People management in food services

focus on motivation and leadership for food safety and qualit

Abstract

The purpose of this work is the characterization of management of personnel in the food sector, aiming at correlating leadership and motivation with the implications of the processes of food security reflected in the quality of the final product. A questionnaire was used to conduct a survey. The analyzed sample was composed of 84 employees and 80 effective respondents, working in three companies operating in three different segments of food production in the Federal District. The results showed that there is consistency between the leadership profile and the role played by the team, emphasizing those aspects directed at communication, accessibility, training and opportunities for improvement. The three companies, targets of this study, presented different types of leadership and status in the market.