Resumo (EN)
Objective – To propose a flexibe scheme of organization of trainees in a Food Service. To achieve this goal it will be done a descriptive research. Methods – The work was split into three parts: that which sets up the law relationship to the practice (correlated with dissemination of knowledge), the one which would be relevant in the formation process of student during the placement (including ethical issues) and one that proposes flexible organization. Results – It was observed that the trainee is seen as “cheap labor” and little is invested in what is established by law in institutions grantors practices. Conclusions – Is believed as ideal, an internship plan in which both (interns and grantor) can be contemplated adequately. This requires planning and organization.