Proposal for an administrative procedures manual with a biosafety approach after Covid-19
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Abstract
The present research seeks to create an organizational structure design for the Restaurant "Mi Galito", to implement sales and distribution strategies in order to contribute in the foundation of solid bases to be able to compete in the current market; due to the current conditions in which the business is found as a result of the pandemic by "Covid-19". Therefore, a descriptive, qualitative-quantitative research was developed with the use of methods in the theoretical order and techniques in the practical order such as interviews and surveys to the main actors involved. As a result, it was found that the business has a high acceptance rate of 90% for the taste of its dishes and with a 100% satisfaction regarding the service, for which the variety of flavors and its low prices are the qualities valued by external customers; also, it was known that the restaurant was not operational during the second quarter of 2020 due to the pandemic that represented a reduction in demand even in the process of reopening. Organizational change due to contingencies in the context makes it imperative to analyze the organizational structure of a business in order to adapt to current demands, obtain profits or survive in the market.
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