Gestão da qualidade: um estudo de caso em um restaurante do Alto Paranaíba com foco na gestão da rotina

Abstract

The present work has the objective of aligning theory and practice, aiming to verify if there is the existence of quality management practices and routine management, in a bar and restaurant. For this, a mapping of the processes and micro processes of the restaurant's kitchen sector was carried out. Seeking to propose improvements to these problems reported to the group. And thus verifying the feasibility of implementing quality management approaches in the company. Through an interview with the company manager, it was possible to verify that practices of quality management approaches are not performed, thus identifying flaws in their process resulting from lack of stock. As a result of this, a priority microprocess was defined, the process in question was the request for raw material made weekly. The necessary issues for the application of routine management in conjunction with the PDCA cycle were then analyzed.