Browsing by Author "Chuga Alarcón Stalin David"

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    Diseño de una guía de procesos para el restaurante Moros y Carbón, mejorando la eficiencia y calidad de servicio
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Chuga Alarcón Stalin David; Zhagui Guarango Nelson Ismael
    Within a restaurant, every detail is important in order to offer a good customer experience. When tasks are not standardized, it is easy for errors or delays to occur in the customer service process. Therefore, having a process guide helps to better organize the work, save time and serve the customer with more quality. The objective was to propose a process guide for the standardization of recipes in the Moros y Carbón restaurant to improve the quality of the dishes offered, reducing the waste of inputs to optimize operational efficiency in the kitchen area. For this purpose, a mixed approach study was carried out, with an analytical and inductive method; interviews and surveys were conducted to collect information. In addition, the database technique was applied in order to have an organized list of suppliers, as well as to establish a clear vision of the production process and to prepare a roadmap and cost sheet. Thus, after applying the process guide in the Moros y Carbón restaurant, it was possible to standardize the recipe process, maintaining the quality of the dishes. There was also a decrease in the waste of inputs, since the use of ingredients was more controlled. The kitchen team had a better understanding of their functions, following the established steps more clearly. The results showed a high level of acceptance of the dishes evaluated by the diners, with a 100% rating for presentation, flavor and willingness to recommend them, with slight differences only in some cases such as the moro chicloso and chimichurri. The standardized card obtained a positive evaluation, being considered clear, useful for the induction of personnel, as well as effective for improving the organization. Based on these results, it was concluded that the process guide made it possible to standardize the recipes, allowing the dishes prepared in the restaurant to be unified, to have the same flavor and presentation every day. Thanks to this process guide, better use was made of the ingredients and the work in the kitchen was more efficient. In general, the proposal was fundamental to improve the quality of the restaurant.