Auditoria de equipamiento gastronómico en el servicio de alimentación que brinda la Escuela Superior Politécnica de Chimborazo. 2012-2013

Abstract

The objective of this is to develop a Gastronomic Equipment Audit in the ESOCH”S Food Service. The research was based on the guidelines of the descriptive method; they study is descriptive and transversal and the surveys were applied to the 100% of the employees who work in this place. Through the tabulation, analysis and interpretation of the data, the results determined the need of implementing internal rules of procedure for the use of the gastronomic equipment. The Internal Rules of Procedure is focused on optimizing the quality of the equipment, in order to meet the staff’s and external client’s needs. For reaching this, some aspects were considered as; internal organization, hygiene and equipment maintenance. This Internal Rules of procedure was developed for helping to strengthen and improve the feeding production process, recommending constantly innovation, periodic monitoring and maintenance of the equipment, and its appropriate cleaning