Browsing by Author "Guiracocha Durazno Erika Jimena"

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    Implementación de una carta de bebidas de autor con productos locales, en el restaurante El cobayo de Cuenca
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Guiracocha Durazno Erika Jimena
    The objective of this project is to contribute to the gastronomic diversity of Ecuador through the creation of signature cocktails, using representative liquors of the country and local products. This effort seeks to benefit both citizens and tourists, who are the main consumers of traditional dishes, sweets, drinks and desserts. It is proposed to create five signature cocktails for the restaurant "El Cobayo" in the city of Cuenca. To do this, an interview was conducted with the owner and administrator of the establishment, obtaining relevant information for the study. The research methodology adopted includes a transversal approach and a deductive method, applied in the technical project. A mixed, qualitative and quantitative approach will be used. The results include the evaluation and tasting of the cocktails by the restaurant's kitchen staff. The cocktails "Sonrisa al Atardecer" obtained 85% acceptance, "Chicha Mix" and "Cuatro Ríos" 70% due to the excellent texture and flavor of each one and the varieties of not obtaining the presence of alcohol, and "Andino Mix" given that we liked the presence of ginger for its spiciness and "Dannata Strega" had a lot of presence of God reward him liquor, the two mentioned cocktails obtained 50% acceptance. Finally, a socialization of the approved proposals and the development of a drink’s menu was carried out, taking into account the suggestions to improve the cocktails with less acceptance, in order to later reintroduce them into the restaurant's menu card, thus giving conclusions. After analyzing all the proposals and delighting them in the restaurant “El Cobayo”, I feel satisfactorily good to have dissatisfied with the five cocktails that were proposed to be made that met our expectations and were 100% accepted in both texture and flavor. Likewise, the young Andrés Quizhpe, the owner and administrator of the establishment, saw it as a good option to provide cocktail service to his distinguished clientele. To conclude with these proposals, a corresponding solution was obtained for the problem found, for the opening of alcoholic beverage service in the establishment, since they did not have a bar.