Repositorio Digital del Instituto Sudamericano
Repositorio Digital del Instituto Sudamericano
Bienvenidos a nuestro Repositorio, donde se publican los resultados de los proyectos y las tesis de titulación de nuestros estudiantes.
En el Instituto Sudamericano, cada estudiante es un universo de posibilidades, donde el conocimiento no es un destino, sino un viaje continuo de transformación personal y profesional.
Communities in DSpace
Select a community to browse its collections.
Now showing 1 - 5 of 5
Publicaciones Científicas de la Comunidad Académica del Instituto Sudamericano La comunidad académica del Instituto Sudamericano, compuesta por docentes y estudiantes, destaca por sus publicaciones científicas que impulsan la investigación, la innovación y el desarrollo en diversas disciplinas, fortaleciendo el conocimiento y la excelencia académica institucional.Tesis Área Administración Proyectos relacionados con la gestión empresarial, el marketing digital, el talento humano y la contabilidad, orientados a la innovación y desarrollo organizacional.Tesis Área de Servicios Investigaciones sobre turismo y gastronomía, con énfasis en la promoción cultural, el desarrollo turístico y la creatividad culinaria.Tesis Área Salud Trabajos académicos enfocados en el bienestar, la atención sanitaria y el cuidado integral, destacando la carrera de Enfermería.Tesis Área TIC's Proyectos tecnológicos que abarcan desarrollo de software, diseño gráfico, sistemas eléctricos y redes de telecomunicaciones.
Recent Submissions
Item
Propuesta de diez preparaciones de panadería y pastelería de coffee break para “El Palacio de Cristal” de la ciudad de Azogues
(Instituto de Tecnologías Sudamericano, 2020) Cristian Gonzalo Bonete Huiracocha
The English term coffee break is required in Spanish to refer to a rest time in a social activity such as a meeting, conference or talk, during this time attendees can have a snack
such as coffee; and that is why the coffee break service arises in the field of gastronomy, which consists of a break in long-term social events, where attendees can serve more than coffee, juices, chocolates, cakes, snacks, etc. The company "El Palacio de Cristal" in the city of Azogues, offers the public a gastronomic offer for social events and corporate events, that is, it offers coffee break service, but with a limited offer of products. In order to attract more customers and turn it into a competitive company, ten coffee break bakery and pastry preparations can be added in the company "The Crystal Palace", which were developed based on the knowledge acquired during the years of study at the South American Institute, make five salt and five sweet preparations with special ingredients that have given each product a pleasant color, flavor, smell and texture for the most demanding palates, in this way the company offers a complete and varied menu Coffee break for corporate events. Standardized tabs containing the ingredients, the form of preparation and the time required for the preparation of each recipe will be delivered to the company owner, as well as the cost sheets that show the cost of production and sale of each product.
Item
Documental audiovisual sobre las culturas urbanas e influencia en la ciudadanía morlaca, para la Casa de la Cultura Núcleo del Azuay
(Instituto de Tecnologías Sudamericano, 2024) Jonathan Steve Garzón Atiencia; Luis Antonio Pérez Tigre
This audiovisual project, entitled “URBAN CULTURES”, seeks to project the challenges faced by artists and the lack of empathy towards these groups in a conservative social
environment. Through the documentary, the importance of the growth of Metal, Hip Hop and Electronic cultures in the city of Cuenca is highlighted. These cultures not only contribute to artistic diversity, but also play a crucial role in the formation of a local identity. The documentary aims to provide more information about the various musical genres,
demonstrating their positive impact on Cuenca's society. It seeks to change the negative perception that exists towards these movements, which are often miscategorized because of the way they dress and the way they express themselves. By showing the personal stories, creative processes and community influence of these artists, the documentary aims to foster greater acceptance and recognition of these urban cultures, highlighting their cultural and social value. The creation of this project was achieved through resources obtained through surveys in private institutions and participation in public and private events. During these events, interviews were conducted with each artist to deepen the magnitude of the problem and develop the content of the documentary. In addition, an imagotype was designed in illustrator, which was animated with After Effects to give life to the visual identity of the project. Drone shots were used to capture aerial views of the city, showing both the urban environment and the areas where part of the documentary was developed. The editing of the documentary was done in Premiere Pro, integrating the interviews and footage to create a cohesive and professional narrative. The Audiovisual Documentary “URBAN CULTURES” Through the documentation of their stories, challenges, and experiences of the artists, we hope to contribute to the recognition and acceptance of these cultures. For the launching of the documentary, we have the support of the Casa de la Cultura Núcleo del Azuay, which will facilitate the screening and promotion of the project. This support is essential to ensure that the documentary reaches a wide audience and generates a significant impact on the community. The launch event will serve not only to celebrate the completion of the project, but also to promote a greater understanding and appreciation of urban cultures in Cuenca.
Item
Propuesta 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, 2020) Diana Lucia Tigre Guncay; Diego Xavier Veloz Siguencia
For 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.
Item
Diseño de un maridaje para seis tipos de té, aplicados al Tea Room Telicioso de la ciudad de Cuenca, mediante el uso de productos nacionales y extranjeros
(Instituto de Tecnologías Sudamericano, 2020) Juan Fernando Ordóñez Cárdenas
The present, is a research work, aimed at creating a pairing for 6 different types of tea, for the Telicioso tea room, to prepare them, an exhaustive research about tea was first carried out, since it turned out to be a very topic interesting and of great importance, after that an organoleptic analysis of each type of tea was applied, to know their possible combinations, after obtaining the result of this technique, several elaborations based on author's cuisine will be established, these were socialized in the restaurant, getting acceptance from customers.
Item
Modelo 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, 2020) Juan Pablo Ávila Caguana; Christian Rodolfo Fajardo Domínguez
The 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.