TECHNOLOGICAL UNIVERSITY OF THE VALLEY

FROM THE MEZQUITAL

Standardization of Recipes
Akumal Bay Beach and Wellness Resort

MEMORY STAY
To obtain the title of
Higher University Technician

P R E S E N T A

Karla Leticia Hernández Paz

ROBERTO NAJERA MENDOZA
ROBERTO SÁNCHEZ CHÁVEZ
_______________________________

September 2016-August 2018

Ixmiquilpan, Hidalgo, August 2018

D-SA-06
This work was prepared by Karla Leticia Hernández Paz.
Roberto Nájera Mendoza, Roberto Sánchez Chávez, as a requirement for
obtain the title of Higher University Technician in: Gastronomy.

Under the direction and approval of:

Industrial Consultant

D-SA-07
Dedications
To God, to life, and to our parents for their care, love, affection, and support
unconditional support that they provided us during the university preparation phase.

To our advisor Angélica María Daniel Medina, for having advised us.
during the stay period, and for all the support, attention, and dedication that
always provided for us.
Content

Summary
Keywords
Introduction
Problem statement
General objective
Specific objective
Justification
Scope and Delimitation

CHAPTER I. THEORETICAL FRAMEWORK 8

1.1 Background of the sector 8
1.2 Theoretical Conceptual Framework 13

CHAPTER II. THE COMPANY 18

2.1 Macro location. 18
2.2 Micro localization. 19
2.3 Historical Background 20
2.4 Organizational Philosophy 22
2.5 Organizational Chart. 24
2.6 Services offered 25
2.7 SWOT Analysis 32

CHAPTER III. METHODOLOGICAL FRAMEWORK 33

3.1 Type of Research 33
3.2 Temporality 34
3.3 Qualitative sample 34
3.4 Sources of information 34
3.5 Collection Instruments 34
3.6 Participants 35
3.7 Activity Schedule 36

CHAPTER IV. ANALYSIS OF RESULTS AND PROPOSALS 37

4.1 Analysis of Results and Interpretation of Results 37
4.2 Justification of the improvement proposal 38
4.3 Development of Proposal Error! Bookmark not defined.

Conclusion 50
Recommendations 51
Bibliographyreferences 52
Annexes 53
Summary
The present research refers to the proposal for Standardization
of recipes from the Menu of the Mexican restaurant of Hotel Akumal Bay Beach and
Wellness Resort; it was proposed that it is a feasible way to carry out the
execution of production easily and with good results, which
They will help reduce waste, time, and improve the quality of the dishes.
The research is supported by a field study, with the modality of
project. An observation guide is used which allows us to record the
the way in which employees work without a standardization
from previous recipes. Subsequently, the response data is processed.
and based on the results, proposals for improvement are formulated
for this purpose. It is concluded that the application of standards in the dishes of
a menu represents quality of service for customers and therefore their
satisfaction, likewise, that the staff works with more security guided by
in a recipe modeled where the ingredients are exposed, their
preparations, time, quantities for each dish and reduction of waste.

Keywords
Standardization, production processes and quality.

1
Introduction
The standardization of recipes is a procedure through which
we can make different preparations that make up such a menu
way for these to be repeated consistently. From their
Initially, the hospitality industry has been evolving in search of ways to improve.
its competitiveness in the Economic Censuses at the national level, 4 were captured,
230,745 economic units of which 10.7% belong to the subsector of
food and beverage preparation where 6.8% of the workforce was employed
personal total, generated 1.8% of the total gross production (PBT) and participated with
the 1.9 of intermediate consumption, establishing programs and techniques for the

increase in the quality of its products and services, in this sense

increase the productivity of your operation. (Tejada, 2011).
It is advisable that, currently, organizations can achieve not only
customer satisfaction, through quality products and services but,
Furthermore, to maintain the same level that has been achieved over time. With this

The purpose is to preserve and increase its customer base every day.
In that same sense, there are countless companies and people who
they make use of hotel facilities, whether for accommodation or entertainment
or for the organization of events; in the latter, it is noted that they present a
banquet menu, which has been designed with every aspect in mind
requested by customers and where they are allowed an easy selection of the
dishes offered for event organization. (Arias, 2009).
Currently, customers expect to receive courteous service and satisfaction.
the demands that request a specific service. Each company
hospitality, in addition to always seeking the benefit of its clients, dispone of the
autonomy to plan, organize, control, and evaluate the guidelines that
frame their internal process. (Marquez, 2013)
From this scenario, the AkumalBay Beach and Wellness Resort must
guarantee the quality of your services, among which stands out the one offered in the
banquet department, whose content provides a series of dishes
distributed in a menu, all of them for events and banquets. With the
purpose of ensuring user satisfaction and better job performance
of the worker in that department of the hotel, the need arises to know
the techniques used for standardizing menu recipes of
banquets of the Akumal Bay Beach and Wellness Resort, exposing the

2
portioning, preparation and presentation process of the products
included in that menu. Subsequently, standards to follow are proposed,
as a proposal to optimize its service.
This work is presented in three parts: in Chapter I, there is the
protocol, in chapter II the referential theoretical framework is presented and in the third
chapter the methodology and in IV development of the proposal.
Similarly, the consulted bibliographic references are specified.
Lastly, the annexes concerning the research will be presented.

3
Problem statement

The restaurant industry in Mexico is of great importance for tourism and

As a consequence, for the gastronomic activity, with the consumption of thousands
of national and international tourists. The higher the demand for
restaurants must offer more and better services, this way they create sources of
employment because these require cooks, waiters, and staff
administrative.
Establishments dedicated to the preparation of food and beverages in the
In 2017, they generated 177,145 million pesos, which represented 1.1% of the GDP.
at the national level, a total of 4 million 230,745 thousand units were captured
Economic sectors of which 10.7% belong to the preparation subsector.
food and beverages where 6.8% of the staff was employed
total.(Mendez, 2017)
The National Chamber of the Restaurant and Food Industry
Condimentados (CANIRAC) reported that the most significant influx is
registered in restaurants in tourist and beach destinations due to an increase
displacement of tourists. (Sauceda, 2017)
The restaurant industry has been growing and one of its main
The purpose is to reduce waste generation; in Mexico, every day
More than 30,000 tons of edible food are wasted, these
losses occur throughout the entire supply chain of
food from the field to the served plate. The restaurant sector plays
an important role as 35% of this waste occurs at the stage of
production and consumption. (Sauceda, 2017) Due to the fact that several

food and beverage establishments do not have control over the

production processes that must be carried out when preparing the dishes,
That is to say, there is no documentation of recipe procedures, there is a
poor planning of the purchasing area, lack of knowledge of culinary techniques
and a poor handling of supplies, is the case of the restaurant of the hotel AkumalBay
Beach and Wellness Resort, it has been observed that there is no format available.

4
for the standardization of recipes, which are fundamental for the
food preparation.

General objective

Standardize the recipes for the dishes prepared in the Hotel

AkumalBay Beach and Wellness Resort during the period May-
August 2018 to reduce the generation of waste from raw materials
and in this way increase the quality and productivity of the company.

