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Elaboración del manual de operaciones para el equipamiento básico de cocina, del laboratorio de servicios de la carrera de ingeniería en ecoturismo de la Universidad Técnica de Cotopaxi

Abstract:

This research aims to contribute to teaching-learning process to students, professors and likeminded people, certainly the gastronomic equipment covering the academic needs, but these can be affected at time of operating process, since gastronomic equipment has not technical documents assist that contribute to the proper operation and care there for. The development of operations manual consists of standards and technical guidelines that are applicable for Basic Kitchen Equipment Laboratory Services Engineering Degree in Ecotourism. The main objectives to stimulate the student learning about the features and maintenance equipment, which allows a good development in the several activities of students and teachers, establishing rules, regulations to secure efficient and effective management of laboratory to consolidate its knowledge with practical way. Once the application parameters to development of the operations manual have been defined, the optimal maintenance of basic kitchen equipment like: kitchen (appliance), countertops, sink, refrigerator, gas Centralina, hood and cellar will be a fact, thereby measuring the scope that the student could be get ,i.e. open new career fields by providing better prospects in the professional field.