Elaboración de un manual de buenas prácticas de manufactura para El Hotel El Marqués Atacames 2015

Abstract

The objetive of this work is to elaborate a good manufacturing practice (GMP) manual for the food and beverage production area of the Marqués hotel´s Shamú restaurant. In the present research, a non-experimental exploratory and descriptive desing was used. It was investigated, in order to obtain a clear and defined criterion of good manufacturing practices, and their consequences of not applying them in a food production center. A visit was made and the areas of: hot kitchen, cold kitchen, bakery and bakery were analyzed which lack a manual of good manufacturing practices. Observation sheets were developed, which were applied within the restaurant´s production workshop, with the latter being able to determine that 64.4% complied and 35.6% complied with the established norms, and that they had to be taken into consideration in order to provide products of quality. Subsequently, the manual of good manufacturing practices, based on the information collected, was elaborated and training was given.