Plan integral para la administración del área de cocina y servicio del Complejo Turístico Aguas Termales de San Francisco. Cantón Chambo – Chimborazo

Abstract

The objective of the research is to present a Comprehensive Plan for Management of Cook and Service Area in the Tourist Complex of San Francisco Hot Springs, Canton Chambo – Chimborazo Province, to establish standardized procedures for the proper functioning of this area. Techniques of field research and literature were used, applying a survey to the staff area where food and drink procedures flaws were found as they don´t use a cost control, purchases and exit of products management tools there is no a file that reports on tourism activities and services that have been developed across prior periods and years, there yes is a lack of control regarding the quality of service offered by the resort facilities, cleaning and disinfection processes. The staff has no uniform or appropriate attire for handling food with a 33% incidence. For the elaboration of the proposal refers to the organization of the staff was made by ranks according to the activities they perform, and standardized processes for supplier selection, purchasing, receiving of raw materials, storage, production and service, so that there is no an economical leakage and improve service quality. This proposal will serve as a guide and source of information for current and future administrative personnel from the kitchen and service department, to be applied to achieve excellence services that are offered.