Facultad de Ciencias de la Hospitalidad

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Análisis comparativo del nivel de satisfacción de los clientes según el modelo Servqual, en los hoteles de la ciudad de Cuenca, 2017, caso de estudio: Hotel San Andrés y Hotel Los Balcones
(2018) Monge Japa, Paola Elizabeth; Romero Pulla, Valeria Elizabeth; Abad Vicuña, Guido Esteban
Currently, the quality of the service or product in the hospitality industry has vital importance, since it depends on the level of competitiveness and its permanence within the sector. This is why the present research project, whose aim is to analyze and compare the level of customer satisfaction among hotels San Andres and Los Balcones by applying the Servqual model, to diagnose the current state of the hotels in the study in order to assess the results obtained. Servqual model presents a questionnaire of 22 items, divided into five dimensions (tangible elements, reliability, responsiveness, security and empathy) evaluated through the Likert scale of 1 to 5 points where 1 is very low and 5 is very high. Customers who purchase the first service will assess the expectation they have before receiving the service and after it, their perception of the service received will be assessed. The methodology used is quantitative and qualitative in nature, through the application of the questionnaire-based surveys of the Servqual model aimed at customers who use the services provided by the Hotel San Andres and Hotel Los Balcones. According to the results, recommendations are made in order to cover the expectations of the guests.
Análisis posicional del perfil de agentes de viaje frente a agencias de turismo en línea. Estudio de caso: Turisa Cuenca, 1990 - 2014
(2016) Matute Quezada, Nimia Ximena; Abad Vicuña, Guido Esteban
The tourism industry recognizes multiple actors involved in the marketing process of the touristic product. Due to the increasing development of the activity, the professionalism of intermediaries in this process is very important, such intermediaries are called travel agents or advisers. The travel agent activity requires a wealth of knowledge to be implemented with care and detail as travel experience is most important when selling a touristic product. This paper aims to highlight the importance of the job, to help future travel agents and also update the skills of existing ones. It is crucial since traditional tourism business it is being rapidly replaced by travel agencies offering their services online with strong advertising and unmatchable prices. To develop this topic the travel agency Turisa Cuenca it is going to be analized from the beginning of the Internet revolution in 1990 to 2014 with special emphasis on human talent and how it has contributed through time.
Aplicación de la inteligencia artificial en la creación y ejecución de recetas como experiencia gastronómica
(Universidad de Cuenca, 2024-09-17) Llanos Flores, Joe Sebastian; Morocho Torres, Johnson Alexander; Abad Vicuña, Guido Esteban
This research project aims to explore the application of artificial intelligence (AI) in the creation and execution of recipes as a gastronomic experience. The goal is to enhance the culinary experience by investigating how AI utilizes advanced algorithms and machine learning techniques, AI can refine all phases of the cooking process, from the developing innovative recipes to executing precise culinary techniques. AI is capable of analyzing large amounts of dat. In this case: ingredients, cooking techniques, and user preferences. These algorithms not only create new recipes but also adjust and refine existing ones to improve their flavor, presentation, and nutritional value. Implementing machine learning techniques AI systems can learn form results and improve recipes and adjust their methods to achieve increasingly accurate satisfactory results. In addition, this project explores how artificial intelligence can provide new opportunities for culinary creativity and gastronomic exploration. AI is a valuable and trust worthy method of freeing chefs from regular tasks and allowing them to focus on innovation, AI has the potential to transform cooking into an even more creative and personalized experience. This approach not only improves efficiency and precision in professional kitchens but also offers significant benefits for home cooking enthusiasts, providing access to personalized recipes and culinary advice based on their individual preferences. In summary, this study demonstrates how artificial intelligence can revolutionize the way we conceive, prepare, and enjoy food, opening up new possibilities in the gastronomic field and enhancing the culinary experience in a comprehensive way.
Educación gastronómica a niños y niñas de 10 a 12 años enfocada en la soberanía alimentaria ecuatoriana. Caso: Unidad Educativa Carlos Crespi II
(Universidad de Cuenca, 2024-09-09) Bombón Caiza, Jerson Stalin; Diaz Ochoa, Maribel del Cisne; Abad Vicuña, Guido Esteban
Food in the educational units of Cuenca is an issue of great relevance since it directly affects the physical, mental and academic well-being of students. In addition, it plays a fundamental role in the integral development of children and adolescents, having an important impact on their growth and educational performance. The present study aims to investigate and work with children from 10 to 12 years of age from the Carlos Crespi II Private Educational Unit, since they make up the ideal age range for the joint exploration of learning and gastronomic applications. On the other hand, exposure to this field such as gastronomy, encourages the development of creativity and understanding of food sovereignty. The fundamental purpose of this study focused on providing education to children from 10 to 12 years old on issues of food recognition, cooking, modes of consumption and valorization of Ecuadorian products as a basis. The first phase of this project involved an exhaustive review of bibliographic sources related to the development of the topic. Subsequently, questionnaires were applied as an induction to the program, and recreational activities were carried out to know the perceptions of children in this age range in terms of food. In the second phase, it included a practical work aimed at children in gastronomic activities based on Ecuadorian food sovereignty, considering the objectives of this research. Finally, the results of the field activities were evaluated and analyzed in order to present a report aimed at proposing a model of gastronomic education program, promoting better nutrition of the children in the first instance of the Educational Unit of case and for the chosen age range and, secondly, serve as an example for the other educational units.
