Browsing by Author "Ramón Quezada Marco Vinicio"

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    Diseño de una propuesta de doce entremeses para el restaurante Raymipampa, mediante el uso de mermas de materia prima
    (Instituto Tecnológico Superior Sudamericano, 2020) Ramón Quezada Marco Vinicio; Yambay Aulla Maribel Tatiana
    In this work, the solution to the problem was expressed, to reduce the waste of raw material, taking as a field of action the restaurant "Raymipampa" in the city of Cuenca, an issue that arose from the direct interview with the restaurant manager. The importance of the case was to grant a variation of the hors d'oeuvres, by means of which the product can be used more completely and give new ideas to the restaurant, for this reason its development was based on the experimentation of the waste, with the development of binnacles and technical data sheets and to offer the restaurant the proposal of hors d'oeuvres, for its subsequent comments and recommendations, in this way it was possible to reduce said losses to avoid waste, costs and be friendly with the environment. This proposal was carried out successfully, managing to present the proposal and managing to draw attention to certain people in the restaurant with the new elaborations presented.