Specific objective

Research the elements of a standard recipe, to create one.

standardization that supports the kitchen staff
hot from the Mexican Restaurant of Hotel Akumal Bay Beach and
Wellness Resort.
●Prepare mise en place (weigh the ingredients) at the time of
use them according to the dishes prepared by the Restaurant
Mexican, to have precise measurements and reduce waste.
Know the ingredients that will be used, according to each dish
to determine the culinary techniques and procedures that will be
applied, to ensure the quality of the final product.
Determine the yield of the recipes from the hot kitchen area
Mexican Restaurant of the Akumal Bay Beach and Wellness Hotel
Resort, in order to know the selling cost of each dish.

Justification
Standardization is a tool that helps to achieve better control.
in the production or preparation of the dishes, it is also used to reduce
the amount of waste generated, and make the most of the material
first, to ensure the quality of the dish and reduce costs.
Among other benefits that will be obtained, are:
The uniform quality of food: Since establishing the foundations of
quantity/quality and processes guarantee the results in a certain way.
Based on the frequent experimentation of recipes, it will not depend on

5
 major measure of the skills and influences of a certain
cook. (Ron, 2014)
Time savings: Standardizing recipes means saving time not only
in the production of the dishes but also in the purchases due to having
the necessary amounts in exact form. (Ron, 2014)
Improvements in processes: Having detailed procedures allows
the analysis of new methodologies and the implementation of new artifacts
to the production processes that optimize time and money in the
businesses. (Ron, 2014)
Improvements in the uniform presentation of the service: With quantities
equalized, predetermined presentations, and common processes guarantee
that the same product will be served on all dishes, with the same quality,
similar colors, aromas, and flavors, thus avoiding the so
Common complaints because "all the dishes taste different." (Ron, 2014)
Money saving through waste control: With recipes
standardized we can analyze in detail what the margins are
of waste from each recipe and its possibilities for reuse. Organize
the warehouses and improve the turnover by avoiding excessive purchases prevent the
about purchases and excess costs. (Ron, 2014)
Simplify the calculation of menu costs: Both individually (dish
a plate) both in group form, it will be much faster and easier to make a
exact calculation of the costs involved in the menu to then analyze and
compare that information with sales and results, do engineering of
menu or modify prices. (Ron, 2014)
Simplifying the training of cooks: Through
standardization allows for much more agile training processes
quickly making the processes more understandable and avoiding
the margins of error due to interpretation. Where it says 100 grams is 100
grams and where it says 1 liter is 1 liter, if we add a detailed
list of processes and even the presentation with photographs, the margin
the error will be minimal. In this way, the cooks will also see a reduction.
their level of responsibility for the processes and will work harder
comfortable. (Ron, 2014)

6
 Reduce the number of specialized staff: By standardizing recipes
accompanied by the proper training of low-skilled personnel
allows for a greater number of cooks to be dispensed with in a certain way
specialized. This does not mean that one should not have a Chef or that
there should not be specialized personnel in the kitchen, but standardization
it is useful for reducing the number of more qualified employees
employing others of lower hierarchy as tasks are simplified.
2014)
Give color and life to the kitchen: a good recipe standardization process
requires signage, graphics, and bulletin boards that remind of the processes,
quantities, ingredients, therefore, that these are colorful, clear,
Eye-catching is an interesting task that will awaken creativity and joy.
(Ron, 2014)

That is why it is of vital importance to have standardized recipes that

help in the preparation of dishes, to improve operations in the area of
hot kitchen.

Scope and Delimitation

This project represents a contribution to the restaurant of the Akumal Bay hotel.
Beach, regarding the recipe standardization process, which will allow
decrease waste generation.
Likewise, this work will be of great help to the kitchen staff.
such as the chef and cooks of the Hotel Restaurant,
The delimitations that may arise are:
Distrust from the cooks when starting to use the
recipe standardization tool.
Inadequate handling of the tool in the practical cases.

7
CHAPTER I. THEORETICAL FRAMEWORK

1.1 Background of the sector

Before man used fire, he fed on what he gathered.

and they did not subject the food to a cooking method, they consumed it raw. In this
if they were fruits, roots, and stems; in general, they consumed what was offered to them.

nature. Over the years, they also began to hunt animals:

first the small ones, like lizards or mice; and then pieces
adults, like bison. When fire was discovered, the concept changed and
the kitchen really appeared, although for the moment limited only to the
grilled meats. (Wenster, 2015)

Another factor that I highlighted was the beginning of agriculture and livestock farming since

made the entire social system change. Humanity began to become

sedentary and did not need to move to look for food.
2013
The great civilizations that appeared during this time also
were distinguished by their gastronomic particularities, in the case of Egypt the
the diet was heavily based on cereals and legumes. Furthermore, despite
its location in the desert, the utilization of the Nile River caused that
they will produce a lot of fruit: from dates to watermelons, they also will
they stood out for including bread in their diet, their way of eating was very formal,
always doing it sitting on the floor and using forks
and spoons.(Gurni, 2012)
On the other hand, the Hebrews are a curious case in the gastronomic topic,
they were very influenced by their beliefs and their religion, for example, the

the prohibition of pork seems to originate from an epidemic that affected

the pig livestock and that could be deadly for humans, they also believed
that if they killed any animal for human consumption, they were committing
sin. (Castle, 2012)

That is why his diet was based on wine and plenty of dairy products, so
like vegetables and fruits. The most traditional meat was lamb or goat,
but in order to eat this animal they had to first perform a ritual in which
they had to offer a human in exchange for the meat of the animal, it was like a

8
a way to thank that the animal was sacrificed to feed them. (Guillen,
2008

Regarding the Greeks, they are the first to give an informative angle to
his culinary knowledge. Thus, in the 4th century B.C., Archestratus of Gela
he was the first to write a guide on the subject, connecting it with culture.

In this way, they could better understand the importance of food.

what they consumed.

On the other hand, the Roman Empire, with its expansion to the rest of the continent and

part of Asia, gathered very diverse influences that can be clearly seen
clearly in its gastronomy. Initially, it was quite basic: just
vegetables, cereals, and legumes, and as their territory and wealth grew, it was
becoming more complex.

Socially, especially among the upper classes, mealtime was a whole

event. The great banquets were frequent and developed several
rituals and ceremonies for those moments.
It is worth noting that they were continuers of the outreach work that they had started.
initiated by the Greeks. Authors such as Lucullus or Maco Gavius can be highlighted.

Apicius, the former responsible for a famous recipe called 'Apicii Celiide re'
"coquinarialibridecem", which gained great prestige during the Renaissance.

It was in this way that these cultures began to contribute ideas about what
commonly today it is called a recipe book, they wrote down their learnings and the

they shared with others, leading to significant growth in terms of the

gastronomy refers.

