Proposta de modelo de planejamento estratégico para atividade de gastronomia

Abstract

This work aimed at developing a strategic planning model to propose the implementation of this management tool in a typical Italian cuisine branch company. For this, we sought to conduct a study of the company and relate the existing opportunities and threats in the macro environment, external environment, where it is inserted. Moreover, the activities of the micro environment, internal environment, consisting of daily activities of a company engaged in the food business have been analyzed. This analysis enabled the understanding of the strengths and weaknesses that the company has. After that, the information gathered from internal and external environments, grants that provided the business’s definition, knowledge of the mission and the projection of the future of the company were obtained. With that, strategies that guide the pursuit of businesses objectives were outlined. These strategies trigger a series of actions that intends to generate pre-determined effects, that is, expected to optimize the activities. Finally, all of this was compiled into a formal structure proposing a model of strategic planning. The main expected results were achieved satisfactorily because the Ristorante La Sorella now has a guideline of how to attract and retain customers and also how to treat the innovations that come on the market.