Aplicación del Marco Scrum para la mejora organizacional del restaurante punto rico en el área de cocina y servicio al cliente

Abstract

The objective of this monograph was the formulation of a proposal based on the implementation of the human resources management process, for the organizational improvement of the Punto Rico restaurant, applying knowledge and principles of the agile SCRUM methodology. Likewise, a review of the current regulations in Colombia regarding the operation of restaurants was carried out, theoretical-methodological guidelines of SCRUM were identified and the possible positive effects were projected. An internal analysis of the organization was also carried out, the results of which show some shortcomings and opportunities for improvement to allow adequate control and management in the kitchen process and restaurant services. By applying the principles of the agile SCRUM methodology, the improvement of sales profitability compared to the previous year is sought, compared to conventional or traditional planning, which would show a high-impact effect on profitability, cost and benefit for the Punto Rico restaurant in the city of Sogamoso, Boyacá.