Análisis de los estándares de calidad de manipulación de alimentos del área de producción del restaurante El Tambo

Abstract

The present research work aimed to analyze the quality standards on the food handling at “El Tambo” restaurant in Tumbaco canton from Quito city, Pichincha province. The study was developed taking into account the characteristics of a explorative non experimental research. The information was collected through surveys to the whole staff working at “El Tambo” restaurant. After the tabulation, analysis and interpretation, they were obtained the results which were used to set, analyze and implement correct food handling methods at El Tambo restaurant through the elaboration of a manual. The research process was carried on with all the employees of El Tambo restaurant the total population was taken into account with the census method due to the small sampling. The main object of the manual is to implement adequate processes during the food handling which will help to improve the quality of the final product, aiming to provide a quality product to our customers. The food handling manual is directed to the staff involved in the process of reception, storage, food production, the provided information will ease a better food handling. Besides this, the manual will help to train future employees working in the same area at El Tambo restaurant.