Student Restaurant, adopting the self-management model, at the Federal Institute of São Paulo (IFSP)

Abstract

Objective: the present study aims to compare whether the cost of meal per student is more economically advantageous than the food supply services provided by a specialized company, and to calculate the sales price for meals to students and staff, who do not benefit from free meals through the student restaurant.

Diagnosis of the problem and/or opportunity: analyze whether the studies carried out are sufficient for applying the adopted self-management model in relation to outsourcing (concession) for the student restaurant.

Methodology/approach: This study uses exploratory research, due to the importance of delving deeper into the topic. Regarding the procedures, this is a case study, especially because it focuses on a single case, allowing the results to be applied to other similar units. The study collected information contained in the bidding procedures, in the electronic auction modality.

Results/application: the results of the achieved objective demonstrate the total production cost and the cost of meal per student in the student restaurant. The results revealed that the self-management model adopted is more economically advantageous in relation to a specialized company (concession).

Contributions: this study contains information on the costs applied to the student restaurant and the cost of meals per student so that public managers, knowing the composition of costs and their corresponding values, can improve the allocation of budget credits in this or that budget action, aiming to contribute to keeping students in classrooms with lower school dropout rates.