Proceso de gestión para el área de producción y despacho de alimentos de la cocina del Restaurante Dayuma

Abstract

The aim to this research work is to conduct the management process for the production area and food serving in the Restaurant Dayuma from the city of El Coca. It has been carried out following the characteristics of a no experimental descriptive cross sectional research. The information was put together by applying an observation card the production and serving area. An interview to the restaurant owner was also performed. After tabulating, analyzing, and interpreting the data, the results determined the application of the management process by using a procedure handbook. The main objective of this handbook is to provide clear and specific methods, techniques and procedures that will guarantee optimal operation and development of the different activities in the restaurant. It will become an institutional support and improvement tool. This handbooks has sequential and detailed information that shows the procedures for each activity. It promotes good administration and accomplishment of the proposed objectives in order to increase the profit. The procedure handbook also has the purpose to show important and necessary information for the staff to have a general overview of the correct way to process meals in the production and serving areas. The information gathered in this handbook will also serve to train new staff that will be in charge of this area. This handbooks is specifically intended for the owner and the staff that Works in the Restaurant Dayuma from the City of El Coca.