Modelo de gestión del talento humano en el área de cocina y servicio para los restaurantes categorizados de primera por la Cámara de Turismo del cantón Riobamba

Abstract

This investigation was carried out applying the analytical-descriptive technique to evaluate the lack of knowledge as of training programs, the main objective was to propose the Creation of the Manual of Human Talent Management for the process of hiring, induction, stability, safety of the personnel that works in the restaurants of the first category of the Canton Riobamba. With the data obtained and after having made a thorough analysis of the different aspects related to the stability and treatment of the employee, they diagnosed that the current situation regarding the conditions of the employees are not the most recommendable, the same ones that become triggering rebellion and dismissals very common in food and beverage establishments nationwide. The proposal was made taking into account the number one priority within the production systems, which is the human factor and under the principle of "Happy employee successful company". With a trained staff, educated with a remuneration according to the national reality, food and beverage establishments with extensive experience in the city of Riobamba can excel in this competitive market that is gastronomic, with the guidance of this manual Talent Management Human.