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A economia criativa analisada na produção do Souvenir gastronômico : um estudo sob o viés cultural 

Paula, Tauana Macedo de (2016-08-23)
Creative Economy is a study area that aggregates symbolic and commercial value to products and services which are based on creativity, innovation and endogenous culture. Analyzing the Ministry of Culture’s theories, it was ...
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Gestão da gastronomia sustentável em meios de hospedagem 

Binz, Patrícia (2018-09-12)
The objective of the study was to analyze the sustainable practices and their determinants in the gastronomy of accommodation establishments. To this end, six accommodations were selected in the Região das Hortênsias, ...
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Festiqueijo : cultura, lazer e turismo 

Baccon, Melissa (2014-05-29)
The party is characterized as a universal phenomenon, a product of collective action of human life that promotes particular culture. The party in question is the Festiqueijo, Gastronomic Festival of Cheese and a Cheese ...
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A gastronomia e o turismo: a panificação tradicional e a gormetização na região de São Gotardo, Caxias do Sul, RS 

Johannsen, Etiene Meyer (2018-03-20)
The main objective of this research is to analyze traditional bakery processes, associated to the Italian influence in São Gotardo, in the district of Vila Seca, Caxias do Sul-RS, as well as its possible contribution to ...
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A importância dos serviços de alimentação junto aos meios de hospedagem gaúchos - estudo de caso de hotéis na cidade de Porto Alegre 

Silva, Charles Grazziotin (2014-05-13)
The present study has for investigation s subject the importance of Gauchos´ gastronomy in the hotel industry, especially in the city of Porto Alegre. The absence of studies about the quality of food services in the Gauchos´ ...
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Patrimônio imaterial e turismo: a cultura gastronômica do agnolini 

Figueiredo, Franciele Bandeira (2014-05-23)
Initially we present the theoretical and documental rescue on the Cultural Heritage of Intangible Nature that is the focus of the dissertation. Following the ideas of the Convention for the Safeguarding of the Intangible ...
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História e cultura da alimentação : a Galeteria Peccini e o patrimônio de Caxias do Sul (1950-1970) 

Peccini, Rosana (2014-06-03)
La presente Discussione di Master tratta della storia di un´impresa costituita dall´insieme "Albergo e Ristorante", localizzata a Caxias do Sul e con enfasi nell´area gastronomica: la "Galeteria Peccini". In verità, la ...
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Jammo in cantina? C que sabe! A italianidade na gastronomia paulistana. Marcas de hospitalidade e amorosidade 

Leoni, Carlos (2018-03-20)
This dissertation deals with the Italianity in the gastronomy of São Paulo, considering the marks of hospitality and amorousness, analyzed in Cantina C Que Sabe!. The empirical object corresponds to a traditional canteen, ...
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Informações de clientes sobre critérios de sustentabilidade utilizados na seleção de restaurantes 

Fabrim, Carin Fernanda (2019-11-18)
An exploratory study was carried out to analyze customer information on sustainability criteria as a factor in the selection of restaurants. To achieve this, a questionnaire was created to collect the necessary data. The ...
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A produção do queijo serrano no município de Bom Jesus (RS) na perspectiva do turismo previsto nos objetivos de desenvolvimento sustentável da ONU 

Maffessoni, Elisa Costa (2018-10-09)
Gastronomy has demonstrated its importance as a tourist attraction, as part of the local culture of a certain region. With the focus of developing tourism through gastronomy, this research analyzed the importance of Serrano ...
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AuthorBaccon, Melissa (1)Binz, Patrícia (1)Colonetti, Charlie Tecchio (1)Fabrim, Carin Fernanda (1)Figueiredo, Franciele Bandeira (1)Johannsen, Etiene Meyer (1)Leoni, Carlos (1)Maffessoni, Elisa Costa (1)Paula, Tauana Macedo de (1)Peccini, Rosana (1)... View MoreSubject
Gastronomia (12)
Gastronomy (11)Turismo (6)Tourism (4)Caxias do Sul (Brazil) (2)Caxias do Sul (RS) (2)Cultura (2)Culture (2)Heritage tourism (2)Restaurantes (2)... View MoreDate Issued2018 (5)2014 (4)2016 (1)2019 (1)2022 (1)Has File(s)
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