Mejoramiento de las características sensoriales del menú intrahospitalario y su aceptabilidad en la Clínica Médica Moderna, Riobamba 2011-2012

Abstract

This is a descriptive cross-sectional research, called: "MEJORAMIENTO DE LAS CARACTERÍSTICAS SENSORIALES DEL MENÚ INTRAHOSPITALARIO Y SU ACEPTABILIDAD EN LA CLÍNICA MÉDICA MODERNA, RIOBAMBA 2011-2012", help high expectations, not only by reengineering processes involved, but also for the implementation of optimal dining habits manipulators food. There had been involved 16 patients, who evaluated the food in two stages. The first was diagnosed, it was evident here some dissatisfaction with the dishes served, and 60.87% neither like nor dislike entrees, 15.63% dislike the main dishes, while 37.5% like or dislike drinks. The results market some shortcomings with the proper use of techniques and cooking methods as well as patient service, which was reviewed and modified for the second test. The new proposals increased the acceptability of the dishes to a range greater than 88% average, as they like and they like a lot of preparations and 81.13% of the patients like entrees, 93.75% like the main dishes, drinks 84.38 as well as offered desserts had an average of 96.88% of patients who like and love it. It is recommended the use and dissemination of gastronomic guide, certainly will promote a high quality hospital food.