Desenvolvimento de competências para a sustentabilidade : um estudo dos significados e práticas na hotelaria

• Ano de defesa: 2017
• Autor(a) principal: Pantuffi, Cláudia Martins
• Orientador(a): Brunstein, Janette
• Banca de defesa: Ferreira, Jorge Flávio, Bispo, Marcelo de Souza, Bido, Diogenes de Souza, Demajorovic, Jacques
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Presbiteriana Mackenzie
• Programa de Pós-Graduação: Administração de Empresas
• Departamento: Centro de Ciências Sociais e Aplicadas (CCSA)
• País: Brasil
• Palavras-chave em Português: competências para Sustentabilidade; sustentabilidade; hotelaria; práticas orientadas para sustentabilidade; sustentabilidade na hotelaria
• Área do conhecimento CNPq: CNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO::ADMINISTRACAO DE EMPRESAS
• Link de acesso: http://dspace.mackenzie.br/handle/10899/23302

Sustainability is a theme often addressed, either in academy or in organization. Its reflections, researches and practices are of interest to organizations, society, community, suppliers and customers. Addressing the issue in the organization involves considering values and strategies, human development and the practices adopted. This research is directed to the segment of tourism, more specifically the hospitality, whose actions towards sustainability have been developing in recent years, with a focus to the environmental, social and economic issues (PEREZ; WOODS, 2015). The theme of this work is the development of sustainability-oriented skills in the hospitality industry, through its practices. For the development of this research, Sandberg (2000, 2005) contributions and theoretical reflections; Dall´Alba and Sandberg (2006); Sandberg and Dall´Alba (2009); Sandberg and Pinnington (2009) and Sandberg and Tosukas (2011) were adopted, with regards to the development of skills by the interpretivist approach and the “life world” and the human being in the world. Gherardi (2000, 2001, 2009, 2010, 2011, 2014), to provide for the practice and their relationships. About hotel management, were considered for reflection: Baum (1990); Kirk (1995); Bader (2005); Houdré (2008); Hsieh (2010, 2012); Grosbois (2012); Font et al. (2012), among others. The goal of this research is to identify and analyze the meaning of sustainability and the practices developed by hoteliers, with the purpose of discussing the associated skills. The research was qualitative, with screenplay by interview with open-ended questions and vignettes, both answered digitally. The hoteliers who took part in the survey work in networks and independent hotels, and occupy managerial or operating technician positions. As results, it can be considered that sustainability in the hospitality is directed with more emphasis to environmental and economic dimensions, with the social dimension little remembered, developing thus circumscribed powers sustainability oriented practices emphasizing such dimensions. Points moreover to the need for investment and opening up spaces for reflection and resignification of the work. As contributions, it includes the mapping and detailing of the practices adopted under the perception of the hoteliers, establishing relationship with elements of the lived world (SANDBERG; DALL ´ ALBA, 2009), the alert about the need to look at the territorial and cultural dimensions, as the hotel sector impacts on these dimensions are significant, and also the reflections developed in the analysis may serve as a route when one thinks of sustainability and its entanglement with the hospitality, the representative entities, the formation of the hotelier and the others involved. Gaps have been identified targeting future research.