Repositorio Digital del Instituto Sudamericano
Repositorio Digital del Instituto Sudamericano
Bienvenidos a nuestro Repositorio, donde se publican los resultados de los proyectos y las tesis de titulación de nuestros estudiantes.
En el Instituto Sudamericano, cada estudiante es un universo de posibilidades, donde el conocimiento no es un destino, sino un viaje continuo de transformación personal y profesional.
Communities in DSpace
Select a community to browse its collections.
Publicaciones Científicas de la Comunidad Académica del Instituto Sudamericano La comunidad académica del Instituto Sudamericano, compuesta por docentes y estudiantes, destaca por sus publicaciones científicas que impulsan la investigación, la innovación y el desarrollo en diversas disciplinas, fortaleciendo el conocimiento y la excelencia académica institucional.Tesis Área Administración Proyectos relacionados con la gestión empresarial, el marketing digital, el talento humano y la contabilidad, orientados a la innovación y desarrollo organizacional.Tesis Área de Servicios Investigaciones sobre turismo y gastronomía, con énfasis en la promoción cultural, el desarrollo turístico y la creatividad culinaria.Tesis Área Salud Trabajos académicos enfocados en el bienestar, la atención sanitaria y el cuidado integral, destacando la carrera de Enfermería.Tesis Área TIC's Proyectos tecnológicos que abarcan desarrollo de software, diseño gráfico, sistemas eléctricos y redes de telecomunicaciones.
Recent Submissions
Item
Diseño de elaboraciones gastronómicas creativas a base de entradas tradicionales de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) García García Pablo Mesías; Rojas Bautista Jorge Luis
This project is based on research on traditional dishes from the city of Cuenca, selecting six typical entries to present them in a creative way. The project is a support of a macro project called, "Model of Gastronomic Creative Process for culinary proposals based on traditional elaborations", which is developed jointly with teachers of the South American Institute and chefs recognized city. Extensive research was carried out on the main products and seasonings used in traditional cuisine, as well as the six productions to be used, including "mocho broth", "tamal", "puchero", "barley chagrillo", "soup of barley", "soup of noodles and "cheese beans" are typical dishes that are somewhat consumed on a daily menu or at traditional city parties.
Item
Diseño de una propuesta de doce entremeses para el restaurante Raymipampa, mediante el uso de mermas de materia prima
(Instituto Tecnológico Superior Sudamericano, 2020) Ramón Quezada Marco Vinicio; Yambay Aulla Maribel Tatiana
In this work, the solution to the problem was expressed, to reduce the waste of raw material, taking as a field of action the restaurant "Raymipampa" in the city of Cuenca, an issue that arose from the direct interview with the restaurant manager. The importance of the case was to grant a variation of the hors d'oeuvres, by means of which the product can be used more completely and give new ideas to the restaurant, for this reason its development was based on the experimentation of the waste, with the development of binnacles and technical data sheets and to offer the restaurant the proposal of hors d'oeuvres, for its subsequent comments and recommendations, in this way it was possible to reduce said losses to avoid waste, costs and be friendly with the environment. This proposal was carried out successfully, managing to present the proposal and managing to draw attention to certain people in the restaurant with the new elaborations presented.
Item
Estandarización de seis recetas con mayor demanda y propuesta de seis postres nuevos a partir de mermas en la pastelería Fraiche
(Instituto Tecnológico Superior Sudamericano, 2020) Lituma Faicán Gina Marisol
In the present research work entitled Standardization of six recipes with greater demand and proposal of six new desserts based on losses in the “Fraiche” pastry, there is a proposal of six desserts based on shrinkage of the pastry, and it was also completed the standardization of six main recipes that stand out in the establishment, such as chocolate and vanilla cupcakes, vanilla cookies, crackers and decorated cookies, macarons and red velvet cake, with the aim of developing the raw material and the correct handling of recipes and therefore, of the elaborations.
Methodology
The Fraiche pastry has a wide variety of customers of all ages, attends to their exclusive needs and, through the offer presented by the patisserie, it has been taken into account, to propose sweet elaborations that meet the needs of its public.
Item
Diseño de una propuesta de cuatro postres veganos free gluten y cuatro con gluten para el restaurante Café Libre en la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Ayora Vásquez Glenda Johanna; Sánchez Mejía Katherine Priscila
This qualification project proposes the proposal of four gluten-free and four gluten-free vegan desserts, for the Cafe Libre restaurant, in order to expand the dessert menu on the menu, in addition the development of said proposal will be carried out using the elaborations of the ingredients of vegetable origin that have as reference a cuisine of bistronomy, have origin in France, are characterized by not being strict so that the owner of the premises can make free decisions on how to serve their dishes; In addition to this, this project serves to ensure that other vegan restaurants have references to extend the proposal for the elaboration of sweets in their menu, since within the project the different options that can be used to replace products of animal origin will be exposed, thus preparing a total vegetable pastry without affecting the organoleptic characteristics, thus obtaining satisfactory results for both consumers and owners.
Item
Diseñar cuatro menús de tres tiempos y seis bocaditos aplicados al salón de eventos L’Aveneu de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Bravo Andrade Diego José; Cabrera Salazar Carlos Rafael
The present, is a research work, aimed at the design of four three-stroke menus and six snacks for the L'Aveneu Events Room, to elaborate them, an exhaustive investigation was made first about the types of cuisine and gastronomy, since It turns out to be a very interesting and very important topic, after that an analysis of products that do not count in the event hall letter was applied, after obtaining the result we proceeded to establish several elaborations based on avant-garde cuisine, vegetarian, Ecuadorian and Mediterranean, these were socialized in the restaurant, achieving acceptance by customers.