Análisis de la cadena de suministros del Restaurante la Fonda del Sabor ubicada en la Ciudad de Pamplona, Norte de Santander.

Abstract

This monograph presents the analysis of the supply chain of the La Fonda del Sabor restaurant, in which four stages were proposed: In the first two, a documentary review was carried out about the supply chain and its importance in the restaurant industry, in the following two a characterization and a diagnosis of the current state of the restaurant was carried out. The methodology used was qualitative with a descriptive approach in which the check list questionnaire instrument was applied, and direct observation where contact was made with the process carried out by the restaurant. In the documentary review of the supply chain, some definitions were discussed according to authors, there is talk of process approaches, logistics in the supply chain, the phases and the administration of the supply chain, all in order to conceptualize the defined theme. In the second stage, what the restaurant industries consist of, the types of restaurants, and finely the importance of the supply chain in restaurants were defined. In the third stage he made a characterization of the restaurant where he talks a little about its history, how it is made up and the process it carries out, the elements that intervene as suppliers, customers, inputs, processes and outputs were also identified, the tools were used process map and SIPOC diagram. In the last stage, a current diagnosis of the restaurant's supply chain was made by applying the check list, SWOT analysis and CAME analysis tools. Finally, it was concluded about the current state of the restaurant's supply chain in its three activities: supply, manufacturing and distribution, highlighting its pros and cons.