Propuesta técnica para la implementación de un comedor en la Universidad Técnica de Ambato

Abstract

According to the historical review from the institution, in the course of student development was never relied with a restoration service that is run by the same one, it was visualized that due of the student growth. And poor service provided by the establishments that are place inside and out of the facilities don not have the quality levels that the daily supply customers must have. The implementation of this dining room will benefit in many aspects to the student community because its aim is the common good. The goals of the creation of this service are based covering the nutritional and food needs that the university community, with the proper management process of the products maintaining the healthiness and harmlessness standers which provide enhanced the organoleptic properties and characteristics of the same ones because the supply of the university sector in poor and often don not achieve the quality standards. The marker study has for aim to demonstrate the degree of acceptability for a future implementation of this service, by estimating the unsatisfied demand in the supply received. The viability of this project will support on the use of the information obtained in sources of information of the university sector which will be complemented by the field research developed in the same university community.