Sistemas de recompensas, salário e satisfação dos colaboradores na empresa : género e razões (Tabernáculo by Hernâni Miguel)
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2025
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Este relatório de estágio feito em uma empresa de restauração, para fim de dissertação de Mestrado, na área de Gestão Avançada de Recursos Humanos (Universidade Lusófona de Lisboa), e tem como Tema: Análise do sistema de Recompensa, Salários e Satisfação dos colaboradores, microempresa, a Género e Razões (Tabernáculo By Hernâni Miguel). Sucessivamente também mostrar algumas funções cruciais para o desempenho de funções consoante o negócio. O primeiro capítulo a introdução, aborda conceitos de recompensas, sua importância, e qual sistema de recompensa a empresa utiliza. Falando um pouco sobre o código do trabalho no termo retribuição, definindo salário, como são os processos de pagamento, e periodicidade que os colaboradores recebem na empresa. No segundo capítulo, esclareceremos o enquadramento do tema em Gestão, a história, desafios na restauração, como a Pandemia Covid-19. No terceiro capítulo, será os aspetos éticos sobre a utilização de dados da empresa em que foi feito o estágio, com consentimento do responsável da área de Recursos Humanos, fazendo a caraterização da empresa, breve histórico, organograma, análise SWOT, programação das atividades, cronograma, instrumentos para desempenho de funções. No quarto capítulo, é ilustrado um questionário exemplar, que foi implementado para medir a satisfação dos colaboradores, sendo amostra aleatória, de 8 colaboradores, apenas 5 colaboradores fizeram o questionário. No quinto capítulo, finalizamos com limitações de estudo, análise critica, resultados, discussão, conclusão, recomendações e por fim as referências.
This internship report was carried out in a restaurant company, for the purpose of a master's thesis, in the area of Human Resources (Universidade Lusófona de Lisboa), and its theme is Analysis of the reward system, salaries and employee satisfaction in the micro company Gender and Reasons (Tabernaculo By Hernâni Miguel), as well as showing some crucial functions for performing functions depending on the business. The first chapter on the introduction covers the concepts of rewards, their importance and the reward system that the company in question uses Talking a little about the labor code in the term remuneration, also defining the salary, what the payment processes are like and how often employees are paid in this same company. In the second chapter we will clarify the framework of the topic in Management, such as the history and challenges in restaurants, such as the Covid-19 Pandemic. The third chapter will cover the ethical aspects regarding the use of data from the company where the internship was carried out with the consent of the person responsible for the human resources area, such as the characterization of the company, brief history, organization chart, SWOT analysis, activity scheduling, schedule, instruments for performing functions. The fourth chapter illustrates an exemplary questionnaire that was implemented to measure employee satisfaction, with a random sample of 8 employees, only 5 employees completed the questionnaire. In the fifth chapter we end with the study limitations, critical analysis, results, discussion, conclusion, recommendations and finally references.
This internship report was carried out in a restaurant company, for the purpose of a master's thesis, in the area of Human Resources (Universidade Lusófona de Lisboa), and its theme is Analysis of the reward system, salaries and employee satisfaction in the micro company Gender and Reasons (Tabernaculo By Hernâni Miguel), as well as showing some crucial functions for performing functions depending on the business. The first chapter on the introduction covers the concepts of rewards, their importance and the reward system that the company in question uses Talking a little about the labor code in the term remuneration, also defining the salary, what the payment processes are like and how often employees are paid in this same company. In the second chapter we will clarify the framework of the topic in Management, such as the history and challenges in restaurants, such as the Covid-19 Pandemic. The third chapter will cover the ethical aspects regarding the use of data from the company where the internship was carried out with the consent of the person responsible for the human resources area, such as the characterization of the company, brief history, organization chart, SWOT analysis, activity scheduling, schedule, instruments for performing functions. The fourth chapter illustrates an exemplary questionnaire that was implemented to measure employee satisfaction, with a random sample of 8 employees, only 5 employees completed the questionnaire. In the fifth chapter we end with the study limitations, critical analysis, results, discussion, conclusion, recommendations and finally references.
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MESTRADO EM GESTÃO AVANÇADA DE RECURSOS HUMANOS, GESTÃO DE RECURSOS HUMANOS, SISTEMA DE RECOMPENSAS, SALÁRIOS, SATISFAÇÃO PROFISSIONAL, HUMAN RESOURCES MANAGEMENT, COMPENSATION MANAGEMENT, WAGES, PROFESSIONAL SATISFACTION