Tesis Área de Servicios

Permanent URI for this community

https://repositorio.sudamericano.edu.ec/handle/123456789/19

Browse

Now showing 1 - 20 of 172

Actualización de los atractivos turísticos del Centro Histórico de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2025) Karla Vanessa Freire Añazco
The present study, titled "Updating the Tourist Attractions of Cuenca’s Historic Center," aims to evaluate the state of conservation and management of the main attractions in this heritage area. The main issue lies in the absence of an updated inventory, which hinders the proper promotion and preservation of tourism assets, affecting their competitiveness and sustainability. The primary objective is to update information on these attractions to improve their management and conservation while promoting sustainable tourism. To achieve this, a mixed-methods approach was employed, combining qualitative and quantitative methodologies. This included expert interviews, tourist surveys, and documentary analysis based on technical records from the Ministry of Tourism. Among the most relevant findings, it was identified that the attractions lack adequate signage, accessibility for people with reduced mobility, and effective promotional strategies. Additionally, tourists demand more integrated experiences and modern services without compromising cultural authenticity. The results highlighted the need to implement digital visibility strategies and improve tourism infrastructure. An updated and accessible inventory was designed to optimize tourism services and strengthen the destination. In conclusion, updating tourist attractions is a key factor in ensuring their preservation and maintaining Cuenca’s competitiveness as a cultural destination. It is recommended that local authorities implement measures related to signage, accessibility, and digital promotion to enhance visitor experiences and foster more sustainable and well-planned tourism.
Administración turística: Manual de procesos de calidad para las prácticas en servicio y atención al cliente
(Instituto Particular Superior Sudamericano, 2022) Michelle Carolina Ruiz Cedillo
El proyecto está enfocado en la creación de un manual de buenas prácticas y servicio al cliente para garantizar una excelente experiencia en los visitantes a la cafetería de la que se parte este estudio; es por ello que, una correcta estandarización de procesos en los cuales prime la calidad de servicio, logra la fidelización oportuna de los clientes a través de la incorporación del presente manual en las capacitaciones habituales hacia los empleados del establecimiento. Para seguir los procesos acordes a la realización del mismo, principalmente la prestación de servicios que se dan en las cafeterías en la ciudad de Cuenca, donde se ejecuta este estudio, analizando los servicios que se brindan, las falencias y potencialidades de los mismos y finalmente determinar la manera acorde de ofertar un servicio para que sobrepase las expectativas de los visitantes a este negocio.
Análisis comparativo de diferentes variedades de tomate para la elaboración de puré y salsas derivadas en Alex`s Pizzería y Restaurant
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Calle Naula Marco Alexander
The objective of this qualification work was to carry out a comparative study of four kidney tomato varieties to determine the most suitable for the preparation of sauces for “Alex's Pizzeria and Restaurant”. For the selection of the optimum tomato, a statistical analysis was carried out based on qualitative and quantitative studies, evaluating characteristics such as color, texture, acidity, sweetness and yield. Subsequently, four types of sauces were developed: pomodoro, BBQ and spicy, ensuring that they met the flavor profile required by the establishment. The research was framed within a descriptive design, deductive method and mixed approach. The proposals were validated by “Alex's Pizzeria and Restaurant”, meeting the restaurant's expectations and addressing the problems identified in terms of quality and standardization of sauces.
Aplicación de ahumado frío, caliente y maduración de trucha salmonada en King Smokehouse
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Daquilema Sagba Mayra Isabel; Pesantez Alvarado Lourdes Daniela
The purpose of this study is to apply hot and cold smoking and maturation of smokehouse salmon trout in the "KING SMOKEHOUSE" restaurant located in the city of Cuenca at 8-66 Coronel Guillermo Talbot Street, in front of San Sebastián Park, Ecuador. Using traditional meat products from the province of Azuay. This is due to the fact that the enclosure presents a limited application of smoking techniques in meats from Azuay such as; trout and guinea pig, this is because their focus is on products with pork meat, applying only cold smoking. Not offering other elaborations and the clients demand this type of preparations, in turn it is necessary for the strengthening and improvement of the service in the restaurant. These data were evidenced by interviewing the restaurant manager who expressed the need to offer another type of food and the acquisition of a special smoker for this type of meat pieces that are smaller, as well as through the survey applied to the customers of the enclosure who were inclined to elaborations with trout and guinea pig meats and the demand for new dishes. In this way, the relevance of this work is identified, both for the growth of the restaurant, and for the consolidation of the traditional products of the province of Azuay.
