The application of quality tools to create Standard Operating Procedures in two restaurants of Means of hosting in Rio de Janeiro

Abstract

­­The paper evaluated the hygienic-sanitary conditions of restaurants of establishments of hospitality area and proposed the elaboration of SOP for units' quality management. Checklists were performed in two restaurants of lodging establishments located in Rio de Janeiro Then, the checklists were evaluated and it was observed that none of the two lodging establishments had Standard Operating Procedures (SOP), so were elaborated an Action Plan and a PDCA cycle.  In the development phase, was done the Action Plan, which should be a basis for the SOP, what means, to describe the characteristics of how developed procedures should be performed. All the SOP were suggested, except the related to food recall program, which can't be applied to the establishments type evaluated. Ensure the Food and Beverage sector quality in hotels is essential to meet the requirements of sanitary legislation and provide safe food to guests.