Plan de Acciones de Seguridad Alimentaria para la Obtención del Distintivo "S" en el Hotel Sol Cayo Santa María.
Fecha
2009-07-24
Autores
Leyva Rodríguez, Yuniel
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
Uno de los más importantes rubros en los que se expresa las principales
acciones contenidas en el área de Alimentos y Bebidas es garantizar la
seguridad alimentaria y dentro de esta la inocuidad de los alimentos, aspecto
éste que centra la atención de los tour operadores a nivel internacional. En el
desarrollo de este estudio se realizó un análisis descriptivo utilizando una herramienta
determinada por la División Cuba de Sol Meliá, donde se parte del análisis
bibliográfico del tema con el objetivo de elaborar un marco teórico del trabajo
determinando el estado del arte y la práctica; luego se hace la caracterización de la
instalación, precedida por un diagnóstico de su gestión alimentaria, dirigido a evaluar
las condiciones de salud y seguridad higiénico-sanitarias, relacionadas con la
inocuidad alimenticia referente al área de cocina central y buffet, a través de la
aplicación de la Lista de Verificación del Distintivo “S”, así como también los
resultados de la inspección de los tour operadores, contribuyendo a garantizar el
cumplimiento de la política de Calidad Corporativa, en la instalación hotelera Sol Cayo
Santa María perteneciente a la provincia de Villa Clara.
Esta investigación permitirá proveer a la instalación de un caudal informativo habido
de una amplia recopilación de datos de gran importancia, referentes al tema tratado
abordando sus mayores deficiencias y contaran además con la proposición de
acciones dirigidas a eliminar estos problemas, como vía al perfeccionamiento y
elevación de los resultados de su actividad.
One of the most important items in which the main actions contained in the area of Foods and Drinks is expressed in the guarantee of the food security. The centre of this is the security of the foods, a point of relevant importance that centres the attention from the tour operators at international level. In the development of this study, a descriptive analysis was carried out by using a tool determined by the Division Cuba of Sol Meliá. A bibliographical analysis of the topics concerning food and drinks preservation served as the base of a theoretical background of this paper determining the written scientific works from the theory to practice; then a detailed description of the facility is made, preceded by a diagnostic of its administration it would feed, directed to evaluate the conditions of health and hygienic-sanitary security, related with the nutritious security according to the area of central kitchen and buffet, through the application of the List of Verification of the Distinguishing characteristic "S", as well as the results of the inspection of the tour operators, contributing to guarantee the of Corporate Quality execution policy, in the facility Sol Cayo Santa María Hotel belonging to the province of Villa Clara. This investigation will allow us to provide to the facility with a great amount of information sources and data of great impact in the treatment of the topic by focusing its main difficulties. The diploma also offers a proposal of an actions plan directed to eliminate these problems, as a road for the improvement and elevation of the results of its activity.
One of the most important items in which the main actions contained in the area of Foods and Drinks is expressed in the guarantee of the food security. The centre of this is the security of the foods, a point of relevant importance that centres the attention from the tour operators at international level. In the development of this study, a descriptive analysis was carried out by using a tool determined by the Division Cuba of Sol Meliá. A bibliographical analysis of the topics concerning food and drinks preservation served as the base of a theoretical background of this paper determining the written scientific works from the theory to practice; then a detailed description of the facility is made, preceded by a diagnostic of its administration it would feed, directed to evaluate the conditions of health and hygienic-sanitary security, related with the nutritious security according to the area of central kitchen and buffet, through the application of the List of Verification of the Distinguishing characteristic "S", as well as the results of the inspection of the tour operators, contributing to guarantee the of Corporate Quality execution policy, in the facility Sol Cayo Santa María Hotel belonging to the province of Villa Clara. This investigation will allow us to provide to the facility with a great amount of information sources and data of great impact in the treatment of the topic by focusing its main difficulties. The diploma also offers a proposal of an actions plan directed to eliminate these problems, as a road for the improvement and elevation of the results of its activity.
Descripción
Palabras clave
Hotel Sol Cayo Santa María, Sustentabilidad Medioambiental, Seguridad Alimentaria, Gestión Alimentaria