Nivel de aplicación de la planeación estratégica en los restaurantes del grupo PYMES con atención al turismo en Bogotá

Abstract

Thanks to the continuous development that Colombia has had in recent years, political, social, economic and cultural politicians have opened doors to become an attractive tourist destination and this was confirmed last December thanks to the list generated by USTOA, the Association of Tour Operators of the United States where Colombia was chosen as one of the tourist destinations to visit by 2020.

For this reason it is important to start generating high levels of impact on gastronomy, one of the most attractive aspects of Colombia, to position in the market the restaurants that open as a perfect entrepreneurial opportunity in the country but these businesses must be open with responsibility to survive the normal life cycle of a business knowing that it must face the adverse situations that may arise in the country in addition to assuming those already established in tax, legal, among others, The main objective of this study is to establish the level of appropriation of strategic planning in the restaurants of the SME group with attention to tourism in the capital of the country through the analysis of important elements that must be developed for good strategic planning by applying a tool of measuring the level of appropriation of this, this objective was achieved from a mixed study carried out with a descriptive scope that implied the collection of data through the field work carried out on the sample already determined, the ideal is that the level of appropriation of strategic planning each Once it rises a little more to generate a secure business circle and to provide the assurance that a good service, an expansion of services and other details will allow the gastronomic sector to contribute significantly to the country's PIB and economic growth, resulting in job creation, job stability and the conclusion that a high appropriation of strategic planning will provide a great tool for reach the top through responsible, unique and conscious growth for the business world. This research managed to put in evidence the impact that the strategic planning has in the gastronomic sector, through the identification of the 10 relevant elements for the valuation of these in the tool, taking into account the different stages for the development of an adequate strategic planning, highlighting the importance of generating a characterization of the sample for the correct application that in this case was made for the three localities with greater affluence of foreign public and in a total of seventy-four restaurants that were those that fulfilled the effective legal norm of the national registry of tourism as sites authorized for the attention to foreign population.

When the tool was applied to the people in charge of the restaurants, such as administrators, head of operations, legal representatives, human talent, and supply managers, among others, it allowed the research to have a global and precise vision of the impact that the development of a strategic planning for the survival in the market has, the result of the application was optimal due to the fact that the information was consolidated in the best way, pointing out the key data collection that was sought through the six planning stages and the twelve outstanding components that would allow the consolidation of the data in the five levels of application of the strategic planning, knowing the progress that has been made in an organizational way when technical and academic processes like this are implemented, generating a greater permanence in the market, consolidating the place and generating a status in the gastronomic field that would allow it to evaluate and know itself to face crises that affect the environment.