Plan de mejoras de los procesos operativos en la cocina del restaurante La Esquina de Beto.

Abstract

The main purpose of this research is to develop a study which allows designing a sustainable operations plan for the restaurant La Esquina de Beto. This research is made by the use of qualitative and quantitative investigation, through direct observation in the restaurant, interview with the owner and a kitchen assistant of La Esquina de Beto and surveys divided into expectation and perception made to 252 people, all of this based on the tourist regulation of food and beverages in Ecuador, meanwhile the surveys used the Dinex service improvement model. After analyzing the lack of quality control system was determinate from the interview, such as a safety manual or an analysis system and break-even points. In the survey was determinate that the food was not served hot and by the observation it was made know that the kitchen was not suitable for work. The design of a plan to improve the operational processes in the kitchen of La Esquina de Beto consists of six proposals that allow correcting the shortfall of the restaurant and are expected to be executed to guarantee its sustainability.