Good handling practices and their influence on the quality of the food service. Lima -2014

Abstract

The research presented aims to determine the need for good handling practices (BPM) of the Nutritionist, in the quality of the food service of the company Neptunia S.A.C. 2014 for which it assumes a nonexperimental design under a quantitative approach of a correlational and cross-sectional type. A questionnaire with 42 items was constructed; the first 32 items correspond to the secondary variable (BPM); while, the following 10 items correspond to the main variable (quality of service) in a sample that included 200 employees of the company Neptunia who in turn go to the dining room the assessment was made with the Likert scale. Among the most outstanding conclusions is that the lack of good practices of food handling in the company, negatively influences the quality of the service provided during the year 2014, with a level of significance of, 000 and 1 degree of freedom, also There is the fact that good handling practices (GMP) are the basic principles and general practices of hygiene in the handling, preparation, processing, packaging, storage, transport and distribution of food for human consumption.