Propuesta de mejoramiento del área de alimentos y bebidas del Hotel Zeus en base a las normas ISO 9000

Abstract

The presente investigation is base don a food and drink área improving proposal following the ISO 9000 regulations. Its main objective is to improve the food and drink area at the Zeus Hotel according to these. The present research was carried out taking into account the crossection descriptive investigation features. Information was gathered by applying surveys to not only customers but also hotel staff. Results were gotten after data tabulation, analysis and interpretation. Thus, a quality-control-system application was determined when getting, producing and storing a product through a procedure manual. Its objective is to give useful tools and techniques for the food quality control based on ISO 9000 regulations so the product waste can avoided and foofd can be used better. This manual goal is to let people know about basic quality procedures in the food and drink area at the hotel improving the quality. It is addressed to recpection, producing and storing area workers and to all staff working in the food and drink area.