El mise in place aplicado a los servicios de catering en la organización de eventos.

Tourism is a very important economic activity in Ecuador, the province of El Oro has much tourism-gastronomic potential that must be exploited. For the tourist activity in gastronomy as well as in drinks and spirits, it is necessary to have important knowledge in: efficiency and effectiveness, catering, mise en place and quality standards in the food and beverage service. It was taken as a case to resolve the inauguration of a grill restaurant in the city of Santa Rosa, province of El Oro with capacity for 72 people on a Saturday night, also offering a cocktail bar with a team of 12 People with the following results: ?How long does it take to order an a la carte dish? The order of the dishes a la carte took 30 minutes or more, should not take more than 15 minutes. ?Is the team working efficiently and effectively? The team was neither efficient nor efficient. ?Is it important to make a mise en place in the kitchen, on the tables or in the bar of this restaurant? It is obvious that there was no mise in place previous, both in the kitchen, as in the tables, the bar did not have inconveniences, apart it is noted that the ingredients were not quantified for the night as the menestra and ribs soon. ?What was the weak point in the care of this establishment?