Rediseño del sistema logístico actual del restaurante Black Jack

Cristian Piero Lopez Valois; Edgard Vladimir Hidones Borja; Jorge Luis Roca Becerra

doi:10.22451/5817.ibj2025.vol9.2.11001

Authors

Cristian Piero Lopez Valois Universidad Nacional Mayor de San Marcos, Lima Perú
Edgard Vladimir Hidones Borja Universidad Nacional Mayor de San Marcos, Lima Perú
Jorge Luis Roca Becerra Universidad Nacional Mayor de San Marcos, Lima Perú

DOI:

https://doi.org/10.22451/5817.ibj2025.vol9.2.11001

Abstract

This study aims to analyze and restructure the logistics model of the Black Jack restaurant to enhance supply management, optimize response times, and improve overall supply chain efficiency. A comprehensive diagnosis of the current logistics system revealed inefficiencies in procurement planning, inadequate storage practices, and poor coordination, leading to delays in customer service. The methodology comprises three stages: assessment of the current state, results analysis, and the development of an improvement proposal. By applying advanced logistics management and operational control tools, the study proposes a more agile supply model based on demand planning, interdepartmental coordination, and inventory best practices. Results will be evaluated using descriptive statistics and mean comparison tests (p-value < 0.05) to confirm a statistically significant improvement in logistics performance indicators.

Downloads

Download data is not yet available.

Author Biography

Jorge Luis Roca Becerra, Universidad Nacional Mayor de San Marcos, Lima Perú

He is currently pursuing a PhD in Business Management at the Graduate Unit of the Faculty of Industrial Engineering at the National University of San Marcos, CIP 88975, Master's Degree in Operations Management and Logistics Services, Specialization in Logistics Auditing and Control at ESAN, and Specialization in Integrated Management Systems at the Polytechnic University of Valencia, Spain. Specialization in Occupational Health and Safety. Advisor and Consultant specializing in Integrated Management Systems, including Occupational Health and Safety Management and Environmental Management at Green Environment, an environmental consulting firm registered with MINAM.

References

Akhil, A., & Suresh, M. (2021). Assessment of service quality in restaurant using multi-grade fuzzy and importance performance analysis. Materials Today: Proceedings. https://doi.org/10.1016/j.matpr.2021.01.767

Ali, M., Puah, C. H., Ayob, N., & Raza, S. A. (2020). Factors influencing tourist satisfaction, loyalty and word of mouth in selection of local foods in Pakistan. British Food Journal. https://doi.org/10.1108/BFJ-11-2018-0728

Aragón, C. L., González, A., & Lagarda-Leyva, E. A. (2022). Cultura organizacional y competitividad de las empresas restauranteras y hoteleras de Sonora, México. Ciencias Administrativas. https://doi.org/10.24215/23143738e095

Araya-Pizarro, S., & Álvarez Cortés, M. (2020). Characterization of the national and foreign tourist who visits the city of La Serena, Chile. Revista Interamericana de Ambiente y Turismo. https://doi.org/10.4067/S0718-235X2020000100049

Brandao, P. V. T., & Goncalves Vieira, V. (2024). Satisfacao e lealdade em foco: Avaliacao Net Promoter Score (NPS) em um restaurante de pequeno porte. REMIPE – Revista de Micro e Pequenas Empresas e Empreendedorismo da Fatec Osasco. https://doi.org/10.21574/remipe.v10i2.500

Chien, S. Y., & Tsai, C. H. (2021). Entrepreneurial orientation, learning, and store performance of restaurant: The role of knowledge-based dynamic capabilities. Journal of Hospitality and Tourism Management. https://doi.org/10.1016/j.jhtm.2021.01.007

Huiman Cruz, A. (2024). Evaluación del desperdicio de alimentos: Normas y acciones para fomentar la circularidad en Perú. Revista Kawsaypacha: Sociedad y Medio Ambiente. https://doi.org/10.18800/kawsaypacha.202401.A003

Kim, E., Nicolau, J. L., & Tang, L. (2021). The impact of restaurant innovativeness on consumer loyalty: The mediating role of perceived quality. Journal of Hospitality & Tourism Research. https://doi.org/10.1177/1096348020985586

Márquez-Ortiz, L. E., Useche-Castro, L. M., Alcívar-Delgado, S. G., & Vaca-Chávez, G. G. (2023). Calidad del servicio y satisfacción del cliente en restaurantes del terminal Portoviejo. Ingeniería Industrial.

Maynard, D. da C., Zandonadi, R. P., Nakano, E. Y., Raposo, A., & Botelho, R. B. A. (2021). Green Restaurants Assessment (GRASS): A tool for evaluation and classification of restaurants considering sustainability indicators. Sustainability. https://doi.org/10.3390/su131910928

Mrusek, N., Ottenbacher, M. C., & Harrington, R. J. (2022). The impact of sustainability and leadership on the innovation management of Michelin-starred chefs. Sustainability. https://doi.org/10.3390/su14010330

Orden-Mejía, M., & Moreno-Manzo, J. (2024). Examining consumer experience in a gourmet food hall: Impacts on satisfaction and behavioural intentions. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2024.100890

Quintos, D., Rosales, R. S., & Martínez, R. (2025). The relationship of management support to job satisfaction and profitability in quick service restaurants. Diversitas Journal. https://doi.org/10.48017/dj.v10ispecial_1.3179

Said, Z., Sharma, P., Thi Bich Nhuong, Q., Bora, B. J., Lichtfouse, E., Khalid, H. M., Luque, R., Nguyen, X. P., & Hoang, A. T. (2023). Intelligent approaches for sustainable management and valorisation of food waste. Bioresource Technology. https://doi.org/10.1016/j.biortech.2023.128952

Seyitoglu, F., & Ivanov, S. (2020). A conceptual study of the strategic role of gastronomy in tourism destinations. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2020.100230

Sio, K. P., Fraser, B., & Fredline, L. (2024). A contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1997491

The influence of visual content in digital marketing for gastronomic tourism. (2024). Economía & Negocios. https://doi.org/10.33326/27086062.2024.2.1972

Toudert, D., & Bringas-Rábago, N. L. (2021). Interest in food, food quality, satisfaction, and outcomes in a border context: Gender, country of residence and born moderation. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2021.100394

Weckman, G. R., Dravenstott, R. W., Young, W. A., Ardjmand, E., Millie, D. F., & Snow, A. P. (2020). A prescriptive stock market investment strategy for the restaurant industry using an artificial neural network methodology. In Deep learning and neural networks: Concepts, methodologies, tools, and applications. IGI Global. https://doi.org/10.4018/IJBAN.2016010101

Yentur, F., & Demir, C. (2022). Understanding travel agencies’ attitudes towards gastronomy tourism and food tours: The case of Izmir, Turkey. International Journal of Contemporary Economics and Administrative Sciences. https://doi.org/10.5281/zenodo.7513705