Formação continuada por competências: o caso dos trabalhadores do serviço de alimentação do Restaurante Universitário Manoel José de Carvalho da Universidade Federal da Bahia

Abstract

Investigations focusing on the world of work in order to seek greater understanding of the relationship between management and assessment of competences in order to overcome some obstacles found in the learning of competences are necessary. In this sense, the mapping of competences in the Food and Nutrition Unit (UAN) ), is important not only because it provides standards of practices to be followed by workers, but also because they guide the selection, training and performance evaluation processes of its workers. The health status of UAN workers, as well as their hygienic practices, directly influence the final quality of food. These workers need to be prepared for the activities they perform and trained to prevent foodborne illnesses. Therefore, adequate training for each area of food handling must be essentially practical and with different teaching resources, always respecting individual differences. Training is defined as an organizational action planned in a systematic way, which enables the acquisition of motor skills, as well as the development of cognitive strategies that can make the individual more apt to perform their current or future functions. In theory, prior knowledge of the individual characteristics necessary to perform a given function can optimize investment in professional development, from this perspective, competence is a set of knowledge and skills that entitle the professional to successfully perform their function. The research question that guided this dissertation was: how to train workers at the University Restaurant (RU) of the Federal University of Bahia (UFBA) based on competences? Considering the theoretical framework outlined and, relating to the research question, an interview was conducted through a semi-structured questionnaire in online format on the Google Docs Platform, with subsequent structuring of a proposal for training based on competences, long-term and adjusted to the profile of food handling workers, to improve the services offered to students, servers and other food users in the UK. To answer the research question and reach the general objective, the specific objectives of this dissertation are: to diagnose competencies by position; define knowledge, skills and attitudes related to each competence; diagnose skills gaps by position; and develop training proposal. The general objective of this work was to develop a proposal for competence-based, long-term training, tailored to the profile of food handlers, to improve the services offered to food service users in the UK. For this, initially a non-participatory observational research with exploratory purpose was carried out, through on-site visits. Subsequently, an applied research with a qualitative approach was carried out. After completing the data collection, a training plan for the handlers was drawn up according to the diagnosis and mapping of their competences. The competency-based training plan details the types of training, objectives, the duration of each one, as well as defines the use of active methodologies, to promote employee awareness of the issues addressed, allowing the employee to interact with the content presented.