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- ItemPatrimonio cultural intangible: Postales promocionales turísticas para la difusión de las tradiciones orales de la ciudad de Cuenca(Instituto Tecnológico Superior Sudamericano, 2019) Clara Susana Pañi Damián; Jennifer Gabriela Ramón EspinozaThis intervention project has been carried out in two ways, the first based on bibliographic research and the second based on the practical part. As for the research part, information has been collected regarding the different oral traditions and popular expressions that we find in the city of Cuenca. Therefore, in the first chapter it has been possible to analyze the need to instill and promote this type of manifestations by explaining the central problem of the investigation. In the second chapter the theoretical framework was developed, which basically consisted of mentioning some initiatives of authors who have achieved similar objectives to this topic. The third chapter describes the specific methodology that has been used for the investigative realization of the document. For the realization of the postcards, as the main objective of the project, inventory cards have been used that have information on the main denominations of the oral traditions and cultural expressions, in which circumstance of life these events happened, as they are transmitted and in where they have happened, serving this basic information for the selection of the characters of the legends, and games that will be projected in the different postcards, these are selected by their classification by origin, that is, by the local, rural and urban delimitation of the Cuenca city. For this purpose, a total of 5 legends and 3 traditional games were selected through the use of the Checklist. Finally, with the rescued information, the proposal was developed: The elaboration of the postcards with the characters of these expressions, oral and cultural traditions with a vintage style.
- ItemOperatividad turística: Propuesta paquete turístico ‘‘Gold Memories’’ para los adultos mayores jubilados del Centro de atención del adulto mayor, perteneciente al IESS de la ciudad de Cuenca(Instituto Tecnológico Superior Sudamericano, 2019) Nelly Adriana Auquilla Duchitanga; Fátima Aurelia Moscoso JiménezThe idea of carrying out this thesis project, was in order to work in a very important sector for society such as the elderly, focusing directly on retired older adults of the CAAM of the city of Cuenca, they need advice and help when traveling or just want a day of recreation and recreation. With the proposal of the design of the tourist package "Gold Memories" it is desired to provide a quality service and economic accessibility so that they can be obtained by the elderly. The tourist destinations that have been chosen in this project to be visited by the elderly, are places of easy access and viability since their safety is essential, they should not be exposed to danger or something that threatens their physical integrity. In addition to cultural and natural attractions that is what they like to know most according to the surveys carried out. The results of the surveys that were conducted based on this project had very positive results, it is considered an idea that will benefit older adults to meet their requirements and be taken into account with each of their opinions and ideas. Thus including older adults in tourism, helping to improve their quality of life and health through recreation and leisure.
- ItemTurismo Accesible: Guía de servicio a pasajeros con diferentes tipos de asistencia del Aeropuerto Mariscal La Mar de la Ciudad de Cuenca(Instituto Tecnológico Superior Sudamericano, 2019) María Emilia Peñafiel AtienciaThis document is a guide to passengers with different types of assistance from Mariscal Lamar Airport in the city of Cuenca, the same as the focus on care for persons with disabilities, the document has information of the different types of situations that can be presented in the service provided to a passenger with disabilities. This guide also goes to the passenger service agents, interested in learning to work on the treatment of persons with disabilities, so that they can meet the needs of their passengers and at the same time they can support them in an appropriate manner without invading their space. It is also looking for this document, to raise awareness about the importance of the inclusion of persons with disabilities in tourism and to make it more accessible, as there is a considerable number of people with disabilities in Ecuador, so it is very important to learn how to serve and guide this group with much ethics and human quality.
