Sistema de compras de gêneros alimentícios para Restaurantes Universitários Públicos Federais: um comparativo entre serviços de autogestão e terceirizado

Abstract

This study aimed to evaluate the purchasing system of food in different types of services: self-management and outsourced. Thus, it was conducted in two university restaurants, with nonparticipating conducting observation and semistructured interviews with technical managers of their services, based on the steps that involve the procurement system: planning and forecasting materials; receipt; storage; inventory control and consumption proposed by Contri, Degiovanni and Mattos (2012) for the efficient management of Food and Nutrition Unit supplies. There was centralization of all purchasing procedure in the UR 1 not having the same in the UR 2. For the first the characteristics of a public service are the biggest influencers of the process and, in the case of UR 2 is more evident the collection of compliance the cost of foodstuffs that are sent even without direct participation in purchases.