Sistema para la planificación del servicio a la carta en los restaurantes especializados del hotel Meliá Las Dunas
Fecha
2014-06-24
Autores
Chaviano Pérez, Dailyn
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
En la creciente industria del turismo y la hotelería se potencia el ámbito de la restauración como uno de los principales activos y fuente de ingresos, debido a la
importancia que actualmente el público consumidor está dando a la gastronomía. En la restauración hotelera los restaurantes a la carta que en su mayoría funcionan como especializados constituyen una oferta donde la especialización culinaria se convierte en un entretenimiento y motivo más para el divertimento y ocio del cliente. La manera de gestionar y planificar estos establecimientos es lo que definirá su rentabilidad, personalidad y atractivo. A partir de lo cual se define como objetivo de investigación diseñar un sistema de planificación para el servicio a la carta en el restaurante romántico “Isabel y Fernando” del hotel Meliá Las Dunas, que contribuya al perfeccionamiento de los procesos de restauración con una mayor eficiencia. El procedimiento se sustenta en la aplicación de varias técnicas, métodos y herramientas que facilitaron el alcance de los objetivos definidos; como son el uso de entrevistas, criterio de expertos, metodología Delphi, análisis de documentos, diagramas de Ishikawa y Pareto. El principal resultado que se obtiene es un sistema de planificación orientado al mercado y a reducir los costos, que favorece la gestión integrada del proceso de restauración a la carta. La metodología propuesta garantiza su validación al alcanzar en la entidad objeto de
estudio resultados cuantitativos significativos a través de un análisis costo-beneficio.
Food and beverage services have become one of the main assets and source of income in the growing industry of tourism, due to currently, the customer is giving a great significance to cuisine. In the hotel gastronomy the restaurants à la carte which mostly operate as specialized, constitute an offer where the culinary specialization becomes a reason of entertainment, amusement and leisure to the customer. How to manage and plan this business will define their profitability, attractive and personality. In that case it has been defined as general goal, to design a planning system of service à la carte in the romantic restaurant "Isabel y Fernando" belonging to Hotel Meliá Las Dunas to contribute to the improvement of the gastronomic process with greater efficiency. The method is based on the application of various techniques, methods and tools that facilitated the scope of the defined goals; such as the use of interviews, expert judgment, Delphi methodology, documents analysis, and the diagrams Ishikawua and Pareto. The main result obtained is a planning system that is oriented to consumer and reduce costs, which promotes the integrated management of the gastronomic process à la carte. The proposed methodology ensures its validation, because it achieves favorable quantitative results to the entity under study, proved through a cost-benefit analysis.
Food and beverage services have become one of the main assets and source of income in the growing industry of tourism, due to currently, the customer is giving a great significance to cuisine. In the hotel gastronomy the restaurants à la carte which mostly operate as specialized, constitute an offer where the culinary specialization becomes a reason of entertainment, amusement and leisure to the customer. How to manage and plan this business will define their profitability, attractive and personality. In that case it has been defined as general goal, to design a planning system of service à la carte in the romantic restaurant "Isabel y Fernando" belonging to Hotel Meliá Las Dunas to contribute to the improvement of the gastronomic process with greater efficiency. The method is based on the application of various techniques, methods and tools that facilitated the scope of the defined goals; such as the use of interviews, expert judgment, Delphi methodology, documents analysis, and the diagrams Ishikawua and Pareto. The main result obtained is a planning system that is oriented to consumer and reduce costs, which promotes the integrated management of the gastronomic process à la carte. The proposed methodology ensures its validation, because it achieves favorable quantitative results to the entity under study, proved through a cost-benefit analysis.
Descripción
Palabras clave
Restauración, Planificación del Servicio, Hotel Meliá “Las Dunas”