Estrategias de calidad para mejorar el desempeño de las empresas gastronómicas de la ciudad de Babahoyo
| dc.contributor.advisor | Olaya Reyes, Johana | |
| dc.contributor.author | De Loor, Ayala Karla | |
| dc.date.accessioned | 2024-05-01T22:32:18Z | |
| dc.date.available | 2024-05-01T22:32:18Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16386 | |
| dc.description | This research aims to propose quality strategies to improve the performance of gastronomic companies in Babahoyo. A mixed descriptive research methodology was used, using surveys and interviews. The survey of one hundred clients revealed a general positive perception, highlighting areas of strength and opportunities for improvement. The owner interview provided detailed information on quality management. Strategies from the Gastronomic Operational Excellence Model were applied. Although most customers are satisfied, key areas for continuous improvement are identified, such as communicating sustainability policies and expanding the menu. | es_ES |
| dc.description | This research aims to propose quality strategies to improve the performance of gastronomic companies in Babahoyo. A mixed descriptive research methodology was used, using surveys and interviews. The survey of one hundred clients revealed a general positive perception, highlighting areas of strength and opportunities for improvement. The owner interview provided detailed information on quality management. Strategies from the Gastronomic Operational Excellence Model were applied. Although most customers are satisfied, key areas for continuous improvement are identified, such as communicating sustainability policies and expanding the menu. | es_ES |
| dc.description.abstract | Esta investigación tiene como objetivo proponer estrategias de calidad para mejorar el rendimiento de las empresas gastronómicas en Babahoyo. Se empleó una metodología de investigación mixta descriptiva, utilizando encuestas y entrevistas. La encuesta a cien clientes reveló una percepción positiva general, destacando áreas de fortaleza y oportunidades de mejora. La entrevista a propietarios proporcionó información detallada sobre la gestión de calidad. Se aplicaron estrategias del Modelo de Excelencia Operacional Gastronómica. Aunque la mayoría de los clientes está satisfecha, se identificaron áreas clave para la mejora continua, como la comunicación de políticas de sostenibilidad y la ampliación del menú. | es_ES |
| dc.format.extent | 62 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Estrategias de calidad | es_ES |
| dc.subject | Desempeño empresarial | es_ES |
| dc.subject | Catálogo de estrategias | es_ES |
| dc.subject | Reputación gastronómica | es_ES |
| dc.title | Estrategias de calidad para mejorar el desempeño de las empresas gastronómicas de la ciudad de Babahoyo | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador