Guía de buenas prácticas de manufactura de alimentos para mejorar la oferta gastronómica e imagen corporativa del restaurante Yasuní Kichwa Ecolodge
Design a guide of good manufacturing practices for improving the gastronomic restaurant and corporate image Yasuní Kichwa Ecolodge that is supported by a document to optimize the service of food and beverages that are produced and marketed. It was performed with a prior study and diagnosis of the re...
Sábháilte in:
| Príomhchruthaitheoir: | |
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| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2015
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| Ábhair: | |
| Rochtain ar líne: | http://repositorio.espam.edu.ec/handle/42000/150 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Cuir clib leis | Achoimre: | Design a guide of good manufacturing practices for improving the gastronomic restaurant and corporate image Yasuní Kichwa Ecolodge that is supported by a document to optimize the service of food and beverages that are produced and marketed. It was performed with a prior study and diagnosis of the reality representing the physical spaces, facilities, equipment, utensils, restaurant staff; operational and administrative, and based on the results obtained that will be structured, a design of a guide of Good Manufacturing Practice, Hygiene and Food Safety, which describes the recommendations, observations, and details of the changes required by the restaurant, optimizing the service and serve as a model for the Parish Alejandro Labaka in the Francisco de Orellana Canton(El Coca). The guide is based on International Standards of Food Safety and Good Manufacturing Practices (GMP), Standard Operating Procedures (SOPs), which will apply the Hazard Analysis and Critical Control Point (HACCP) for its acronym in English. |
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