Made available in DSpace on 2015-04-16T14:48:49Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1245588 bytes, checksum: 953bcb1cefb99933ba92acea8160642f (MD5) Previous issue date: 2007-03-19 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Recent transformation in the business world has caused significant changes in products merchandising. In the retail division, there has been no difference. Due to stabilization of economy and by opening the market to international companies, important retailers were threatened by a new store configuration and by increasing the small retail division. This change demanded a new competitive approach from stores. In order to achieve this goal, companies developed a marketing plan to satisfy the customers' desires, expectative and needs. Therefore, the research aimed to analyze the retail marketing process used by small bakeries in the city of Natal RN. The point was to identify whether or not the adopted strategies were noticed by managers and customers in the same manner. The research also looked for general information about consumer satisfaction related to the marketing plan and about administrative issues, by associating the variables. As far as methodology is concerned, the study used a quantitative approach, with an exploratory, descriptive focus. The results were possible through a bibliographic and field research. Data were collected by means of a field research with managers and customers chosen for the study. The sample consisted of bakeries with a profile in SINDIPAN-RN (Union of Industry of Bakeries and Candy Stores in Natal RN). The type of sample used was the non-probabilistic for the managers as much as for the researcher. The data collection was done through interviews that used a questionnaire with structured and non structured questions. Later, computer programs took care of computing data analysis. Through the research, it was possible to point out different opinions, having both audiences investigated, regarding products, services, cost, location, clearance and layout. The research also categorized different responses in management aspects such as: action plan, use of research tools to control products sales, partnership with vendors to establish product cost, marketing action plan, awareness of ranking in the market, and use of consulting services and management consultantship. The research also showed that customers are less satisfied with services, such as products cost and sales and that the company's action plan is directed related to the education background of the managers. / As transformações ocorridas nos últimos anos no ambiente empresarial provocaram significativas mudanças na maneira de se comercializarem produtos e/ou serviços. No segmento de varejo não foi diferente. Com a abertura do mercado para empresas internacionais e com a estabilidade da economia, grandes varejistas se viram ameaçados por novos formatos de loja que surgiram no mercado e pelo crescimento do pequeno varejo, o que exigiu, por parte da empresas, a adoção de um diferencial competitivo. Para alcançar este objetivo, as organizações desenvolveram ações mercadológicas com a finalidade de satisfazer os desejos, expectativas e necessidades do mercado-alvo. Dentro desse contexto, a pesquisa realizada teve como objetivo analisar o composto varejista de marketing utilizado pelo segmento de padarias da cidade de Natal RN sob a perspectiva dos gerentes e clientes com o intuito de identificar se as estratégias adotadas no composto são percebidas da mesma maneira pelos gerentes e clientes. A pesquisa também buscou informações sobre questões gerenciais, correlacionando e associando as variáveis. Em termos metodológicos, o estudo se caracterizou por uma abordagem quantitativa, assumindo um enfoque exploratóriodescritivo. Para realização dos estudos, foram utilizadas a pesquisa bibliográfica e a pesquisa de campo. Para a coleta de dados, foi feita uma pesquisa de campo com os gerentes e clientes escolhidos para o estudo. A amostra constituiu-se de padarias cadastradas no SINDIPAN - RN (Sindicato da Indústria da Panificação e Confeitaria de Natal RN). O tipo de amostra utilizada foi a não-probabilística, tanto para os gerentes como para os clientes com base em critérios estabelecidos pelo pesquisador. A coleta de dados foi realizada por meio de um questionário com questões estruturadas e não-estruturadas pelo método da entrevista. Posteriormente, a análise e o tratamento de dados foram feitos mediante a aplicação de programas computacionais. Pela pesquisa, foi possível identificar diferentes opiniões, quando os dois públicos foram pesquisados, no composto de produtos, serviços, preços, localização, promoção e Layout. A pesquisa também identificou diferentes respostas nas questões gerenciais relativas à existência de planejamento dentro da empresa, utilização de técnicas para se conhecerem as ações dos concorrentes, utilização de ferramentas de pesquisa para monitorar os produtos vendidos na loja, existência de parcerias com os fornecedores para a fixação dos preços na loja, papel desempenhado pelo marketing dentro da empresa, conhecimento da empresa de sua posição no mercado e utilização de serviços de consultoria e assessoria empresarial. Verificou-se também o grau de satisfação dos consumidores com relação aos componentes do composto, mostrando que os clientes estão menos satisfeitos com o preço e as promoções, bem como que a escolaridade dos gerentes tem relação com questões gerenciais adotadas na empresa. Finalizada a pesquisa, concluiu-se que a percepção dos gerentes e clientes, com relação ao composto de marketing, foi diferente na maioria das questões. Sendo assim, pode-se inferir que o esforço de marketing da empresa não está adicionando valor ao cliente, já que este não está percebendo as ações de marketing da mesma forma que a gerência.

