Browsing by Author "Cristian Paul Erazo Riera"

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    Elaboración de ocho platos con productos de Costa y Sierra para eventos del Hotel “Four Points by Sheraton” Cuenca
    (Instituto de Tecnologías Sudamericano, 2019) Alex Ronaldo Aguilar Loja; Cristian Paul Erazo Riera
    The research was performed at the hotel "FOUR POINTS BY SHERATON" in Cuenca, with the objective to learn the failures of business processes and create original dishes that cover the needs of proposed events. During the study it was determined that there were no national flavors included in the menu for internal events of the hotel. We learned through a survey provided to customers that the need to incorporate dishes with national flavors was desired. Through an interview with chef Angel Peñaloza, it was suggested to create a menu of 4 entries and 4 main courses in which flavors of the Costa and Sierra regions are represented. In addition to the desire to improve or enhance the flavors existent in the costa and sierra regions, we wanted to include new options in the menu, allowing for more elaborate dishes, while implementing techniques that help to improve plate presentation. The end result being dishes, textures and flavors that both surprise and impress the dining customer. It is also important to be aware of the ingredients that can be fused together during the preparation of the proposed dishes to provide a better representation of local cultural flavors.