Elaboración de un manual operativo para el desarrollo de una franquicia: caso “Bar-Cafetería Baltimore” de la ciudad de Riobamba

Abstract

This intervention project was carried out with the aim of developing a manual operation of the processes of the "Baltimore Bar-Cafeteria" of the city of Riobamba and that serves for the development of a model to franchise the business. The qualitative methodology was used, carrying out interviews conducted at the General Manager, as well as establishing the operational processes that are detailed in this manual. Chapter one talks about the characteristics of the "Bar Cafeteria Baltimore" and how Ecuadorian franchises have evolved over the years, covering the different types of franchises that exist and how a franchise gastronomy can be considered a good business model, explaining the different legal regulations and permits necessary for you to be implemented, finally in this chapter recommendations are made for the starting a franchise. Then, in the second chapter, based on interviews and observations of field in the "Baltimore Bar-Cafeteria", are characterized by flowcharts the administrative and operational processes that must contain the franchise, as well as BPM, POES, MIP and HACCP processes, and biosafety measures against of COVID-19. Finally, in the third chapter, technical sheets of ten recipes of products that will integrate the franchise of the "Baltimore Bar-Cafeteria", with the steps to follow for their elaborations and presentations, as well as the usefulness that represent for the establishment. Keywords: Franchise. Know-how. Processes. Operating manual. Pub. Cafeteria.