Manual de gestión de procesos de alimentos y bebidas para restaurantes de la parroquia Santa Marianita del cantón Manta.

Abstract

The research aims to design a food process management manual and drinks for restaurants in the Santa Marianita parish of the Manta canton. Information collected was obtained through a bibliographic review and field work, being a process exploratory-descriptive. Regarding the results, in the first phase the characteristics in the food and beverage area of ​​the Santa Marianita parish of the Manta canton, mission, vision, structure and organization chart. In the second phase, the procedures were diagnosed operations in the food and beverage area, applying tools such as interviews, analysis internal, direct interviews; allowing the recognition of existing problems, such as not execute the appropriate methods that help improve management, in addition to there being no structure and organization charts on process maps, addressed to personnel at the time of carry out the work in the area under study; the work performance of employees was analyzed, detecting shortcomings based on the quality of management of services aligned with the standards INEN on the handling of food and beverages. In the third phase, the elaboration of the procedures manual, definition and analysis of information, design and structure of the manual and objectives of the area. In conclusion, the procedures manual was prepared allowing to the organization of activities can comply and apply the processes in the areas of food and drinks from the restaurants of the Santa Marianita parish of the Manta canton.