INGENIERÍA EN ADMINISTRACIÓN DE EMPRESAS GATRONÓMICAS
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INGENIERÍA EN ADMINISTRACIÓN DE EMPRESAS GATRONÓMICAS
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Browsing INGENIERÍA EN ADMINISTRACIÓN DE EMPRESAS GATRONÓMICAS by Author "Enríquez Bolaños, Diego Jesús"
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Item Open Access Propuesta de neurogastronomía aplicada a la carne de borrego asada a leña en el restaurante Waykos de la parroquia rural de La Esperanza provincia de Imbabura(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-11) Enríquez Bolaños, Diego JesúsThis research embraces the Neurogastronomy science in a community of Imbabura province; on the dates of Saturday, June 22 to Sunday, July 14 by a student of Administration in Gastronomic Companies with the aim of diversifying the offer of “Roast on firewood lamb meat” dish which is sold in the Wayko's restaurant in the rural parish “La Esperanza” through Neurogastronomy. Developing a quantitative and qualitative research, based on a descriptive model. It is applied experimental research methods and transactional non-experimental research, through the Dineserv model for quality, affective sensory analysis test sheets and preference for the menu which provided to gather the necessary information to develop the Neurogatronomic proposal. The most relevant results acquired during the process were the people relate a quality product with a quality service bilaterally, whether in an urban or rural area. However, the rural contributed to potentiate and complement their community, worldview, geography, culture and traditions. Through the tasting of several samples and the information collected in sensory analysis sheets, the respondents collaborated to generate the proposal to apply Neurogastronomy. The sensory gastronomic experiences are completed with external factors that were produced by various artistic expressions to get a final proposal focused on stimulating each sense in unexpected ways.