The First World War and the Australian Imperial Force have generated thousands of books and articles. Many studies adhere to the emphasis of C.E.W. Bean, and recount the history of the infantry or a particular infantry battalion. Others examine both the short term and long-lasting effects of the war on the Australian psyche. Some historians have acknowledged that a particular group of non-fighting combatants has been neglected, but generally, this group has been employed in dangerous and difficult pursuits. Very few historians have studied the roles of non-fighting combatants whose contribution is considered as lacklustre, such as the Australian Field Bakeries. When I began my research, I could not understand why the Australian Field Bakeries did not play any part in the historiography of World War One. An examination of the Anzac legend revealed an emphasis on the characteristics of the Anzac, especially masculinity and heroism. I argue that the bakers’ employment might be considered as being situated within the woman’s sphere and therefore unmasculine, whilst that same employment did not offer the chance for acts of heroism. Because of an emphasis on the exciting exploits of the infantry within Anzac historiography, the Australian Field Bakeries and their role as support troops have been ignored and omitted. Comparing demographic statistics and the war experiences, values and attitudes of the Australian Imperial Force and the bakers, I conclude that the bakers of the Australian Field Bakeries were extraordinarily similar to the men of the Australian Imperial Force. Only those experiences and statistics directly related to the two groups’ specific fields of employment are significantly different. I argue that specialised skills and a perceived lack of masculinity and heroism have seen the men of the Australian Field Bakeries excluded from all existing Anzac historiography.

Σκοπός: 1) Η μελέτη της αναπνευστικής λειτουργίας εργαζόμενων σε αρτοποιεία, όσον αφορά τα αναπνευστικά συμπτώματα τα σχετικά με την εργασία (βήχας, δύσπνοια, ρινίτιδα, πταρμός και επιπεφυκίτιδα) και τους δείκτες πνευμονικής λειτουργίας (FEV1, FVC, λόγος FEV1/FVC, RV, TLC, λόγος RV/TLC). 2) η μελέτη της ανοσολογικής ευαισθητοποίησης των εργαζομένων στα αλλεργιογόνα των διάφορων αλεύρων που χρησιμοποιούνται στην παραγωγή του άρτου. Μελετήθηκαν 103 άτομα που εργάζονταν σε παραδοσιακά αρτοποιεία στην περιοχή της πόλης των Πατρών. Από αυτούς τους εργαζόμενους οι 58 απασχολούνται αποκλειστικά στην παραγωγή του άρτου και οι υπόλοιποι 45 αποκλειστικά στην πώληση του άρτου. Ελέγχθηκε ο επιπολασμός των αναπνευστικών συμπτωμάτων των σχετικών με την εργασία (βήχας, πταρμός, επιπεφυκίτιδα, δύσπνοια και ρινίτιδα) με την χρήση ερωτηματολόγιου και προσωπικής συνέντευξης των δύο ομάδων ελέγχου. Επίσης ελέγχθηκε η πνευμονική λειτουργία των εργαζομένων με την χρήση σπιρομέτρησης και σωματικής πληθυσμογραφίας, με τον υπολογισμό των δεικτών FEV1, FVC, τον λόγο FEV1/FVC , RV, TLC και τον λόγο RV/TLC). Αναζητήθηκε επίσης το ποσοστό αποφρακτικής και περιοριστικής νόσου και στους παραγωγούς και στους πωλητές του άρτου και το ποσοστό ανταπόκρισης στην βρογχοδιαστολή (ενδεικτικό αναστρέψιμης αποφρακτικής νόσου). Τέλος εξετάστηκε ο επιπολασμός της ανοσολογικής ευαισθητοποίησης των εργαζομένων στα αλλεργιογόνα