National.
The authentic cuisine of Mexico is not what can be found in the
average Mexican restaurant. To find it, one must first understand
where it comes from and how it has changed, thus creating legends and stories that are

they are told from generation to generation. (García, 2016)

9
It is important to understand that the first cookbook on record
In Mexico, it was written by Sor Juana Inés de la Cruz. For years, the
knowledge was divided into three: the convents that were adapting the techniques
Spanish and European to the vast amount of ingredients from Mexico. Here, the
the most important sweet dishes were made and, so far, the kitchen of
Mexican desserts are one of the most important around the world; in
Secondly, pre-Hispanic cuisine has survived to this day due to
the multiple ethnic communities from Baja California to Chiapas, where
Currently, we can enjoy dishes in the same way they have been
prepared for more than 3,000 years. The other part of our gastronomy is
found in the estates. (García, 2016)

As a formal cookbook was not available,

it was the women of the convents who gathered the notes they had
As references, it was through the stories told generation after generation.
generation that the dishes and traditions found transcendence. Only until the
18th century, the recipes used in the convents were published in
newspapers as a way to reach the women of every household in Mexico.
This is how one of the most important books in Mexican gastronomy was created.
"The Mexican Cook" was published at the end of the 19th century using a
dictionary style in which each recipe, ingredient, or technique used could
to be found immediately. This book was not republished until the
the 1960s in the 20th century when the daughter of the great muralist Diego
Rivera gathered all these recipes from an original print and took them to the
libraries again. This particular book is considered by many as
The Bible of Mexican Cuisine. (Carrasco, 2014)

Mexico today has experienced significant growth in the culinary field.

cooking has stood out significantly in recent years; the work
of traditional cooks, of avant-garde cooking talents, of
investigators, of students and academics, is already reflected in an offer
gastronomic importance. Just as the creation of
formats that allow for a better understanding of the preparation of a dish
step by step, that is, the standard recipe. (Limusa, 2010)

10
It is worth noting that thecreations from Mexico in the kitchenn very
recognized, a demonstration of this great effort, is a recognition that to
Mexico full of pride: Enrique Olvera and his restaurant Pujol in the city of
Mexico has been awarded as one of the 20 best restaurants in the world.
(Gallego, 2015)

Chef Olvera has distinguished himself for his effort in promoting the
Mexican gastronomy and particularly, to bring culinary trends closer to
world to Mexico, its ingredients and roots.(Gallego, 2015)

The quality in culinary matters is a key factor. The government of the

The Republic is convinced that it is time to act decisively and to
jointly with the private sector to turn the country into a destination
world-class gastronomic.

It is time to join the momentum of Mexican cuisine: producers

from raw materials, winemakers from different regions of the country, hands that
they prepare the dishes, diners of restaurants with long tablecloths, or
frequenters of the best taco places and the most colorful markets, it is time
to make known how rich Mexico is in terms of gastronomy, and
it will be another tourist attraction, since according to the Organization
for the Organization for Economic Cooperation and Development (OECD), 25% of travelers
they consider food when deciding on a destination, and 58% are
interested in taking a culinary trip.

This is how the task of forming, educating, and training cooks has been decided,
that both they and future cooks can not only cook, but
can also compete in a world where professionalism is
necessary. It is evident that Mexican cuisine is an important reference
international due to its flavor, color, and quality.(Sontier, 2006)

Regional

According to the Secretary of Tourism, the sun and beach destinations in Mexico
they play an important role in food tourism because Quintana Roo, due to
example, is part of the attractive route of mestizo ingredients of
Mayab. (Macedó, 2010)

11
What distinguishes the culinary offer of Quintana Roo is an important
culinary movement, with chefs from all over the world. The list of specialties is
infinite: from Mexican cuisine to the most exquisite international cuisine.

Excellence in service is the common denominator and the scenarios form

part of the delight: palapas facing the sea, views of the sunsets from the
lagoon, accompanied by the sound of violins, pianos, trios, mariachis and
jaraneros.(Macedó, 2010)

Those who enjoy savoring regional cuisine can try dishes

like: tikin-chik, poc-chuc, huevos motuleños, cochinita or pollo pibil, soup of
lime or seafood soup, lobster in butter sauce, calamari
Tulum, the curry shrimp and lobster soup, and the typical drinks are
the pozol with coconut and the balché. (Macedó, 2010) and as a base for the preparation

of these delicious dishes, some establishments have a format

of standard recipes that allows kitchen staff to prepare the recipe
reducing waste of raw materials.

12
1.2 Theoretical Framework

Standardization is the process of adjusting or adapting features in a

product, service or procedure; with the aim that they resemble
a type, model or common standard. (Gómez, 2010)
It allows for the creation of rules or standards that establish the characteristics
common standards that products must meet and that are respected in
different parts of the world. This means that it will be the same way of
to make, manufacture in Mexico, the United States, China, or anywhere else in the
world, is a specialized technical activity that offers many benefits to
Mexican society allows companies to access markets
internationally, contributes to the reduction of production costs and facilitates the
Advancement in technology. (Demez, 2009)
For a quality procedure in a gastronomic sector such as
a hotel restaurant prepares a standard recipe which is a formula
written to produce a dish or food item of a specific quality and
desired amount. The recipe shows the exact amount of each ingredient
used in the preparation of the dish or item and the sequence of the step to
to follow.(Alarcón, 2010)
It is a tool of utmost importance in the A and B sector. (Mayab, 2011)
It consists of three sections:

Recipe summary in terms of yield,

portion size etc. as well as costing.
Body: List of all the ingredients of the recipe.
Drafting of the technique, presentation of equipment, etc.

Before thinking about any of the elements of the recipe, the main thing that
what chefs, diners, and food lovers do is think about the name or
dish they wish to prepare, without the name of the dish it is impossible to know the

ingredients that he will carry on occasions, below the title it includes the
designation of origin of the dish, that is, to which culture or country it belongs.
(Garrido, 2011)

13
It is also very important to know what the ingredients are for each of the
components to be used to prepare the dish. These must have a unit of
measure, amount or portion whether in ounces, pounds, tablespoon, grams, cup,
pinch and teaspoon depending on the measurements used in the country.
According to the chef's criteria, the ingredients should be arranged by their
hierarchy, importance or use.
Upon obtaining the ingredients, the cook or chef must respect the time and
cooking technique, the hygiene and handling of food for the outcome
Finally, what is plating?
Cooking: It means to modify the texture, color, flavor, and consistency of the
foods through heat. Cooking also helps to enhance the flavor of
food and promote its preservation. There are different types of techniques
of cooking, some of the most commonly used are:

Boiling: It is the cooking process through a liquid at its boiling point.

boiling point, it can be water, broth, milk, wine or sauce. The
cooking can start with cold liquid or when it begins to
boiling. Generally, this method is more often used for meats.

Steamed: It is used by people who like to take care of their health and
weight, since it does not use oil or fats and retains the nutrients of
the food. In this cooking process, the medium that transmits heat
It is the steam of water. The method consists of first boiling water, which
produces vapor, which transmits heat to the food so it cooks.

Braised: It is a technique that derives from roasting, this is done in a

liquid medium, generally fatty, and a lid is used. In many
it is used on occasions to cook large pieces of meat such as meats
of lamb, poultry, or pork, the cooking is slow that way it allows for
the meat should be well cooked, tender, and shiny.

