PROCEDIMIENTO DE OFERTA DE COMIDA SANA EN EL RESTAURANTE BUFFET DEL HOTEL CLUB AMIGO CARACOL: Artículo de investigación

The destination beach Santa Lucía has not had an offer of healthy food that the clients that visit many times request it and the restaurant buffet Port Prince of the Hotel Club Friend Snail doesn't possess it inside its alimentary offer. The objective of the work is: To elaborate a procedure of offer of healthy food in the restaurant buffet Port Prince of the Hotel Club Friend Snail. The methodology to carry out the investigation theoretical methods was used as analysis-synthesis, induction - deductive, and empiric methods (observation, documental analysis, surveys and interviews). The population study object belonged to 385 clients, a sample of 146 for 39%. The data were gathered by means of the program Microsoft Word, Microsoft Excel 2016 and the obtained results were processed generating the figures and charts. It was obtained as results the procedure, the one that is in correspondence with the guidelines traced at the present time by the organization. It shows the offer process for of a cycle of menu of healthy food proposed for one week. A contradiction exists among the clients interviewed respects to that prefer vegetarian, healthy foods, to eat food with abundant vegetables and fruits, with wines, with fatty and in turn he doesn't like to eat eaten nutritionally balanced. The cycle of made menu guarantees the application of the procedure for the offer of healthy food and its technical records sustain the presented menu, the elaboration and presentation of the plates for the service. Keywords: healthy feeding, healthy feeding, menu, buffet.
El destino playa Santa Lucia no ha contado con una oferta de comida sana que los clientes que visitan muchas veces la solicitan y el restaurante buffet Puerto Príncipe del Hotel Club Amigo Caracol no la posee dentro de su oferta alimentaria. El objetivo del trabajo es: Elaborar un procedimiento de oferta de comida sana en el restaurante buffet Puerto Príncipe del Hotel Club Amigo Caracol. La metodología para llevar a cabo la investigación se utilizaron métodos teóricos como análisis-síntesis, inducción- deductivo, y métodos empíricos (observación, análisis documental, encuestas y entrevistas). La población objeto de estudio fue de 385 clientes, una muestra de 146 para un 39%. Los datos se recopilaron mediante el programa Microsoft Word, Microsoft Excel 2016 y los resultados obtenidos se procesó generando las figuras y tablas. Se obtuvo como resultados el procedimiento, el que está en correspondencia con las directrices trazadas por la organización en la actualidad. Muestra el proceso de oferta para de un ciclo de menú de comida sana propuesto para una semana. Se concluye que existe una contradicción entre los clientes encuestados respectos a que prefieren comidas vegetarianas, saludables, comer comida con abundante vegetales y frutas, con vinos, con grasas y a su vez no le gusta comer comida nutricionalmente balanceadas. El ciclo de menú confeccionado garantiza la aplicación del procedimiento para la oferta de comida sana y sus fichas técnicas sustentan el menú presentado, la elaboración y presentación de los platos para el servicio. Palabras claves: alimentación sana, alimentación saludable, menú, buffet. Abstract The destination beach Santa Lucía has not had an offer of healthy food that the clients that visit many times request it and the restaurant buffet Port Prince of the Hotel Club Friend Snail doesn't possess it inside its alimentary offer. The objective of the work is: To elaborate a procedure of offer of healthy food in the restaurant buffet Port Prince of the Hotel Club Friend Snail. The methodology to carry out the investigation theoretical methods was used as analysis-synthesis, induction - deductive, and empiric methods (observation, documental analysis, surveys and interviews). The population study object belonged to 385 clients, a sample of 146 for 39%. The data were gathered by means of the program Microsoft Word, Microsoft Excel 2016 and the obtained results were processed generating the figures and charts. It was obtained as results the procedure, the one that is in correspondence with the guidelines traced at the present time by the organization. It shows the offer process for of a cycle of menu of healthy food proposed for one week. A contradiction exists among the clients interviewed respects to that prefer vegetarian, healthy foods, to eat food with abundant vegetables and fruits, with wines, with fatty and in turn he doesn't like to eat eaten nutritionally balanced. The cycle of made menu guarantees the application of the procedure for the offer of healthy food and its technical records sustain the presented menu, the elaboration and presentation of the plates for the service. Keywords: healthy feeding, healthy feeding, menu, buffet. Información del manuscrito:Fecha de recepción: 05 de noviembre de 2020.Fecha de aceptación: 14 de diciembre de 2020.Fecha de publicación: 21 de diciembre de 2020