Improvement Process and Its Effectiveness in the Gastronomic Team Building of a Cooking Workshop in Peru
Keywords:
Improvements in a cooking workshop, culinary team building, teamworkAbstract
Objective: To present the actions taken to improve the culinary team building program, the improvements implemented, and the results of measuring its effectiveness at the Azafrán del Perú Cooking Workshop.
Materials and Methods: A mixed-method approach was used, combining qualitative and quantitative methods. Analysis-synthesis and induction-deduction were used as scientific research methods. Document analysis, process observation, interviews with restaurant staff, and customer surveys were also employed. Microsoft Excel 2016 was used for data processing.
Results: Methodologically, actions were designed to design improvements to the culinary team building program applicable to similar establishments. Effective improvements were achieved to the culinary team building program at the Azafrán Cooking Workshop.
Conclusions: Gastronomic team building is a team building modality applicable to gastronomic settings that has received insufficient theoretical and methodological attention in the sources found. The actions developed to project improvements to the gastronomic team building program in the study area constitute a methodological benchmark applicable to similar establishments. The results derived from the surveys conducted show hundreds of times higher satisfaction with the proposals, fulfillment of expectations, improved consumer experiences, and increased productivity, demonstrating the effectiveness of the improvements made to the gastronomic team building program of the Azafrán Cooking Workshop.
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