Diseño de un instructivo de cata y maridaje de vinos para los restaurantes de primera categoría de la ciudad de Otavalo
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El principal objetivo de este proyecto de investigación es demostrar la factibilidad de la creación de un instructivo de cata y maridaje de vinos para los Restaurantes de primera categoría de la Ciudad de Otavalo. Uno de los enfoques principales además será la difusión del mismo, mediante un taller de cata y maridaje de vinos que será impartido para el personal administrativo y operativo de los Restaurantes de primera categoría de la Ciudad de Otavalo. Gracias a la investigación realizada se pudo determinar características que deben tener los restaurantes para ser categorizados como de primera, tomando en cuenta infraestructura, servicios y el menú, que debe acogerse a una calidad óptima para el disfrute de los comensales. La presente investigación se realizó con la finalidad de poder establecer un servicio complementario e innovador para los comensales que diariamente visitan este tipo de establecimientos gastronómicos. El estudio se realizó directamente a los comensales y personal de dichos restaurantes, tomando en cuenta el gusto por el vino, frecuencia de consumo, conocimientos en el tema, y lo fundamental\; la aceptación sobre la implementación de un instructivo de cata y maridaje de vinos.
The main objective of this investigation project is to demonstrate the feasibility of the creation of a tasting and wine pairing guide for the first category Restaurants of the City of Otavalo. One of the main focuses will also be the dissemination of the same, through a wine tasting and wine pairing workshop that will be taught to the administrative and operational staff of the restaurants of the first category of the City of Otavalo. Thanks to the research carried out, it was possible to determine characteristics that restaurants must have in order to be categorized as first class, taking into account infrastructure, services and the menu, which should benefit from an optimum quality for the enjoyment of diners. The present investigation was carried out in order to establish a complementary and innovative service for diners who visit this type of gastronomic establishments on a daily basis. The study was conducted directly to the diners and staff of these restaurants, taking into account the taste for wine, frequency of consumption, knowledge on the subject, and the fundamental\; the acceptance of the implementation of a tasting and wine pairing instruction.
The main objective of this investigation project is to demonstrate the feasibility of the creation of a tasting and wine pairing guide for the first category Restaurants of the City of Otavalo. One of the main focuses will also be the dissemination of the same, through a wine tasting and wine pairing workshop that will be taught to the administrative and operational staff of the restaurants of the first category of the City of Otavalo. Thanks to the research carried out, it was possible to determine characteristics that restaurants must have in order to be categorized as first class, taking into account infrastructure, services and the menu, which should benefit from an optimum quality for the enjoyment of diners. The present investigation was carried out in order to establish a complementary and innovative service for diners who visit this type of gastronomic establishments on a daily basis. The study was conducted directly to the diners and staff of these restaurants, taking into account the taste for wine, frequency of consumption, knowledge on the subject, and the fundamental\; the acceptance of the implementation of a tasting and wine pairing instruction.
Description
Keywords
Maridaje, Cata, Vinos