Revista de la Facultad de Ciencias Químicas

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Browsing Revista de la Facultad de Ciencias Químicas by Author "Barragán Landy, Milton Francisco"

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    Costo/beneficio un modelo estratégico para el gestor de la seguridad y salud ocupacional
    (Universidad de Cuenca, 2017) Ledesma, Fabián; Barragán Landy, Milton Francisco
    This paper presents a technical-economic model for managers of occupational health and safety, whose purpose is to determine the feasibility of taking decisions in preventive projects that require investment. The methodology used is based on systematic operations, which allow to perform the respective calculations for the solution of a problem. The model begins with the identification of hazards, measures and evaluates the risk to later propose control measures in function of two decision currents; the first relates to productivity and the second to cost-benefit that converge in the acceptance or rejection of control measures in terms of profitability and return on investment. The proposal was applied in an organization of the city of Cuenca - Ecuador in which the work of an operator was evaluated when a task is carried out in its current environment and after having taken preventive measures; cash flows were also determined on the basis of cost and expense items caused by an accident or occupational disease, owing to the omission by the organization of the legislation which imposes penalties and fines for employer liability.
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    Elaboración de un modelo de evaluación para la calidad del servicio en restaurantes en Cuenca
    (Universidad de Cuenca, 2017) Vivar Mora, Juan José; Barragán Landy, Milton Francisco
    This study aimed at revealing, validating and evaluating the dimensions and variables for the measurement of service quality in restaurants that form part of the database of the Tourism's Ministry in Cuenca-Ecuador that includes luxury restaurants, and restaurants of first, second, third and fourth category. In an initial stage managers, owners, chiefs, and experts in the field were interviewed. Through this qualitative study, several quality variables were identified. These variables were then grouped into six dimensions, which were later validated through surveys and finally pondered under the criteria of competitiveness variables and expectation measurements. The result of this study provided a quality measuring scale that is adapted to restaurants and showed that the SERVQUAL evaluation model is generic and that surveys of companies dedicated to measuring the quality perception is not measured correctly.