Elaboración de un manual de procesos para el área de bodega, en el restaurante El Dorado del cantón Colta parroquia Cajabamba, 2015

Abstract

This research proposal is to make up a storage process manual for the food warehouse at the restaurant El Dorado from Colta in Cajabamba village; this is a no experimental descriptive and tools used to carry out this study were the direct observation and interview, which revealed information about the storage process of food consumable goods and groceries at the restaurant El Dorado determining weakness at the storage process of these food consumable goods and groceries. The 64% of whole weakness presented at this restaurant are in the food storage warehouse are since there is no employees specifically specialized in these concern for these are control which carries to the total mismanage and groceries. Once, data analysis and interpretation were made, the study results coming from every storage setting at the restaurant El Dorado evidenced the necessity to have a storage process manual for the food warehouse. Therefore, the storage process manual of this study proposal was addressed to the employees in charge of this area, the food warehouse, which information deals with the storage process, norms and functions of every setting, intended to improve the job performance of warehouse employees since it contains complete information of whole storage process. Thus, this manual will enable to the future employees to be competent in their responsibilities at food consumable goods and groceries purchasing, storage and delivery.