Análisis y determinación de costos de calidad en la elaboración de alimentos en los restaurantes de la ciudad de Cuenca

Abstract

The present investigation analyzes restaurants of the city Cuenca, in order to know the management, they carry out in the area of food production, the handling of waste, the practices of purchasing raw materials and the production of dishes. In this way an analysis of quality costs in the elaboration of food was carried out. With this, a theoretical foundation was used, in order to allow the research work to be developed in such a way that a diagnosis of the situation of the restaurants in terms of quality costs was achieved. Finally, the results of the research were presented and some recommendations were made to those restaurants of Cuenca. In the investigation the analytical-synthetic and inductive-deductive methods were applied, with a qualitative-quantitative type of investigation. The sample of 60 restaurants were taken from the parishes that make up and are close to the historic center of the city.