Falta de capacitación y certificación de los destinos y los miembros del sector turístico.

Abstract

This study analyzes the situation of the restaurant “Sabores de la Sierra”, located in Riobamba, which faces limitations in staff training and compliance with food safety and tourism regulations. Despite being recognized for the authenticity of its Andean gastronomy, the absence of certifications in food handling, customer service, accessible tourism, and languages hinders its competitiveness.

The main objective was to design a proposal aimed at strengthening service quality through a tourism–health certification and training plan. The methodology was based on a literature review, analysis–synthesis, and inductive–deductive reasoning, which made it possible to identify the causes and effects of the problem and to establish intervention strategies.

The proposal includes face-to-face workshops, virtual courses, supervised practices, and periodic evaluations, in order to enhance staff competencies, ensure food safety, and adapt services to current trends of inclusion and sustainability. These actions seek to optimize customer service, consolidate the institutional image, and expand growth opportunities in the tourism sector.