Stew: In this process, raw foods are subjected to heat.

slowly in a closed container, in this technique steam is combined
wet and greasy with a little liquid. It is mainly used for

14
 cook meats, vegetables, and fruits, using a small amount of liquid
they enhance the flavors and aromas of the ingredients.

Frying: It is the most known and used cooking process by the public.
in general, here the food is completely
submerged in a fatty medium at a constant and elevated temperature.
Mainly potatoes, doughs, and meats are cooked in this way.
general. The fats that can be used are: animal origin fats
vegetable, butter or hydrogenated fats, better known as
trans.

Toasting: To subject a product to the action of fire to burn.

slightly its surface.

Melt: To cause something to change from a solid state to a liquid.

Season: To add seasonings or spices to food, adding them

certain substances to make them tastier.

Sauté: To cook a food by briefly heating it with little fat.

oil and requires constant movement.

Juice: Liquid extracted from a fruit or vegetable by means of pressure.

infusion or grinding. (Garrido, 2011).

When creating a standard recipe format, it should be taken into account that not only ...

we will obtain the quality dish: which means meeting the requirements for
the satisfaction of the customer and good taste, but it will also be possible to obtain it

price: at which it can be put up for sale, meaning that it will be known the
profits that the dish will generate.

To obtain this cost, some other calculations must be made such as:
Cost per recipe: It is the total sum of the net costs of the recipe.
standard.
Cost per serving: It is calculated by dividing the recipe cost by the
number of pax.
Contingencies (10% or more): Multiply the cost per portion by 10%.

15
 VAT (16%): The unforeseen is multiplied by 16%.
Utilities (50% or more): The VAT is multiplied by 50%.
Final cost or selling cost: The resulting price is rounded off in the
utilities, and cents are never counted.

All these calculations are made to determine the final costs of the
dish, that is the economic cost generated by the production of the product, to
determining the cost establishes the retail price, which is the sum
of the cost plus the benefit. The cost is made up of the price of materials.
first, the price of the direct labor used in production, the
indirect labor that is employed for the operation of the company
and the cost of machinery used.
Similarly, the standardization of recipes helps to understand:
Portion calculation: The proper distribution of portions of the
products at the moment of serving them to the customer and supervising them
Working on the dishes impacts the control of merchandise and costs.
Number of servings: That is, for how many people it will be prepared
the recipe.
Total cost of supplies: The sum of all ingredients.
Unit cost: Cost per kilogram or liter of the ingredients.
Net weight: It is the amount required of any ingredient
after harvesting the loss of each product.
Gross weight: The amount required of any ingredient without
clean or prepare for the preparation.
Procedure: Steps to follow to prepare the recipe.

This classification allows for a better understanding of food handling when

moment to carry out the recipe, it is understood as food handling
to the transformation of raw materials through organized processes to
obtain a finished product.
And this is how all the dishes make up a menu: that is to say, a set of
dishes that make up a meal and are served in a set order. For
to create a menu the following sections will be taken into account:
The presentation

16
 The economy
The gastronomic standards
When creating the menu, there must be supervision in the handling of the
foods: this helps the economy by ensuring they are utilized
maximum and be given the appropriate use according to the menu and thus ensure that the

losses should not be frequent in production.

Cost reduction, waste and losses, improvement in times and

Productivity is the results that accompany a good process of
standardization that must always be generated from the base of
solid knowledge, experience, ongoing evaluation, and policies
claras.(Ron, 2014)

The aforementioned points will be used in the format of

standardization of the recipes of the Mexican Restaurant menu.

17
Chapter II. THE COMPANY

2.1 Macro localization.

20°24′00″N 87°19′16″W
Mexico
State: Quintana Roo.
Tulum
Statistical geos are between the parallels 17° 54" and 21° 36' of latitude.
north and between the meridians 86° 45" and 89° 10" west longitude of
Greenwich meridian.
Approximate surface area of 42535 km2 (includes the Islands
Women and Holbox) which places it in the twentieth national position; this area
represents 2.19% of the Republic of Mexico, and 30.66% of the territory
peninsular.
It borders to the north with Yucatán and the Gulf of Mexico.

Illustration 1 Map of the Mexican Republic

Urias, S. S. (February 22, 2015). Map of the Mexican Republic.

18
2.2 Micro location.

Average 11 m above sea level

77737
INEGI Code: 2300900052 3
22 km from Tulum
37 km from Playa del Carmen
93 km from Cancun
Km. 104 federal highway Cancún - Chetumal, Akumal 77760, Mexico
Its territorial extension is approximately 2,090.43 km².

Illustration 2 Map of Quintana Roo

AKUMAL BAY BEACH

AND WELLNESS
RESORT

Andana, S. C. (September 10, 2017). Location and Localization.

19
2.3 Historical Background
Akumal: Place of turtles, a magical site that its Mayan inhabitants so
they were named several centuries ago due to the population of sea turtles.
Historically, it is the first tourist destination on the coastal strip of the peninsula.
from Yucatán bathed by the Caribbean Sea

Akumal begins as the first tourist destination of what is now the Riviera.
Maya. Its origin dates back to 1930 when the Tun May family was established in
a coconut plantation. Later, in 1958 Pablo Bush Romero
established the headquarters of CEDAM (Club of Exploration and Water Sports)
Mexico)

The Caribbean Sea washes these white sandy beaches, and various bays offer to
the sea turtles the possibility of nesting on their shores. They have done it
for centuries and they still do, it is their natural habitat one of the bays
more well-known and charming is the property that occupies Akumal Bay Beach
&Wellness Resort, which has been characterized by excellent results in
customer satisfaction worldwide since its opening in 1995 in its
moment with the name of Akumal Beach.

Belonging to a Mexican businessman and economist Carlos Ortiz, a

in love with nature and with a very clear concept of integral development;
the hotel started in an unassuming way as an ideal place for the
rest. The original idea becomes decisive again; an exclusive place, in
harmony with the environment and that helps the growth of the community.

The property, unique in the area, offers a 500-meter beach just for
310 rooms, all with sea views; 5 specialty restaurants, 1
snack and 7 bars.

With the renovation of the hotel in 2015 and its name change to
actual (Akumal Bay Beach & Wellness Resort), it is also proposed, as it has
made since always, a positive impact on the Akumal community, by the
development of a first-class residential area.

20
The renowned architect Ramiro Botello led the renovation of the
existing buildings to turn it into a hotel where the simple structures and
wide, allow the green of the jungle and gardens and the incredible palette of
Caribbean blue seas being the protagonists. The Mexican flavor in everything.
details and corners, open spaces, simple and relaxed luxuries.

The human team at Akumal Bay Beach & Wellness Resort is made up of
hoteliers with great trajectory and experience, with members of the first
family that populated Akumal and professionals from different parts of the world.

21
2.4 Organizational Philosophy

Mission
Ensure at all times to meet the expectations of our
Guests during their stay at the hotel through dedication and
love for work. Being our responsibility, to offer a service
exclusive, considering each guest as 'unique' on every occasion
that we attend to you, with the purpose of creating an unforgettable experience
of health and personal happiness.

Vision
Be the ideal place where our Guests enjoy some
dream vacation, through the warmth of all of us,
integrating quality in service, rest, entertainment,
gastronomy, wellness center, and contact with nature.

