Reestructuración de los procesos productivos del Restaurant El Pollo de Luigi de la ciudad de Riobamba, provincia Chimborazo, año 2011

Abstract

The proposal of this research aims to analyze the restructuring of the productive processes at “POLLO DE LUIGI” restaurant. It is located in Riobamba. The descriptive research axes as well as the research instruments were applied in the FODA analysis. A survey to the costumers of the restaurant was applied. The result was: 41% are people from 18 to 25 years old most of them are students; 49% have income from SMV; the 98% ask to include seafood and meet in the menu, while the 61% prefer quality a quantity in the food. The results obtained through the FODA analysis determine the lack of a manual processes, staff training thus it is important to find a solution to this problem. According to the established objectives 5 strategies, 5 techniques and 6 activities were elaborated as follows; B manual of processes and products; C production flowcharts acquisition, billing and customers care, D to develop the training plan with its own schedule and finally the conclusions and recommendations were written.