The thesis presented below has been developed as part of the final exercise of completion of studies to obtain the degree of Bachelor of Tourism by the graduate Janier Rivera Ruiz. To download it completely you can do it through the following link: http://adf.ly/1RhMtd
Its structure includes the following contents:
CHAPTER I BIBLIOGRAPHIC REVIEW.
Brief review of the Comodoro Hotel.
Warehouses and suppliers.
Organizational structure. Behavior of interpersonal work relationships.
Restoration and Gastronomy. The restoration of the new millennium.
The gastronomy. Main concepts.
New trends in the restoration product.
Definition and fundamental concepts about the menu card.
The merchandising of the menu card.
Offer and demand.
Eating habits. Its importance.
Eating habits of the main emitting markets of the Comodoro Hotel.
CHAPTER II MATERIALS AND METHODS.
Characterization and foundation of the center.
Design and application of research techniques.
Actions to improve the menu card.
CHAPTER III ANALYSIS OF THE RESULTS.
Income results of Restaurant Commodore.
Results of Insights of the demand of the Restaurant Commodore.
Results of the costs . Restaurant.
Results of the application of research techniques.
Results of customer satisfaction surveys.
Proposal of actions for the general improvement of the Menu Menu of the Restaurant.
Gastronomic heritage is a considerable source of income and resources for the tourism industry, which is why we must make our offer the dynamic element of tourist activity, based on the knowledge of the eating habits of customers, to offer a service of quality.
In this offer, the first contact established by the client is the menu card, which reflects and displays the products of the restaurantDue to this, its offer must be aimed at the satisfaction of the clientele and the prosperity of the restaurant.
Download complete thesis in: http://adf.ly/1RhMtd