ORGANIZATIONAL STRUCTURES IN THE SALES PROCESSES RESTAURANT H BAR SPORT CAFÉ DEL CANTÓN SUCRE

Abstract

Research was developed with the purpose of improving the organizational structure and sales processes of the H Bar Sports Café Restaurant in Sucre canton, Manabí province - Ecuador after the Covid-19, by carrying out a functional design, which implies the ease of knowing the organization and relating the collaborators, assuming the operational role for each one. Its goal is to establish techniques of organizational structures and sales processes through sustainability methods. In the same way, work prepared is a descriptive research with a qualitative and quantitative approach to know the characteristics of the establishment and its organizational structure, which served to analyze and socialize the information collected through the application of an interview to one of the owner and a surveys of the establishment's customers. As a result, it is considered that this is an establishment recognized by its consumers, because of, they feel satisfied with its quality of service and the established prices of the food and beverages that they offer. In conclusion, the restaurant's structure is not embodied in an organizational design, which is why it was difficult to identify the responsibility and capacity of each operator in their respective areas.