Article
English, Spanish
ID: <
oai:doaj.org/article:e1119456115840b3b6e38db04066e347>
·
DOI: <
10.18601/01207555.n27.09>
Abstract
El The aim of this work was to establish a framework of job competences to guide the management of key positions in catering companies. It had a two-dimensional approach: occupational and personal skills. The design of the investigation was of a phenomenographic type of transversal cut; it was carried out during May and August 2018 in the province of Imbabura, Ecuador. The unit of analysis concerned first and second category restaurants. The sampling technique used was one sample per criterion; the instrument was a semi-structured interview. The enquiry question was as follows: what are the job skills companies in the catering sector need for efficient management of key jobs? The results show that there is a small number of staff trained in skills. The most significant skills for management processes are personal skills.