Optimización del servicio de restaurante Desegusto S.A

Abstract

Through fieldwork and application of research tools, the present document projects as a central objective the optimization of the service of the restaurant DESEGUSTO SA belonging to the business group ÉXITO SA, to conclude this problem was carried out field work with the existing personnel to date applying time and movement methodology, mapping of processes where observation activity was carried out at the time of elaboration of the offered foods and in the provision of direct service to clients, identified several circumstances that have major impacts in the company and is reflected by the loss of frequent customer loyalty, brand recognition and internal structural organization. Through the development of a strategic plan with several activities to be implemented, it is intended to contribute to the improvement of the restaurant's service, the successful organization of the operative part and the use of optimal digital tools to obtain timely and real information.