FACULTAD DE HOTELERIA, TURISMO Y GASTRONOMIA Carreras de Administracin en Turismo

AVANCE DE LOS PUNTOS 2,3 Y 4 DEL PLAN DE GESTION DEL RESTAURANTE ROSA NAUTICA

Curso: Administracin Estratgica de Turismo Profesor: Myriam Elena Silvy D Alessio Integrantes: Arias Gernimo, Katherine Del Pilar Granda Armas, Martha Contreras Sulca, Karla Roci Ruiz Huarca, Aaron Lima Peru (U0810834) (U0820020) (U0720067) (U0810346)

2.

Identify the firms existing vision, mission, objectives, and strategies.

Strategic Management Processof the Rosa Nautica

MISSION AND GOALS "Mission to be a leader of gastronomy restaurantin Peru, with the variety of international food"

VISION "We want to conquer the international market, restoring the world with the quality of our cuisine,excellent service in a unique atmosphere."

INTERNAL ANALYSIS (STRENGTHS) (WEAKNESSES)

EXTERNAL ANALYSIS (OPPORTUNITIES) (THREATS)

Business Strategy

TYPES OF STRATEGIES.

Global Strategy.

Corporate Strategy.

Functional Strate gy.

Mission

The ROSA NAUTICA is meant to be a leader of gastronomy restaurant in Peru, with the variety of international cuisine offered in addition to original and traditional drinks using high quality products and providing a good service by young members that make up the organizational structure of the company, in a comfortable and friendly atmosphere for both customers and employees; coming to get the required return to shareholders. Vision

"We want to conquer the international market, restoring the world with the quality of our cuisine,excellent service in a unique atmosphere." La Rosa Nautica takes into account that is a leader in the field of restoration in our country and that sets the standard for other companies in this area, has a strong commitment to its employees and is constantly ahead of changes that occur both in the country and the world. They are well aware that his customers are people around the world will qualify our cuisine and hence the country name.

The international profile of this company is reflected in the formulation and franchise development for expansion abroad, respecting quality standards. The Peruvian Cuisine is currently gaining a name in the international market is exploited with the development and production of products with the company name.

One of the next goals of the company to open a chain of restaurants at the regional level and finally is comprehensive.

The values that the company has highlighted are: honesty, commitment, integrity, innovation and creativity, respect, ethics and quality service. Values - Honesty - Integrity - Respect - Quality of service - Commitment - Innovation - Creativity - Professional Ethics

Strategies Global and Functional Strategy: We identify the existence of this strategy because the functions of the compass at the new restaurant in Bogota, Colombia. They have the power to see abroad as a potentialmarket in the field of gourmet seafood restaurantsis necessary that the company has seen that itsmain strengths a very good development in the area of operations within the company which is why to gather the good human resource that has more structural form of organization iscomplemented for making new acquisitions of restaurants in which to expand its niche in thecountry (Peru) and to expand in other countriessuch as case of Bogota (Colombia).

Cooporativa Strategy: To make this strategy wasto analyze whether the company is very well builtits branch organization in which the foundation for growth is human capital and the great training thatthey have about health issues and quality and tobe recognized as a restaurant in a country needs to maintain this presence around the world which is why its quality standards should be the best.

Business Strategy: The Rosa Nautica forms the following sub-strategies: Organizational Development: The design of the organizational structure of the Restaurant La Rosa Nautica has focused on clearly leave the designated areas, separating the administrative area of the operation, the latter is in which is given more emphasis because much depends on the quality the service to be provided from the warehouse manager and his subordinates, chefs specialize in a type or variety of dish to serve and his assistants, the head waiter and waiters to managers and / or heads of the administrative area are subdivided in advertising, finance, public relations. A salvage value of strategic management used in the Rosa Nautica is the division of powers has been fairly in accordance with the roles and contributions that provide the advance and development of the organization. Conflict Management, Policy and Change: Fortunately, each with a contract between the employee and the employer, which include terms of reference detailing the duties, responsibilities, functions and levels of authority within the company If an incident occurs inside or outside the organization. It is said that outside the organization including monitoring and parking area that offers the Rosa Nautica. For better communication between each of the parties, the managers of each area meet regularly with subordinates to understand their concerns, as well as reward them when they achieve a good performance.

Control System Design: In this context La Rosa Nautica has developed internal systems that put in "competition" to their workers to be named employee of the month, these are sometimes chosen by their line managers and others byworkers themselves. For chefs assess the quality and efficiency with which the dishes made to serve, and the example of the

young men who have direct contact with customers always have a store manager who approaches each table to ask if the care was like or if there is any point which should increase their attention, plus it also has a suggestion box. Activities that add value.

Infrastructure Human resource management Technological development Acquisitions

Database systems to better understand customer preferences. Constant maintenance of the restaurant to not losethe image and style that has the romote comfort.

Constant training of employees. Reward schemes to encourage employeeslooking for productivity and creativity in developingtheir work.

Investment in technologies that allow theenterprise to produce different dishes and faster. Machines that help save aliemntos in good condition.

Ability to find ingredients that appeal to differentcustomers.

Logistics
Operations Outbound logistics. Marketing and Sales Service

Excellent management system that allows the ingredients to be efficient. Health Control to monitor the ingredients aresiempren and maintained in good condition.

Preparation of dishes and innovative beverage Responsiveness to any unexpected problems.

Quick delivery of food orders to ensure customersatisfaction. Maintaining a standard order for them to bedecorated in the same way and contain the sameamount of food. Personal relationships with buyers and suppliers Creating advertising Payments to credit facilities Promotions Constant training of employees in direct contact with customers to deliver high quality service. Making clients feel comfortable from coming to the restaurant.

3. 4.

Develop vision and mission statements for the organization. Identify the organizations external opportunities and threats.