Estudio de la medicina tradicional como potencial atractivo turístico en el Cantón Cuenca
(2013) Guacho Quezada, Daniela Estefanía; Abad Vicuña, Guido Esteban
Inventario de las técnicas artesanales en los cantones Gualaceo, Chordeleg y Sígsig de la provincia del Azuay, con la metodología del Instituto Nacional de Patrimonio Cultural para la creación de un directorio de artesanos
(Universidad de Cuenca, 2022-10-31) Cárdenas Campos, Jessica Marisol; Cobos Maldonado, Karla Nohemí; Abad Vicuña, Guido Esteban
The Gualaceo, Chordeleg and Sígsig cantons have a great history in terms of crafts it is being this a reason for the arrival of tourists. Each of these cantons has been identified by a main craft, Gualaceo with the elaboration of macanas, Chordeleg with filigree jewelry and Sígsig with toquilla straw hats; without However, in each canton there are more handicraft branches of great importance that deserve be valued. The majority of people who are dedicated to the elaboration of handicrafts are thanks to the knowledge transmitted from generation to generation within the Azuay families. With the aim that these artisanal techniques do not disappear, this work of intervention has a qualitative approach where interviews were developed semi-structured workshops and field work in situ with artisans and authorities of the cantons to obtain general information about the craft activity and to carry out the inventory of craft techniques based on the technique of the National Heritage Institute Cultural. Finally, thanks to tools such as Microsoft Excel and Canva, the digital catalog of artisans from the Gualaceo, Chordeleg and Sígsig cantons. Keywords: Craft techniques. Cultural heritage. Tourism. directory of artisans.
Propuesta de un plan estratégico basado en el turismo de naturaleza para el Bosque y Vegetación Protector Cubilán, Cañar-Ecuador, 2022
(Universidad de Cuenca, 2022-11-22) González González, Mishell Estefanía; León Flores, Jessica Lisseth; Abad Vicuña, Guido Esteban
El presente proyecto de intervención surgió de la necesidad de generar un plan estratégico basado en el turismo de naturaleza que permita la conservación del Bosque y Vegetación Protector Cubilán, ubicado en los cantones Biblián y Azogues, pertenecientes a la provincia del Cañar. Para lograr aquello, primero se realizó un diagnóstico de la situación actual del turismo en el área de estudio a través del trabajo de campo y revisión de información secundaria. Luego, se llevó a cabo un mapeo de actores, a quienes posteriormente se aplicó entrevistas semiestructuradas. Además, mediante un taller participativo con los miembros de la asociación de comunidades jurídicas, quienes gestionan este lugar, se identificó los principales problemas relacionados con la conservación y la actividad turística; los cuales sirvieron para el planteamiento de estrategias. Por último, se elaboró un portafolio de programas y proyectos basado en el turismo de naturaleza, empleando una matriz de problemas. Diseñar y posteriormente aplicar el plan estratégico servirá para gestionar las actividades turísticas, evitar daños directos que provocan el deterioro y destrucción del Bosque y Vegetación Protector Cubilán, contribuyendo así a su conservación. Palabras claves: Plan estratégico. Conservación. Turismo de naturaleza. Comunidades. Programas. Proyectos.
Propuesta gastronómica dirigida a marchistas en formación en el Club Saquipay Runners de la ciudad de Cuenca
(Universidad de Cuenca, 2022-02-25) Inga Velásquez, Stalin Orlando; Matailo Zhingri, Mayra Alexandra; Abad Vicuña, Guido Esteban
At present, when talking about sports nutrition, we must consider that it has undergone changes over the years. In this search to improve the physical performance of athletes, it has incurred in the use of food supplements, which help improve conditions in very short times, but are also harmful to health due to their constant use. The purpose of this intervention work is to propose the development of healthy menus for trainees, through the correct application of food cooking techniques, which allow to preserve the nutritional properties of vitamins, proteins, carbohydrates and fats. In order to achieve the goal, the macro and micronutrients necessary for a daily intake were analyzed. At the same time, an information collection survey was carried out on a representative sample of 40 athletes from the Saquipay Runners Club, in the city of Cuenca. giving as results that 52.50% of the respondents, consider inadequate nutrition, as the factor that limits physical performance. Similarly, to analyze the acceptance of the gastronomic proposal, a Hedonic Evaluation Test was carried out, using a numerical rating scale on 9 points, giving an average of 8.67 points, which corresponds to the indicator of "I like it totally". For the factors of salt level and quantity, an average of 8.50 points, corresponding to the range "I like it very much". On the other hand, the Satisfaction Survey showed as a result, that 37.50% of marchers, consider that the proposed menu is adequate; and, 27.50% say it is excellent.

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Browsing Facultad de Ciencias de la Hospitalidad by Author "Abad Vicuña, Guido Esteban"