Estandarización de procesos - restaurante Crokan Pollo

The Crokan Pollo restaurant was, at the time, an undertaking that began with the idea of creating a business that would provide the family support of Eder Rivera, who has served as administrator to date. In its beginnings, the contributors of the workforce in the company were made by an employee a...

Full description

Autores:: Rivera-Uribe, Deisy Yurany

Tipo de recurso:: Tesis

Fecha de publicación:: 2021

Institución:: Universidad Católica de Oriente

Repositorio:: Repositorio UCO

Idioma:

Description
Summary:	The Crokan Pollo restaurant was, at the time, an undertaking that began with the idea of creating a business that would provide the family support of Eder Rivera, who has served as administrator to date. In its beginnings, the contributors of the workforce in the company were made by an employee and the owner of the company himself, being the two of them who developed all the processes and activities of the restaurant to satisfy the demand. Currently (ending 2019), the restaurant has six employees, among whom are divided the processes and activities that must be carried out daily. Its owner and administrator now only concentrates on the administrative part of the business, making every day his restaurant an example company to follow. As of 2019, Crokan Pollo is one of the most overcooked broaster chicken restaurants in the El Porvenir neighborhood of Rionegro, this being a competitive advantage that is desired to be maintained over time. However, in the production process there are various factors that do not have a defined structure to be carried out in a standardized way. Since, there are no quality parameters or a constant logical sequence of processes is observed, which leads to evidence of great variability in the final product delivered to customers. Therefore, the production process was intervened based on the theory and practice to standardize processes, in such a way that the company can implement these tools and thereby overcome the causes of current variability, supported by the detailed documentation of the entire production process. This document contains the analysis and description of the current problems of the Crokan Pollo restaurant within its production process, a diagnosis of the process, the proposal of quality standards and the proposal of actions so that each sub-process can be adapted to the quality criteria that improve performance and results.

Estandarización de procesos - restaurante Crokan Pollo

Publicaciones similares