Optimización de los recursos utilizados en la empresa: Caso práctico, la ingeniería de menú
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2018-07-12
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Jaén: Universidad de Jaén
Resumen
[ES] Una de las causas por las que el empresario no obtiene las
rentabilidades esperadas de su negocio en la restauración se debe a
que no está aprovechando sus recursos de una forma óptima. Estos
pueden ser de múltiple tipología, pero en este estudio nos
centramos concretamente las materias primas en la elaboración
de los platos.
Se han desarrollado diferentes métodos que solucionan el control
de los costes, la gestión de los recursos y una mejor planificación
en las operaciones. La finalidad de este estudio es reflejar estos
beneficios a través de una técnica conocida como ingeniería de
menú o menu engineering. Esta técnica se basa en obtener la
mejor composición de la carta de un restaurante, tanto desde el
punto de vista del marketing como desde el de la rentabilidad para
el negocio, permite analizar qué platos son adecuados en nuestro
menú y en base a ello poder tomar decisiones.
[EN] One of the reasons for which the businessman does not obtain the profitabilities expected from his business in the restoration owes to that he is not taking advantage of his resources of an ideal form. These can be of multiple typology, but in this study we centre concretely on the raw materials on the production of the plates. There have developed different methods that solve the control of the costs, the management of the resources and a better planning in the operations. The purpose of this study is to reflect these benefits across a technology known as menu engineering. This technology is based in obtaining the best composition of the letter of a restaurant, so much from the point of view of the marketing as from that of the profitability for the business, allows to analyze what plates are adapted in our menu and on the basis of it to be able to take decisions.
[EN] One of the reasons for which the businessman does not obtain the profitabilities expected from his business in the restoration owes to that he is not taking advantage of his resources of an ideal form. These can be of multiple typology, but in this study we centre concretely on the raw materials on the production of the plates. There have developed different methods that solve the control of the costs, the management of the resources and a better planning in the operations. The purpose of this study is to reflect these benefits across a technology known as menu engineering. This technology is based in obtaining the best composition of the letter of a restaurant, so much from the point of view of the marketing as from that of the profitability for the business, allows to analyze what plates are adapted in our menu and on the basis of it to be able to take decisions.