- ItemPatrimonio cultural: Material documental de los instrumentos musicales propios de la sierra ecuatoriana, para su difusión en un taller demostrativo(Instituto Tecnológico Superior Sudamericano, 2019) Jaime Santiago Vanegas Chiqui; Evelyn Geovanna Vargas ÑautaThis research and compilation work has been carried out thinking that, as Ecuadorian citizens, we have the obligation to strengthen our national identity through resources and tools that enrich the country's culture. Thus, this work is presented under the name of Cultural Heritage: Documentary material of the musical instruments of the Ecuadorian Sierra, for dissemination in a demonstration workshop, whose purpose is to encourage young people to appreciate the cultural value that history and culture have mode of manufacture that has an own musical instrument of the Ecuadorian Andes, in addition to providing didactic material to the people who participate in the workshop, whose content is short and captures the attention of the reader. In the first chapter, we address all the problems that lead us to choose this topic, which indicates that the main reason is the lack of knowledge of the manufacture of musical instruments, since young people today do not acquire interest in venturing into of this activity. Chapter number two tells us about the exceptional cultural value that each of the musical instruments of the Ecuadorian mountain range possesses, due to the manufacturing method and the sound they produce. Within the third chapter, the methods used for information gathering stand out, in such a way that they help refine and facilitate the writing of this research work. In the fourth chapter, the results obtained from the surveys of young students of the Sinincay Educational Unit are demonstrated, as well as the interviews given by the artisans in charge of the demonstration workshop. The fifth chapter details: the history, type of music and classification of each of the Andean musical instruments of Ecuador through time. Next, the conclusions and recommendations are included to finally, in the annexes incorporate the copy of one of the surveys carried out and the respective signing of each of the instruments.
- ItemTurismo 3.0: Realidad virtual y audio guía para el museo “Casa de las Posadas”, revolucionando por completo la experiencia museística(Instituto Tecnológico Superior Sudamericano, 2019) Lía Jeanelly Torres CabreraThe present investigation consists in the elaboration of a video with virtual reality for the “Casa de las Posadas” museum as a cultural tourist attraction, which will serve to include said heritage asset within the city's tourist offer through the dissemination that will take place in the Tourist Information Center of Cuenca (ITUR). The research contains 5 chapters, in which I will discuss the problem that exists such as the lack of tourist influx in the museum which is very worrying since it is within one of the best known city routes that is the route of The museums is why an investigation is carried out in the place through an interview directed to the architect María José Machado in charge of the museum, a brief study was also carried out on the lack of knowledge that the basins have regarding the history cultural of our city which is worrying since it is necessary to know about our cultural roots, another of the problems that are discussed in this work is the absence of a guide that is able to provide information so that tourists can enter and know About the history of the museum. There will also be talk about the historical past that the Casa de las Posadas museum has in which it includes the trajectory that dates from 1780, its declaration as Cultural Heritage that was given in 1982; Its name originates because this property was used as accommodation for travelers who arrived in Cuenca or for those who went to Cajas. Together with this the legend of the place that will also be in this thesis research. Likewise, some research methods that were obtained for the preparation of the project were examined, such as applied, pure and experimental which were used throughout this search process, to result in the influx of tourists in the Museum.
- ItemPropuesta de Capacitación para el Servicio de Calidad, atención al cliente a los artesanos, Centro Municipal Artesanal CEMUART, Cuenca(2019) Olga Lucia Chuñir Panama; Maria Eduarda Mosquera MosqueraTraining is an educational process applied in a systematic and organized way through which people acquire specific knowledge related to their work. Many times some strategies used in training do not meet people's expectations. For this reason, the Detection of Training Needs is a fundamental pillar for designing and implementing a correct qualification plan that leads to the achievement of organizational objectives. Based on the information obtained from the training needs diagnosis, we can cover the shortcomings that the artisan has when carrying out his work. In tune with these arguments, the Municipal Handicraft Center of Cuenca CEMUART, is conformed by an important group of 82 artisans that are dedicated to the production and commercialization of handcrafted products, rescuing, this way, the tradition and culture of the City of Cuenca. The trainings that have been made, are thanks to the support of other institutions, same that do not obey to a study of the specific needs of this important group. The present investigation makes a contribution to this institution by means of the study of the training needs, the elaboration of a proposal of quality and attention to the client. In this way, the group of artisans will have an alternative that will allow them to improve their work in a qualified way.
