1. Why a model?
One of the problems that can be identified today in many of the companies that are dedicated to the supply of food and beverages is that, as a result of monotony or constant exposure to the same work environment, those details are not distinguished. in the long run they impose the differentiation between one product and another and that come to be the cause changes in customer preferences and the consequence of a process of decomercialization that invariably lead to irreplaceability.
As a general rule, service organizations write and put into practice rules and procedures for the execution of the different operations that take place in the company. They collect all those steps to follow so that each activity is carried out in a standard way. In this way, cash procedures can be found; serving and preparing dishes; registration of accounting operations; sanitization; purchases; reception and conservation of the goods, among others; with the main objective that the client perceives, each time they request it, a service that is sufficiently similar to that of previous experiences and that the company itself can establish control mechanisms in relation to each particular activity.
These rules and procedures are the result of the knowledge that is produced in the company itself and whose methodological bases are more associated with the qualitative terrain, given that those who conduct it seek to respond to a reality that makes up the environment where they operate, orienting themselves towards customer satisfaction; and treating to a lesser extent quantitative methods, whose focuses are concentrated in the areas of costs, expenses and incomes.
This type of knowledge, Marxist Leninist theory conceives it as a process of reflections of objects and phenomena of reality in human consciousness, the reflection of which becomes the images that are formed in human consciousness, proper to the material world, adequate to the reflected.
In this sense, the predominance of the application of qualitative methods in the restaurants they don't solve all the problems that in management They are required for this type of company, they seek to describe the qualities of a phenomenon, but they do not try to prove or measure to what degree a certain quality is found in a certain given event, but to discover as many qualities as possible, given its inductive nature and its holistic perspective of considering the phenomenon as a whole, which does not allow to test theories or hypotheses but rather generate them, validating their results through their proximity to empirical reality.
Likewise, the development of research of this type is based on intuition, tends to be subjective and general, which makes its nature flexible, evolutionary and recursive, not allowing values to be contrasted with qualities, mainly for activities where qualitative criteria they have a meaning and the quantitative others that force that they must be approached independently but interpreted in a dependent way.
Regardless of this, the application of qualitative methods, allow obtaining at a given moment a reflection of the client's perceptions, which can serve as a basis for the application of mathematical models that decompose this whole into parts, supported by the criterion that there is independence between the subject and the object; given that its application has an external perspective, allowing an explanatory and predicative understanding of reality, under an objective, unitary, static and reductionist conception, in addition to the fact that the linear conception of research is through a deductive strategy, which is characterized for being hypothetical - deductive.
It can be said then that the management restaurant quantitative consists of creating and using a numerical and therefore precise and objective analysis system of the main magnitudes of the business that determine its profitability, but for there to be a quantitative methodology it is required that among the elements of the problem research there is a relationship whose nature is linear. That is, that there is clarity among the elements of the research problem, that it is possible to define it, limit it and know exactly where it starts, in what direction it is going and what type of incidence exists among its elements.
However, and what comes to constitute a problem to investigate is that as a result of ignorance; Those who, for one reason or another, act as managers in food and beverage service activities, do not conceive and apply quantitative methods that concentrate all those issues that directly or indirectly influence, to a greater or lesser degree, on the qualitative results that they are expressed in the different studies carried out in the company; in addition to that the environment in which this activity of services moves today has been conditioned by:
• The decrease in customers, which causes revenue to decrease.
• The increase in the costs of the merchandise and the entire logistics system.
• Low productivity in operations, which conditions the workforce adjustments.
• The shortage of managing department heads with solid knowledge of the activity.
• Inexperienced personnel in operations, on which income and costs depend.
• The strong pressure for the growth of competition that does not allow to increase sales prices
• Training plans inadequate to the real need of the company.
• The future is not planned, it is improvised as a system, not as a resource.
• Lack of initiative, not innovating.
2. Reasons for the analysis
In this way, and to understand the essence of the above, it is necessary to ask if it is possible that a plato or cocktail are offered in the best conditions, if the productive capacities of the media involved in the production process are not studied, or if that same dish or cocktail is more profitable to offer at a price that generates less margin of greed, although it operates at higher costs, but that may be within the reach of the client's possibilities; or that theoretically produces benefits, but does not sell.
In the same way, explaining the meaning of the application of quantitative methods, it can be exemplified the fact that the application of satisfaction surveys (qualitative family), generate a negative result on a certain offer in a certain period of the year and measures are adopted in function of that result, when the consumption of the same in different periods can be studied, applying statistical techniques, to be able to identify what caused that change.
The fusion of qualitative and quantitative methods is not a new contribution in the field of scientific research, what does become the proper selection of techniques, tools or instruments that must be combined to obtain adequate information, in the right moment, to make the right decision, based on the criterion that in the restaurants all the general principles of the Organization are applicable and Administrator of Companies in general.
The design of a model for the analysis of the interrelationships that occur between supply, quality and demand as part of the process of administration y management as companies, in facilities of this type, will allow prevent and foresee when and in what way should changes occur within the organization, with the main purpose of staying in the market,
At the same time, these changes must include, under equal conditions, the act of production, the personnel involved and the client, taking into account the projections of demand, budgets, planning of maintenance of the equipment or replacement of the same, the contracting of personnel, price adjustments, supplier selection, optimal use of installed capacity, among others.