App: Perfil del turista función del segmento Patrimonio material e inmaterial de la ciudad de Cuenca
(Instituto de Tecnologías Sudamericano, 2019) Vilma Alexandra Sariento Verdugo
This 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.
Aprovechamiento de hortalizas con menor demanda en las Ferias Agroproductoras del EDEC en Cuenca, mediante la transformación en conservas vegetales
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Godoy Ludizaca Pablo Andrés; Pérez Ochoa Juan Francisco
In this research, the vegetables that were most wasted in agroecological fairs associated with the EDEC were described, causing monetary loss to the agricultural producers. The aim of the proposal was to add value to these vegetables that were wasted by turning them into vegetable preserves that would, in turn, allow them to be preserved for a longer time. Additionally, efforts were made to socialize these preserves to gauge their level of acceptance. To determine which vegetables were the most wasted, surveys and interviews were conducted with the agricultural producers, where they indicated which vegetable represented the highest loss. From the various vegetables identified, four were found to have a higher tendency: Cabbage with a total of 100%, Lettuce with a total of 70%, Beetroot with 40%, and finally Cauliflower with a total of 35%. For each one, a proposal was developed that used them as the main ingredient. With the beetroot, a carbonated beverage based on tepache was proposed, a beef stew that allowed the use of various vegetables, the cauliflower proposal was conceived as a confit that preserved the cauliflower's color and properties, for cabbage, kimchi, a Korean fermented product was produced, and finally, the relaxing properties of lettuce were used to make an infusion. Finally, to socialize these products, surveys were conducted again, resulting in a total acceptance rate of 93.3%, with the carbonated beverage made from beetroot being the most accepted with a total of 100%, demonstrating the significant interest of the agricultural producers both in buying and making these preserves for sale. Each of these products underwent different preservation techniques as detailed in this document.
Aprovechamiento de la sobreoferta de frutas en Bulán para la elaboración de cuatro helados y dos sorbetes artesanales
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Hernández Guerrero Geovanna Elizabeth; Peláez García Josselyn Nayick
This research proposes a solution to fruit waste in Bulán parish, Paute canton, derived from the local fruit surplus, which causes economic losses to farmers and negative environmental impacts. In this context, a proposal was developed for the production of artisanal ice creams and sorbets using fruit surpluses as an alternative to reduce waste, valorize local resources, and promote food innovation. The main objective was to both design and validate recipes for artisanal ice creams made with local fruits, applying techniques that preserve their organoleptic properties. A mixed-methods approach was employed, based on field research, literature review, experimental formulation, and sensory validation through surveys and focus group tastings. Standardized formulations were created using fruits such as avocado, peach, custard apple, pear, babaco, satsuma, and tree tomato, resulting in sensorially accepted products, as well as demonstrating high consumer acceptance, in addition to a positive disposition among producers to adopt this alternative. The initiative contributes to local development by generating opportunities for rural entrepreneurship.
Aprovechamiento de la sobreproducción de frutas y vegetales en la parroquia Bulán para la elaboración de mermeladas, confituras y escabeches en un entorno sostenible
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Ávila Gordillo Erika Tatiana; Medina Ordoñez Adriana Cecilia
The research has given us very important data on the overproduction of fruit and vegetables in the canton Paute of Bulan parish, which has a very high waste rate, so it was possible to present a very high solution such as the production of jams, confitures and scarves to help extend the useful life of the products, by making mixtures between fruit and vegetables so that they can take greater use. As the objectives set out we have three jams, two confitures and four scabs in order to reduce the waste of these, carrying out a validation of the nine products to be carried out to verify whether the research carried out is viable, which resulted in the mixtures of the products made if viable and the use of fruits and plants was achieved, thus giving a new face to them, and extending their useful life.
Aprovechamiento de leche producida por la asociación Jesús del Gran Poder, para elaborar quesos hilados y emplear en elaboraciones gastronómicas
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Guamán Zambrano Mónica Fabiola; Melgar Quizhpi Carlos Augusto
