Retos para la reactivación del sector restauración en la ciudad de Machala provincia de El Oro.

Abstract

Restaurants are a business model through which income is obtained through food service. Currently, the food service has had a great evolution compared to its beginnings, due to the change of times and the emergence of innovative ideas to improve a service or product. At present, the restaurant sector is experiencing times as history tells us in relation to what is currently being experienced since the current COVID19 pandemic originating in China, in Wuhan has left many economic losses in the catering sector. With regard to gastronomy, it is well known that through the food service the gastronomic heritage of a town can be shown. Under the context of restoration and its different types, the theme is developed: CHALLENGES FOR THE REACTIVATION OF THE RESTORATION SECTOR IN THE CITY OF MACHALA PROVINCE OF EL ORO. The city of Machala has always been a symbol of business tourism in the province, as well as the location of its infrastructure and the location of important events in the province of El Oro, making it a destination for coastal gastronomy in the country. Aiming at the reactivation of tourism in the city of Machala, guaranteeing places that have the respective biosafety protocols so that they provide the best service to their clients. This must be considered in context to define post-pandemic strategies that will help food and beverage companies. Therefore this study was based on the objective of the research, With the general objective of “identifying the main challenges in the reactivation of post-covid-19 restaurant category restoration through a descriptive qualitative analysis for the implementation of biosafety protocols”. In this study, it is planned to set a new guideline on how restaurants should be operated during the COVID-19 health crisis, which has caused the tourism industry revenue to fall to an alarming level and staff have been laid off for the economic imbalances being faced. Therefore, each restaurant must have a biosafety manual that allows each employee to be informed and trained on how to operate in various areas of their work. Restaurants are the main complement to the gastronomic offer of a town, , and represent the largest source of income for this tourism sector.