• Doña Tota’s restaurants are a corporation.
• Established in 1952 when Carlota Murillo from Ciudad Victoria, Tamaulipas began to sell street gorditas filled with homemade food out of a modest cart that years later would become in Gorditas Doña Tota, the largest chain restaurant in Mexico. Carlota Murillo known as Doña Tota offered the business to the couple Carlos Martinez Collado and Lourdes de Leon de Martinez due to health issues. The couple kept selling the same traditional Gordita and stews recipes and began to expand to more regions. Gorditas Doña Tota continues to grow even 66 years after Murillo first began bringing her cart to well-traversed pedestrian routes. The traditional recipe has reached more than 60 cities in Mexico, where than 200 locations have been established as
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• Product Description: A gordita begins with a thick, palm-sized tortilla made from corn or flour. The tortilla is grilled quickly and cut open to form a pocket, which is then stuffed with regional Mexican stews. These include regional staples such as ‘’carnitas in salsa verde’’ (seasoned pulled pork doused with green sauce) and ‘’pollo pibil’’ (chicken with citrus achiote sauce) (Tota, 2018).
Internal Operation
• Accounting entry and format: Computer
• Income and Payment Schedules are regular.
• Payroll schedules are semi-monthly.
• Employee benefit schedule includes health insurance and a week paid vacation every year.
• Employee grievance management is medium.
• Employee movement within company structure is high-- active opportunities for advancement in the job to management