- ItemPropuesta de una aplicación móvil compatible con dispositivos Android para obtener la Licencia Anual de Funcionamiento orientada al sector de alimentos y bebidas de la ciudad de Cuenca(Instituto Tecnológico Superior Sudamericano, 2019) Jessica Alexandra Gordillo OrtizThe present investigation consists of a scheme prior to the acquirement the annual operating license in the city of Cuenca, focusing on entrepreneurs in the food and beverages industry, determining the correct procedures to proceed to obtain the annual operating license, its objective is to provide accurate information on the processes through an innovative and necessary proposal in the development of the food and beverage industry. To achieve this objective, an application is presented in which the true information of the processes to follow is in chronological order to obtain any of the permits before mentioned in the development of the present proposal, with the help of technical and technological tools, there will be access to the necessary information for the procedure in the entities in charge of issuing them.
- ItemTurismo Inclusivo: Modelo accesible de infraestructura para personas con discapacidad motora en el hotel Morenica del Rosario de la ciudad de Cuenca, mediante un análisis arquitectónico(Instituto Tecnológico Superior Sudamericano, 2019) Génesis Marcela Ulloa RosalesAccessibility is a right of every person must be treated to achieve equality of opportunity. Likewise, the person has the right to autonomy and personal mobility, such as correspondence to the achievement of a life fully independent. Finally a key aspect from a few years ago requires that all good, product or environment accessible to all people, avoiding discrimination and fostering inclusive Tourism. The Morenica del Rosario Hotel located on Gran Colombia between Padre Aguirre and General Torres, will have the possibility to implement a security model for people with motor disabilities. There are many accidents that have been caused in the establishments that provide lodging due to lack of security, that is why all the hotel shelters, hostels, hostels and more, including public places must be designed to provide the greatest security, a first class comfort to all people. At the Hotel Morenica del Rosario there is an efficient administration that takes care of the movements, preferences and suggestions that the guest has, for this reason is offered this proposal, with this the establishment will be one of the few hotels in our country and the second. Morenica del Rosario is a hotel decorated with the theme of the culture and traditions of Cuenca, in it we find pictures photos, crafts, monuments and paintings that make reference to the Chola Cuencana with its clothes, different neighborhoods of the city as the Broken Bridge, traditional games, typical dishes, carnivals.
- ItemGestión turística: Desarrollo de un manual para mejorar la operatividad y procesos relacionados con los servicios y productos turísticos del parador el Chorro, cantón Girón(2019) Ana Marlene Chimbo LlivipumaThe objective of this study was to identify the aspects to be improved in the “El Chorro” tourist hostel, which served as a support along with the information collected from tourists and staff working in this place, for the development of a quality manual the services of lodging, restaurant and concerning the adventure sports canopy, swing and Tibetan bridge. The type of research was descriptive, not experimental, in the field and among the main determinations it was obtained that “El Chorro” hostel had deficiencies in elementary conditions of its tourist services and products, which could be addressed with the basic training supported in the manual that describes the standardized minimum considerations that operational and administrative personnel must take into account. The general assessment of the visitor is good, so the general management must make efforts to maintain and increase it, this results in greater interest and loyalty of tourists and therefore higher income.
