The control and assurance of food quality in a restaurant in the city of Manta, Manabí, Ecuador

Abstract

Tourism is a productive activity that includes accommodation, foods and drinks, among others. Quality control systems are essential to ensure that companies that provide services to this comply with what is established in terms of food production processes. The work aims to diagnose the control and guarantee of food quality based on the Hazard Analysis and Critical Control Points in a first-class restaurant in the city of Manta. The method applied was descriptive, not probabilistic, in this case the sample is selected for convenience. The technique used was the survey, a questionnaire was applied to the total number of workers in the selected restaurant and an interview was conducted with the general manager. The results show that more than half of the respondents have knowledge about food and beverage management, and in the gastronomic service, and the totality recognizes the need to receive training in food quality standards, but they do not know the control systems and food safety as Hazard Analysis and Critical Control Points.