Manual de procesos para determinar los costos de producción de los platos ofertados en el restaurante Ruchi's del cantón Portoviejo

Abstract

In the present methodological proposal of the process manual to determine the production costs of the dishes offered in the Ruchi's restaurant in the Portoviejo canton period 2020. Also for the purposes of the study, the general objective was to develop a process manual to determine the production costs of the dishes offered at the Ruchi's restaurant in the Portoviejo canton, to fulfill the general objective there are specific objectives that are to base the theoretical bases of the study variables through bibliographic sources, diagnose the current situation and review the process manual Ruchi's restaurant using business analysis tools to determine the strengths, opportunities, weaknesses and threats that may arise in the restaurant and present a proposal on the process manual to establish production costs in Ruchi's restaurant. In relation to the study that was carried out in the quantitative research, as the research design used is non-experimental, the information collection techniques through an interview with the owner as manager of the restaurant that allowed obtaining the respective information for compliance of this degree work.