Values

Human Warmth: Smile and greet: The smile is a positive attitude and
of hospitality.

Service Quality: Exceed the needs of the Guests and

to address needs in a timely manner, to know the services that
We provide and our responsibility.

Humility: Being simple, recognizing our mistakes, and learning from them.
others.

Efficiency: Comply with the company's budgets and policies, as such

how to communicate and transmit information accurately.

22
 Ecological: To maintain a hotel that does not pollute the environment by
developed plans, raising awareness about natural resources to
our Hosts and Guests.

Policies
All hosts will know their area of work and the goals of
Akumal Bay.

As hosts, we anticipate the needs and problems of

ourGuests.

Be an ambassador of AkumalBay; inside and outside the Hotel,

Always speak positively.

Accompany the guests to their seats instead of pointing them out.

Keep your workspace and AkumalBay areas clean and

ordered.

Use the appropriate label on the phone: 'Department of '

Good morning, afternoon, or evening depending on the time, "I assist you,
How may I assist you? 'With great pleasure' and 'It's a pleasure'.

The uniform is our image, let's always keep it complete.

clean, ironed and always wear your badge.

Take care of your personal appearance, punctuality, efficiency, warmth and

stay committed to AkumalBay.

The alcohol y the substances harmful avoid it.

23
2.5 Organizational Chart.

José M. Torquemada
Director General

Juan Luis Olivera Martin Aaron Renato Martín Pablo Carrero Juan Maya
Dir. Resident Directed by A Y B Operational Director Sales Director Administrative Director

24
2.6 Services Offered
The Akumal Bay Beach Wellness Resort consists of 4 villas, each of which has the following services:

Pools Each Villa has 2 pools one

exclusive for children and another for adults.

Smoking area Please use this area so as not to disturb.

the guests who do not engage in this habit.

Children's area It offers this service so that children

they can have a fun time at a
healthy environment.

25
 Elevator The hotel offers this service and each
the elevator has a capacity for 6
people.

Bicycle Rental Offered to take a tour of the

hotel and beach, enjoying the scenery.

Entertainment room It has billiard tables, screens, and a

theater room where performances are held
night shows.

26
 ATM This service offers guests the
ease of withdrawing cash, in a way
easy, simple and approachable.

Multipurpose court Used for playing soccer and

tennis

27
 Gym It has a trained instructor to guide.
to the guests that come.

Rooms The hotel offers different types of

room depending on the cost:
Suite
Bridal suite
Triple room
Double room
Single room

Wireless Internet It is long-range and with an excellent

reception.

28
Kayaks In order to practice this sport, the hotel
has a trained instructor to
to guide and assist the guests.

Beach The hotel has a beach area

exclusive for the fun of its
guests.

29
Lounge chairs You can rest while enjoying
a beautiful view of the sea.

Spa There are trained masseuses available to

that work in order for the guests
relax completely.

30
Yoga The service is provided by a trained teacher.
in order for the guests to
relax and release tensions, so that your
make your stay more enjoyable.

31
2.7 SWOT Analysis
Fortresses Weaknesses

Trained personnel Scarce advertising

2. Good organization 2. The staff

Factors of the Hotel

3. Necessary capital
for growth
performs
extra functions.
3. They do not have the

interns of the hotel.

4. Positioning in
the market
standardization of
recipes.
4. Little space in the
5. Quality of work area
preparation of 5. Parking without
food free valet parking
6. Unique recipes 6. Poor organization
of the area of
purchases.
Opportunities Threats

Attractions 1. Receive products from

nearby tourist attractions suppliers in bad
Greater diversity of state
raw material 2. Economic crisis in
3. Tourist destination with the state or country.

Factors large turnout of

people.
4. Interest of others
3. Rapid changes
technological
Increase in cost
companies by of raw material
to associate 5. Competition
5. Eco-friendly hotel in indirect

externals as for the

protection of flora
fauna.
6. Phenomena
Natural.

6. Innovation in the
preparation of your
dishes

The Akumal Bay Beach and Wellness Resort has a positioning

among the best in the region as it has trained personnel that
they provide good quality and customer service, offering recipes for dishes
unique, despite having these characteristics that allow the hotel to be
productive, we found that it needs to improve its poor organization regarding
the purchases and for this a standardization of all must be carried out
those unique recipes from the Mexican Restaurant, as this will allow him
take advantage of the tourist attraction it has as well as the interest of others
companies to partner with, and above all that the innovation of their dishes is
good and with secure quality. In this way, threats can be faced.
such as indirect competition and the increase in raw material costs.
32
CHAPTER III. METHODOLOGICAL FRAMEWORK

3.1 Type of Research

Qualitative research is the methodological procedure that uses
words, texts, speeches, drawings, graphics, and images to build a
knowledge of social reality, as it involves understanding the whole of
interrelated qualities that characterize a certain phenomenon. The
The qualitative perspective of research seeks to approach social reality.
from the use of non-quantitative data. (Román, 2015)

The qualitative term implies an emphasis on processes and meanings.

that are not rigorously examined or measured in terms of quantity,
intensity or frequency. Qualitative researchers emphasize the nature
from the socially constructed reality, the intimate relationship between the researcher and
what is being researched and the situational constraints that shape the search,
they seek to provide answers to situations that emphasize how the experience is created
social and how it is given meaning. Validity and reliability are sought in the
qualitative research through the triangulation of methods or of
Researchers, this concept involves using various methods to verify
the results, or else, to have the opinion of one or more researchers in the
interpretation of the results. (Sineiros, 2009)

In qualitative research, representativeness is of greater importance;

a study can be valuable if it is conducted in a single case
case), in a family or in any small group of people. (Sineiros,
2009

In this project, qualitative research is used in the Hotel

Akumal Bay Beach and Wellness Resort is situated in an environment
natural, which is the area of hot kitchen work, does not need to have
statistical fundamentals and everything is through observation, that's how it is more

It's easy to extract the important data and be able to determine or analyze it.
problems that emerge from that environment.

33
3.2 Temporality
The temporality of the current project is transversal in nature since we
we focus on a single sample, in this case the menu from the kitchen area
hot, for only one moment which is May - August 2018.

3.3 Qualitative sample

Non-probabilistic or directed sample: subgroup of the population in which the
the selection of elements does not depend on probability but on the
characteristics of the research. In this case, the participants are
oriented towards a common area that is hot kitchen.

3.4 Sources of information

Primary sources: qualitative: observation
Secondary sources: textbooks, journal articles, websites.

3.5 Collection instruments

Observation Guide

Guía de observación
Company
Area in which he/she works
Name of the observed
Age
Position in the Kitchen
Time working in the
Hotel

OBJECTIVE: To observe the employee within their work area and understand their way of
elaboration of your production.

Number Aspects to Evaluate YES NO OBSERVATIONS

1 Use some format or
recipe to make your
dishes.
2 Generates shrinkage

3 Distributes in a way
appropriate your times.
4 Use them properly
cooking terms
5 How did you know the portions?
of the dishes?
6 He/She has problems with the
amounts of his
production.

