Gestión operativa de restaurantes para el mejoramiento de los servicios gastronómicos en la parroquia Calceta de la provincia de Manabí

In the present investigation a Model of operative management for the restaurant of Calceta; for the accomplishment of the investigation a methodology was made up for the analysis of similar methodologies, giving three phases: first stage consisted of a situational diagnosis of the restaurants of Calceta by inventorying the gastronomical establishments using an inventory card; identifynig owners, names of the premises, infrastructure capacity, type, number of personnel, the level of operative processes in other characteristics. Besides the inventory card it was realised interviews directed to proprietors of the establishments with of the average daily visit, the knowledge level, the level of operative procedures, even the interest of qualifications; with the aid of these tool it was managed to characterize the restaurant. Also a strategic SWOT analysis of the restaurant was used where the main strengths, threats, weaknesses and oportunities were identified. The second phase of the investigation determined the suitable operative processes that were used in the gastronomical establishments. In the last phase of the thesis the manual of operative management in which it considered three necessary aspect for the operative level of restaurants of Calceta, between the suitable procedures which were: the processes for the purchases and storage, procedures in the manipulation of foods and the suitable service to the client.

• Main Author: Chancay Pozo, Ruth Noemí (author)
• Other Authors: Delgado Mejía, María José (author)
• Format: bachelorThesis
• Language: spa
• Published: 2015
• Subjects: Gestión operativa; Servicios gastronómicos; Manual operativo
• Online Access: http://repositorio.espam.edu.ec/handle/42000/135