Aplicación de buenas prácticas sostenibles en el restaurante La Cigale de la ciudad de Cuenca

Abstract

This intervention work called "Application of good sustainable practices in the restaurant La Cigale in the city of Cuenca", is aimed at determining the main characteristics of the restaurant La Cigale, located in the Historic Center of the city of Cuenca, diagnosing its gastronomic operation and selecting sustainable management strategies and good practices to be used in the establishment, to ensure the care of the environment, people's health and local culture. With the analysis carried out, a proposal for improvement was established to develop a sustainable, efficient and responsible management in the catering area. The research was based on the Rainforest Alliance's Good Practices Guide for Sustainable Tourism and the Smart Voyager Sustainable Certification Standard, using qualitative and quantitative methodologies, such as surveys and direct observation, to gather information for the diagnosis and proposal of the improvement plan. In this way, we intervened in the business, socio-cultural and environmental areas, with proposals for a mission, vision, sustainable policies, business values, relationships with stakeholders, good manufacturing practices, HACCP chart to determine, analyze and control critical points of the processes and other important aspects, which in one way or another will contribute to a better sustainable management of the restaurant and in turn, can serve as a guide for other establishments that choose to improve their production with sustainability and environmental care in a responsible and committed way. Keywords: sustainable, practices, environment, management, restaurant management