Rediseño de manuales operativos incluyendo indicadores de gestión para la cocina de Bankers Club

Abstract

This project aims to redesign the operational manuals and incorporate management indicators for the kitchen area of the Bankers Club in Guayaquil, to optimize processes and improve operational efficiency. It is justified by the obsolescence of the current manuals and the absence of a formal performance measurement system, which limits standardization and data-driven decision-making. The development process included phases of discovery, definition, ideation, prototyping, and validation. This process resulted in an actionable dashboard for data management and the creation of a report that became an effective tool for operational decision-making by the executive chef. This study contributed to a data-driven operational management model, thus linking management and gastronomy with the development of a system that brings organization to the sector. It is concluded that the methodology is effective for designing a user-centered solution adapted to the operational context; thus, the dashboard with its indicators constitutes a viable and low-cost tool to improve management, align processes with sustainable development goals 8 and 12, and foster a culture of continuous improvement in a professional kitchen. Keywords: Data management, Manuals, Haute cuisine, Design Thinking, Dashboard