Plan de mejoramiento organizacional para restaurante La Fiera Resto Bar

Abstract

This document consists of a proposal for organizational improvement, for the LA FIERA RESTO / BAR SAS Restaurant, located in Carrera 6 No 44-42 Barrio Piedra Pintada in Ibagué-Tolima, which was held in June 2,019; as a result of a general strategic diagnosis, carried out through the measurement tool of the MMGO Business Management - (Model of Modernization for Management in Organizations) of the EAN University; with which each of the functional areas of the restaurant were evaluated and the main characteristics of their current situation were determined. It is composed of five main phases: The first phase contains the introduction and general aspects of the company, including the proposed objectives, the justification of the work to be carried out and the description of the results that are expected to be obtained, through the use of the strategic measurement tool. The second phase, focuses on describing in detail the characteristics of the micro and macro environment of the restaurant; specifying its history, legal framework and portfolio of services; also presenting the most relevant variables within the economic sector to which the company belongs. In the third phase, the development of the diagnosis made with the MMGO tool is explained, exposing the results obtained, as well as the interpretation of the data, analysis and conclusions thereof; defining and selecting the areas to intervene. The fourth phase, raises the problems encountered; determining which is the most critical and formulating with it a proposal for solution, through an action plan; in which the necessary activities are raised to correct the identified failures and improve the processes and organizational performance. The fifth and final phase corresponds to the referential framework, conclusions and recommendations; in which a general argumentation of the work done is presented. Additionally, within all the analysis performed; include a personal opinion about the processes implemented by the restaurant to offer its service, since during the development of this practice it was directly interacted as a client; situation that allowed to closely assess the aspects that need to be strengthened from the point of view of the consumer.