Browsing by Author "Muñoz Jimbo Edwin Vicente"

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    Guía de procesos estandarizados para los platos fuertes del restaurante Cositas
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Cabrera Morocho Wilmer Fabricio; Muñoz Jimbo Edwin Vicente
    The study focused on developing a standardized process guide for the kitchen staff at Cositas restaurant. This was done because a problem was identified that was accentuated by a lack of culinary knowledge, leading to inconsistencies in food preparation, waste, and delays in service. Therefore, in terms of the main objective, a standardized process guide was developed with the aim of improving operational efficiency and the quality of the main dishes in the Cositas restaurant kitchen, thus facilitating their correct execution, guaranteeing their organoleptic characteristics, and ensuring their continuity. On the other hand, as specific objectives, the focus was on diagnosing the shortcomings in the production of the main dishes through direct observation and interviews. This was followed by the design of the aforementioned guide, and once the guide was completed, it was shared with the owner and staff of the restaurant. Finally, the results obtained were validated using Likert scale surveys. These results were analyzed and interpreted in Chapter IV. On the other hand, the research methodology is part of the study. Longitudinal research was selected because this type of research focuses on conducting several follow-ups, in this case at the Cositas restaurant, collecting information and making deductions about the change that occurred. In addition, a mixed methodological approach was applied because it combines numerical (quantitative) data and descriptive (qualitative) data. Finally, the deductive method was used, as it starts from general concepts to reach specific conclusions. In turn, research techniques and instruments were used, including document analysis techniques, field techniques, and laboratory techniques. This methodology was guided by three phases, the first of which focused on visiting the Cositas restaurant and identifying the problem explained above. This was followed by the second phase, which consisted of making visits and completing technical data sheets for the preparations, thus achieving standardization. The third and final phase involved sharing the technical data sheets and validating them with surveys. These surveys were analyzed and interpreted in Chapter IV. To achieve this, surveys were conducted to assess how satisfied the staff at the Cositas restaurant was with the standardized files. These surveys were conducted using the Likert scale, obtaining positive results, which were presented in tables with the percentage of each response obtained. The conclusions were positive, as the established objectives were met, and the restaurant manager even considered incorporating the standardized sheets in their entirety.