Procedure for the selection of suppliers as a contribution to quality in the management of restaurants in the city of Manta

• Álvarez Ojeda, Vladimir ^[2] ; Ramos Alfonso, Yanelis ^[1]
  1. [1] Universidad Técnica de Manabí

     Universidad Técnica de Manabí

     Portoviejo, Ecuador

     
  2. [2] Docente ULEAM. Extensión Sucre, Manabí, Ecuador.
• Localización: Salud, Ciencia y Tecnología - Serie de Conferencias, ISSN-e 2953-4860, Vol. 2, Nº. 0, 2023 (Ejemplar dedicado a: Salud, Ciencia y Tecnología - Serie de Conferencias)
• Idioma: inglés
• Enlaces
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• Resumen

  • The tourism industry is currently considered one of the most dynamic sectors in development, both locally and internationally, becoming one of the main economic sources for many countries. Gastronomy based on native dishes is undoubtedly one of the main attractions generated by tourist mobility, which determines the need for studies on the quality of merchandise and the correct preference of suppliers. The objective of this article was to develop a procedure for the selection of suppliers to support the management of restaurants in the city of Manta. The developed study is of a quantitative, descriptive, non-experimental type, the method of experts was used in the identification of the examined criteria, through Saaty’s Analytical Hierarchy. An integral index was proposed that allows the selection of suppliers that guarantee the highest quality of the merchandise and coincide with the purchasing standards established by the business unit. Its pilot application in a local restaurant evidenced the practical value of this proposal and its possibility of generalization under the principle of flexibility.