Strategic management plan for the Spanish Restaurant in the city of San Juan de Pasto

Abstract

The present work is the result of gathering information from La Española Restaurant, through surveys of its collaborators to analyze the internal and external environment in which the restaurant operates, making a diagnosis in which its current situation was described, which allowed to identify the necessary strategies to improve the number of clients you have and with it the income. Different tools were applied, such as the MEFI, MEFE, PCI and DOFA matrices, in which strategies were proposed appropriate for the restaurant and its surroundings for greater growth in the environment and better competitiveness. The aim of the research is to offer a management plan that will improve the planning, direction and control, taking into account that we should not only worry about the management of the quality of the product; if not in the quality of life and welfare of the most important capital of the organization; the human capital.

This work allowed to approach management to the basic concepts of productivity; starting from the key role of the collaborator and in general all the people that make up the company in order to allow the development and maintenance of the restaurant in the market. The type of paradigm of this research is quantitative, its approach is analytical empirical, type of analytical descriptive research, method of deductive research.