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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Análisis comparativo de diferentes variedades de tomate para la elaboración de puré y salsas derivadas en Alex`s Pizzería y Restaurant
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Calle Naula Marco Alexander
The objective of this qualification work was to carry out a comparative study of four kidney tomato varieties to determine the most suitable for the preparation of sauces for “Alex's Pizzeria and Restaurant”. For the selection of the optimum tomato, a statistical analysis was carried out based on qualitative and quantitative studies, evaluating characteristics such as color, texture, acidity, sweetness and yield. Subsequently, four types of sauces were developed: pomodoro, BBQ and spicy, ensuring that they met the flavor profile required by the establishment. The research was framed within a descriptive design, deductive method and mixed approach. The proposals were validated by “Alex's Pizzeria and Restaurant”, meeting the restaurant's expectations and addressing the problems identified in terms of quality and standardization of sauces.
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Elaboración de panes de masa madre con fermentación espontánea para incentivar el consumo en los adultos mayores del Centro Gerontológico Casa del adulto mayor Yanuncay de Cuenca
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Capelo Ramírez Daniela Alexandra; Ramón Carrión Paulina Fernanda
This research focuses on the development of sourdough breads through spontaneous fermentation, identifying a limited acceptance and knowledge of this type of product in the population. The problem lies in the low consumption of healthy alternatives, since industrial breads with poor organoleptic properties predominate. The main objective is to promote the consumption of sourdough bread among older adults, highlighting its digestive benefits and nutritional properties. The methodology adopted has a mixed approach, integrating interviews, surveys and technical observation, which facilitates the creation of varied bread formulations with different proportions of flours, incorporation of seeds and adjusted fermentation times. In addition, the rheological properties of the doughs will be evaluated and a sensory evaluation will be carried out using hedonic scales, with the participation of older adults. The instruments include surveys to determine preferences and nutritional needs, together with specific tools for sensory evaluation, promoting healthier eating habits within this group. The results obtained confirm the hypothesis that these products can promote a more balanced diet and improve the quality of life, especially in vulnerable populations such as the elderly. In conclusion, the various products developed obtained a high acceptance in the field of study, which reinforces their potential as a healthy alternative.
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Propuesta de un manual de servicio para la asociación de bares y restaurantes de la ciudad de Cuenca (AREC)
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Ramon Ríos Adriana Michelle; Rojas Criollo Verónica Isabel
In the city of Cuenca, deficiencies have been evident in terms of customer service. This project presents a proposal for a customer service manual focused on establishing standards as well as behaviors that staff must adopt so that the customer has the best experience, through the identification of effective practices. The manual offers useful information that promotes quality care and positive interaction between staff and customers. Essential aspects will be addressed in depth, such as effective communication, understanding other people's points of view through empathy, and appropriate strategies for constructive conflict resolution. The objective will be to develop key interpersonal skills that allow for stronger relationships and better mutual understanding. The objective is to provide companies with a practical tool that contributes to customer satisfaction, loyalty, and ultimately, to business success. Using the methodology of a mixed approach, both qualitative and quantitative, since a previous investigation was carried out by the Research Group of the South American Institute. This project aims to go beyond merely meeting customer expectations. Its goal is to surpass those standards by cultivating a culture oriented towards providing exceptional service. In this way, it seeks to generate loyalty and offer truly unique experiences to consumers. Beyond simply complying, the objective is to create a differentiating bond through superior attention, which leaves a memorable impression on customers. The intention is to position the organization as a benchmark in service quality, exceeding user expectations and turning them into brand ambassadors.
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Propuesta de helados saludables a través de hierbas medicinales y frutas de la zona austral
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Loja Duchi Stalin Bernardo
The proposal seeks to innovate in the gastronomic offer of the Café Libre restaurant by creating healthy ice creams that combine medicinal herbs with fruits from the southern area. In a context where healthy eating becomes more relevant, it is necessary to develop products that not only offer exceptional flavor, but also provide nutritional benefits, taking advantage of local biodiversity and rescuing traditional knowledge.The development of these ice creams was based on a methodology that included the analysis of literature on the properties of medicinal herbs, the collection of information through observation and culinary experimentation to formulate innovative recipes. In addition, sensory tests were carried out at Café Libre to evaluate the acceptance of the product among its customers. The results confirm the viability of this proposal, highlighted by chef Rocío Valencia, who highlights its potential to strengthen the restaurant's gastronomic identity and promote the sustainable use of local ingredients. In short, the incorporation of medicinal herbs in ice cream not only responds to a growing trend of conscious eating, but also opens new opportunities to differentiate Café Libre's offer and revalue the biodiversity of the southern zone.
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Elaboración y difusión de un recetario de bebidas tradicionales de la provincia del Azuay para los puestos de alimentos del Mercado 9 de octubre
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Calle Álvarez Patricio Alexander; Urgilés Nieto María Gabriela
The creation and dissemination of a recipe book featuring eight traditional beverages from the province of Azuay stemmed from the observed lack of proper management and preservation of these drinks and their cultural significance. This project aims to revitalize their consumption in the 9 de Octubre market, where these beverages have lost value due to cultural shifts and a lack of knowledge among younger generations. The recipe book will be developed based on our expertise and bibliographic research. The Fundación Turismo para Cuenca will support its dissemination through its website. Additionally, surveys and interviews with vendors will be conducted to educate them about these traditional beverages. A mixed-method approach will be used, incorporating observation, interviews, bibliographic research, and training to ensure positive reception among beneficiaries. Our goal is to create a meaningful impact in the market and ensure that these traditions are not lost over time. Significant support from both the foundation and the market is expected to achieve this purpose. The creation of a traditional beverage recipe book is essential for preserving and revitalizing Azuay’s culinary culture, ensuring that new generations recognize and appreciate their heritage. Promoting these beverages in the 9 de Octubre market not only helps preserve traditions but also strengthens the local economy by increasing demand and recognition of native products. Emphasizing collective action and commitment is crucial to ensuring that Azuay’s traditional beverages not only endure but also thrive in the future. As part of the project, interviews were conducted with the beverage makers through ongoing research and follow-ups. Visits were also made to key supporters of the project, such as the Fundación Turismo para Cuenca and the market director, with official documentation to provide evidence of the project’s progress. The beverages were then prepared following detailed records and technical sheets, followed by surveys conducted among teachers and market vendors to assess their reception. Additionally, the project was socialized within the 9 de Octubre market as part of our objectives. These efforts encapsulate the entire process carried out in this thesis project.