Propuesta de implementación de brigadas de cocina basadas en elaboración de mariscos y carnes en picantería el Arenal, Pto Jelí.

Abstract

The conformation of brigades in the restaurants in general is minimal, due to the fact that the businessmen think that these will attract expenses for the company; what disables them to risk implementing it. But it is necessary to to consider that if the management is planned well and organized it will generate enormous benefits that can assure the success him to these establishments. Assuming the problematics of those restaurants that attend a precarious organization in his kitchen, it considers to propose a brigade of kitchen based on the preparation of seafood and meats of kitchen applied to the Picantería The Sandbank, located in Port Jelí, canton Santa Rosa; in order to know his benefits and that manages to assure the qualit improvement in service and standardization of the product, being realized across the identification of the facilities of the establishment, the distribution of activities, time of preparation of plates, etc. By means of the use of an-interview with opened and closed questions directed the owner of the picantería, giving like proved a good management but that in yes is not the suitable one, since a disorganization exists in distribution of the areas of the kitchen.