34
3.6 Participants

Sixth semester students of the Higher University Technician program

In Gastronomy Karla Leticia Hernández Paz, Roberto Najera Mendoza,
Roberto Sánchez Chávez, Executive Chef Salvador Gene Marine and cooks
of the hot area.

35
 3.7 Activity Schedule

MONTHS
MAY JUNE JULY AUGUST
ACTIVITIES
WEEKS
1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Protocol
Type of research
Chapter I. Research Methodology
General objectives of the research
Scope of the research
Design of data collection instrument
Samples
Information gathering
Analysis and interpretation of results
Conclusion and recommendations

36
CHAPTER IV. ANALYSIS OF RESULTS AND PROPOSALS

4.1 Analysis and interpretation of results

According to the information obtained from the observation guide, it was determined
that there is a lack of knowledge about the standard recipes within the
restaurant of the Akumal Bay Beach hotel, and these were the results
obtained:

Not having standard recipes causes the staff to present some

complications when preparing the dishes, was the case of our participant
number four, Freddy who upon entering the company and not having recipes
with which one could guide faced moments of distrust and due to
the production I was doing was insufficient and of poor quality. I was losing
a long time asking how the dish was made to some other staff,
likewise this generated the distraction of the same and the situation in the kitchen
it was becoming tense.

The participant number one, who was Diego, it was noticeable that the generation of

waste is high, there is no control of raw material and the amount of

the surplus production is high and eventually ends up being discarded, since it is
useless for the next day.

It was determined that it is necessary to have a standardization of recipes in this.

company, to avoid it spending large amounts of money on

raw material, which is ultimately being discarded because there is no control and
a format that allows determining the exact quantities for the
production.

In the case of waste, the culinary industry constitutes one of the

main generators of business losses, however thanks to the
standard recipe management, waste control can decrease
considerably. (Robles, 2010)

As for time and quality, it is confirmed in the same way that they can be
better distribute the times and the quality of the dish will be ensured,
since there is a format that the staff, whether new hires or
with experience, you will be able to use it and always reach the same result
37
4.2 Justification of the improvement proposal

As previously mentioned, the importance of standardizing the

recipes will allow for better planning in production or
preparation of dishes, it is also used to have control in the
raw material using some method that verifies the inputs and outputs of the
warehouse. Likewise, the methods and techniques will be carried out correctly.
culinary.

There will be greater control over the production processes of the dishes, in the
a record will be kept of the necessary amount of raw material to be used
in each process, which will allow for good management in the management of
purchases. The final image of the product that is desired to be obtained will be available.

Another benefit of standardizing recipes is the

knowledge of the food preparation processes, by the
cooks, the mise en place of ingredients, the utensils and necessary equipment,
as well as the measures that must be taken into account in each procedure and
the most important thing is to reduce the amount of waste generated for the

production of the dishes.

38
 4.3
Development
of
proposal
39
 RECIPE BOOK
MEXICAN

Akumal Bay Beach and Wellness Resort Hotel

40
 TAMAL DE TUETANOS
AND WATERCRESS
IMAGE
PAX:5
N°. De Receta:1

PROCEDURE:
Place the marrow in a bowl.
previously cooked and add
egg mix for elaborate
a dough with it, season with
salt and pepper.
On a dry corn husk,
INGREDIENTS: form little balls with the dough and
to roll up. Place in a
Amount steam and bake for 15
min.
TONGUE 0.4 Kg Prepare a raw sauce with the
WATERCRESS 0.1 Kg tomato, cilantro, and the chili.
In a plate, make a bed of
CILANTRO 0.02 Kg watercress and cilantro, add in
TOMATO 0.1 Kg medium green sauce and place the
tamal about her.
CHILE Put cheese on the tamale and
0.015 Kg add some onion rings.
SERRANO
ONION 0.05 Kg COSTS
CHEESE Cost per prescription $63.18
0.05 Kg Cost per serving $12.64
COTIJA
Margin of error 1.33% $ 16.81
SHEET OF
4 Pieces Unexpected 10% $ 18.49
CORN Cost with 16% VAT $ 21.45
SAL 0.003 Kg 50% profit $32.17
Cost or selling price $35.00
PEPPER 0.003 Kg
EGG 0.07 Kg

41
 NAME: TOASTED
corn truffle
IMAGE PAX:5
N°. De Receta:2

PROCEDURE:
Heat the butter,
to sauté the onion, the garlic and the
chile.
Add the huitlacoche and the
INGREDIENTS:
epazote to season and sauté.
Do not add too much salt.
Ingredient Unit Quantity Toast the tortillas.
HUITLACOCHE 0.25 Kg Serve the escamoles on the
toast and sprinkle salt on
ONION worm.
0.1 Kg
CAMBRAY
COSTS:
Epazote 0.03 Kg Cost per prescription $13.95
SALT OF Cost per portion $2.33
0.005 Kg
WORM Margin of error 1.33% $ 3.09
Unexpected 10% $ 3.40
TORTILLA
0.04 kg Cost with VAT 16% $ 3.95
GIRL 50% profit $ 5.92
SALT 0.003 Kg Cost or selling price $10.00

PEPPER 0.003 Kg
GARLIC 0.01 Kg
BUTTER 0.02 Kg
CHILE
0.04 Kg
SERRANO
TOMATO 0.1 Kg

42
 NAME:CREAM OF
IMAGE
MUSHROOMS
PAX:5
N°. De Receta:3

PROCEDURE:
INGREDIENTS: Place the mushrooms,
onion, cilantro, and butter
in a pot cover with water,
Ingredient Unit Quantity add salt and boil for 10
MUSHROOMS 0.300 Kg drain and set aside the
broth.
ONION 0.100 Kg Blend the cooked vegetables
CILANTRO 0.001 Kg with evaporated milk up to
obtain a consistency
BUTTER 0.030 Kg smooth.
SALT 0 Kg Melt the rest of the
butter in a saucepan
PEPPER 0.002 Kg over medium heat, pour the
blended vegetables, add it
MILK natural milk and if it were
0.378 Ml
EVAPORATED a little broth is necessary
from the vegetables to achieve the
MILK 0.25 Ml desired consistency.
CROTONES 0.05 Grams Season with salt and pepper to taste
taste and simmer over low heat
until the flavors become
they have integrated and it works with
the crotons.

