Implementación de las buenas prácticas de manufactura en el área de cocina y la capacitación en el servicio gastronómico al personal que labora en el paradero turístico Achik Ñan

Abstract

This research proposes to implement the good manufacturing practices in the kitchen área and training in the gastronomic service personnel working in the tourist stop "ACHIK ÑAN", located in the Chimborazo parish San Juan, provincia de Chimborazo; The establishment presents problems in terms of operational management of BPMs, where the reality of its services are met. The Manager, Mr. Alfonso Miñarcaja inhabitant of the sector; unknown processes appropriate in terms of the BPMs. This study was developed through a tab of observation, survey and an interview, the same as that applied to the administrator, personnel working in tourist whereabouts and the kitchen area respectively. In all cases he worked with a simple, random sample that allows you to choose the respondent; observation sheet was applied directly to the establishment and workers, indicating: untrained staff, inadequate Inns, sinks and equipment in poor conditions, inadequate infrastructures, didn’t classified waste properly, the utensils aren’t suitable, and the ventilation and lighting is not correct. The administrator States that it is important to the implementation of the BPMs in the kitchen area, training is vital and periodical for staff that works in the area of food the BPMs execution will provide benefits, as in the area of food, to the establishment and customers, it also contributes to the families of the workers who are surrounding residents to this tourist whereabouts.