The quality in the basic units of gastronomy in Cuba: actions for improvement

Abstract

Quality is the result of the process that leads to the satisfaction of all the legitimate needs, demands and expectations of the client at an acceptable price, safety and in accordance with the basic determining factors. This indicates that quality is validated by both the internal and external clients, since it is fundamentally based on what the client perceives. The measures for the improvement of state gastronomic units of local subordination imply a transformation in their management model, with the objective of placing them in similar conditions to non-state forms of management. For this reason, the objective of this paper is to propose actions to improve the quality management in the Basic Business Units (UEB) of gastronomy that guarantee an improvement in the quality of the services they provide. The proposed actions would contribute to improving the quality management and therefore the satisfaction of the clients, with the interest of positioning the state gastronomic units of local subordination as a safe and attractive destination, with international quality standards.