Propuesta de plan de mejoras para la producción gastronómica de los restaurantes de tercera categoría en la parroquia de Vilcabamba.

Abstract

The main objective of this research work is to design a manual to improve the production system of the third category restaurants in the Vilcabamba parish located in the city of Loja. This research was carried out through an exhaustive analysis and execution of a quantitative methodology in conjunction with methodological tools such as surveys and interviews carried out with the owners of national and international restaurants and tourists. For the development of this process, a study was chosen where a type of convenience sampling was carried out to 110 tourists, which allowed to know the degree of service satisfaction perceived in the restaurants and to identify the most relevant aspects in relation to the need of the market according to the continuous competitiveness of the service. In this way, it was possible to detect and establish the favorable and critical points that need attention to improve the process of catering establishments located in the third category, resulting in a design of a kitchen model to generate acceptable and quality gastronomic products.