Reestructuración de la carta del restaurante de linares del Hotel Casa Real, cantón Riobamba 2013

Abstract

The restructuring of the menu in “De Linares” restaurant has a main objective to provide a functional tool for sales, an easy order to read, with a previous study that support its content and incorporate it into the productive area of the hotel. For the development of the new order was made a food preferences study to the most frequent diners at “De Linares” restaurant, was incorporated the new range of preparations, took into account important factors such as competition, SWOT analysis (Strengths, weaknesses, opportunities and threats) and a survey applied to the personnel service and production. The next step was the standardization of recipes to ensure the consistency in the presentation products, and avoid wastage of raw materials; prices are established by the method percentage of the cost, setting the dishes that generate higher rates of profit. Finally, the preparations in the order was positioned according to a study of concentration view in the menu by clients, offering as final result a Spanish style order with a food that meets the demands of customers.