Gastronomía

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Aplicación del sistema de siete desperdicios con base en la Filosofía Esbelta (Lean) en la industria de la restauración de la ciudad de Cuenca, caso: “Come en Casa”
(Universidad de Cuenca, 2022-03-21) Orellana Ordoñez, Daniela Valentina; Iñiguez Márquez, Gustavo Eduardo
The present study analyzed the production processes in restaurants based on “Lean” or “Lean Philosophy” tools, eliminating operations that do not add value to the finished product, as done by large manufacturing industries global like Toyota or Intel. In this way one of the largest problems within restaurants, which is low productivity and poor management of business resources. Continuous improvement, standardization and quality control tools were used, using as the unit of analysis the restaurant "Come en Casa" in the city of Cuenca - Ecuador, a "Lean" Gastronomic guide was generated from seven wastes or Gastronomic "Lean Philosophy" of seven wastes, which, being focused on processes is applicable to different gastronomic companies. The result of this work indicates that the application of "Lean Philosophy" is possible. in gastronomic production processes, the use of its tools allowed a 12% reduction in waste on the finished product. and within processes administrative 26%, which represents daily savings capital for the business, maximizing profits and minimizing costs and expenses. Keywords: Lean, Costs, Expenses, Improvement, Business, Production, Process, Problem solving.