Diseño de un manual para la implementación de laboratorios culinarios en centros de estudios gastronómicos en la ciudad de Riobamba, provincia de Chimborazo 2013

Abstract

The main purpose of study draws on the design of a guide book implementing culinary laboratories in gastronomic study centers located in Riobamba city, by renewing and strengthening its different branches, to succeed with the most relevant requirements that a gastronomic establishment has to accomplish through the necessary basic skills providing assistance to guide as well as to provide further information about the implementing parameters. The methodology used to collect information, was a descriptive cross-sectional study supported on a field research which was based on inquiries coming directly from reliable information sources. Having conducted the analysis of the SWOT matrix (Strengths, Weaknesses, Opportunities and Threats) of the four gastronomic centers, it was possible to get overall percentages which revealed 53% of strengths, opportunities 63%, 49% weakness and 39% the threats. These percentages, made possible to focus on the execution of processes to cut down the probabilities of weaknesses and threats, just to increase the level of opportunities and strengths of the gastronomic centers. According to this collected information, it was carried out a handbook of culinary laboratories design, which includes general standards of construction, divisions of areas, equipment and basic tools, hygiene, safety and laboratory personal. Also an architectural structure of 700 m² as guide of example of the process investigated. Furthermore, it is recommended to keep on and update regularly the information sources of this manual in accordance with the future advancing.