Gestión operativa de recepción y almacenamiento de alimentos en el bar comedor de la Unidad Educativa Combatientes de Tapi. 2014

Abstract

This research "Operational management of reception and storage of food in the dining room bar Fighters Tapi Education Unit. It was developed taking into account the characteristics of an experimental research not descriptive. Through surveys directed to the Manager, Administrator and service personnel, critical points identified in the reception area and storage, resulting in the lack of reception areas, storage area, shelves, commissary, cold rooms, the results observed They then provided information tabulation, analysis, and interpretation of data. The implementation of standardized processes for the operational management of the reception and storage of food is determined by a manual of procedures. It is concluded that the main objective of the manual is to provide important and necessary for the staff responsible for receiving and storage area, learn about the generalities to be taken into account for proper food handling information. We recommend using this manual for a better development in the reception and general management in the food we received at this bar.