Propuesta estratégica de optimización para la administración del restaurante La Playa del Pisque, cantón Pedro Moncayo
The objective of this project is to develop a strategic proposal for the optimization of the administration of the restaurant La Playa del Pisque located in the canton Pedro Moncayo, for which first a theoretical framework was carried out with the purpose of conceptualizing an overview of the follow...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2020
|
| Subjects: | |
| Online Access: | http://dspace.udla.edu.ec/handle/33000/12220 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | The objective of this project is to develop a strategic proposal for the optimization of the administration of the restaurant La Playa del Pisque located in the canton Pedro Moncayo, for which first a theoretical framework was carried out with the purpose of conceptualizing an overview of the following topics: restaurants as businesses, restaurant management, restaurants as family businesses, family business management, types of family businesses, challenges of family businesses, good corporate governance in family businesses, control systems and procedures in a restaurant and problems with lack of control in restaurants. In the situational characterization, an internal and external analysis of the environment was carried out using the PESTEL and Porter’s Five Forces methodologies. In addition, the SWOT and Benchmarking were applied to obtain information on its strengths, opportunities, weaknesses and threats; and to establish a comparison with their direct competition. On the other hand, the client's profile was determined in order to identify what are their needs and preferences. For the analysis of results, the CAME matrix was used to obtain strategies based on taking advantage of its strengths and opportunities and mitigating its weaknesses and threats. Also, relevant information was obtained about their staff's perception about the administration and management of the restaurant through semi-structured interviews and a checklist; and specific information about its internal and external environment and direct and indirect competition. Finally, an optimization proposal was designed for the administration through a restructuring of the company's philosophy, organic functional structure and internal and external communication. Each business objective is composed of: strategy type, strategic actions, implementation level, responsible, indicators and budget, with the purpose of improving its administrative structure and budget and cost control. |
|---|