As the demand for milk increases worldwide, the waste of milk grows proportionally, which affects the economy of small local producers. Therefore, the present degree project called "Use of milk produced by the association "Jesús del Gran Poder", to elaborate spun cheeses and use them in gastronomic elaborations" aims to generate a proposal through the use of the milk product produced by the association "Jesús del Gran Poder" of the Paguancay community for the elaboration of spun cheeses and its use in gastronomic processes and its use in gastronomic processes and its use in gastronomic processes. For this purpose, a methodology with a mixed, cross-sectional approach was used, with the use of documentary information techniques such as bibliographic review and paraphrasing, as well as field techniques such as participatory observation, interview and survey. As results, the tests carried out on the cheeses, presented optimal qualifications in terms of shreddability, sliceability, melting and flowing capacity, stretching and elasticity capacity, oil release and browning, which indicates that the cheeses made were of good quality. It is concluded that both the cheeses produced and their application in gastronomic elaborations are viable as long as each of the parameters is taken care of during their elaboration.
Aprovechamiento del lactosuero en tres elaboraciones aplicadas a la gastronomía
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Chacón Rivera Jocelyne Elizabeth; Morocho Naula Wiliam Rodolfo
The purpose of this research work was to take advantage of the whey that is wasted in different rural parishes and part of the urban parishes of the province of Azuay. In this province there are micro milk producers whose commercialization is done directly or in derived products elaborated empirically, to take advantage of the functionality, nutritional value of the sub product it has been proposed to make three products from whey lacto later applied to gastronomy, to complement this project a descriptive research was carried out, Experimental, with a mixed approach, qualitative, quantitative, accompanied by documentary bibliographic research techniques, all data collected directly from the field of study are integrated to obtain the most accurate results, in turn, the development of products are represented in data sheets, cost sheets, and database. The elaborated products have high nutritional value due to their components. These elaborations complement each other to give balance to the dish. The purpose of taking advantage of the wasted product is to contribute to the knowledge of the agro-producers about its reuse, since in this project, according to what happened in the experimental phase, it is demonstrated that healthy products can be made, whose information is supported by surveys applied to teachers and students of the Instituto Superior Tecnológico particular Sudamericano. Therefore, it is concluded that thanks to the functionality of the whey, it can be used to develop nutritious products that benefit health as well as contribute to the reduction of waste.
Catálogo de los atractivos turísticos representativos del cantón Nabón incorporando códigos QR
(Instituto Tecnológico Superior Sudamericano, 2020) Karina Gabriela Ortega Sizalima
The main idea and objective of this research is to make a catalog of the tourist attractions of the Nabón canton incorporating QR Codes, in order to provide the place with information about its history that will serve its own and strangers, this will help to know more about the destination to visit or necessary information that is not found in detail on any website, which is why it is also coupled to new technologies facilitating the use of it and giving a wider knowledge of Nabón to obtain another vision and be delighted with a possessor destiny of unparalleled beauty with great tourist potential that fits with new trends.
Catálogo de una casa emblemática del casco patrimonial de la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2022) Doménica Cristina Zalamea Terán
The present project of creation of a Catalogue of an emblematic heritage house of the city of Cuenca, such as La Casa de las Posadas, has been considerated as hutch importance, that it has not been considered mostly in all the tourist potential that keeps in its history and architecture; Therefore, the research methodology divided into documentary, exploratory and qualitative processes, among others, have allowed documenting the importance of the same, resulting in a work that will help to enhance the tourist environment of this heritage building.
Catálogo digital de los atractivos turísticos, recursos y actividades del Cantón Sígsig, Parrroquia Sígsig
(Instituto Tecnológico Superior Sudamericano, 2022) Andrés Sebastián Zhimnay Pesántez
The project for a degree in tourism technologist, was carried out with the objective of promote the resources and tourist attractions of the “canton Sígsig” through a digital catalog, since currently there is little information about it. During the course of this project, a bibliographic compilation of the main tourist attractions, resources and activities of the “Sígsig canton” was carried out, then categorized by means of record cards, checklist, detailing in an orderly manner its hierarchical status, brief description and finally, the execution of the digital catalog was carried out using the Adobe Illustrator tool for the layout of the respective photographs, generating content of interest. It is important to mention that technological development is the immediate option to disseminate and promote tourism, associated with the development of a interaction’s dynamics with web users, who will have the facility to surf the internet and get to know the images that say much more than a written text.
