Propuesta de diseño del proceso de compras para Grupo La Comarca S. A. S.

Abstract

Companies must connect the demands and expectations of customers with their organizational objectives in order to last over time. To achieve this articulation, those constituted by restaurants must offer high-quality dishes at competitive prices, exceptional service and a differentiated gastronomic proposal to stand out among similar establishments in their area of influence. In order to achieve this alignment, strict control of raw materials and proper procurement planning are necessary, thus guaranteeing that restaurants have the necessary products to satisfy customer demand and meet organizational objectives. This work focused on the design of the procurement process for an organization with five restaurants of different specialties in the city of Ibagué, Colombia. The investigation was carried out in three phases: diagnosis of the current purchasing process, definition of the needs and proposal for the design of the purchasing process, and its characterization. This research was based on both primary and secondary sources of information. The primary sources consisted of direct observation exercises and semi-structured interviews with different actors, while the secondary sources used were scientific databases such as Elsevier, Scopus, Science Direct, Google Scholar, as well as Instituto Colombiano de Normas Técnicas y Certificación (Icontec). The findings indicate that the organization does not currently have an established purchasing process, for which a process that responds to its needs in the following aspects was proposed and characterized: process control, supply of inputs, documentation and standardization of the process and, finally, use of technological tools.