Modelo de gestión para la implementación de buenas prácticas de manufactura en la prestación del servicio del restaurante Palermo en la ciudad de Barranquilla
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Fecha
2024
Autores
Marenco Hernández, Lani
Manrique Mejía, Milka
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Ediciones Universidad Simón Bolívar
Facultad de Ingenierías
Facultad de Ingenierías
Resumen
La presente investigación sugiere un modelo de gestión para la implementación de Buenas Prácticas de Manufactura (BPM) en el restaurante Palermo, basado en las Normas ISO 9001:2015, ISO 22000:2018 y la Resolución 2674 de 2013. Este modelo tiene como objetivo estandarizar los procesos operativos del restaurante, optimizando la calidad y la inocuidad de los productos, así como la satisfacción del cliente y la eficiencia operativa. El enfoque propuesto no solo garantiza el cumplimiento de estándares internacionales y locales, sino que también fortalece la competitividad del restaurante al asegurar una operación eficiente y segura. Los requisitos de las Normas ISO 9001:2015, ISO 22000:2018 y la Resolución 2674 del 2013 son importantes para garantizar la calidad y la seguridad alimentaria. A través de la Norma ISO 9001:2015 se gestiona la calidad en todas las áreas operativas, asegurando que cada actividad esté orientada a la satisfacción del cliente y la mejora constante de los procesos. Por otro lado, la Norma ISO 22000:2018, se basa en la gestión de la inocuidad alimentaria, permite identificar y controlar los riesgos asociados con la seguridad de los alimentos. La Resolución 2674 del 2013, establece requisitos específicos para la prestación de servicios de establecimientos gastronómicos. A partir del diagnóstico inicial del restaurante se identifican diferentes áreas de mejora en cuanto al cumplimiento de las normas, utilizando la herramienta diagnóstica diseñada específicamente para este estudio, se obtuvo como resultado la identificación de los puntos críticos en los procesos de producción y prestación del servicio, lo que permitió proponer acciones de mejora para abordar las debilidades detectadas y registradas en el Plan de acción propuesto. A partir de lo investigado en cada uno de los capítulos, se han identificado oportunidades clave para mejorar en cada uno de los procesos del restaurante. La propuesta incluye la estandarización de procedimientos, la capacitación continua del personal, la implementación de controles y auditorías internas, así como el establecimiento de indicadores de desempeño que permitan medir el cumplimiento de los estándares establecidos. Además, se hace énfasis en la importancia de la trazabilidad de los productos, la limpieza y el control de las condiciones sanitarias en todas las áreas de producción. Este modelo de gestión integral de acuerdo con las Normas estudiadas no solo busca cumplir con requisitos, va más allá al permitir optimizar el servicio gastronómico completo.
This research suggests a management model for the implementation of Good Manufacturing Practices (GMP) at the Palermo restaurant, based on ISO 9001:2015, ISO 22000:2018, and Resolution 2674 of 2013. The goal of this model is to standardize the restaurant's operational processes, optimizing product quality and food safety, as well as customer satisfaction and operational efficiency. The proposed approach not only ensures compliance with international and local standards but also strengthens the restaurant's competitiveness by ensuring an efficient and safe operation. The requirements of ISO 9001:2015, ISO 22000:2018, and Resolution 2674 of 2013 are essential for guaranteeing quality and food safety. ISO 9001:2015 manages quality in all operational areas, ensuring that each activity is focused on customer satisfaction and continuous process improvement. On the other hand, ISO 22000:2018 focuses on food safety management, enabling the identification and control of risks related to food safety. Resolution 2674 of 2013 establishes specific requirements for the provision of services in food establishments. From the initial diagnosis of the restaurant, several areas of improvement were identified regarding compliance with the standards. Using the diagnostic tool designed specifically for this study, critical points in the production and service delivery processes were identified, leading to the proposal of corrective actions to address the weaknesses detected and recorded in the proposed action plan. Based on the research conducted in each chapter, key opportunities for improvement were identified in each of the restaurant's processes. The proposal includes the standardization of procedures, continuous staff training, implementation of internal controls and audits, as well as the establishment of performance indicators to measure compliance with the established standards. Additionally, emphasis is placed on the importance of product traceability, cleanliness, and control of sanitary conditions in all production areas. This integrated management model, in accordance with the studied standards, not only aims to meet requirements but goes further by optimizing the entire gastronomic service.
This research suggests a management model for the implementation of Good Manufacturing Practices (GMP) at the Palermo restaurant, based on ISO 9001:2015, ISO 22000:2018, and Resolution 2674 of 2013. The goal of this model is to standardize the restaurant's operational processes, optimizing product quality and food safety, as well as customer satisfaction and operational efficiency. The proposed approach not only ensures compliance with international and local standards but also strengthens the restaurant's competitiveness by ensuring an efficient and safe operation. The requirements of ISO 9001:2015, ISO 22000:2018, and Resolution 2674 of 2013 are essential for guaranteeing quality and food safety. ISO 9001:2015 manages quality in all operational areas, ensuring that each activity is focused on customer satisfaction and continuous process improvement. On the other hand, ISO 22000:2018 focuses on food safety management, enabling the identification and control of risks related to food safety. Resolution 2674 of 2013 establishes specific requirements for the provision of services in food establishments. From the initial diagnosis of the restaurant, several areas of improvement were identified regarding compliance with the standards. Using the diagnostic tool designed specifically for this study, critical points in the production and service delivery processes were identified, leading to the proposal of corrective actions to address the weaknesses detected and recorded in the proposed action plan. Based on the research conducted in each chapter, key opportunities for improvement were identified in each of the restaurant's processes. The proposal includes the standardization of procedures, continuous staff training, implementation of internal controls and audits, as well as the establishment of performance indicators to measure compliance with the established standards. Additionally, emphasis is placed on the importance of product traceability, cleanliness, and control of sanitary conditions in all production areas. This integrated management model, in accordance with the studied standards, not only aims to meet requirements but goes further by optimizing the entire gastronomic service.
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Palabras clave
Sistema de gestión, Calidad, Mejora de procesos, Inocuidad, Sostenibilidad