άρτου (σιτάρι, βρώμη, σίκαλη και κριθάρι) με την χρήση της δερματικής δοκιμασίας δια νυγμού (skin prick test) και της ανοσολογικής ευαισθητοποίησης στα κοινά αλλεργιογόνα (γύρη λουλουδιών, ακάρεα σκόνης και επιθήλια γάτας και σκύλου) (ατοπία) Οι εργαζόμενοι που απασχολούνται αποκλειστικά με την παραγωγή του άρτου εμφανίζουν σε ποσοστό 41,37% ένα τουλάχιστον αναπνευστικό σύμπτωμα σχετικό με την εργασία, έναντι 6,6% των εργαζομένων στην πώληση του άρτου. Το πιο συχνό αναπνευστικό σύμπτωμα είναι η ρινίτιδα (σε ποσοστό 24,13% για τους παραγωγούς και 4,4% για τους πωλητές). Για τους παραγωγούς βρέθηκε συσχέτιση μεταξύ των αναπνευστικών συμπτωμάτων σχετικών με την εργασία και της ανοσολογικής ευαισθητοποίησης σε ένα τουλάχιστον αλλεργιογόνο των αρτοποιείων (p<0.01), και της ανοσολογικής ευαισθητοποίησης στο αλεύρι σίτου (p<0.05). Οι τιμές των πνευμονικών δεικτών FEV1, FVC και FEV1/FVC για τους παραγωγούς κατά μέσο όρο είναι 91,62%, 94,53% και 96,78%, ενώ οι αντίστοιχες τιμές για τους πωλητές είναι 101,69%, 99,93% και 101,56%. Το ποσοστό αποφρακτικής νόσου μεταξύ των παραγωγών είναι 12,06%, ενώ το 20,68% παρουσιάζει ανταπόκριση στη βρογχοδιαστολή>12% (ενδεικτικό αναστρέψιμης αποφρακτικής νόσου-άσθμα). Το ποσοστό περιοριστικής νόσου είναι παρόμοιο για τις δυο ομάδες (12.06% για τους παραγωγούς και 11,1% για τους πωλητές ). Τέλος το 22,41% των παραγωγών άρτου εμφανίζει ευαισθητοποίηση σε ένα τουλάχιστον αλλεργιογόνο του άρτου, έναντι 4,4% των εργαζομένων στην πώληση του άρτου με καθοριστικό παράγοντα την ύπαρξη ατοπίας.(OR=15, 12, p<0.01). Το 17,24% των εργαζομένων στην παραγωγή του άρτου εμφανίζει ευαισθητοποίηση στο αλεύρι σίτου, ενώ μόνο το 2,2% των πωλητών εμφανίζει κάτι ανάλογο με την ατοπία επίσης να συντελεί σημαντικό ρόλο(OR=8.8, p<0.01) Οι εργαζόμενοι στην παραγωγή του άρτου παρουσιάζουν πιο συχνά αναπνευστικά συμπτώματα σχετικά με την εργασία ανοσολογικής προέλευσης, χαμηλότερες τιμές στους δείκτες πνευμονικής λειτουργίας που υποδηλώνουν αποφρακτική νόσο και σε μεγαλύτερο ποσοστό ανοσολογική ευαισθητοποίηση στο αλεύρι σίτου από τους πωλητές άρτου. Σημαντικό ρόλο πιθανόν να παίζει η αυξημένη έκθεση στη συγκέντρωση σκόνης αλευριού στην οποία εκτίθενται οι εργαζόμενοι στην παραγωγή του άρτου σε σχέση με τους πωλητές του άρτου. / Aim: 1) The study of the respiratory function of people working in bakeries, concerning the respiratory symptoms which are related to the work (cough, dyspnoea, rhinitis, sneezing and conjunctivitis) and the indexes of lung function (FEV1, FVC, ratio FEV1/FVC, RV, TLC, ratio RV/TLC). 2) The study of the immunologic sensitization of the people working in the allergies of different flours which are used in bread production. People working in traditional bakeries (103 people) in the area of the town of Patras were studied. Fifty eight of them were working exclusively in the bread production and forty five were working exclusively in the bread sale. The prevalence of the respiratory symptoms, related to the work (cough, sneezing, conjunctivitis, dyspnoea and rhinitis) was examined using a questionnaire and a personal interview of both groups being under examination. The lung function of the employees was also checked using a spirometry and body phlethysmography, calculating the indexes FEV1, FVC, the ratio FEV1/FVC, RV, TLC and the ratio