- ItemGuía histórica digital e impresa sobre las calles más relevantes del cantón Cuenca que se encuentran dentro del Centro Histórico aplicando realidad aumentada(Instituto de Tecnologías Sudamericano, 2019) Prado Alvarado Jessica Alexandra; Guamán Medina Edisson FernandoThe purpose of this project is to propose the development of a digital historical guide of the most striking streets of the Historic Center of Cuenca province of Azuay, Ecuador with the support of the Direccion de Areas Historicas y Patrimoniales. With the purpose of offering brief and precise information to national and foreign tourists who visit our city. In the first chapter of the thesis the problem is addressed, in chapter two theoretical, conceptual, legal framework was made and in chapter three the research methodology of the main streets of the Historic Center is structured finally in chapter four The analysis and interpretation of results was carried out through interviews to conclude with the creation of the historical guide that allows a detailed reading of the illustrious characters that are recorded in the streets of Cuenca. Within the creation of the guide, the survey of the main streets is developed to continue with the study through a signing gathering brief information about its history, the conceptualization of the digital guide, the legal framework, the project technique that includes the description, the Design for structuring the guide. For the conclusion of this project, bibliographic research was also carried out through the field visit to libraries of different public entities to obtain better information results. According to the concept of (Sandoval Guerrero, 2017) of Cultural heritage and tourism are two areas of high interest for the tourist community at national and international level, because their relationship determines the tastes and preferences of visitors to their destinations; Based on this premise, this study aims to recognize the interrelation between them, identifying tourism products related to cultural tourism, due to the importance of the vital contribution to this sector of the country's economy. The methodology applied is based on the documentary analysis on heritage, cultural heritage, tourism and cultural tourism from the perspective of various theorists; On the other hand, there has been a statistical survey of movable heritage assets registered in the Ecuadorian Cultural Heritage Information System (SIPCE), of the National Heritage Institute (INPC) and which are part of Ecuador's tourism offer. The study revealed that the highest percentage of tourist concentration is located in destinations such as Quito, Guayaquil, Santa Elena and Cuenca, these spaces have attractions related to material cultural heritage, many of them cataloged and registered, while others have not yet been. Therefore, the existence of a considerable number of them was identified, which reflect the essence, the symbolic and identity value of the peoples to which they belong; giving the visitor the cultural diversity of the country, due to its condition of being diverse and intercultural, evidenced by the exhibition of tangible and intangible heritage as a means of manifesting ideas, thoughts, desires, frustrations and needs.
- ItemApp: Perfil del turista función del segmento Patrimonio material e inmaterial de la ciudad de Cuenca(Instituto de Tecnologías Sudamericano, 2019) Vilma Alexandra Sariento VerdugoThis research work entitled App: Profile of the tourist function of the material and intangible heritage segment of the city of Cuenca, province of Azuay arises from the need to identify the segment that visits the city and the tourist motivation to travel to this place through a mobile application because the visitor is an important component for the tourist offer in a destination. And if you do not have a study of what the tourist demands when arriving at a place. How can you offer tourist services? The canton Cuenca being the economic center of the province of Azuay has several tourist attractions with a privileged weather because it is located in an extensive valley with a temperature of 15 that arouses the interest of visiting by different tourist therefore for this work exploratory and field research was carried out with quantitative and qualitative methods with the help of research techniques such as: internet, interviews, direct observation and surveys. The purpose of this research is to know the motivation that the visitor has to choose Cuenca as a destination to be visited through the mobile application allowing to define the profile of the tourist such as: personal data, motivations, time of the stay, preferences as well as the tourist. You will find necessary information about the place. So that the canton Cuenca continues to develop tourism with a focus on the profile or tourists and their needs. All this will be carried out with the analysis of the VISIT CUENCA application. In addition, with the conclusion of this research work, it is intended to help the visitor when arriving at the destination orient themselves through this proposal to promote tourism according to the needs of the tourist as this work will also serve as the basis for the creation of new projects and new and different applications that help in other areas of tourism allowing a better social, economic and tourism development of the Cuenca canton.
- ItemPropuesta 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 SiguenciaFor 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.
- ItemModelo de optimización para mise en place en carnes y mariscos y estandarización de ocho platos existentes para el restaurante Wakaba Nikkei(Instituto de Tecnologías Sudamericano, 2019) Juan Pablo Ávila Caguana; Christian Rodolfo Fajardo DomínguezThe present research work aims to develop an optimization model for mise en place in meat and seafood and standardization of eight existing dishes for the Wakaba Nikkei restaurant in the city of Cuenca, in order to improve the service time that is being applying To fulfill this goal, it was necessary to investigate Nikkei cuisine, history, handling and portioning in meat and seafood, in addition to standardizing eight menu elaborations; This was done through an exploratory research methodology with a mixed approach and the analytical method was applied, through the observation and interview technique of the restaurant staff, information and bibliography were collected according to the subject. Through surveys of personnel and external persons, data were obtained from each standardized dish to analyze and verify results. Finally, the research proposal was presented that contemplates the development of an optimization model for mise en place in meat and seafood and standardization of eight existing dishes in the restaurant, in which the order of raw material was improved, also the improvement of service time, flavor and texture in standardized dishes and in others.
