Implementación de buenas prácticas de manufactura para el restaurante Le Petit de la ciudad de Baños

Abstract

The present research is to implement Good Manufacturing Practices in the restaurant Le Petiit of the city of Banos, through training and workshops diets and handling of food products. Qualitative and quantitative research was applied. In the field research data using observation sheets, quasi-experimental design to customers since we have no control over the independent variables was compiled. This study was conducted in the area of kitchen and food in the cellar of this restaurant and it was determined that there are shortcomings in the handling of products in the receipt and use of personnel in various food processes both in the theoretical part as in the practical part. In making our final evaluation gave as a result an improvement of 40.3% in compliance with good manufacturing practices by establishing improvement processes in the gastronomic restaurant. Thus we recommend ongoing training to all staff in order to keep up to date theoretical and practical for the best development in the area of work for prestige and good service at this knowledge so only ensure good health and nutrition of the humanity.