Diseño de procesos de buenas prácticas de manufactura en el restaurante El Caldero del Hotel La Estación, Riobamba 2013

Abstract

The Good Manufacturing Practices (GMP) is a basic rules manual to preserve the quality and safety within the entire production chain. This ensures effective control in hygiene and food handling. The present study aimed to design processes of good manufacturing practices in the Restaurant El Caldero at Hotel La Estación of Riobamba city and promote the production of safe food by developing Manual GMP. The no experimental and descriptive methodology was based on the use of observational index cards. It is fulfilled in the different areas: receiving, storage, production and service of the restaurant. With the use of this instrument was learned that the totality of the applied rules by direct observation are not satisfied on a 54%. Nevertheless, it complies a 46% of them. And with the accomplishment of a SWOT analysis it was determined the need of applying the manual for a continuous improvement. We recommend to apply the GPM in different areas of the restaurant, also train the staff for a better understanding and accomplishment of the completely established regulations, and thus to ensure food elaborated under food safety rules. With this we expect to achieve satisfied customers.