Diseño del producto restauración en el restaurante “Vista Hermosa”
Fecha
2012-06-24
Autores
Pérez Leiva, Samara de los Angeles
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
La situación actual exige a las empresas un alto nivel de adaptabilidad a los constantes cambios que depara el competitivo entorno en que se encuentran y a los nuevos requerimientos de los consumidores. Las empresas de restauración no están exentas de estas condiciones, por lo que deberán ser capaces de reinventar su producto y diseñar ofertas bien diferenciadas, siempre orientados a la clientela.
La presente investigación se centra en el diseño del producto restauración del restaurante “Vista Hermosa” perteneciente a la Unidad Empresarial de Base Gastronomía en Divisa de Santa Clara. Para ello se analizaron diferentes procedimientos propuestos para el diseño de productos encontrados en la bibliografía consultada, hasta determinar el más adecuado a las características particulares de este tipo de producto. Este estudio evidencia como problema estratégico la necesidad de delinear una estrategia adaptativa o de reorientación, por lo que el diseño de su producto deviene como la solución estratégica idónea.
Para recopilar y analizar la información se aplicaron métodos y técnicas como el análisis documental, la observación participante, el análisis y discusión en grupo, entrevistas no estructuradas, encuestas y la Matriz de análisis DAFO. El principal aporte de este trabajo es la aplicación, por primera vez, en la Unidad Empresarial de Base Gastronomía en Divisa de un procedimiento científicamente fundamentado para el diseño de productos de restauración, lo que permitirá minimizar el empirismo y maximizar impactos de tipo económico.
The current situation demands to the companies a high level of adaptability to the constant changes of the competitive environment and to the new consumers’ requirements. The restoration companies are not exempt of this situation, that’s why they will have be able to reinvent their product and to design differentiated offers, always focus to the clients. This research deals with the redesign of the restoration product of the Vista Hermosa restaurant belonging to Unidad Empresarial de Base Gastronomía en Divisa de Santa Clara. Firstly, the different procedures for the design of products found in the consulted bibliography were analyzed until determining the most appropriate to the characteristics of this product type. The diagnosis of the commercial management of the product restaurant allowed identifying the main weaknesses, strengths, opportunities and threats of the company. This study evidences as strategic problem the need to delineate a strategy of reorientation. To collect and analyze information were applied methods and techniques as the participant observation, the documental analysis, the deep interview, the analysis and discussion in group. The main contribution of this work is the application, for the first time, the procedure scientifically based for the design of restoration products, in this company, which will allow the elimination of the empiricism and the growth of the economic impacts.
The current situation demands to the companies a high level of adaptability to the constant changes of the competitive environment and to the new consumers’ requirements. The restoration companies are not exempt of this situation, that’s why they will have be able to reinvent their product and to design differentiated offers, always focus to the clients. This research deals with the redesign of the restoration product of the Vista Hermosa restaurant belonging to Unidad Empresarial de Base Gastronomía en Divisa de Santa Clara. Firstly, the different procedures for the design of products found in the consulted bibliography were analyzed until determining the most appropriate to the characteristics of this product type. The diagnosis of the commercial management of the product restaurant allowed identifying the main weaknesses, strengths, opportunities and threats of the company. This study evidences as strategic problem the need to delineate a strategy of reorientation. To collect and analyze information were applied methods and techniques as the participant observation, the documental analysis, the deep interview, the analysis and discussion in group. The main contribution of this work is the application, for the first time, the procedure scientifically based for the design of restoration products, in this company, which will allow the elimination of the empiricism and the growth of the economic impacts.
Descripción
Palabras clave
Restauración, Restaurante “Vista Hermosa”