Planeación estratégica del Restaurante “Jama”; Riobamba – 2019-2023

Abstract

The development of this project was based, in the knowledge of an adequate way for an effective administration, which must be carried out in the food business, for which this research that deals with the theme “STRATEGIC PLANNING OF THE RESTAURANT“ JAMA "; RIOBAMBA - 2019-2023. ”, Whose main objective was; the design and a plan based on studies and strategies that allow to improve the administration of the restaurant, to achieve with this purpose it was necessary to use the type of bibliographic-documentary research to understand several topics and sub-themes related to the study proposed, with a quantitative approach, In the same way, we worked with the field research that through the surveys applied to clients and workers, significant results are obtained for this project, 79% of clients who attend “JAMA” are women, 47% indicated that they attend the schedule from 8am to 12 p and 46% from 12pm to 4pm, however they said they would return for the location and quality of food, so that they do not qualify as satisfactory the quality of service of the staff, 66% said it is regular and 34% only good, regarding the facilities and decoration, 72% indicated that it is regular and 28% as good, in relation to the dishes and preparation 44% rated as regular. Taking these results into account, it is concluded that the implementation of a plan based on strategies that help the administration of the “JAMA” restaurant is necessary and, in turn, achieve an acceptable position within the gastronomic market and it is recommended that the respective ones be carried out periodically diagnosis of the administration and the real economic situation of the business.