Propuesta para la reducción de desperdicios de la materia prima en los procesos de producción Restaurant Gourman 2013

Abstract

In the first part of this investigation the theme, introduction, the general and specific objectives are found. Then there is the theoretical framework the technical and specific basis of the different authors and the contribution of knowledge through the experience acquired in the acquisition process, processing of products, food and service of restaurants. The financing problems produced by wastes, food decrease because of the bad verification and handling of the process cycle in an establishment of raw material transformation are focused. In this proposal the most efficient measures will be evaluated and considered against the threats and weaknesses found in the production and acquisition cycle which generate wastes in excess. The nourishment professional has the responsibility and technical administrative knowledge to evaluate, plan, implement and control correct processes which match a good culinary technique and a correct administration through a very careful handling of food and resources. To attain this it is necessary to acquire the knowledge on the work matter in the food handling. In the methodological strategies an investigation of investigative and descriptive character which lasted 6 months was applied. Within the results the tabulation carried out to the questionnaires applied to the personnel was presented, of which control tables to critical points of the production system were structured. Finally there is the production manual to be applied in the raw material transformation areas.