Hospitality as an agent of organisational communication

To establish relationships between hospitality and organisational communication, on an inter-personal level, in the gastronomic world, in three restaurants of different categories in the cities of Porto Alegre and São Paulo. These relationships range from interpersonal communication to relationships, posture, friendliness and professional development. This case study seeks to reveal whether the gastronomic enterprises make use of these resources for the development of those directly involved in the issue, in the personal, professional and organisational spheres. If they do, how is this done? What results are achieved? Is it done intentionally or instinctively?