Plan de mejora de los procesos operativos de cocina del establecimiento Comida Árabe Falafel.

Abstract

The main purpose of this research study is to develop a sustainable operations plan for the restaurant Comida Árabe Falafel in order to achieve its efficiency and profitability. For its efficient development, is going to be used a methodology with a mixed approach with qualitative and quantitative character. For the collection of accurate and timely information that allows the support of the subject matter will be used three important techniques such as the survey, focus group and interview. The surveys and the focus group were applied to a group of people living in the city of Guayaquil which were selected through a convenience sampling. On the other hand, the interviews were applied to the owner and the employee of the restaurant in person. In fact, through the analyses conducted, it was possible to identify that the Comida Árabe Falafel establishment needs to make an improvement in its operational processes. With the design of an improvement plan of the operative processes in the kitchen it is expected to improve the gastronomic products, the quality of its services and to increase the income. The proposal describes the main strategies that are expected to be applied for the implementation of the improvement and growth of the restaurant.