Creación de mistelas artesanales con productos autóctonos del cantón Paute, parroquia Bulán, como alternativa sustentable
(Instituto Superior Tecnológico Particular Sudamericano, 2025) Bijay Uyaguari Johmayra Elizabeth; Chiqui Fajardo Tabata Lisseth
The main purpose of this project is the elaboration of handmade mistelas with local products from the Bulán parish, in the Paute canton, as a sustainable option that rescues ancient knowledge, promotes cultural identity and boosts the local economy. The relevance of this research lies in the recovery of native fruits, aromatic herbs with numerous others that are wasted due to the absence of value-added sales. Through a combined descriptive and transversal descriptive method, local products with potential for the production of mistelas were recognized, such as the May flower apple, the capuli, the fig, as well as plants such as lemon balm, lemon verbena and others. Ancient maceration methods, enriched with contemporary procedures, were used to produce beverages with a unique geographical identity and organoleptic characteristics. The proposal was validated through interviews, observations and laboratory tests, which facilitated the standardization of the recipes in order to evaluate their acceptance. The findings highlight the capacity of mistelas as a good that favors the economic and social growth of the community, promotes culinary tourism and enhances the sense of belonging
Creación de un programa podcast enfocado en la ciudad de Cuenca
(Instituto Tecnológico Superior Sudamericano, 2022) Paola Fernanda Maza Sanango; Taiz Daniella Pesantez Carmona
Tourism promotion is key to the development of tourism in a city. Many times, the lack of this leads to unique and interesting places in a region being ignored and unnoticed. For this reason, it is convenient to publicize the attractions of Cuenca on various platforms. This project opts for the creation of a podcast in which the most relevant data of the chosen tourist attractions will be released, after an analysis, signing and categorization. In each transmission there will be one or more guests who know the subject of the program, such as tourist guides. All to promote local tourism and transmit interesting and important information about the city.
Creación de una guía de sopas y coladas para niños de siete a diez años con discapacidad motriz e intelectual, para el bono Joaquín Gallegos Lara del MIES
(Instituto Superior Tecnológico Particular Sudamericano, 2024) Rodríguez Salazar Shakira Natividad; Segarra Fajardo Josué Ismael
The subject of study focuses on a guide to soups and broths for children with motor disabilities, particularly those affecting the bones, joints, and muscles. In addition to severe and profound intellectual disabilities, the aim is to support kitchen staff with the empirical knowledge presented and, in turn, to introduce new food options for parents and children. The objective is to promote nutrition for children with these conditions. To this end, information has been gathered through interviews and technical observation at the Ministry of Social and Economic Inclusion (MIES). The objective is to promote nutrition for children with these conditions, which is why information has been compiled through interviews and technical observation at the Ministry of Social and Economic Inclusion (MIES). An analytical and deductive methodology was applied to identify possible problems and focus the research topic. The aim is to contribute to the nutrition of children by training kitchen staff and possibly including the proposals presented by the project group in the menu. A satisfaction survey was conducted on the proposals presented in the guide, and it was concluded that they are suitable for consumption by children with these characteristics, except in cases that require continuous monitoring by specialists. As a result, the contribution was the development of a guide to soups and broths. Therefore, we can conclude that kitchen staff and parents say that the proposals presented along with the guide are widely accepted because a tasting was offered and a satisfaction survey was conducted, which showed that most parents, caregivers, and leaders would agree to add these foods to a child's diet and would even be interested in learning how to prepare them, reflecting their interest in the guide that helps and exemplifies processes. caregivers, and leaders would agree to add these dishes to a child's diet and would even be interested in learning how to prepare them, reflecting their interest in the guide that would help and exemplify gastronomic processes.
Creación de una guía turística virtual para personas con discapacidad auditiva
(Instituto Tecnológico Superior Sudamericano, 2022) Nayeli Elizabeth Aguilar Pesantez; Erick David Atariguana Atiencia
