System for the management of the goods of the catering product
Management of processes with direct impact on the catering product, systemic approach, standardisation and impact
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Tourism is one of the priority sectors in Ecuador, within this deserves special attention the food and beverage service, which is an activity of vital importance and in turn one of the biggest problems faced by managers of restoration, for its impact on the economic efficiency of the facilities. The provinces of the Ecuadorian coast are not exempt from the above, where gastronomy is highly demanded, but in their restaurants the goods are not managed effectively. Given this situation, the research objective was to design a system for the management of merchandise in the restaurants of the Ecuad...
Tourism is one of the priority sectors in Ecuador, within this deserves special attention the food and beverage service, which is an activity of vital importance and in turn one of the biggest problems faced by managers of restoration, for its impact on the economic efficiency of the facilities. The provinces of the Ecuadorian coast are not exempt from the above, where gastronomy is highly demanded, but in their restaurants the goods are not managed effectively. Given this situation, the research objective was to design a system for the management of merchandise in the restaurants of the Ecuadorian coast, which was elaborated with an integrating vision, starting from the processes with direct incidence in the restaurant product; which contains procedures and original tools that were statistically valid and reliable. The processes were standardized, a procedure was established for the selection and evaluation of suppliers, a program for inventory control and a technical sheet of costs, both in digital support Excel.
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