Publicación: Estrategias para el mejoramiento continuo de la calidad en el restaurante oro negro
Portada
Citas bibliográficas
Código QR
Director
Autor corporativo
Recolector de datos
Otros/Desconocido
Director audiovisual
Editor/Compilador
Editores
Tipo de Material
Fecha
Cita bibliográfica
Título de serie/ reporte/ volumen/ colección
Es Parte de
Resumen
The development of this project consisted on the elaboration of an explanatory quality instruction booklet (ISO 9001:2015) using formats and procedures as a basis for the activities that must be carried out inside the organization to achieve all the guidelines that this system requires. In addition, the condition of the company was evaluated through an analysis cost-profit, which reflected the real situation in the company, and in which were included macroeconomic variables that had a direct relationship with the cash flow movement; it was initiated with the revision of the financial records of the last two years, and a projection up to four years of the cash flow on the indirect method, which is measured through three variables: operation activities, of investment, and financing; and of estimated net income for every year, using the growing variables of the food sector, inflation, economic growing of the country, interest rate and sales projection of the restaurant. This was done in order to provide a possible field of action for the company until the year 2020. Finally, a detailed budget of the quality management system was done for the company to accrue the necessary and suficient resources, and/or develop interior strategies in the case of not having the adequated means to fulfill each relevant item in the design, implementation, adaptation and maintenance of the quality management system NTC ISO 9001:2015 and the facilities in general, for the next four years.