OUTSOURCING IN COLLECTIVE FOOD SERVICES

Abstract

Outsourcing refers to the way in which public or private institutions entrust the performance of a segment of their attributions to specialist companies. Numerous institutions choose to outsource food services, aiming to ensure the quality and competence of the services. It is important to understand outsourcing from its beginnings to the present, the legislation and its applications in the Food and Nutrition Units (FNU), in the processes that involve outsourcing are more widespread, especially for those who work with outsourced companies, so that they are aware of how the work regime to which they belong is managed. The objective of the research was to know the processes that involve outsourcing in collective food services. A search was carried out in the following databases: SciElo and Google Scholar, using the following descriptors "outsourcing, food service, food and nutrition unit, food and nutrition unit, collective feeding, management", having as inclusion criteria articles with this theme, from 2016 to 2021. The outsourced food service is divided into three aspects: product quality, service quality and cost retention. It can be observed through the literature that outsourcing is widely used in food services and will continue to be used in the future.