Introduction
The word "optimize" refers to the way to improve some action or work done, this implies that optimizing resources is looking for ways to improve a company's resource so that it has better results, greater efficiency or better effectiveness.
Companies that are in the area of food services must have a continuous improvement of their resources and administration to obtain an adequate quality of their services since this is in constant interaction with people. As these are dedicated to providing a service, the adequate quality of their resources will allow them to adequately and efficiently serve customers, since the food service area not only refers to restaurants, but also to industrial and hospital dining rooms where the quality of the services must be excellent so that it does not negatively affect the other aspects of these dining rooms.
Resource Optimization
1.- What is optimizing?
It is the action of looking for the best way to do something, this means that it is looking for better results, greater efficiency or better effectiveness in the performance of some job or objective to be achieved, in this case the resource of a company, called resource optimization.
2.- Optimization of resources in the different areas of a company
In companies, the optimization of resources is managed in all areas, since this helps to maintain greater efficiency in the objectives, the areas in which it is mainly managed are in:
- AdministrativeFinancial
2.1.- Optimization in the administrative area
In the administrative area, it helps to manage and plan improvements in the work process and increase the performance of company employees.
2.1.- Optimization in the financial area
It is based more on looking for the way to have the highest performance with the minimum amount of resources, this by eliminating costs that can be classified as unnecessary, thus making the productivity of the company more profitable.
3.- Optimization of resources in the food service system
Companies that are in the area of food services must have a continuous improvement of their resources and administration to obtain an adequate quality of their services since this is in constant interaction with people.
The optimization of food services is mainly made up of:
- Service optimization Production optimization Administrative and financial optimization
3.1.- Service optimization
This point deals with the improvement in the part of services focused on companies that manage services directly with the client, such as restaurants, industrial canteens, collectives and hospitals.
For these types of companies the service is perhaps the most important point, the way to optimize this part of the company is through:
- Staff evaluations Service system evaluation Service equipment and utensils evaluation
Since human contact is constant in this area, the quality of the company's service will depend on the quality of the work of the staff.
3.2.- Production optimization
Optimization in this regard is based on:
- Diagnosis of the state of the equipment, utensils and furniture Evaluation of the production system Production time Evaluation of the personnel
Here the point of diagnosis of utensils, equipment and furniture is handled more, since these are in constant use and their condition must be periodically reviewed so that it does not affect their effectiveness. This is handled more in food production companies.
3.2.- Administrative and financial optimization
This point has already been explained in point 2, but the following aspects are highlighted in the food service area:
- Work process management Review of compliance with objectives
4.- Performing optimization
Once the points to be improved have been obtained, a process is carried out for the improvement of each point, this must include objectives in certain periods of time, this in order to be successful in the optimization. An example of this in the food service area is shown in image 1.
Example of the process of carrying out the optimization of resources
conclusion
With this work it can be seen that the optimization of resources is a key point in companies, especially in service companies, and that they can constantly evaluate their resources to maintain a high quality of their different aspects, administrative, financial, production and customer service.
It must always be taken into account that for the optimization of these, an evaluation and a diagnosis must be made to know what needs to be improved and thus create the processes by which they are elaborated, the objectives and the period of time that it will need. to show positive changes.
References
- Concept of "optimize". Available at: www.significados.com/optimizar/Institute of business innovation of the Balearic Islands. Practical guide to optimizing resources and reducing spending. Planisi graphics; 1 ed. Balearic Islands; 2011.P Alarcón. To Sanhueza. Optimization of the ration preparation process in a collective food service. Faculty of Medicine, Catholic University of the Holy Conception. Chile; 2011.Galdakao Usansolo Hospital. Efficiency and optimization of resources. Galdakao Usansolo Hospital; internal publication. Iraila; 2011.Anonymous. Company that provides institutional food or collective food services. Responsibility and recognition matrix.
