Elaboración de un manual de procedimientos que realiza un profesional en nutrición en el área de restauración.

The research is based on the preparation of a manual of procedures performed by a professional in nutrition in the area of restoration. A guide is used to identify the parts and information necessary for the design of the manual. Using the technique of the interview and the questionnaire to obtain the information, once this process was performed a tabular processing of the results was performed and in this way the manual is performed. The manual is based on 5 phases that represent the procedures that should be performed by a nutritionist when designing a menu of the diet for the state of food and drinks of a hotel establishment, once these steps are mentioned, a tourist who performs as Professional swimmer, who requires a balanced diet to meet their nutritional needs. In this way demonstrate the importance of a professional in nutrition in the food and beverage departments of tourism companies. Being this industry that is currently helping in the economy of cities and countries, that is why every time people became more demanding when purchasing a product or service, and what you want to achieve customer satisfaction Tourist.