From tea to teanner: case study on gastronomic service in an event company

Authors

  • Jéssica Cardoso Ferreira Universidade Federal do Rio de Janeiro
  • Beatriz Carvalho Tavares Universidade Federal do Paraná https://orcid.org/0000-0002-1501-4187
  • Verônica de Andrade Mattoso Universidade Federal do Rio de Janeiro

DOI:

https://doi.org/10.29147/revhosp.v19.1043

Keywords:

Chá, Gastronomia. Hospitalidade, Jantar, Serviço Gastronômico.

Abstract

Gastronomic services provide symbolic moments associated with commensality and bonds’ strengthening between diners. Teanner appears as a service that combines characteristics of afternoon tea and dinner. This study aimed to highlight teanner as an innovative proposal in gastronomic services in Rio de Janeiro. The research has a qualitative and exploratory approach, based on RappaTeanner’s case study, a service offered by the company Rappanui Gastronomia, in the city of Niterói, Metropolitan Region of Rio de Janeiro. As a methodological procedure, Content Analysis of the menu proposals for the years 2012 and 2021 was carried out, using technical and ethnological criteria. As main results, it was possible to verify the presence of a diversity of preparations, forms of presentation and culinary influences, in addition to highlighting the adaptive possibilities to various profiles, needs and contexts that teanner provides.

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Author Biographies

Jéssica Cardoso Ferreira, Universidade Federal do Rio de Janeiro

Bacharela em Gastronomia pela Universidade Federal do Rio de Janeiro.

Beatriz Carvalho Tavares, Universidade Federal do Paraná

Bacharela em Gastronomia pela Universidade Federal do Rio de Janeiro. Mestra em Turismo pela Universidade Federal Fluminense. Doutoranda em Geografia pela Universidade Federal do Paraná.

Verônica de Andrade Mattoso, Universidade Federal do Rio de Janeiro

Docente do Bacharelado em Gastronomia da Universidade Federal do Rio de Janeiro.
As hospitalidades da casa - portas e janelas abertas - sob o olhar do anfitrião (Ouro Preto/MG, Brasil) Foto de Leandro Benedini Brusadin, vencedor do concurso “Olhares sobre a hospitalidade”, de 2022.

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Published

2023-01-03

How to Cite

Ferreira, J. C., Tavares, B. C., & Mattoso, V. de A. (2023). From tea to teanner: case study on gastronomic service in an event company. Revista Hospitalidade, 19, 402–427. https://doi.org/10.29147/revhosp.v19.1043

Issue

Vol. 19: Revista Hospitalidade v.19 - 2022

Section

Articles

License

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