Elaboración de una guía de gestión operativa para una muestra de cinco restaurantes del centro histórico de Cuenca

Abstract

This research responds to a descriptive design with a quantitative approach, which developed an operative management guide, based on the diagnosis that allowed to know how a sample of five restaurants in the historic center of Cuenca operates and the level of satisfaction of the customers who attend the restaurants. catering establishments. The guide will be useful for the provision of the restoration service and contribute in the optimization of the gastronomic processes provided in the restaurants.

In summary, based on the surveys and interviews with the owners, it is concluded that the restaurants in the historic center present limitations in terms of infrastructure, cleanliness and order, service personnel and restaurant operations. On the other hand, the owners indicate that the location of the restaurants in the historic center is strategic for attracting customers and thus favor gastronomic tourism.