Manual of procedure and use of the gastronomy laboratory of the Tungurahua Higher Technological Institute

Abstract

The research was developed in order to direct the user of the gastronomy laboratory to improve the processes used in the application of the BPM in the production of gastronomic services, with a goal being the diagnosis of the current situation of the facilities, equipment and utensils, seeking the safety of the student and teacher, as well as maintaining the safety of food and extending the useful life of kitchen tools, it is an applied, descriptive investigation, with a qualitative-quantitative approach, for the collection of information and data, it will be of a bibliographical and operational nature, using tools such as direct observation, 97% affirm that it is necessary to implement signage for kitchen laboratory use and 3% chose to answer no, 51% affirm that good standards of good conduct must be met manufacturing practices, hygiene and food safety, 49% say no, 94% affirm that with the help of a manual of good manufacturing practices, hygiene and food safety it will be possible to improve the handling of food and kitchen materials, the 6% affirm that it will not improve, it is concluded that there is a need to develop a manual for the proper use of the gastronomy laboratory.