Browsing by Author "MELO, Andressa de"

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    Gestão de Pessoas e Inovação: Como Isso Impacta as Organizações
    (UNIFEOB, 2022-12-14) MELO, Andressa de; DIAS, Fernanda Cristina Nogueira Scremin; FERREIRA, Ingryd Victória; AMBROGI, Mariana Gonçalves; SILVA, Marcelo Alexandre
    One of the fundamental points for a company is to understand the behavioral factors of its employees, based on this finding, it is of paramount importance that the company be able to recruit and select according to your values ​​and culture organizational. This work aimed to substantiate how much this process, when done well, it can be assertive to hire employees who are aligned with the expected profiles for each vacancy, ranging from professional and technical skills to questions of compatibility with the organizational culture. After hiring another essential item is the training of the team contributing to the increase of efficiency, this training enables employees to have tools and knowledge for the facing the challenges during their working day. To promote the work it was behavioral management is suggested, and the focus of this method is people and their behaviors, this technique, in addition to reducing turnover, provides greater quality of life for employees, enabling them to become more efficient, productive, innovative and capable of generating excellent results for the organization.
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    Projeto de Extensão: Administração de Produção Franquia Sabor de Família
    (Centro Universitário da Fundação de Ensino Octávio Bastos, 2022-10-03) MELO, Andressa de; DIAS, Fernanda Cristina Nogueira Scremin; FERREIRA, Ingryd Victoria; AMBROGI, Mariana Gonçalves; QUESADA, Gabriel Carvalho; ALMEIDA FILHO, Celso Antunes de; COSTA, Rodrigo Simão da; NOGUEIRA, Thiago; VENÂNCIO, Elaina Cristina Paina; BATISTA, Dirceu Fernandes
    The present work presented a consultancy to a Sabor franchise store located in São João da Boa Vista – SP. The company specializes in sale of ready-to-eat frozen meals. The lines are diverse offering options for people with dietary restrictions, dieters or who want to maintain a healthy diet. The work was developed from information collected with the entrepreneur in meetings and through whatsapp. This information refers to the sale, inventory, operation, revenue, expenses, costs, marketing and other demands that emerged during the process.