Resumen

GALLARDO-ALMEIDA, Juan Sebastián  y  ROMERO-FERNANDEZ, Ariel José. Optimization of resources and personnel to minimize losses in the Zero Lab fine dining laboratory. Noesis [online]. 2025, vol.7, n.esp2, pp.1024-1040.  Epub 31-Dic-2025. ISSN 2739-0365.  https://doi.org/10.35381/noesisin.v7i2.632.

Administrative management is essential to the operation of a restaurant. Therefore, ongoing training in good food handling practices is essential to improve operational efficiency and reduce waste. The study, which has a mixed approach and is both applied and explanatory, was based primarily on interviews with purchasing and kitchen managers. The results show a high level of acceptance of the proposal, thanks to its focus on optimizing materials and working time. It is recommended that a comprehensive system for ordering, delivery, labeling, storage, and production be implemented to improve the efficiency of the organization. The objective of this research is to design a technical data sheet to record products, production processes, and payroll, in order to organize the operational information of the restaurant “ZERO LAB FINE DINING” and promote the continuous improvement of the work team's performance.

Palabras clave : Business management; catering; food handling; efficiency..

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