Ru-Tec: automação de restaurante universitário

• Ano de defesa: 2021
• Autor(a) principal: Oliveira, Juliano dos Santos de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Campo Mourao; Brasil; Inovações Tecnológicas; UTFPR
• Palavras-chave em Português: Aplicativos móveis; Scrum (Desenvolvimento de software); Projeto de produto; Mobile apps; Scrum (Computer software development); Product design; CNPQ::ENGENHARIAS; Engenharia/Tecnologia/Gestão
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/26630

In Brazil, the presence of restaurants in universities becomes more important every day due to the need to subsidize students in situation of economic vulnerability, offering easy access to low cost, and especially healthy meals. As a result, the number of daily meals served by these restaurants is increasing and there is a need to provide better service to students through technology. Therefore, it was proposed the development of an application that will assist in the activities of the restaurants, such as anticipate the access to menus, purchasing tickets in advance, and promote new social experiences, combined with smartphone technology. Thus, two distinct methodologies were used: Design Thinking and Scrum. In the immersion phase, it was possible to identify that in the restaurant, users have a peak hour from 12:00 to 13:00, in which the automation of card reading and the possibility of anticipated purchase of credit become efficient. In addition, the menu will be available in advance, what will help with the organization, students will also be able to grade in a score format from 1 to 5, and the institution will also be able to use this data as quality control for further bids, the requirement of meal confirmations will also be available to avoid waste. The development of applications that will carry out the integration of users with the company responsible for the restaurant in the university has great potential to improve its processes and verify the quality of services provided, improving the student's relationship with the institution, and the possibility of reducing the food waste beyond an economic issue, having the environmental factor in view what is paramount.