Elaboración y propuesta de implementación de un manual de procesos para el restaurante universitario “Tasty Food”.

Abstract

The process manuals are elementary for a company since they allow better control and coordination in the activities that are carried out to avoid confusion among the work personnel. Based on the above, the following research focused on analyzing the current situation of the "Tasty Food" university restaurant for the preparation and implementation proposal of a process manual is developed. The applied methodology is descriptive since it focuses on the study of the characteristics of the study area, in addition, inductive-deductive methods are used to analyze the data collected through the application of instruments. A total of six opinions of the employees who work in this establishment were collected, as a result it was obtained that Through the survey it is verified that the establishment does have a process manual, however, this is not fully aware of the employees, which could imply deficiencies in their tasks, thus reducing performance and promoting the establishment. At the end, a set of flowcharts is prepared on the processes of customer service, food preparation and cleaning. These must be communicated to the employees of the university restaurant in order to raise the quality of the service currently provided. Finally, the establishment must seek to communicate to its employees about the process manual, indicating to provide training so that they can update their knowledge and skills, thus being able to meet the demands of current and potential customers.