A SOFT SYSTEMS METHODOLOGY APPROACH TO DESIGN A RESTAURANT MANAGEMENT MODEL FOR A GREAT TOURISM HOTEL

Abraham Briones-Juarez, Ricardo Tejeida-Padilla, Oswaldo Morales-Matamoros

Abstract


This paper is about the design of a systemic model used in restaurants' management inside the hotels of Great Tourism category in Mexico City, applied to the Restaurant the Gifts of the Hotel Sheraton Centro Historico.

With the purpose of establishing a Holistic vision of the work's development, the use of the Systems' Paradigm and concepts of Soft Systems Methodology by Peter Checkland was determinate, since the case of study is a social system that is not only able to choose means to reach certain goals, but also capable to select and to change them.

The designed model was conceptually defined with the restructuring of the information flows, the reorganization of the restaurant's organizational structure and the view of the elements that affect the system in its intern and external environments.

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