Prospectiva y tendencias para la industria restaurantera.
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2008
Author(s)
Durón García, Carlos
Type
Resource Types::text::Non-primary product
Abstract
In the face of commercial openness, economic treaties and agreements negotiated in this globalized world, and the shaping of new economic blocks, new entrepreneurs in the food service field must consider the changes brought about by this worldwide phenomena. This new context presents a different economic environment, a novel political context, an advanced technological situation within a changing legal and fiscal framework, more aggressive competition, a variable behavior of products and clients, as well as a new way of dealing with suppliers. This scene compels the restaurant businessman to create value to obtain competitive advantages; the creation of value within a restaurant organization suggests a greater use of information (market, financial and production), a greater and better knowledge of personnel, knowledge of systems and procedures, redefinition of the relationship with suppliers, knowledge of the use and registering of brands, patents and industrial property, organization of work teams and adapting to the professional use of modern mass media.
File(s)
License
Acceso Abierto
How to cite
Garduño Oropeza, S. . (2008). Ciencia y poesía en la universidad. HE, (13), 47–65. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/6887
Table of contents
Tendencias macroeconómicas -- Tendencias sociales y medioambientales - Tendencias sectoriales y de negocios