Diseño de un modelo para la reducción del tiempo de ciclo en la atención al cliente del plato Alas X6 en el restaurante bar ROUTE 66.
This project was developed based on a proposal that reduces waiting time for the Alas x 6 dish from the ROUTE 66 ROCK COLOMBIA S.A.S restaurant that was discovered on January 2 2016 to December 31st 2016. During this time we were able to identify the problems that ultimately delayed the dish about 2...
| Autor Principal: | Rendón Gil, Paola |
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| Otros Autores: | O`byrne Lozano, Mauricio |
| Formato: | info:eu-repo/semantics/bachelorThesis |
| Idioma: | spa |
| Publicado: |
Universidad de San Buenaventura - Cali
2017
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| Materias: | |
| Acceso en línea: |
http://hdl.handle.net/10819/4655 |
| Etiquetas: |
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| Sumario: |
This project was developed based on a proposal that reduces waiting time for the Alas x 6 dish from the ROUTE 66 ROCK COLOMBIA S.A.S restaurant that was discovered on January 2 2016 to December 31st 2016. During this time we were able to identify the problems that ultimately delayed the dish about 29-39 minutes. Due to this the company had to close the kitchen area 1 hour and 45 minutes earlier than usual. This generated dissatisfaction and inconvenience for the clients and the possibility of receiving additional gain of approximately $40.169.376. The DMAIC methodology was used to carry out this project, which consists of five phases (DefineMeasure-Analyze Improve-Control) that allowed identifying the needs of both internal and external clients, and to later calculate the average time of care customers in the Alas x 6 dish and find the causes that generate the high preparation times and the multiple complaints and customers complaints about the delay of their order. |
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