Optimización de los procesos operativos-administrativos en el área de alimentos y bebidas del Hotel “Inca Real” de la ciudad de Cuenca - Ecuador

Abstract

This study addresses the optimization of operational and administrative processes in the food and beverage area of the Hotel Inca Real, located in Cuenca, Ecuador. Its main objective is to improve the efficiency and quality of the service offered by Akelarre restaurant. The initial diagnosis reveals significant problems, such as shortages due to inadequate inventory management, lack of staff training and poor collaboration among employees. Using quality tools such as the Ishikawa diagram and the Pareto chart, the root causes of these inefficiencies are identified. These tools make it possible to establish a solid basis for the design of improvement strategies. The study incorporates collaborative and participatory workshops that engage hotel staff in identifying problems and generating practical solutions. These activities promote team cooperation and commitment, resulting in effective proposals to optimize processes. Proposed solutions include improvements in inventory management, updating facility information, and ongoing staff training. Likewise, specific methods are developed to evaluate staff performance and customer satisfaction through surveys and studies of times and movements. These methods make it possible to identify areas for continuous improvement and ensure a high-quality service.