim como um grupo de referência no âmbito deste Trabalho Final de Mestrado. A oportunidade de contacto com a multiplicidade de ações do GV, em particular com o setor do turismo, permitiu o acompanhamento dos planos de ação no âmbito da sustentabilidade e segurança alimentar tendo em vista a complementaridade da vertente da diversidade cultural. O presente Relatório aborda a definição da diversidade cultural e como esta tem sido incorporada na força de trabalho no setor do Turismo, os desafios inerentes e a simbiose pretendida com os domínios da Sustentabilidade e Segurança Alimentar. Verificou-se que a integração da diversidade no setor do Turismo e Restauração ainda enfrenta desafios significativos. Embora existam iniciativas voltadas para a VI sustentabilidade e segurança Alimentar, a pluralidade de tradições e valores culturais não tem sido suficientemente considerada na formulação de normas e planos de ação. Estes factos comprometem a eficácia da implementação de projetos, revelando a necessidade de uma maior valorização e adaptação das diferenças culturais para alcançar uma gestão mais inclusiva e eficaz.
This Master’s Final Work, in the form of an Internship Report, results from a curricular internship at Grupo Visabeira (GV) in the Tourism and Catering Sector. Theoretically focuses on issues of sustainability, international cooperation between multicultural communities and how cultural differences are integrated into the objectives and regulations of the food and tourism sector. Currently, the plurality of traditions, values and behaviours is largely disregarded and dissociated from the formulation of legal standards and the functioning of units, which is reflected in a lack of effectiveness in the implementation of projects and organizational action plans. The Visabeira Group is a 44-year-old multinational and multisectoral structure that originated in Viseu. The GV, in addition to presenting several dimensions of action, is also governed by three major dimensions of management, environmental, economic and social, thus presenting itself as a reference group within the scope of this Master’s Final Work. The opportunity to come into contact with the multiplicity of GV’s actions, in particular with the tourism sector, allowed the monitoring of action plans within the scope of sustainability and food safety to complement the cultural diversity aspect. This internship, due to its cultural, and ethnic diversity environment, corresponded to the case study of the intended theme. This Report addresses the definition of cultural diversity and how it has been incorporated into the workforce in the Tourism sector, the inherent challenges and the intended symbiosis with the domains of Sustainability and Food Safety. It was found that the integration of diversity in the Tourism and Catering Sector still faces significant challenges. Although there are initiatives aimed at Sustainability and Food Safety, the VIII plurality of traditions and cultural values has not been sufficiently considered in the formulation of standards and action plans. These facts compromise the effectiveness of project implementation, revealing the need for greater appreciation and adaptation of cultural differences to achieve more inclusive and effective management.
This Master’s Final Work, in the form of an Internship Report, results from a curricular internship at Grupo Visabeira (GV) in the Tourism and Catering Sector. Theoretically focuses on issues of sustainability, international cooperation between multicultural communities and how cultural differences are integrated into the objectives and regulations of the food and tourism sector. Currently, the plurality of traditions, values and behaviours is largely disregarded and dissociated from the formulation of legal standards and the functioning of units, which is reflected in a lack of effectiveness in the implementation of projects and organizational action plans. The Visabeira Group is a 44-year-old multinational and multisectoral structure that originated in Viseu. The GV, in addition to presenting several dimensions of action, is also governed by three major dimensions of management, environmental, economic and social, thus presenting itself as a reference group within the scope of this Master’s Final Work. The opportunity to come into contact with the multiplicity of GV’s actions, in particular with the tourism sector, allowed the monitoring of action plans within the scope of sustainability and food safety to complement the cultural diversity aspect. This internship, due to its cultural, and ethnic diversity environment, corresponded to the case study of the intended theme. This Report addresses the definition of cultural diversity and how it has been incorporated into the workforce in the Tourism sector, the inherent challenges and the intended symbiosis with the domains of Sustainability and Food Safety. It was found that the integration of diversity in the Tourism and Catering Sector still faces significant challenges. Although there are initiatives aimed at Sustainability and Food Safety, the VIII plurality of traditions and cultural values has not been sufficiently considered in the formulation of standards and action plans. These facts compromise the effectiveness of project implementation, revealing the need for greater appreciation and adaptation of cultural differences to achieve more inclusive and effective management.
Descrição
Palavras-chave
Diversidade Cultural Turismo Sustentabilidade Segurança Alimentar Cultural Diversity Tourism Sustainability Food Safety
Contexto Educativo
Citação
Oliveira, Camila Garcia de .(2024). “Sustentabilidade, segurança alimentar e cultura no setor do turismo : o caso do grupo Visabeira”. Dissertação de Mestrado. Universidade de Lisboa. Instituto Superior de Economia e Gestão
Editora
Instituto Superior de Economia e Gestão