Gastronomía

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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.