Manezinho who makes good food: Restaurante do Costinha

Pedro José Raymundo, Diego Hernando Florez Ayala, Ullian Fadu Naatz and Anete Alberton

Revista de Gestão, 2021, vol. 29, issue 2, 158-174

Abstract: Purpose - The aim is to enable debates about the need for changes in the restaurant's management posture regarding food waste. Design/methodology/approach - This study is a teaching case about a restaurant and was prepared based on information collected from the authors' experiences in teaching, consulting, and academic research. The plot, company name, and characters are fictitious. Findings - The results are related to the classroom application to promote discussion and knowledge of topics such as finance, costs, sustainability, food waste, and the Demonstration of Results for the Exercise. Research limitations/implications - The main limitation is that it is a fictitious study, but it allows applied research based on the authors' scientific knowledge and professional practice. Practical implications - The theme contributes to anchoring decision-making by managers in the face of day-to-day business challenges. Furthermore, in a contemporary perspective, it involves a small establishment concerning the possibilities of contributing to the Sustainable Development Goals (SDGs). Furthermore, due to the richness of details, the case constitutes an intriguing teaching tool to be applied in the classroom. Social implications - It impacts social actions, according to the examples found in the narrative used in the teaching case. Originality/value - Its originality is related to its interdisciplinarity and how it involves the themes of finance and sustainability applied in business practice.

Keywords: Finance; Business costs; Sustainability; Income statement; Waste management (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:eme:regepp:rege-03-2021-0040

DOI: 10.1108/REGE-03-2021-0040

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