Bibliographic citations
Bejarano, J., (2017). Diseño del Balanced Scoredcard para mejora de la gestión del restaurant café bar Ukumari de la ciudad del Cusco en el 2016. [Tesis, Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/849
Bejarano, J., Diseño del Balanced Scoredcard para mejora de la gestión del restaurant café bar Ukumari de la ciudad del Cusco en el 2016. [Tesis]. : Universidad Andina del Cusco; 2017. https://hdl.handle.net/20.500.12557/849
@misc{renati/23093,
title = "Diseño del Balanced Scoredcard para mejora de la gestión del restaurant café bar Ukumari de la ciudad del Cusco en el 2016.",
author = "Bejarano Bravo, Jessica Paola",
publisher = "Universidad Andina del Cusco",
year = "2017"
}
The success of any organization depends increasingly that their business processes are aligned with its strategic direction and enable proactive management of change. This work consists of an analysis and proposal for improvement of “Ukumari Restaurant Café Bar” located in the historic center of Cusco city. This research involves the use of a management control tool for “Ukumari Restaurant Café Bar” making a BALANCED SCOREDCARD integrate it into the four perspectives of the same. The BALANCED SCOREDCARD is a model that becomes a very useful tool for strategic management. It is based on the definition of strategic objectives, indicators and strategic initiatives, establishing causal relationships through strategic map based on four perspectives; financial, customer, internal processes and learning-growth, in the strategy translates directly related and objectives will be measured through indicators aligned initiatives. The successful implementation of the BALANCED SCOREDCARD is when you fail to meet the performance indicators of the organization. Similarly, this study will gain greater insight into the strengths and weaknesses of the company and the surrounding environment. This way you can create a series of proposals to optimize the resources available to the company.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.