Examinando por Autor "Vera Méndez, Flaminio"
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- PublicaciónAcceso abiertoEstrategias para el mejoramiento de los procesos operacionales de la empresa de Servicios Especiales el Sol de la Variante.(Universidad de Ibague, 2023) Rincón Rodríguez, Alejandra Catalina; Rodríguez Nieto, Yury Daniela; Tovar Perilla, Nelson Javier; Sánchez Echeverri, Luz Adriana; Vera Méndez, FlaminioEl objetivo del presente trabajo de investigación fue diseñar estrategias de mejora para las actividades operacionales de la empresa Servicios Especiales El Sol De La Variante S.A.S. localizada en Ibagué, Tolima. El enfoque que tuvo el estudio fue cualitativo descriptivo y cuantitativo propositivo. Mediante entrevistas se identificaron las falencias en los procesos de la empresa, se propusieron acciones de mejora y se diseñó un plan de implementación. Entre los principales hallazgos encontrados mediante la matriz DOFA, se encontró que no se contaba con automatizaciones para la realización de tareas repetitivas, no se llevaba trazabilidad sobre el funcionamiento de los vehículos y desorden en la programación de los vehículos para el suministro de servicios. Como resultado, se crearon formularios en Google Forms para automatizar, organizar y concatenar información sobre los vehículos, fallas en el servicio y soportes de mantenimiento, además de un libro de Excel de fácil entendiendo y diligenciamiento para la programación de los vehículos.
- PublicaciónAcceso abiertoPropuesta de diseño de un modelo MIN-MAX para el control preventivo de inventarios del Restaurante Fervor del Grupo Empresarial La Comarca S.A.S.(Universidad de Ibagué, 2020) Acosta Martínez, María Camila; García León, Andrés; Vera Méndez, FlaminioThis research work was carried out based on the need by the Fervor Restaurant of the La Comarca SAS Business Group to improve their inventory system, because it had a system but there were still some shortcomings that did not allow its proper functioning. As an example, there were no maximum and minimum levels to maintain, it was unclear how much to order and the reorder point was unknown. For that reason, there were excess supplies that were not essential for the restaurant, generating economic losses and raising storage costs. Therefore, a proposal for a MIN-MAX model was designed as a preventive control of Fervor Restaurant inventories, so it was considered important to carry out a diagnosis of the current inventory system, an analysis of its sales over a period of four months , as well as an ABC classification that allowed to determine the most valuable inputs for the Restaurant. What was intended with this research work was to contribute to the improvement of the administration of the inventory systems of the Fervor Restaurant, which is why data information provided by the inventory area of the La Comarca SAS Business Group was analyzed, which allowed to have real and applicable results for the Restaurant.
- PublicaciónRestringidoPropuesta de un modelo de planeación y control de inventarios de materias primas e insumos para el restaurante de Regio de Ibagué Tolima(Universidad de Ibagué, 2019) Acosta Patiño, Juan Fernando; Pedraza Espinosa, Leonardo; Patiño Moreno, Héctor Alfredo; Vera Méndez, FlaminioThis research paper presents a proposal for a planning and control model of raw material and input inventories for the Restaurant De Regio of the La Comarca SAS Group, considering the ABC inventory classification guidelines and inventory management models, more specifically the continuous review and periodic review model. The importance of inventory models lies in the fact that they must be adjusted to the company's needs, so that they perform their functions at an optimal cost, that is to say, a low inventory could give rise to eventual shortages, causing production stoppages or sales losses; while very high inventories increase their maintenance cost, which may negatively affect the company's finances (Izar & Méndez, 2013). With the purpose of contributing to the improvement of the administration of the inventories of the DeRegio restaurant of the La Comarca SAS Group, and in general, to any restaurant in the region that requires the guidelines of an inventory planning and control model, this investigative work analyzed real information on the behavior of the restaurant based on the theoretical knowledge on the administration of inventories to offer solutions according to the concerns of the Management.
- PublicaciónAcceso abiertoSistema de control de inventarios para el restaurante Augurio del Grupo empresarial La Comarca S.A.S. de la ciudad de Ibagué(Universidad de Ibagué, 2020) Sánchez Enciso, María José; Rubio Rosario, María Alejandra; Vera Méndez, Flaminio; García, Andrés AlbertoIn this research work the proposal of an inventory control system for the restaurant Augurio of the business group la comarca SA is exposed, considering the description of the conceptual bases and premises involved in the system and making a technical diagnosis that allowed identifying the shortcomings of the company and according to this we proceeded to make a manual of operating procedures that would standardize the processes of purchasing, sales, receipt and storage, inventory control, waste and waste and food care; to finally propose an implementation plan for its development in the Augurio restaurant. As a result of the study, it was found that the development of administrative sections was lacking (administrative organization chart and design of a manual of functions and procedures). Based on the proposal, it is intended that the Restaurant Augurio takes advantage of its resources efficiently, improves planning, standardizes processes, improves the administration of its inventories and thus its implementation process must be monitored and trained to adjust to the needs of the company.