Browsing by Author "Morocho González Priscila Marisol"

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    Desarrollo y validación gastronómica de seis postres en el restaurante Chula Birria
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Morocho González Priscila Marisol; Vázquez Martínez Matías Vicente
    This study identified the limited variety of desserts at the Chula Birria restaurant, located in the city of Cuenca, through the use of surveys and technical observation. Currently, the restaurant only offers three dessert options (apple crumble, flan, and tortilla chips with ice cream), which results in an incomplete culinary experience for diners. This limitation contrasts with its extensive menu, which shows a certain lack of knowledge and interest in innovation in the dessert area, as these have remained unchanged for the last four years. As a result, low consumer demand for desserts has been detected. On this basis, the objective is to propose six desserts that integrate coherently into the restaurant's menu, with the aim of enhancing the customer's dining experience and diversifying the establishment's offerings. This project was carried out using a mixed approach, combining quantitative and qualitative techniques, as this allowed for a more specific view of the problem. The results showed that most were well received, with a tendency toward a balance between sweetness and creaminess, with the chocolate texture dessert being the highest rated in all aspects, while the red fruit dessert was the lowest rated. In conclusion, expanding the dessert offering significantly improves the dining experience, which in turn strengthens the restaurant's gastronomic culture, confirming the viability of the proposal with three dessert options for the final presentation.