RV/TLC). The percentage of the obstructive and the restrictive impairment both in the bread producers and sellers was also searched as well as the percentage of response in the bronchodilation (indication of inverted obstructive impairment). Finally the prevalence of the immunologic sensitization of people working in the allergies of flours (wheat, oats, rye and barley) was examined using the skin prick test and the immunologic sensitization in common allergies (pollen, house dust mite and animal dander). The people working exclusively in the bread production present at least one respiratory symptom related to their work in a percentage of 41.37%, versus the people working in bread sale with a percentage of 6.6%. The most often respiratory symptom is rhinitis (a 24.13% of bread producers and a 4.4% of bread sellers). There was a connection, for the bread producers, among the respiratory symptoms related to the work and the immunologic sensitization in at least one allergy of bakeries (p<0.01), and the immunologic sensitization in the wheat flour (p<0.05). The rates of the lung ratios FEV1, FVC and FEV1/FVC are 91.62%, 94.53% and 96.78% on the average for the bread producers, versus the equivalent rates which are 101.69%, 99.93% and 101.56% for the bread sellers. The percentage of obstructive impairment among the bread producers is 12.06%, while a 20.68% present a response in the bronchodilation >12% (indication of inverted obstructive impairment – asthma), and while the percentage of restrictive impairment is similar in both groups (12.06% for bread producers and 11.1% for bread sellers). Finally a 22.41% of the bread producers present sensitization in at least one of the allergies of flour, versus a 4.4% of the bread sellers with a defining factor the existence of atopy. (OR=15, 12, p<0.01). A 17.24% of bread producers present a sensitization in wheat flour, versus a 2.2% of the bread sellers who present something equivalent, with atopy having an important part (OR=8.8, p<0.01). The bread producers present more often respiratory symptoms of immunologic origin connected to the work, lower rates in the ratios of lung function which indicate obstructive illness and a higher percentage of immunologic sensitization to wheat flour versus the bread sellers. The increased exposure in the concentration of wheat dust, that the bread producers versus the bread sellers are exposed, is possible of important part.

A partir del uso de las herramientas contables así como el análisis económico-financiero se evaluó la viabilidad del proyecto, haciendose estados financieros proyectados por 5 años y obteniendo utilidad a partir del segundo año desde la puesta en funcionamiento, asimismo se evaluó económicamente el proyecto con flujos de efectivo libres proyectados arrojando el valor actual neto de S/. 88,566 y una tasa interna de retorno de 30%. Por todo lo anterior el proyecto es viable y rentable. que dadas las nuevas tendencias en las preferencias de los consumidores representa una buena oportunidad de negocio, asimismo se debe explorar la realización de negocios relacionados, como por ejemplo la venta de tortas y otros bienes complementarios al pan, requiriendo ser continuado el proyecto una vez superado el plazo inicial de 5 años proyectados. / Trabajo de investigación