O papel das licitações na qualidade e acessibilidade das refeições nos RUs: estudo aplicado a instituições federais do Paraná

Abstract

The research analyzes the criteria used to define the estimated values of meals in University Restaurants (Rus) and the price variations in federal universities located in Paraná, proposing a checklist to guide public managers in pricing and to make the bidding process more transparent. The study was carried out using information obtained through data collection on the websites of the selected institutions. The terms of reference published in the calls for three electronic bidding processes were analyzed: No. 23/2023 (UTFPR), 90027/2024 (UNILA), and 90106/2024 (UFPR). The results highlight the need for efficient control in food service processes, contributing to cost reduction, waste minimization, and support in budget planning. The analysis of the terms of reference and current legislation reveals that standardizing administrative practices is essential to ensure legality and transparency, facilitating the comparison of proposals and strengthening society’s trust in public authorities. Furthermore, it emphasizes the importance of written documentation as a primary source of information, allowing the identification of areas in need of improvement. The checklist emerges as a guiding tool to promote ethical and responsible management of public resources, aiming to improve the quality of food services in universities and benefit the academic community by providing more affordable prices in the Rus.