CONSIDERATIONS ON THE APPLICATION OF AN EXTENSION ACTION IN FOODSERVICES IN CABO DE SANTO AGOSTINHO – PERNAMBUCO DURING THE PANDEMIC

Abstract

This article reports the directions taken by an extension project named QualitySuape, whose main objective was help foodservices located in Cabo de Santo Agostinho - Pernambuco to implement quality based on hospitality principles. To understand which aspects are considering more sensitive, a survey where made with customer based on dimension and variables chosen from a literature review. After identifying the critical points, it was decided to prepare educational material (booklets) with guidelines related to those points, the intention is to distribute it in foodservices located in Cabo de Santo Agostinho. As a result of the pandemic, changes were necessary that partially compromised the achievement of the initial objectives of the project, due to the discontinuity of operation of some foodservices and the impossibility of incursions it was not possible to carry out the research individually in each foodservice. Despite this, it was possible to observe some points considered critical or sensitive by customers.