Debora Azevedo

O perfil do engenheiro de produção: a visão de empresas da região metropolitana de Porto Alegre

This paper targets the presentation of the results of a survey done together with managers from manufacturing companies in Great POA. The aim of this survey is to identify the importance and the present capacity of the application of several basic or specific knowledge and attitudes towards the engineers’ performances in jobs related to the Industrial Engineering. In relation to the theoretical framework, there are several definitions of competence available in the specialized literature as well as the ones suggested by INEP (MEC) and ABEPRO to the Industrial Engineering. The results of this survey discuss the observed gaps in the evaluated competences. It is also identified the evaluation index of these competences through a factorial analysis. Because of the biggest levels of importance or the smallest index of applications, the oral and written fluency, scenarios analysis, a foreign language proficiency and both economical and financial analysis have been emphasized.

ENTRE FACAS E CHAIRAS - UM ESTUDO SOBRE A APRENDIZAGEM BASEADA EM PRÁTICA DE AÇOUGUEIROS

The practice-based approach of Organizational Learning defines knowledge as situated and socially constructed. On the influence of the aesthetic approach, it considers that the practitioner establishes a relationship with their practice through sensory and perceptual capabilities by exercising aesthetic judgment. In this light, this paper aims to understand the process of formation of professional butchers. Given the craft-like characteristics of this profession and the little offering of training courses, often professionals are trained within organizations, in a more or less structured process. To investigate this phenomenon, we conducted a qualitative study in five branches of a food distributor. Data were collected through interviews, non-participant observation and document analysis, and were subjected to content analysis. The study identified that the butchers experience learning processes supported by the practice, where sensitive knowledge and aesthetic judgment are providers of knowledge and enablers of social production and reproduction. A lack of structuring of the learning process to which the new professionals are submitted was observed. However, practitioners perceive themselves as craftsmen, since they anchor their practices in the beauty of its meaning.