Estandarización de procesos en el área de producción del Restaurante Tierra Blanca, 2014

Abstract

The current research proposes the standardization of the existing processes in the cooking area of Tierra Blanca restaurant located in Ambato; here the organizational chart and functions carried out by each one of the responsible levels of the administration and operation were identified. In addition the standardization of the processes was also carried out taking into account the . reception and storage of the raw material, waste handling, implementation of standard recipes and use of equipment for the personnel. Through the application of observation cards and interviews for the workers, and based on the variables and indicators determined in the operationalization chart, the information collected was then tabulated and analyzed . The observation cards prove that 75% do not fulfill the basic norms of administration , manipulation, handling of raw material, waste, safety and sanitation when being in contact with the meals, this demonstrates the implementation of a manual which allows standardizing the processes including policies and quality values which are focused on the administrative management excellence where the importance in the definition of processes outstands according to the new functional and organizational structure which is based on the needs of the restaurant. Finally the preventive measures as well as the appropriate application of the suggestions set in the manual will ease the development of the operations related to the food production service. lt is recommended to carry out a permanent content updating as well as personnel training in order to guaranty