Diseño de un manual de procedimientos operativos para la producción de alimentos en eventos gestionados por la EOIE

Abstract

CONDITION FOR PUBLICATION OF PROJECT. School of Integral Event Organization (EOIE by its Spanish acronym) was born with the aim of providing a space for Tourism students to acquire professional practical experience, however, the absence of standardized processes throughout the operational stage has generated limitations in the operational efficiency, internal control and long-term sustainability of the school. The objective of this project was to raise the operational processes of the EOIE, identifying bottlenecks and opportunities for improvement for the design of a manual of operational processes from the preliminary stage to the execution of the events, ranging from the signing of the contract to the plating at the service site. The methodology used for this project included auditing techniques and tools for analysis and representation of processes that allowed the proposal of the manual to be adapted to the real situation of the school, since it worked collaboratively with all those involved in the processes. Key findings include a lack of clear procurement policies, limited segregation of duties, and critical operational risks related to extensive event delays. Therefore, this proposal contributes to the operational strengthening of the OEIE, thanks to the fact that the manual has clear documentation of the processes that ensures its applicability and guarantees the long-term operation of the school, in addition, it serves as a basis for other institutions with similar dynamics within the environment of the development of events. Keywords: Process manual, service quality, optimization, continuous improvement, events, food production, operational management.