Análise de processos através do método Pereira Junior de gestão por processos

Abstract

With the present research we sought to obtain theoretical concepts defining processes and management by processes, the study was carried out in a steakhouse in the Western region of Paraná. It is a family business and its main focus is to optimize its processes and achieve improvements. In order to achieve its objectives, the Pereira Junior’s method of process management was used, consisting of three pillars: process knowledge, process analysis and process optimization. At the knowledge stage, we sought to study the current process and how the organization is based. In the analysis phase, a deep study of the process was carried out, and finally, the optimization through suggestions for improvements. It is hoped that through the proposed goals and a plan of action, the company will be able to improve its service, reduce raw material and input costs, conduct a study to improve the meat and dishes mix, and thus increase satisfaction of its customers. In addition, reducing unnecessary spending by performing adequate inventory control. Through reaching these improvements remain competitive in the market, and enable the possibility of applying the method and check other benefits.