Estudio de factibilidad técnico-económico para ampliar los servicios del comedor universitario de la sede Virgen del Rosario de la Universidad de Pamplona.

Abstract

The purpose of this practice is to analyze the feasibility of expanding the services of the University dining room by offering breakfast menus. For this purpose, the menu is taken as a basic tool to standardize the costs per serving served. That is, keep track of the costs of the ingredients, labor, and know if it is necessary to replace them or continue with them according to the value (price). For this, it is necessary to design and implement formats and forms for the control of inventories, costs of products, suppliers, traceability of the product; achieving a programmed control, in the use of perishable and non-perishable products that are used in the headquarters of the Virgen del Rosario food service of the University of Pamplona, allowing for the future to have a smaller loss of products and an excessive expense in each dish, since there is a real and standard cost of each dish avoiding the loss of food.