Browsing by Author "GENEROSO, Giuliano Gonçalves Junqueira"

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    Projeto de Consultoria Empresarial: Diagnóstico de Marketing - Eloana Prado Buffet
    (Fundação de Ensino Octávio Bastos, 2023-06-30) CAMPANARO, Gabriel Silva; CALDEIRÃO, Gabriele dos Santos; GENEROSO, Giuliano Gonçalves Junqueira; FRANCO, Izabella Teixeira; PRADO, José Luís Maringolo do; CORTEZINI, Maithê Monteiro Gozzo; SILVA, Marcelo Alexandre Correia da; RIBEIRO, Bruna Rodrigues; ABREU, Almir; MARCONDES, Renata Elizabeth de Alencar
    The project addresses and applies the knowledge seen during the semester in the Marketing module, giving greater emphasis to the subject of Digital Marketing combined with the benefits of understanding and using the principles of consumer behavior as a tool to analyze its impacts on the company. The main focus is to demonstrate to the entrepreneur the importance that a good management of the communication with its customers and target audiences brings to the company and how, non-compliance with this can affect not only the financial health, but also the image that it passes through its brand, making it clear that Marketing goes far beyond a simple advertising focused on sales, it is responsible for generating and delivering value to the product and the customer.
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    Projeto de Extensão: Administração de Produção Sabor de Família
    (Centro Universitário da Fundação de Ensino Octávio Bastos, 2022-10-04) OLIVEIRA, Suelen Cristina Faria de; GENEROSO, Giuliano Gonçalves Junqueira; FRANCO, Izabela Teixeira; LIMA, Maria Fernanda de Oliveira; CARVALHO, Luiza Helena; ALMEIDA FILHO, Celso Antunes de; COSTA, Rodrigo Simão da; VENÂNCIO, Elaina Cristina Paina; BATISTA, Dirceu Fernandes
    Operations management is the oversight of all the main areas of the company food. It touches everything that is critical for the smooth running of the food business, from whether the manager schedules the team to proper inventory management. the company of The food industry may be functioning well on a daily basis, but short-term inefficiencies end up becoming ingrained and persistent problems. Inappropriate scheduling with staff can lead to increased labor costs over time. daily problems with inventory control can lead to levels of food waste that distort your monthly margins. Ineffective hiring practices by food companies lead to high turnover and low team cohesion. The list of operational challenges goes on (LAIDENS; TELES; MÜLLER, 2007).
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    TURISMO E SUSTENTABILIDADE
    (FUNDAÇÃO DE ENSINO OCTAVIO DA SILVA BASTOS, 2019-04-01) GENEROSO, Giuliano Gonçalves Junqueira; FRANCO, Izabela Teixeira; CARVALHO, Luiza Helena; LINO, Maria Fernanda de Oliveira; SANTOS, Vanessa Damasio dos Santos
    The article proposes to present the receptive tourism agency Tursustem, located in the cities of Itobi and Casa Branca, which provides leisure travel services related to cultural, religious, rural and gastronomic tourism. Our focus is to build a company that values ​​ethical and sustainable attitudes and, in this way, contributes to a better city to live in. Through some partnerships, with the Municipality of Casa Branca, Sítio A Boa Terra, Rio Pardo Tur and local hotels