Browsing by Author "SANTOS, Lucas Jose dos"

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    ELABORAÇÃO DO PROJETO: RESTAURANTE E PIZZARIA BRASEIRO
    (FUNDAÇÃO DE ENSINO OCTAVIO DA SILVA BASTOS, 2019-05-01) FORTES, Antônio Donizeti; VENÂNCIO, Elaina Cristina Paina; ALMEIDA FILHO, Celso Antunes de; CARVALHO FILHO, Gilberto Peixoto de; NOGUEIRA, Thiago; ELIAS, Israel de Oliveira; SANTOS, Lucas Jose dos; VANETTI, Lucas Scherma; MARTINS, Mariana Gomes; CLAUDIO, Marília Gabriela Ap
    The present project aims to present a proposal for process improvement having as its object of study the company Restaurante e Pizzaria Braseiro, in order to understand the structure of the processes that take place in it. This project will present syntheses and concepts presented and discussed in the theoretical and practical classes that make up the 7th module of the Administration course composed of the 5 disciplines: • Integrated Logistics that enabled us, through tools and concepts presented in the classroom, to analyze and expose a supply chain in its entirety. • Project Management that in this work will help us to present the process of creation and development of a product/service, from its idea to the delivery to its consumer. • Production Management, which aims to assist us in the characterization of the production process and all its stages of the company object of study. • Process Management, which will be the general objective of this process, as it will help us to understand the existing processes in the company and finally propose improvements. • Strategic Cost Management that will allow us to identify all existing costs in the company's departments and reset them in order to find an economic balance point. In all the subjects that helped in the elaboration of this work, it is understood that when the company promotes an understanding of the logistics management of its establishment, it aims to attract results and that directly influence the quality and financial results. The stock of a restaurant is a little more comprehensive, understanding that the raw material stocked are perishable products, and high-value goods, since the restaurant chosen for the case study works with a wide variety of sophisticated dishes, and a great diversity of its products. The alternatives found by the managers of the establishment is to buy in large quantities of goods, causing loss of quality of their products, expiration date, and lack of some items in stock when handling them.