Diseño de un manual básico para el aseguramiento de la calidad en el área de cocina del restaurante “El Bonny” en la ciudad de Riobamba. 2018

Abstract

The objective of this graduation work is to design a basic manual for quality assurance in the cooking area of the "EL BONNY" restaurant in the city of Riobamba. The present research lasted 12 months, from December 2017 to December 2018, in which the analysis of the observation form applied was developed, integrating with the information obtained from the interview made to the owner of the restaurant EL BONNY, to continue with the elaboration of the Basic Manual for the assurance of quality. By working with standards that promote proper handling of storage and pre-cooking procedures in the kitchen, we were able to obtain a manual that contains in detail all the necessary procedures for proper care of all aspects inherent to quality. It is concluded that sanitary operating procedures could be established in the cooking area of EL BONNY restaurant in order to guarantee the safety of their food and it is recommended to implement the manual developed in this work with previous training of employees.