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.
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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
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Elaboración de un menú cíclico de tres semanas para el restaurante “Las delicias del Valle” de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2020) Cabrera Paredes Marcia Anabel; Herrera Chacha Dayse Tatiana
The present thesis is about a gastronomic proposal that is a cyclic menu for the restaurant “Las Delicias del Valle”. In order to define the restaurant problem, a customer satisfaction survey was applied to know the status of the gastronomic offer of this establishment. In the chapter one was determined the restaurant problem. In chapter two was the main characteristics of the restaurant such as: location, human talent, and others. In addition, there was theoretical concepts for the development of the present thesis. In the chapter three was defined the methodology which was used. The chapter four was the results and analyzes of the information obtained from the customer satisfaction survey. In the chapter five was all the standardized files, binnacles and database of the cyclic menu. Finally, there were the conclusions and recommendations.
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Diseño de una propuesta de ocho postres veganos con productos del mercado local, para el restaurante Fratello
(Instituto Tecnológico Superior Sudamericano, 2020) Cabrera Déleg Diana Elizabeth; Reyes Farfán Valeria Lizbeth
This project is aimed at designing a menu of eight vegan desserts for the Fratello restaurant, which is based on the use of local market products, in order to expand and present the dessert menu with various local products and through of this, to satisfy the needs of the consumer, for this an analysis was carried out within the field of action, through surveys and interviews, to verify the needs that are required for the implementation of desserts. In addition, an organoleptic harmony of each product is established by applying various techniques for the elaborations, and finally validating the finished product, which is aimed at a segment of vegan people.
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Elaboración de una propuesta de cinco aperitivos y cinco postres, basados en la cocina tradicional del Azuay, para el restaurante Bioyanuncay de la parroquia San Joaquín sector Barabón
(Instituto Tecnológico Superior Sudamericano, 2020) Saraguro Maño Luis Gustavo; Toapanta Lucero Jaime Daniel
In the Yanuncay Biocorredor of the city of Cuenca, When going to the restaurant 'Bioyanuncay' it was observed that there is a long waiting time for customers due to the long cooking methods used in traditional cuisine, In addition to the lack of options to choose from in terms of desserts, for this reason a gastronomic proposal was elaborated, carrying out a previous investigation through different methods such as observations, interviews and surveys so as to have a more complete perspective of the problem and to be able to find the best way to solve it. which consisted of five appetizer options to provide diners as a courtesy, five desserts to create a section on the menu, to prepare this proposal, products from the region were taken into account, in addition to the PVP of the snacks that should not exceed forty cents, binnacles, technical sheets of all preparations were prepared to establish the cost of preparation and the sale price to the public, said proposal was presented at the restaurant facilities on Saturday, January 4, two thousand and twenty, with the presence of the restaurant manager, and all the staff working there, in addition to twenty frequent clients who gave their opinion in a survey. Coming to the
conclusion that the elaboration time in the restaurant cannot be shortened so the proposal seeks to calm the appetite of the diners during the waiting time.
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Estandarización de 6 elaboraciones existentes para el área de panadería y 4 propuestas gastronómicas para el área del restaurante del Hotel Four Points by Sheraton, Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Erika Nataly Abril Crespo; Diego Hernando Calle Calle
This degree work arises from the need to find a solution to an existing problem such as the lack of standardization of the bakery area of the Hotel Four Points by Sheraton Cuenca and also because the area of its restaurant is renewing its menu, it is assumed to add four gastronomic proposals for its new menu. First, we talk about the problem and everything that entails this and data that is reflected in a cause-effect diagram which is required. Information will be collected which will by based on the theoretical aspect, also will have to understand certain characteristic to readers, based on ideas and fundamentals related to the topic. There is the methodological application with its approaches, methods and
techniques used to facilitate this process and an analysis and interpretation of data with an interview and a survey, based on the problem and its result are reflected and tabulated. Finally, a research proposal is present presenting all the preparations made, which require a correct implementation of the standardized recipes, thus fulfilling the objective of the realization of this topic.
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Propuesta gastronómica basada en una carta de tres secciones con la utilización de productos tradicionales del cantón Girón para el restaurante “Parador Turístico El Chorro”
(Instituto de Tecnologías Sudamericano, 2019) Karina Beatriz Briceño Criollo; Adrián Jonnathan Pauta Ayavaca
The province of Azuay is very diverse, where each city or canton has a long list of foods that can be grown according to their climatic factors and geographical location. The Girón canton is no exception, it has products and preparations that identify its cuisine, however there are products that currently lack demand, running the risk that they will be forgotten over time. This thesis is aimed at preparing a gastronomic proposal of 12 recipes based on traditional products of the Girón canton, with the purpose of publicizing the characteristics and gastronomic utility of achira, repe, white carrot, gullan, luma, among others. Applying procedures, rules and culinary techniques, which encourage the community and specifically the restaurant "parador turistico el chorro" as it is the field of action of this thesis. In addition, encourage these products to continue to be cultivated by farmers in the canton and have access to markets in different places in Azuay. Finally, in the interview with the owner of the restaurant “Parador Turistico El Chorro” the jet identified several critical points in the restaurant as a variety of menu and the introduction of traditional products in the elaborations, thanks to this we wish to have a high level of acceptance in the proposal made and thus achieve all the objectives proposed and necessary for the completion of this project.