Gastronomía
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- ItemManual de tramitación legal para apertura de restaurantes en la ciudad de Cuenca(Instituto Superior Tecnológico Particular Sudamericano, 2025) Peralta Peralta Natalia Michelle; Sánchez Sánchez Nagel JhonThe present project focuses on the development of a practical manual on the legal procedures necessary for opening restaurants in the city of Cuenca, in order to guide entrepreneurs in the gastronomic sector. Although this sector has experienced notable growth, many businesses face a high risk of failure in their first months of operation, mainly due to a lack of knowledge about the regulatory requirements to operate legally. This means that the research is based on a thorough analysis of the local context, which has shown that the lack of clear and accessible information constitutes a limiting factor for the sustainability of restaurants. The objective of this study is to develop a legal processing manual for the opening of restaurants, which provides precise information for new entrepreneurs in the city of Cuenca, in order to facilitate the formalization process and ensure compliance with procedures and permits. To address this issue, a qualitative methodological approach has been adopted, using tools such as interviews, observation, and document review, in order to identify and understand the main procedures, permits, as well as the current regulations. Therefore, the study is framed within a mixed research paradigm with a longitudinal descriptive approach, which has facilitated a comprehensive analysis of both the processes and the experiences of the actors involved in the restaurant sector of the city of Cuenca. At the end of this study, it is concluded that specific and extensive information was successfully gathered on the mandatory procedures for opening a restaurant in the city of Cuenca. This information was organized in a clear, precise, and coherent manner, thus allowing for its understanding and application of the manual by the entrepreneurs.
- ItemAprovechamiento 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 NayickThis 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.
- ItemGuía de procesos estandarizados para los platos fuertes del restaurante Cositas(Instituto Superior Tecnológico Particular Sudamericano, 2025) Cabrera Morocho Wilmer Fabricio; Muñoz Jimbo Edwin VicenteThe study focused on developing a standardized process guide for the kitchen staff at Cositas restaurant. This was done because a problem was identified that was accentuated by a lack of culinary knowledge, leading to inconsistencies in food preparation, waste, and delays in service. Therefore, in terms of the main objective, a standardized process guide was developed with the aim of improving operational efficiency and the quality of the main dishes in the Cositas restaurant kitchen, thus facilitating their correct execution, guaranteeing their organoleptic characteristics, and ensuring their continuity. On the other hand, as specific objectives, the focus was on diagnosing the shortcomings in the production of the main dishes through direct observation and interviews. This was followed by the design of the aforementioned guide, and once the guide was completed, it was shared with the owner and staff of the restaurant. Finally, the results obtained were validated using Likert scale surveys. These results were analyzed and interpreted in Chapter IV. On the other hand, the research methodology is part of the study. Longitudinal research was selected because this type of research focuses on conducting several follow-ups, in this case at the Cositas restaurant, collecting information and making deductions about the change that occurred. In addition, a mixed methodological approach was applied because it combines numerical (quantitative) data and descriptive (qualitative) data. Finally, the deductive method was used, as it starts from general concepts to reach specific conclusions. In turn, research techniques and instruments were used, including document analysis techniques, field techniques, and laboratory techniques. This methodology was guided by three phases, the first of which focused on visiting the Cositas restaurant and identifying the problem explained above. This was followed by the second phase, which consisted of making visits and completing technical data sheets for the preparations, thus achieving standardization. The third and final phase involved sharing the technical data sheets and validating them with surveys. These surveys were analyzed and interpreted in Chapter IV. To achieve this, surveys were conducted to assess how satisfied the staff at the Cositas restaurant was with the standardized files. These surveys were conducted using the Likert scale, obtaining positive results, which were presented in tables with the percentage of each response obtained. The conclusions were positive, as the established objectives were met, and the restaurant manager even considered incorporating the standardized sheets in their entirety.
- ItemCreación 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 LissethThe 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
- ItemOptimización de frutas desperdiciadas en San Bartolomé para la elaboración de vinos artesanales como alternativa económica y sostenible(Instituto Superior Tecnológico Particular Sudamericano, 2025) Loja Uyaguari Oscar DaniloThis article addresses the problem of fruit waste in the parish of San Bartolomé, located in the canton of Sígsig, Azuay, Ecuador. Its objective is to propose the standardization, production, and testing of artisanal wines as an economic and sustainable alternative. The problem centers on the lack of strategies for valorizing and utilizing unmarketed fruit, which has resulted in food losses and missed economic opportunities for the local community. A mixed methodology is used, integrating qualitative approaches to identify attributes and quantitative approaches to measure them, thus providing a comprehensive and holistic view of the problem. The relevance of this research is evident in its potential to reduce food waste, strengthen the local economy, and encourage rural entrepreneurship through sustainable and low-cost processes. The study is based on theories of food sustainability, organic waste management, the circular economy, and agri-food transformation, in addition to drawing on research on food waste. This work proposes a concrete and replicable solution in rural contexts: the production of artisanal wines as a value-added product.