Engenharia de Produção
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Navegando Engenharia de Produção por Assunto "Bares e restaurantes"
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Monografia Acesso aberto Proposta de planejamento estratégico no segmento de bares e restaurantes: um estudo de caso(2018) Ribeiro, Sanuto AlvesMicro and small enterprises (MSE’s) are part of the economic dynamism of our country and hold a significant share of GDP, contributing to the growth of the nation. When assessing the model of small business management in Brazil, disastrous figures are revealed, showing the lack of preparation of the managers, reflecting the early mortality of MSE’s. Given the scenario experienced by the company, this work of completion of course proposes a strategic plan of a micro-enterprise in the segment of bars and restaurants. The tool was applied based on the concepts of several authors of the area, with the function of assisting the managers of a restaurant that would not have clarity in the in organizational objectives. Based on the understanding that each company needs to align Strategic Planning with its reality, the following steps were taken: The mission, wich was defined as: Offer products and services that meet the expectations of customers adding flavor to the rustic and cozy architectural experience. The vision: To be a gastronomic reference in the city of Imaruí and region, contributing to the well-being of visitors and regional development. And as values: Entrepreneurship; Quality in products and services; Constant innovation; Pleasure in what is done; Determination and efficiency; Friendliness and cordiality. Following, the development of environmental analysis is raising the strengths and weaknesses of the organization, opportunities and threats of the market and then confronting it in the matrix SOWT; Classification of the strategic positioning of the company through the concept of Porter generic strategies; And finally, propose a plan of action through the tool 5W2H to put the actions in to practice.