Gestión del costo de alimentos del servicio de almuerzos para el personal médico que labora en el Hospital del Instituto Ecuatoriano de Seguridad Social Regional 3 Riobamba, 2013

Abstract

The present investigation is the development of a food cost management of the lunch service foe the medical staff who work in the Hospital of the Ecuadorian Institute of Social Security Regional 3 Riobamba, 2013. The study was developed taking into account the characteristics of a descriptive, non-experimental and cross section investigation. The information was gathered by applying surveys to doctors, nurses, infirmary auxiliaries, and interns who are working in the hospital. After the tabulation, analysis, and data interpretation; results were obtained, which permitted to determine the application of the food cost management through a procedure manual. The main objective of the manual is to provide methods and tools necessary to the food cost management by means of suitable processes to get the least cost and greater utility. The procedure manual is directed towards the administrative staff of the organization, to contribute with important and necessary information that the administrative staff need to know about the generalities that should be taken into account for the correct handling of the food cost management. The information provided in this manual, at the same time, will permit to train future workers, who accomplish the function of administrators in the commissary area of the Hospital.