Browsing by Author "Guanuchi Sanmartín Jairo David"

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    Propuesta de una guía de procesos y técnicas culinarias para la producción de helados en el restaurante Mangiare Bene
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Guanuchi Sanmartín Jairo David
    The present research study focuses on the “Mangiare Bene” restaurant in Cuenca, Ecuador, as well as other culinary centers that seek to offer a unique gastronomic experience. The research proposes a guide to standardized culinary processes and techniques for the production of ice cream in the restaurant, with the aim of attracting diverse diners. A mixed approach was used, as was descriptive research, collecting information through observations, surveys, interviews, and finally, the analytical method. The results showed a high acceptance of the ice creams by diners, presenting an opportunity for the restaurant to prepare them "in-house." The production of three varieties of ice cream was proposed following standardized processes that ensure quality, safety and consistency. This allows us to offer innovative and unique flavors, aligned with the establishment's Italian gastronomic proposal, thus improving customers' culinary experience. The importance of implementing good manufacturing practices, quality controls, as well as adequate cold chain management to ensure a quality product is highlighted. Finally, it is recommended to explore the use of local or indigenous ingredients from Ecuador to strengthen the national gastronomic identity, above all, to promote culinary tourism in the region.