Organização e gestão do setor de alimentação coletiva no pós-COVID-19: desafios e perspectivas

Abstract

Among the activities that suffered from the COVID-19 pandemic, the Collective Food sector stands out. The objective of this paper is to reflect on the scientific literature on the challenges and perspectives of the organization and management of the Collective Food sector in Brazil due to the COVID-19 pandemic. A narrative literature review was carried out in the Scopus, Pubmed and Google Scholar databases, complemented with a manual search in the reference lists of the selected works. The search included the keywords food service or restaurant combined with and Covid-19 or pandemic and business management or economic crisis from 2017 to 2021. The Collective Food sector will need to adapt and innovate, and all changes brought about by the pandemic tend to change the management of processes in restaurants, making them more efficient, differentiated and systemic. In addition, the importance of resilience in the management of restaurants for the sector's adaptation to adversity is highlighted.