- ItemPropuesta de menú de ocho postres, basados en la línea de productos que se expenden en el restaurante “El Tokte”(Instituto de Tecnologías Sudamericano, 2019) Edwin Patricio Álvarez Zhinin; Iván Santiago Rubio SarmientoThis graduation work refers to the proposal to prepare a menu of eight desserts, based on the line of supplies that are sold in the restaurant “El Tokte” Since the establishment is aimed at people who like healthy products and healthy habits, it is intended to create new alternatives that comply not only with quality standards, but also with food standards, and that these products are capable of replacing fats, sugars that cause problems or food intolerances. In this way, the main objective of this project is to expand the menu of sweet dishes of the establishment by applying pastry and pastry techniques to improve their presentations generating new options for regular and potential consumers, allowing business activity to be energized within the establishment.
- ItemElaboración de cuatro productos en conserva y su aplicación en seis propuestas gastronómicas, para la Asociación “La Natividad de Chumblín” del Cantón San Fernando(Instituto de Tecnologías Sudamericano, 2019) Esther Maricela Espinoza Lucero; Mayra Patricia Morales LópezThis project is based on the design and preparation of four preserves and its application in six gastronomic proposals, addressed to the Association "La Natividad de Chumblín” de dulces y conservas, considering for its construction the use of natural resources that are them cultivate in the “San Fernando” Canton - Province of “Azuay”. The use of cultivated products in the area born with the need to present to consumers’ different preserves that enjoy versatility giving added value to the products already offered by this agro-commercial microenterprise, causing competitiveness and positioning in the current market, which allow increase the economic support of its partners. For the manufacture of preserves, conservation and cooking processes are detailed, mostly natural according to the material and human resources available, exhibiting various types of preserves with high quality standards within a framework of safety and safety. Finally, six gastronomic proposals are established using the canned food obtained for its composition, thus consolidating its functionality and application within the local gastronomy and the possible link with catering and catering microenterprises in the area, becoming without a doubt an advertising and expansion strategy from the market strait.
- ItemPropuesta de dos menús vegetarianos con productos de alto contenido proteico de origen vegetal del Ecuador(Instituto de Tecnologías Sudamericano, 2019) José Marcelo Saquichagua PlazaThe main objective of this degree work is to propose two vegetarian menus with high protein products from Ecuador, destined for the Kasa restaurant of the Kuna hotel, which encounters a problem due to the lack of variety in vegetarian menus, so Because of the inconvenience to guests, it was also possible to observe the lack of knowledge on the part of the kitchen staff about vegetarian products that have a high protein level that is produced in Ecuador. To demonstrate the problem, a visit was made to the Kasa restaurant located in Luis Cordero and Av. De las Américas streets, where a field observation was conducted and an interview with the general manager, Ing. Oswaldo Banegas, the supervisor of the Hotel and kitchen staff. With the data obtained through the aforementioned techniques, a planned proposal could be developed. This proposal is consistent with the different research approaches used both qualitative and quantitative, that is, mixed. In the qualitative method it was based on observation and interviews for data collection; With the quantitative method, it was used to obtain statistics and variables that derive from the previous method, obtaining the desired results for the development of the research. The different research methods used, such as the field, were developed on the site, that is, in the Kasa restaurant of the Kuna hotel, to observe the different needs. The bibliographic method was based on different books, articles, magazines and websites for the collection of necessary information regarding foods with high protein content. Finally, the laboratory or experimental method was used where it was developed in the gastronomy laboratory for the standardization of the recipes set forth in the proposal made.
