Gestión de alimentos y bebidas en el restaurante Ya Vuelta Di, Cusco
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Date
2025
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Escuela de Educación Superior Tecnológica Privada KHIPU
Abstract
El presente trabajo de investigación tuvo como objetivo principal, describir la gestión de alimentos y bebidas en el restaurante Ya Vuelta Di, Cusco”. Para ello se empleó una
metodología basada en el enfoque cualitativo, con un nivel descriptivo y un diseño no experimental de tipo básico. La investigación se enfocó en una población conformada por 3
manipuladores de alimentos del restaurante, de lo cual se seleccionó como muestra a una de ellas siendo la principal encargada del área para realizar un análisis detallado, la técnica
utilizada para la recolección de información fue la entrevista, como instrumento de recolección de datos se utilizó una guía de entrevista, que fue diseñado para capturar la
información precisa e importante. En conclusión, la investigación realizada describió la mejora continua, como la capacitación y la implementación de protocolos de higiene y
prácticas para la buena manipulación de alimentos, así mismo incrementar la variedad de platillos. Por lo tanto, estas implementaciones ayudaran como base importante para las
futuras mejoras en la gestión de alimentos y bebidas en el restaurante Ya Vuelta Di, Cusco.
The main objective of this research work was to describe the management of food and beverages in the Ya Vuelta Di restaurant, Cusco. For this, a methodology based on the qualitative approach was used, with a descriptive level and a basic non-experimental design. The research focused on a population made up of 3 food handlers from the restaurant, of which one of them was selected as a sample being the main person in charge of the area to carry out a detailed analysis, the technique used for the collection of information was the interview, as a data collection instrument an interview guide was used, which was designed to capture accurate and important information. In conclusion, the research carried out described the continuous improvement, such as the training and implementation of hygiene protocols and practices for the good handling of food, as well as increasing the variety of dishes. Therefore, these implementations will help as an important basis for future improvements in food and beverage management at the Ya Vuelta Di restaurant, Cusco.
The main objective of this research work was to describe the management of food and beverages in the Ya Vuelta Di restaurant, Cusco. For this, a methodology based on the qualitative approach was used, with a descriptive level and a basic non-experimental design. The research focused on a population made up of 3 food handlers from the restaurant, of which one of them was selected as a sample being the main person in charge of the area to carry out a detailed analysis, the technique used for the collection of information was the interview, as a data collection instrument an interview guide was used, which was designed to capture accurate and important information. In conclusion, the research carried out described the continuous improvement, such as the training and implementation of hygiene protocols and practices for the good handling of food, as well as increasing the variety of dishes. Therefore, these implementations will help as an important basis for future improvements in food and beverage management at the Ya Vuelta Di restaurant, Cusco.
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Keywords
Gestión de alimentos y bebidas, Conservación, Selección, Preparación, Servicio de alimentos