APLICACIÓN DE SISTEMAS DE CALIDAD EN LA ELABORACIÓN DE ALIMENTOS Y SERVICIOS AL CLIENTE PARA ESTABLECIMIENTOS DE EXPENDIO DE COMIDA NO CLASIFICADOS EN EL DISTRITO DE JESÚS MARÍA
DOI:
https://doi.org/10.15381/gtm.v15i30.8810Keywords:
Food, quality, restaurants, HACCPAbstract
In Peru there is a divorce between its rich cuisine and parameters or minimum quality standards to ensure optimum service in restaurants. The purpose of the application of HACCP Quality Plans is to create security seals in order to spread a new image quality Peruvian cuisine, and develop business management tools that improve consumer product. With this research we attempt to propose mechanisms to improve the service of restaurants, basing these mechanisms on HACCP international system, adapted to our reality and proposing the creation of guarantee seals for this establishments in Jesus Maria district.
Downloads
Published
Issue
Section
License
Copyright (c) 2012 Walter David Ugarte Casafranca, Luis Álvaro Bueno Acosta
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
THE AUTHORS RETAIN THEIR RIGHTS:
(a) The authors retain their trademark and patent rights, and also over any process or procedure described in the article.
(b) The authors retain the right to share, copy, distribute, execute and publicly communicate the article published in Gestión en el Tercer Milenio journal (for example, place it in an institutional repository or publish it in a book), with acknowledgment of its initial publication in the Gestión en el Tercer Milenio.
(c) Authors retain the right to make a subsequent publication of their work, to use the article or any part of it (for example: a compilation of their work, lecture notes, thesis, or for a book), provided that they indicate the source. of publication (authors of the work, magazine, volume, number and date).
