Browsing by Author "Diana Lucia Tigre Guncay"

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    Propuesta de innovación de un menú gastronómico con tendencias típicas del cantón Gualaceo aplicados en tres entradas, tres platos fuertes y tres postres, en el restaurante Mikuna de la Hostería Arhaná
    (Instituto de Tecnologías Sudamericano, 2019) Diana Lucia Tigre Guncay; Diego Xavier Veloz Siguencia
    For this project it is proposed to develop a gastronomic menu with innovation proposal, typical of the Gualaceo Canton, in which two processes will be managed: the first, the structuring step, in which assembly elements are handled, which is distinguished in different processes, what will lead us to know is the selection of genres, cooking methods, cuts, colors, textures, sauce and seasonings in which it encompasses the structure of assembly. This proposal is carried out to make a new alternative of menus with the combination of flavors, textures, aromas and that represent culturally the canton Gualaceo. The proposal of this project aims to provide new ideas about a typical menu in the Mikuna restaurant of the Arhaná Inn, as a new option for its customers when it comes to eating. For this project the research methodology was used based on a descriptive method which narrates about the different recipes that are traditional within the canton Gualaceo, which led to the development of a mixed approach which links qualitative data and quantitative in the same study and a series of investigations, field techniques is based mainly on interviews with the owner and chef of the restaurant "Mikuna" of Hosteria Arhaná in order to know the scope and to determine the problem, in the same way to characters with gastronomic trajectory and farmers of the environment, who provide information necessary for the elaboration of the theoretical framework, surveys of customers of the hosteria, the who helped to determine at the beginning the problem of the field of action and finally people in the middle such as: mayor of the canton Gualaceo, person in charge of the communication area of the municipality of the canton gualaceo, authors of the book "Delights of the Azuayo Garden, fixed clients, owners of the osteria, chef and kitchen assistant, in order to obtain results of the proposed proposal. Laboratory techniques were used to help determine production processes and retail costs, using logrecords and standard data sheets. For the innovation proposal, a focus group was delimited, which resulted in the canton Gualaceo having varied traditional dishes and that if offered they would be recognized both locally, nationally and internationally. So the creation of this gastronomic proposal within the canton is essential to give an enhancement of its ancestral recipes. The proposal details the variety of traditional dishes that the canton Gualaceo has, with which an innovation was made according to the products used, not changing flavors, colors and aromas but maintaining their original flavor but presenting them with attractive new montages.