Hygiene and food handling in Playita Mía restaurants in the city of Manta

Abstract

The correct evaluation of the process of elaboration of a gastronomic product contributes to the quality of the services. In the area of ​​Playita Mia, Manta, Ecuador, deficiencies were observed in the handling of food and hygiene by the internal client. The research aims to analyze the incidence of proper hygiene and food handling in the quality of services in the premises of this area. This study presents low expression in the antecedents in the city, for which it is classified as exploratory and descriptive. The work was supported by theoretical and empirical methods, which contributed to the foundation and demonstration of the existence of the problem, which gave way to the need and development of research. Specifically, this was carried out in the sixteen restaurants of Playita Mía. The type of sampling was probabilistic (simple random). The expert method was used to reach consensus on the issues that were relevant for applying the survey. The results focus on the scarce knowledge regarding the application of hygiene and food handling procedures. It is considered necessary to develop a training program with topics related to research to improve the quality of services in these restaurants, which together with the application of systematic control in food preparation processes, and customer service, contributes to the satisfaction and well-being of the tourists who visit these establishments.