Aplicación de las técnicas de restaurante para un servicio de calidad en el establecimiento Pollo Gus.

Abstract

Nowadays tourism is considered one of the main economic income worldwide due to the variety of services it generates to welcome tourists. One of these services that it offers is that of food and beverages and due to the difference of tastes of the diners there is a variety of types of restaurants, whether fast food, gourmet, among others. This research work aims to raise awareness of the importance of applying the techniques in a restaurant and its influence by providing a quality service to the diner exceeding their expectations and thus achieving their satisfaction. The work is based on the case study of the fast food restaurant Pollo Gus in the city of Machala. The methodology applied to research is of a scientific nature due to the presence of scientific articles; descriptive by the personal contribution of the researcher together with the help of the tool that is the interview with the collaborators and managers of the restaurant; and direct observation for the on-site visit. The results obtained were that the establishment lacks knowledge in the matter and therefore the application of several points that includes the techniques in the restaurant necessary for customer service, such as the setting of the site, the presence of the staff, functions of the staff well defined, the setting of the table and the service to the table.