- ItemPropuesta de tapas ecuatorianas para el maridaje aplicadas en doce cervezas para la “Cervecería La Paz” del sector Parque Industrial(Instituto de Tecnologías Sudamericano, 2019) Claudia Daniela Vera TorresThis thesis focuses on one of the trend products in Ecuador, craft beer. Millenary drink, which has been produced since 1566 in the country, generating a particular taste that has led it to be the most consumed beverage by Ecuadorian inhabitants. Its essence is captivating, its aromas, flavors, textures, elevate it to a sophisticated level to the golden liquid. The possibility of combining ingredients, innovating flavors, and making use of creativity, make beer a work of art. Where brewer masters show passion, intelligence and thoroughness of each bottle. Pairing a beer with desserts, meats, salads, is a most visible sample of the world of possibilities offered by beer art. Highlighting flavors, smells and aromas of each of them, achieving a marriage between gastronomic flavors and alcoholic flavors. The document and information support of the writing is carried out with a descriptive methodological investigation with the objective proposed for the La Paz brewery multiplies twelve Ecuadorian tapas for the pairing of said products, being backed up with technical data sheets and elaboration binnacles.
- ItemElaboración de ocho platos con productos de Costa y Sierra para eventos del Hotel “Four Points by Sheraton” Cuenca(Instituto de Tecnologías Sudamericano, 2019) Alex Ronaldo Aguilar Loja; Cristian Paul Erazo RieraThe research was performed at the hotel "FOUR POINTS BY SHERATON" in Cuenca, with the objective to learn the failures of business processes and create original dishes that cover the needs of proposed events. During the study it was determined that there were no national flavors included in the menu for internal events of the hotel. We learned through a survey provided to customers that the need to incorporate dishes with national flavors was desired. Through an interview with chef Angel Peñaloza, it was suggested to create a menu of 4 entries and 4 main courses in which flavors of the Costa and Sierra regions are represented. In addition to the desire to improve or enhance the flavors existent in the costa and sierra regions, we wanted to include new options in the menu, allowing for more elaborate dishes, while implementing techniques that help to improve plate presentation. The end result being dishes, textures and flavors that both surprise and impress the dining customer. It is also important to be aware of the ingredients that can be fused together during the preparation of the proposed dishes to provide a better representation of local cultural flavors.
- ItemDiseño de elaboraciones gastronómicas de vanguardia, basadas en platos fuertes típicos de Cuenca(Instituto de Tecnologías Sudamericano, 2019) Cinthya del Rosario Alvarado Bermeo; José Luis Pacheco GarcíaThe following thesis’s objective is to study the use and validation o a creative gastronomic model compared to a traditional main course dish from Azuay and with this as our goal we formulated that following question of investigation: How to validate the feasibility of the application of a model based on creative techniques to design a gastronomic idea based on the traditional dishes from Azuay? To the satisfaction of this question, a series of processes will be developed that include the application of various avant-garde techniques, nevertheless attempting to maintain the essence of the original elaboration. The results obtained from this gastronomic proposal were given by a focal group made up by experts in the gastronomic field which demonstrated that the proposal was successful with a 90% with these results. The results from this demonstrated that the majority of the application of this model was feasible and applicable in a proposal based on a traditional elaboration, satisfying the objectives and goal of this degree work.
- ItemPropuesta de cinco postres de autor a base de productos ecuatorianos para el restaurante “Corvel” de la ciudad de Paute(Instituto de Tecnologías Sudamericano, 2019) Jonnathan Fabricio Yunga LlivigañayThe objective of this work is to design an innovation confectionery recipe book based on Ecuadorian products, as a contribution to local cuisine. To achieve this objective, it was essential to conduct a research of the products, studying their flavor, texture, color, duration, as well as their organoleptic characteristics, in addition to developing new innovative techniques based on the creation and presentation of desserts, considering the current one’s pastry trends. Likewise, each of the fruits selected for the respective tests of creation of new dessert recipes was recognized and analyzed. For this, exploratory, experimental and quantitative methods were used, as well as techniques of documentary bibliographic research and observation. As a result of this study, an innovative pastry proposal based on selected Ecuadorian products was obtained, describing its manufacturing process and its subsequent presentation.