Design de Negócios e Satisfação do Cliente em Estabelecimentos de Alimentos e Bebidas no Pós-Pandemia: Uma Análise Multidimensional

Autores

  • Arvin Lloyd Galang Velasquez Central Luzon State University

Palavras-chave:

Serviços de Alimentação, Satisfação do Paciente, Planejamento Empresarial, Pandemias

Resumo

Este estudo investigou como estabelecimentos de alimentos e bebidas (A&B) reconfiguraram suas estratégias de negócio após a pandemia da COVID-19, analisando os impactos dessas mudanças sobre a satisfação de gestores, funcionários e clientes. Por meio de um delineamento quantitativo-descritivo, foram coletados dados de 40 estabelecimentos na região de Nueva Ecija, Filipinas. Utilizou-se um questionário estruturado e validado (α de Cronbach = 0,984), abrangendo dimensões de operação, marketing, gestão e finanças. Os dados foram analisados por médias ponderadas e ANOVA. Os resultados indicam que restaurantes e redes de fast-food demonstraram maior adaptabilidade, refletida em maiores índices de satisfação. Pequenos negócios enfrentaram desafios operacionais e financeiros, mas obtiveram desempenho satisfatório quando investiram em digitalização e treinamentos. As percepções de satisfação variaram entre stakeholders, sendo os clientes os mais positivamente impactados. O estudo contribui para a literatura sobre resiliência organizacional, ao segmentar os efeitos da crise por tipo e porte de empreendimento, e oferece recomendações práticas para a gestão de serviços em contextos de recuperação. As limitações metodológicas incluem a amostragem regional e o delineamento transversal.

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Publicado

23-04-2025

Como Citar

Velasquez, A. L. G. (2025). Design de Negócios e Satisfação do Cliente em Estabelecimentos de Alimentos e Bebidas no Pós-Pandemia: Uma Análise Multidimensional. Journal of Convergent Scientific Inquiry (ISSN 3085-8356), 1(2), 01–13. Recuperado de https://jcsi.ufrdj.com/index.php/jcsi/article/view/10

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