Bibliographic citations
Huamán, L., Del, L. (2017). Relación de las buenas prácticas de manufactura con la competitividad de los restaurantes de la ciudad de Cajamarca, 2017 [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/11298
Huamán, L., Del, L. Relación de las buenas prácticas de manufactura con la competitividad de los restaurantes de la ciudad de Cajamarca, 2017 [Tesis]. PE: Universidad Privada del Norte; 2017. https://hdl.handle.net/11537/11298
@misc{sunedu/3012268,
title = "Relación de las buenas prácticas de manufactura con la competitividad de los restaurantes de la ciudad de Cajamarca, 2017",
author = "Del Carpio Quijano, Lesly Maribel",
publisher = "Universidad Privada del Norte",
year = "2017"
}
ABSTRACT The present research aims to identify the relationship of good manufacturing practices with the competitiveness of restaurants in the city of Cajamarca during the period of 2017. The present research work corresponds to the Non Experimental design, without deliberately manipulating the variables, Of transversal cut. It is transversal because it was studied at a certain moment. According to the Descriptive / Correlational type, they describe the facts as they are observed, it is done when it is desired to describe in all its main components, a reality. Correlational-Causal: study the relations between the independent and dependent variable, we study the correlation between two variables. The sample was determined by the data provided by DIRCETUR, considering for the variable of good manufacturing practices to Paprika of the Hotel Costa del Sol and the Gran Continental. Because, according to Supreme Decree No. 025-2004-MINCETUR, they are the only ones that are granted the restaurant class, category four holders and were the only ones who registered for this categorization; 64 customers (32 customers per restaurant) have been analyzed to assess competitiveness. After analyzing and conducting the surveys, the results show that; Of the clients surveyed in the restaurants of the city of Cajamarca, 2017; It was determined that 53.1% are satisfied with competitiveness; While restaurants use good manufacturing practices in 84.4%; 65.6% of the respondents are satisfied with the quality of care; Associated with 81.3% of restaurants making good use of good manufacturing practices, 62.5% of customers are very satisfied with the staff associated with 81.3% of restaurants that use good manufacturing practices; 75% are very satisfied with efficiency and effectiveness; Associated with 81.3% of restaurants that use good manufacturing practices adequately; 50% of customers are very satisfied with innovation; Associated with 81.3% of restaurants that use good manufacturing practices. KEYWORDS: good manufacturing practices, competitiveness, restaurants of the Cajamarca city.
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