PROCEDURE FOR THE DIAGNOSIS OF A LA CARTE GOURMET, THEMATIC AND SPECIALIZED RESTAURANTS

In the present, the management of the processes of gastronomic services in gourmet a la carte restaurants, thematic and specialized, constitutes one of the main objectives of the owners, managers, maitres and heads of Food and Beverages, whose purpose is the improvement and the compliance with the standards of provision of service. The objective of the investigation, it describes a procedure for the diagnosis of the processes for the provision of services in restaurants. The methodology adopted in the study corresponds with the philosophy of the process management, useful and timely approach to address the problem of the object of study, through the combination and the application of techniques, methods and tools such as: check list, maps of relationships and moments of truth, processes, Flowchart, array of impacts for the selection of the key processes, continuous improvement and benchmarking, among others. The reason is because of the application of the methodology for the determination of improvement and programs to increase the rate of satisfaction, efficiency and effectiveness in the delivery of services.