The present investigation entitled "Creation of a virtual tourist guide for people with hearing disabilities", aimed to achieve communication with deaf people in the tourism field, surveys were applied to 28 people with said disability, the results obtained with the survey carried out , 28.6% are likely to use this guide to express their needs. The elaboration of this virtual tourist guide for people with hearing disabilities was quite satisfactory because through the video some tourist places of the city of Cuenca have been presented in sign language and through the surveys quite favorable results have been obtained, in addition, we were able to We realize that the majority of people with hearing disabilities who filled out the survey are in the age range between 19 and 21 years old, which in this post-COVID era are the ones who go out the most to get to know and visit tourist places.
Creación de una revista digital turística a través de plataformas tecnológicas para los visitantes de la Parroquia San Luis de Cumbe
(Instituto Tecnológico Superior Sudamericano, 2022) María del Cisne Orellana Morocho; Roberto Xavier Sangurima Otorongo
This work proposes the creation of a digital tourism magazine in the parish of San Luis de Cumbe, located at south of Cuenca canton, Azuay province. Tourism today is the third most important factor for the development of communities, generating economic income to improve the quality of life of the inhabitants. The main objective of our project is to encourage the inhabitants to participate in the tourism development of this parish, promoting tourism and environmental awareness through the use of technology such as a digital magazine, in order to generate opportunities for sustainable development in rural areas of the province of Azuay through the recognition and promotion of the different tourist attractions that exist in this canton, hoping as a result to place Cumbe as a destination to visit. The proposal to create a digital tourism magazine, which promotes socio economic development in the different communities of the sector, aims to disseminate the attractions that the parish has, helping to maintain the customs and traditions of its people and motivating tourists to participate in various recreational and cultural activities; in this way it is also intended to promote awareness and preservation of natural and cultural resources in this place.
Desarrollo de la metodología para la creación de la agencia de viajes virtual 4Mundos Travel S.A.S en la ciudad de Cuenca - Ecuador
(Instituto Superior Tegnologico Particular Sudamericano, 2024) Lisseth Alexandra Morocho Maji; Jonnathan Enrique Zhindon Zumba
El presente proyecto de tesis se basa en El Desarrollo de la Metodología para la Creación de la Agencia Virtual 4MUNDOS Travel S.A.S en la ciudad de Cuenca, Ecuador. Las problemáticas que se pueden identificar son la falta de seguridad y sostenibilidad y las preferencias actuales de las personas en lo que respecta a la tecnología, temas que han hecho que de cierta manera el turismo se detenga. Como objetivo principal se tiene el desarrollo de una metodología para la operación de La AGENCIA DE VIAJES VIRTUAL 4MUNDOS TRAVEL S.A.S en esta ciudad. La metodología utilizada va desde la planificación estratégica hasta la implementación de servicios esenciales como el marketing digital y el estudio de mercado. Con esto se pudieron obtener hallazgos interesantes que nos dan a entender que la creación de la agencia de viajes virtual, además de aumentar la comodidad de los clientes va a promover la sostenibilidad al hacer menos uso de papel y los resultados obtenidos indican que la agencia está en la posibilidad de satisfacer dichas necesidades en un mundo en el que las necesidades de las personas son cada vez más grandes. De acuerdo a esto se tiene como conclusión la implementación de la agencia de viajes virtual 4MUNDOS Travel S.A.S que se da a conocer como una agencia segura, sostenible y preocupada por las necesidades de los consumidores.
Desarrollo de recetario a partir de tubérculos de uso no frecuente de la Feria de Agro-productores Ecológicos de Chaguarchimbana de Cuenca
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Núñez Legña Jonathan Marcelo
The present line of research dedicated to the promotion & rescue of RTA (roots and tubers) of low consumption, these being a fundamental part of the Ecuadorian heritage, currently losing presence within the diet of today's society in the City of Cuenca, mentioning some of the aforementioned RTA are mashua, oca, achira root, Shikama, white carrot, products with a lower consumption rate than various RYA that are available in supermarkets, markets, among others. In mention of the tubers that are most frequently purchased, we find cassava, potato, its derivatives, red and yellow sweet potatoes, among others. The analysis of results based on the mixed approach within the information guidelines for the storage and validation of project performance, maintaining a qualitative-quantitative profile of the data, the selection of the mixed approach was for the exploration of data obtained sequentially. through interviews, surveys, the performance of values. The project demonstrates the use of techniques for data collection, as well as gastronomic use techniques presented for the elaboration of the project in its respective validation, obtaining results of satisfaction in mention in the distribution of knowledge of the RTA promotion of consumption the aforementioned . In conclusion, we can emphasize the knowledge imparted on low-consumption roots and tubers, demonstration of basic culinary techniques, cooking methods of each one used for the validation of this project.

Browse

Browsing Tesis Área de Servicios by Title

Results Per Page

Sort Options