Diseño de un sistema de gestión de compra para el restaurante "Mesón de la Plaza"
Fecha
2016-06-26
Autores
Díaz Delgado, Káterin Denia
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Editor
Universidad Central "Marta Abreu" de la Villas.
Resumen
La restauración extrahotelera constituye un complemento fundamental en las actividades
del turismo en un territorio. Su funcionamiento óptimo depende de una adecuada gestión de
los recursos, es decir las compras. Entre las entidades pertenecientes al Grupo Empresarial
Extrahotelero Palmares, el Restaurante "Mesón de la Plaza", ha presentado dificultades con
los abastecimientos y la planificación de sus compras, debido fundamentalmente a la
inexistencia de un mecanismo fundamentado para la realización de estas. Con la presente
investigación se pretende el diseño de un Sistema de Gestión de Compras (SGC) para el
Restaurante "Mesón de la Plaza" de manera que se garantice el aprovisionamiento
constante de los productos necesarios para su operación. 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 no estructuradas, análisis de
documentos, jurado de opinión y diagramas de Ishikawa y Pareto. El principal resultado que
se obtiene es un SGC para el restaurante como instrumento de trabajo que le permitirá una
mejor planificación y organización de las compras para satisfacer adecuadamente la
creciente demanda de productos de los clientes. El sistema propuesto garantiza su
validación al alcanzar en la entidad objeto de estudio resultados cualitativos y cuantitativos
significativos a través de un análisis costo-beneficio.
The extra hotel restoration constitutes a fundamental complement in the activities of tourism in a territory. Its optimal functioning depends on an adequate management, in other words, the purchases. Among the entities belonging to Grupo Empresarial Extrahotelero Palmares, "Meson de la Plaza" Restaurant has being problems related with planning of its purchases basically, due to the no existing of a grounded mechanism, for their realization. For this reason, this research proposes the design of a purchasing management system (PMS) for the "Meson de la Plaza" Restaurant as a guarantee of the constant supply of products needed for its operation. The procedure is based on the application of several techniques, methods and tools that facilitated the scope of the defined objectives; such as the use of unstructured interviews, document analysis, opinion jury and Ishikawa and Pareto diagrams. The main result obtained is a PMS for the restaurant, as a working tool that will allow better planning and organization of purchases to meet the growing demand for customer products. The proposed system guarantees its validation when fitting meaningful qualitative and quantitative results in the entity object of study through a cost-benefit analysis.
The extra hotel restoration constitutes a fundamental complement in the activities of tourism in a territory. Its optimal functioning depends on an adequate management, in other words, the purchases. Among the entities belonging to Grupo Empresarial Extrahotelero Palmares, "Meson de la Plaza" Restaurant has being problems related with planning of its purchases basically, due to the no existing of a grounded mechanism, for their realization. For this reason, this research proposes the design of a purchasing management system (PMS) for the "Meson de la Plaza" Restaurant as a guarantee of the constant supply of products needed for its operation. The procedure is based on the application of several techniques, methods and tools that facilitated the scope of the defined objectives; such as the use of unstructured interviews, document analysis, opinion jury and Ishikawa and Pareto diagrams. The main result obtained is a PMS for the restaurant, as a working tool that will allow better planning and organization of purchases to meet the growing demand for customer products. The proposed system guarantees its validation when fitting meaningful qualitative and quantitative results in the entity object of study through a cost-benefit analysis.
Descripción
Palabras clave
Restauración Extrahotelera, Gestión de los Recursos, Planificación de Compras