Gastronomy: Hospitality Practices and Education. A Study in São Paulo-SP, Brazil

Abstract

Hospitality depends on interaction and reciprocities between people. Host the other is at epicenter of the encounter between host and guest. In that way, Hospitality relationships can be observed in educational process guided students welcoming rituals, involving teachers and educational institution. This article's purpose is to understand students' Hospitality conceptions in a course of Technology in Gastronomy. The methodology was exploratory and quantitative study based on a literature review on the subject and field research. Results demonstrate the food importance as a primary touristic attractive and to cultural diffusion, as the food and beverage industry and the gastronomic in particular are very rich forms of interpretation of social life. From the results obtained in the research, there is a need to broaden the perception of Hospitality practices in the researched educational institution.