COSTS:
Cost per recipe $32.89
Cost per serving $6.58
Margin of error 1.33% $ 8.75
Unexpected 10% $9.62
Cost with VAT 16% $11.16
50% profit $16.74
Cost or selling price $20.00

43
 CORN CREAM
WITH HUITLACOCHE
PAX:5
N°. De Receta:4

PROCEDURE:
INGREDIENTS: We sauté the corn along with
the onion, the chili and the
epazote, we added epazote
Ingredient Unit Quantity and we let it brown.
corn on the cob Next, we blend everything.
0.5 Kg together with a little milk.
FRESH We sauté the huitlacoche and
ONION 0.05 Kg then we blend it.
We put to boil what
Epazote 0.02 Kg we blend and let it
CHILE thick a little
0.05 kg we season with salt and
Serrano pepper.
HUITLACOCHE 0.25 Kg
OIL OF COSTS
0.2 Kg
OLIVE Cost per prescription $ 30.58
SAL 0.03 Kg Cost per serving $7.64
Margin of error 1.33% $10.17
PEPPER 0.03 Kg
Unexpected 10% $11.18
MILK 0.25 Ml Cost with VAT 16% $12.97
50% profit $19.46
Cost or selling price $25.00

44
 NAME: ZUCCHINI WITH
CREAM AND LINGUINI
PAX:5
N°. De Receta:5

PROCEDURE:
INGREDIENTS Heat the olive oil in
a large frying pan over heat
medium. Add the
Quantity zucchini and garlic and season
OIL OF with salt and dry chili. Cook,
stirring occasionally,
OLIVE 0.12 L until the little zucchinis
they have taken on a brown color
PUMPKINS 0.1 Kg
uniform, approximately
GARLIC 0.02 Kg 20 minutes.
SAL 0.005 Kg Meanwhile, boil water with salt
in a large pot. Add the
DRIED CHILE 0.005 Kg pasta and cook until
it should be 'al dente,' between 8 and 10
PASTA
minutes. Drain and set aside.
LINGUINI 0.25 Kg Add the milk to the
zucchini and cook over fire
MILK 0.25 L slow until it reduces the
Parsley 0.05 Kg liquid almost halfway,
approximately 10
CHEESE minutes. Add the pasta now
PARMESAN 0.06 Kg pan-fried and stir
Good. Immediately sprinkle
FRESH the parsley and half of the cheese
parmesan and stir.
Adorna with the cheese
remaining parmesan when serving.

COSTS:
Cost per prescription $41.43
Cost per serving $10.36
Margin of error 1.33% $ 13.77
Unexpected 10% $15.15
Cost with VAT 16% $17.58
50% profit $26.36
Cost or selling price $35.00

45
 CHICKEN WITH
MUSHROOMS
IMAGE
PAX:5
N°. De Receta:6

PROCEDURE:
Melt the butter in a
medium heat skillet. Add
the onion and sauté until
INGREDIENTS:
softens. Incorporates the
chicken pieces cook until
Ingredient Unit Quantity that the chicken is almost ready.
THIGHS OF Add the mushrooms
0.2 KG mix well and season with salt
CHICKEN and pepper.
When ready, remove from
MUSHROOMS 0.15 GR
fire and pour the sauce on top
ONION 0.85 GR white: made with the nut
nutmeg, milk, white wine
ALMENRA 0.1 GR
and flour to thicken.
MILK 0.4 LT Sprinkle with cheese
grated and let brown.
OIL 0.5 ML Serve and enjoy.
NUT
0.015 GR
Moscow
SAL 0.005 GR
WHITE WINE 0.2 ML
COSTS:
BUTTER 0.5 GR Cost per prescription $70.28
FLOUR 0.025 GR Cost per serving $ 11.71
Margin of error 1.33% $15.58

Unexpected 10% $17.14

Cost with VAT 16% $19.88
50% profit $33.82
Cost or selling price $40.00

46
 NAME: GIZZARDS TO THE
SIDRA
PAX:5
IMAGE
N°. De Receta:7

INGREDIENTS:
PROCEDURE:
Heat the olive oil in
Ingredient Unit Amount
a frying pan, put the garlic,
sweetbreads of add the chopped sweetbreads
0.2 Kg through the middle and golden brown them
BEEF
the two faces. Incorporate
CARROT 0.1 Kg little by little the cider
mixed with a little of
ONION 0.1 Kg lemon juice.
SHALLOT 0.1 Kg Let them be consumed
liquids as it goes
HERBS OF controlling that they maintain
0.05 Kg
COLOR the golden surface.
Remove, to season with salt
y and pepper
DRY SIDRA 0.1 L accompany them with a bundle
CONCENTRATED sautéed vegetables.
0.1 L .
FROM THE BACK

BUTTER 0.045 Kg COSTS:

Cost per prescription $52.33
APPLE 0.15 Kg
Cost per serving 8.72 USD
COGNAC 0.05 L
Margin of error 1.33% $ 11.60
SUGAR 0.02 Kg
PASTA Unexpected 10% $12.76
0.15 Kg Cost with VAT 16% $14.80
Puff pastry 50% profit $29.20
EGG 0.06 Kg Cost or selling price $ 35.00
SAL 0.01 Kg

47
 CAKE WITH
TUNA MOUSSE
IMAGE
PAX:5
N°. De Receta:8

PROCEDURE:
Blend the prickly pear in the blender
INGREDIENTS: and separate from its seeds.
In a deep bowl, beat
the cream, cheese and sugar
Ingredient Unit Quantity glass until everything thickens.
CHOCOLATE 0.2 Kg Incorporate the tuna.
Add the powdered gelatin
CREAM FOR and mix everything gently.
to knock down Put in containers
0.5 Kg individuals and save in the
SANTA Refrigerator. Serve cold.
CLARA
COSTOS
GELATIN 0.025 Kg
Cost per prescription $63.32
MILK Cost per portion $12.66
0.198 Kg
CONDENSED Margin of error 1.33% $16.84
MEDIA Unexpected 10% $18.53
0.113 Kg
CREAM Cost with VAT 16% $ 21.49
50% profit $32.24
COLD WATER 0.125 Lt
Cost or selling price $35.00
TUNAS 0.5 Kg

48
 Sweet Potato Candy
honeyed
5
N°. De Receta:9

PROCEDURE:
INGREDIENTS: Make a sugar syrup and
honey, once it starts to
boil and before it is done
Ingredient QuantityUnit a light syrup. Add the
sweet potato 0.4 Kg sweet potato and let it cook in
this syrup until the
SUGAR 0.25 Kg the sweet potato is well cooked.

peanut Remove and let cool.

0.15 Kg Amaranth Crispy: make
toasted candy with sugar and
YOGURT extend, place on the
candy the amaranth until
GREEK 0.5 Kg obtain a dry pasta.
NATURAL Gelatin of peanut
hydrate and melt 30 g of
HONEY 0.02 L gelatin in the middle of
water (250ml), let it cool.
AMARANTH 0.1 Kg Blend the ingredients separately.

SUGAR 0.5 Kg peanuts the milk

condensed and the 250 ml of
gelatin 0.06 Kg remaining water. Blend both
MILK and let it set. Cut into
1 Lata squares.
CONDENSED Guava jelly: blend
GUAVA 0.3 Kg the guavas and strain.
Mix the strained guava.
with 375 ml of water and 250 gr
of sugar. Hydrates and melts
COSTS: 30 g of gelatin in 375 ml
of water. Mix both in
Cost per prescription $ 63.18 the blender. Let set for
Cost per portion $12.64 very little time.
Put a piece of sweet potato
Margin of error 1.33% $16.81
a piece of yogurt on top
Unexpected 10% $18.49 each gelatin and decorate with
Cost with VAT 16% $ 21.45 the amaranth sweet.
50% profit $32.17 Serve cold.
Cost or selling price $35.00

49
Conclusion

The processes proposed in this research that will be

implemented in the hot kitchen area of the Akumal Hotel restaurant
Bay Beach is a matter of utmost importance as it is needed for a
good operation of the hot kitchen area.
In the present research, the importance of following a process was explained.
for the standardization of recipes, which includes important points such as
weight, cooking method, time, number of people and/or diners,
ingredients and final presentation. The use of these aspects creates a degree
satisfaction from the customer since they will always receive an identical dish in
flavors, aromas, colors, cooking, etc.
Beyond that, this will promote well-being in the hot kitchen area and
within the same operational staff, since a recipe book is a pillar
primordial for the optimal performance of the same area. Therefore, it will be possible to

apply greater control over the consumption generated, it will also serve as
basis for calculating appropriate retail prices and accurate calculations
for the purchase requisitions of supplies in order to ensure the
effectiveness of the entire area.

