Desarrollo de un manual de inducción en el área de servicio para colaboradores del restaurante “Dot House” en la ciudad de Cuenca

Abstract

The effective recruitment of new staff in hospitality companies is a major challenge. In an increasingly competitive market, it is crucial for restaurants to have tools that maximize the efficiency with which new employees adapt to their organization and, in turn, to reduce staff turnover, which is a consequence of job dissatisfaction and implies high costs for companies. The present work aims at the analysis, development and implementation of an induction manual for the service area in the DOT HOUSE restaurant, in the city of Cuenca, Ecuador. It starts from the question how can you increase the efficiency of the process of hiring and linking new employees to DOT HOUSE? With this, a bibliographic review is carried out to analyze the importance of the implementation of an induction manual, taking as reference national and international restaurants. Then, we proceed to perform a situational analysis of DOT HOUSE, through focus groups and surveys to team members as well as restaurant customers. The result of this work is the development of an induction manual for the service area of DOT HOUSE, which emphasizes the organizational culture. In this way, it is possible to optimize the hiring and training processes, which has a positive impact on the quality of experience that DOT HOUSE offers to its internal and external clients. The scope of the study also has a social character since once the manual is applied in DOT HOUSE, it can serve as a reference resource adaptable to other restaurants that need it. Keywords: induction, training hospitality organizational culture