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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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.
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Propuesta de menú de ocho postres, basados en la línea de productos que se expenden en el restaurante “El Tokte”
(Instituto de Tecnologías Sudamericano, 2019) Edwin Patricio Álvarez Zhinin; Iván Santiago Rubio Sarmiento
This graduation work refers to the proposal to prepare a menu of eight desserts, based on the line of supplies that are sold in the restaurant “El Tokte” Since the establishment is aimed at people who like healthy products and healthy habits, it is intended to create new alternatives that comply not only with quality standards, but also with food standards, and that these products are capable of replacing fats, sugars that cause problems or food intolerances. In this way, the main objective of this project is to expand the menu of sweet dishes of the establishment by applying pastry and pastry techniques to improve their presentations generating new options for regular and potential consumers, allowing business activity to be energized within the establishment.
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Diseño de elaboraciones gastronómicas de vanguardia, basadas en platos fuertes típicos de Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Cinthya del Rosario Alvarado Bermeo; José Luis Pacheco García
The following thesis’s objective is to study the use and validation o a creative gastronomic model compared to a traditional main course dish from Azuay and with this as our goal we formulated that following question of investigation: How to validate the feasibility of the application of a model based on creative techniques to design a gastronomic idea based on the traditional dishes from Azuay? To the satisfaction of this question, a series of processes will be developed that include the application of various avant-garde techniques, nevertheless attempting to maintain the essence of the original elaboration. The results obtained from this gastronomic proposal were given by a focal group made up by experts in the gastronomic field which demonstrated that the proposal was successful with a 90% with these results. The results from this demonstrated that the majority of the application of this model was feasible and applicable in a proposal based on a traditional elaboration, satisfying the objectives and goal of this degree work.
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Propuesta de tapas ecuatorianas para el maridaje aplicadas en doce cervezas para la “Cervecería La Paz” del sector Parque Industrial
(Instituto de Tecnologías Sudamericano, 2019) Claudia Daniela Vera Torres
This thesis focuses on one of the trend products in Ecuador, craft beer. Millenary drink, which has been produced since 1566 in the country, generating a particular taste that has led it to be the most consumed beverage by Ecuadorian inhabitants. Its essence is captivating, its aromas, flavors, textures, elevate it to a sophisticated level to the golden liquid. The possibility of combining ingredients, innovating flavors, and making use of creativity, make beer a work of art. Where brewer masters show passion, intelligence and thoroughness of each bottle. Pairing a beer with desserts, meats, salads, is a most visible sample of the world of possibilities offered by beer art. Highlighting flavors, smells and aromas of each of them, achieving a marriage between gastronomic flavors and alcoholic flavors. The document and information support of the writing is carried out with a descriptive methodological investigation with the objective proposed for the La Paz brewery multiplies twelve Ecuadorian tapas for the pairing of said products, being backed up with technical data sheets and elaboration binnacles.