Establecer un plan de control de calidad de la materia prima en la producción de hamburguesas de la empresa Bodokitos.

Abstract

The fast food in the Machala canton has had a great dynamism and has made a call to entrepreneurship, which brings a high number of competitors hindering survival in this market. Quality management in its branch of metrology helps to add value to processes and products by measuring the quality level of qualitative and quantitative requirements. The present research proposes as a general objective to add value to the Bodokitos burgers through the elaboration of a quality control plan for the raw material to increase the quality level of the final product. This research is of a descriptive nature, it is based on the conceptualization of quality measurement concepts to adapt an adequate procedure in a medium fast food company. As results, it was found that the purchase process presents non-conformities as well as the system for measuring the quality of the meats being empirical and making the implementation of a control plan necessary through the perception of the person in charge of purchasing and using three instruments. It is concluded that the company Bodokitos despite having a good seasoning to prepare hamburger meats does not generate competitive advantages since it does not evaluate the raw material's conformity.