Optimización del sistema de producción a través de la aplicación de ingeniería de métodos en el Restaurante San Valentín en la ciudad de Riobamba

Abstract

Significant operational efficiency issues at the San Valentin's restaurant have resulted in prolonged meal prep times and inefficient kitchen operations. These efficiency problems have resulted in a delay in food preparation and non-optimal use of the kitchen space, which affects the productivity of the establishment. The primary goal of this study was to create and execute an operational and food safety optimization strategy that complies with ARCSA-DE-067-2015-GGG for the restaurant. A mixed methodology was used, combining qualitative and quantitative approaches, with a non-experimental and cross-sectional design, focused on process analysis and hygiene assessment. The study population included restaurant staff and techniques such as manager interviews and kitchen team surveys were applied, as well as simulations to evaluate the effectiveness of the new processes. The installation of soap and paper towel dispensers significantly improved food safety, as evidenced by the results, which also indicated an average 33% improvement in dish preparation speed and an average 22% improvement in kitchen run reduction. It is concluded that the San Valentín restaurant's operational efficiency and food safety have improved as a result of the optimization plan's implementation. It is recommended to implement a continuous improvement plan and provide staff with regular training on food safety procedures.