A hospitalidade como vantagem do ‘coco vip’ do Valdecir para atrair os visitantes do Museu de Arte Contemporânea de Niterói/Rj: venda de coco ou venda de serviço?

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Elaine Gomes Borges da Silva

2017-01-01

Full Text Available This article aims to contribute to the use of the principles of hospitality in whatever business that involves tourists. Its general objective was to analyze hospitality as a competitive advantage in the point of the seller Valdecir de Oliveira. After observing the actions taken in the three points of coconut selling near MAC to choose which was special in working, the specific objectives were: to identify and systematize the actions taken at the point of sale that the entrepreneur uses to attract tourists and ‘in play’; to verify the means used by him as an advantage to others and his inherent hospitality actions; and identify if the selling product passed to a service mode of sale. The results show that the entrepreneur has hospitality as sociocultural, spontaneous characteristic, and in the business it added value to its point turning product sales service sales.