Plan de Supervisión de Producción de Alimentos y Servicios para la Empresa Global Eventos, 2012

Abstract

The general objective of this investigation is to design a Supervision Plan of Food and Services Production for the Enterprise “Global Eventos”; it was developed taking into account the characteristics of a descriptive – explanatory investigation, oriented through a cross – sectional experimental methodology. The information was received through the application of surveys to external and internal customers. From the tabulation, analysis and interpretation of data, the obtained results determined the application of a Supervision Plan of Food and Services Production through a procedure manual. The objective of the manual is to provide the necessary tools and techniques for the supervision of food and services production to get the external customer satisfaction. The procedure manual, as its name implies, is a guide of the activities to be done by each one of the co-workers; its purpose is to give information as part of the training that the personnel need, besides, the information given in this manual will permit to train the future workers who will participate in the services offered by the catering enterprise. This manual is aimed to the enterprise personnel, where it is established clearly the actions and activities that they should know and practice during the whole provision of the service process, which has to be permanently of quality, getting the customer satisfaction.