FRANCHISE SYSTEM FOR FAST FOOD RESTAURANTS

Abstract

The franchise is considered as a model to follow that can be adopted by different companies, considering that a restaurant is a place to offer their services and food products is important that their processes are standardized, the objective is toapply a franchise system in fast food restaurants, so that they are reflected in a process manual. The research was bibliographic, descriptive and exploratory. The inductive method was used since it arises from general conclusions from individual premises. As a research technique, observation sheets with parameters to be evaluated are proposed, in the areas of: 1. Production, with reception of raw material, storage, processing, waste and disinfection, standardization of recipes, assembly, area personnel, 2. Aadministration, organizational charts, agreements and alliances, relationship between management and employees, sales strategies, corporate identity, 3. Views, menu designs, customer service, atmosphere in the service area, 4. Financial system, accounting system, customer collection, expense management, investment. It is concluded that, when applying these sheets, a situational diagnosis will be determined by evaluating to know if they meet, regulate or do not meet all the parameters found in them, and make a process manual with all the activities and functions of each area of the premises.