Hospitality as an agent of organisational communication: - Leoni, Carlos
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To establish relationships between hospitality and organisational communication, on an inter-personal level, in the gastronomic world, in three restaurants of different categories in the cities of Porto Alegre and São Paulo. These relationships range from interpersonal communication to relationships, posture, friendliness and professional development. This case study seeks to reveal whether the gastronomic enterprises make use of these resources for the development of those directly involved in the issue, in the personal, professional and organisational spheres. If they do, how is this done?…mehr

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Produktbeschreibung
To establish relationships between hospitality and organisational communication, on an inter-personal level, in the gastronomic world, in three restaurants of different categories in the cities of Porto Alegre and São Paulo. These relationships range from interpersonal communication to relationships, posture, friendliness and professional development. This case study seeks to reveal whether the gastronomic enterprises make use of these resources for the development of those directly involved in the issue, in the personal, professional and organisational spheres. If they do, how is this done? What results are achieved? Is it done intentionally or instinctively?
Autorenporträt
Carlos Leoni wurde in São Paulo geboren, machte seinen Abschluss in sozialer Kommunikation, arbeitete in der Filmproduktion und organisierte Veranstaltungen. Er ist auf strategische Kommunikation spezialisiert und hat einen Master-Abschluss in Tourismus und Gastgewerbe. Seine Leidenschaft gilt dem Kochen und der Gastronomie, und sein Studienbereich ist mit dem Gastgewerbe verbunden.