Copyright (c) 2025 Revista Colón Ciencias, Tecnología y Negocios
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The objective of this study is to present the elaboration of a Processes Manual and Job Description for the contribution to the improvement of the internal activities in a gourmet restaurant located in the city of Las Tablas, which is reflected in the service and attention to the client. For examining the process, the most sensitive areas of the company are taken into consideration: table service (waiters) and the kitchen (specifically in the process of preparing lasagna, since it is the most popular dish in the restaurant). The procedures are standardized, based on observations and comparisons with restaurant management, to improve quality and service and offer reference material for process improvement in gastronomy.
Este obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional.
