Propuesta de modelo de gestión de producción gastronómica para asociaciones dedicadas a la prestación de servicios de alimentos y bebidas. Caso ASOSEMILL

Abstract

The following intervention project aims to design a management model for the improvement of gastronomic production processes in the ASOSEMILL association, dedicated to the provision of services like food and drinks in children's centers of good living (CIBV). The first part of this investigation is about the associations dedicated to feeding service and the requirements in transportation, good manufacturing practices (GPM), infrastructure, equipment, waste management, raw material and environment management, which they must comply in order to offer such service as well as the evaluation sanitary guide in order to obtain their permissions in the National Agency of Regulation, Control and Vigilance Sanitary (ARCSA). The second chapter is based in restoration and optimization in the gastronomic operations, them backgrounds and classification given by the next authors Cooper, Floody and McNeill (2002) also by Cabeza (2011) were stand out the most important types of supplier establishments of food. Then we search about the principles to plan and make menus, as well as the control of prices that to be apply in feeding's business from the standardization of recipes, the price’s calculation for during each of its processes. The third chapter made an association’s diagnosis, the lifting of dates was realized in ASOSEMILL and the CIBV to the coordinators as well kids who are benefited of food. Then in the fourth part was established the intervention components in the association's gastronomic process.