IMPROVEMENT PLAN FOR THE WINE SERVICE IN THE NON-STATE RESTAURANT "EL PASO" IN THE CITY OF CAMAGÜEY
Keywords:
improvement plan, wines, wine service, restaurantAbstract
This work is carried out with the aim of preparing a plan for improvements in the wine service that allows its integration into the products offered in the "El Paso" restaurant. This restaurant in the City of Camagüey is one of the favorites within the non-state sector; however, it has not incorporated the specialized wine service as an integrated element in its offer. The application of theoretical and empirical methods used allowed to respond to the problem raised and made it possible to visualize the role of wine as an added value to the products. As a result, the problems and key areas related to the wine service were identified, achieving the implementation of improvements to carry out the gradual, guided, organic and procedural incorporation of this specialized service, which brings elegance and professionalism to the offer, satisfying the tastes and preferences of the customer, raising quality standards, with the integration of wine service to the portfolio of products offered by the restaurant. The preparation of the improvement plan is based on a group of steps that, governed by a methodology, have collected from the direct results obtained by the diagnosis to the projection of a new desired state, with their respective design of objectives and actions for significant areas of intervention.
Keywords: improvement plan, wines, wine service, restaurant.
Downloads
References
Aguilar, J. (2016). Proceso de mejora continua. Obtenido de http://www.conductitlan.net/psicologia_organizacional/la_mejora_continua.pdf
Boné, D., Rey, A., Fusté, F. (2015). Los hoteles temáticos: un caso descriptivo de creación de Experiencias a través de ejemplos singulares españoles. Papers de Turisme, (58), 47- Obtenido de: http://www.papersdeturisme.gva.es/ojs/index.php/Papers/article/download/448/377
Carvache, M., Carvache, W., Orden, M., Macas, C. (2017). Satisfacción y motivación de la demanda gastronómica en General. Revista Iberoamericana de Turismo, 68-84, Recuperado de: http://www.progep.ufal.br/seer/index.php/ritur/article/view/2710/2426
Castro, Y. (2015). Artículo: Aportar al desarrollo del comercio cubano. Periódico Granma, 23-05-2015, edición No.123
Monroy, M., Urcádiz, F. (2018). Calidad en el servicio y su incidencia en la satisfacción del comensal en restaurantes de La Paz, México. Revista Investigación Administrativa, 48(123), 71-91. e-ISSN: 2448-7678. Recuperado de: http://www.scielo.org.mx/scielo.php?pid=S2448-76782019000100006&script=sci_abstract.
Normas Internacionales, ISO.9000 (2016). Obtenido de http://www.normas9000.com/iso-9000-59.html
Parra, C., Vasallo, Y. (2016). El concepto del nuevo servicio y su aplicación en el diseño de procesos servicio de restauración. Ibarra, Ecuador, Universidad Técnica del Norte.
Rentería, S. (2017). Calidad de servicio frente a posibles problemas con los clientes. Restaurante “Rosso Pastas y Vinos” en la ciudad de Machala. Machala, Ecuador. Obtenido de http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-17322012000300006
Sánchez, K. (2012). “El turismo como fenómeno social complejo”, Vol.5, Nº13. Obtenido de http://www.eumed.net/rev/turydes/13/klso.html