Using standard recipes helps to understand what each product is used for,
how much of the product is used and how much is discarded, to know
that using this tool will facilitate the assembly of each dish and thus generate
a saving from waste in each raw material and the personnel will be able to work from

safer way, without the need to do mental calculations or think like

the recipe has been made before, and as a result, it will increase its
productivity index, providing the Hotel with more profits.

50
recommendations

Monitoring and control of the improvement proposal through the application

of performance formats for kitchen staff in the process of
standardization of recipes.

Develop a training program for the implementation of the

standard recipe cost model, covering all
those activities that influence the losses or gains of the
same.

Raise awareness among the employees, the restaurant manager of the

importance and benefits of having standard recipes.

Prepare a guide or manual that presents all the

procedures and calculations necessary to prepare recipes
standardized.

Carry out periodic controls of the maintenance of the tools

use in the kitchen to avoid waste in the hotel restaurant.

51
Bibliography and References

The Restaurant
Alarcón, G. M. (2010). Hotel Sectors. Mexico: Trillas.
Andana, S. C. (2017). Location and Localization. Mexico: TRILLAS
The Standardization of Recipes
Food and Beverage Services
The Flavor of Mexico
Stories of a Cookbook
Castle, E. F. (2012). History of Mexican Gastronomy. Mexico:
CHAIR.
Culinary Standards
The Standardization and its elements
SANTILLAN.
Modern Gastronomy
Gallego, L. L. (2015). Gastronomy in the Present. Spain: LUCA.
Mexico and its gastronomy
Garrido, F. B. (2011). Parts of the recipe. Spain: SYMPAL
Gómez, P. G. (2010). Costs and Optimization of Food and Beverages. Mexico:
LIMUSA.
Pre-Hispanic Food
Gurni, L. S. (2012). Mexico and its Gastronomy. Mexico: TRILLAS.
Mexican Restaurants
Food and Beverage Management
Macedó, E. C. 2010). Cancún and its Gastronomy. Mexico SUTRA
Marquez, P. G. (2013). Designs of a recipe book. Mexico: TRILLAS.
Mayab, M. R. (2011). Standardization Formats. Mexico: LUCILA.
The Restaurant Industry
Montecinos, J. (2012). The international restaurant industry. Spain: EL
WORLD.
Pre-Hispanic Mexican Cuisine
Losses
Roman, S. C. (2015). Qualitative and Quantitative Research. Mexico:
SYMPAL.
Cost and Expense Control
Sauceda, M. L. (2014). The Wastes in Gastronomy. Mexico: OPERATOR.
Sineiros, L. M. (2009). Qualitative and Quantitative. Mexico: TRILLAS.
Sontier, J. M. (2006). A and B of Mexico. Mexico: LIMUSA.
Introduction to Gastronomy
Urias, S. S. (2015). Map of the Mexican Republic. Mexico: TRILLAS
Wenster, L. S. (2015). Backgrounds of Gastronomy. Spain: SUTRA.

52
Annexes

Observation Guide

Company Hotel Akumal Bay Beach and Wellness Resort

Area in which he/she works
Hot Kitchen Buffet
Name of the Observed Diego Ramírez Torres
Age 26 years old
Position in the Kitchen Cook A
Working time in 1 year
hotel

OBJECTIVE: To observe the employee within their work area and understand the way of
preparation of your production.

Number Aspects to Evaluate YES NO OBSERVATIONS

1 Use some format or X He doesn't use formats, he makes his dishes without
recipe to make your a previous recipe.
dishes.
2 Generate losses X It generates too much waste
3 Distributes in a way X Sometimes he seems confused and at times he...
appropriate their times. very hurried note.
4 Use the appropriately X They do not apply them correctly.
cooking terms
5 How did you know the portions? X Through my area manager.
from the dishes?
6 You have problems with the X At the end of the shift, there is quite a bit of production left over.
amounts of your
production.

53
 Observation guide

Company Akumal Bay Beach and Wellness Resort

Area in which he/she works
butcher shop
Name of the Observed Ignacio Ukul Olmedo
Age 45 years
Position in the Kitchen Butcher A
Working time is 12 years
hotel

OBJECTIVE: To observe the employee within their work area and to understand their way of
production development.

Number Aspects to Evaluate YES NO OBSERVATIONS

1 Use some format or X he does not use it in his area
recipe to make yours
dishes.
2 Generate Losses X Almost does not generate waste

3 Distribute evenly X He is very careful with his time.

adjusted its times.
4 Use properly the X He does not use it in the area
cooking terms
5 How did you know the portions? X Nobody provided them to me, it was through
from the dishes? calculation.
6 He/She has problems with the X It does not present any problem
amounts of your
production.

54
 Observation guide

Company Hotel Akumal Bay Beach and Wellness Resort

Area in which he/she works
Hot Japanese Peruvian Cuisine
Name of the Observed Gabriela Maciel Ojeda
Age 29
Position in the Kitchen Cook A
Time working is 2 years
hotel

OBJECTIVE: To observe the employee within their work area and understand their way of
elaboration of your production.

Number Aspects to Evaluate YES NO OBSERVATIONS

1 Use some format or X I didn't know him.
recipe to make your
dishes.
2 Generates Shrinkage X Quite
3 Distributes in a way X He/She does not know how to manage his/her time.
appropriate your times.
4 Use them properly X Most of the time
cooking terms
5 How did you know the portions? X Through the cook A.
of the dishes?
6 He has problems with the X The surplus production at the end of your shift
amounts of his
production.

55
 Observation guide

Company Akumal Bay Beach and Wellness Resort

Area in which he/she works
Hot Gourmet Kitchen
Name of the Observed Freddy Ruiz Olguín
Age 26 years
Placed in the Kitchen Cook A
Time working for 6 months
hotel

OBJECTIVE: To observe the employee within their work area and understand their way of
preparation of its production.

Number Aspects to Evaluate NO OBSERVATIONS

1 Use some format or X I didn't know him.
recipe to make yours
dishes.
2 Generate Waste X Use more raw materials
3 Distribute in a way X He/She doesn't know how to manage their time.
suitable for its times.
4 Use the appropriately X Uses them properly
cooking terms
5 How did you know the portions? X The station chef provided them to me.
about the dishes?
6 He/she has problems with the X He/She doesn't know how much he/she is going to make.
amounts of your
production.

56