Critérios utilizados na Seleção de Fornecedores para Unidades de Alimentação e Nutrição: um comparativo entre serviços com autogestão e terceirizado

Abstract

This study aimed to identify the criteria used for selection of food suppliers for institutional foodservice with self-management and outsourced services, comparing them. The research was qualitative in two federal public institutional foodservice and used to obtain the data, three sources of evidence: on-site observation, analysis of documents related to the selection process and interviews with managers using a semi-structured and previously tested. There was the triangulation of data from the content analysis technique. it was found that the criteria considered essential for selecting suppliers were price, quality, punctuality and reliability. However, in UAN for self-management the emphasis was on the quality and reliability of the supplier, while in outsourced UAN price was considered relevant. Finally, evidence of the use of qualitative criteria for the selection of suppliers, as indicated by the most recent studies on supplier management.