Browsing by Author "Barzallo Neira, Andrea Cristina"

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Desafíos que enfrenta la Industria alimenticia en los vuelos comerciales de pasajeros, de las aerolíneas Avianca y Latam, iniciados en el aeropuerto de Quito- Ecuador, con relación a la sostenibilidad alimentaria.
(Universidad de Cuenca, 2025-09-12) Rodríguez León, Vivian Anahí; Mesias Medina, Darwin Ariel; Barzallo Neira, Andrea Cristina
This thesis addresses the challenges faced by the food industry in commercial passenger flights, with a specific focus on Avianca and LATAM Airlines airlines on routes initiated from Mariscal Sucre International Airport in Quito, Ecuador. The study focuses on the food sustainability of the food and beverage service on board, considering the environmental impact of single-use packaging, waste management, traceability of the products served and compliance with good practices. From a gastronomic perspective, it is recognized that in-flight food not only fulfills a nutritional function, but is also part of the passenger’s overall experience, and therefore must be evaluated in terms of taste, technique and presentation. The research was developed through documentary analysis and indirect observation, complemented with a practical proposal: the design of two sustainable pilot menus designed for commercial aviation that can be applied to business class and commercial class. These preparations incorporate local ingredients from Ecuador, viable preservation techniques for aerial catering, and compostable packaging made with materials such as corn starch and wheat bagasse. The menus were presented to a group of three professors from the University of Cuenca, who evaluated aspects such as the flavor, presentation and functionality of the packaging with a simulated context, which helped us to verify the feasibility of the proposal without seeking direct commercial purposes. This study analyzes menus from an academic and gastronomic perspective, considering criteria such as adequate portions, nutritional balance, cultural identity, appropriate catering techniques and adaptation to the logistical context of aviation. The proposal prepared is adaptable to other airlines in the region and constitutes a replicable model that promotes innovation, sustainability and appreciation of Ecuadorian gastronomy in the air environment.
Propuesta de una experiencia turística basada en cervecerías artesanales mediante procesos asociativos en la ciudad de Cuenca-Ecuador
(Universidad de Cuenca, 2025-09-12) Córdova Buestan, Evelyn Cristina; Barzallo Neira, Andrea Cristina
The purpose of this research is to design an innovative tourism experience focused on craft breweries in Cuenca, Ecuador, using associative processes as a strategic axis. This study arose from the need to diversify the city's tourism offering by promoting gastronomic tourism. The characteristics of the supply and demand for craft breweries in Cuenca were diagnosed, identifying their potential to be integrated into a unique tourism product. Subsequently, an experience based on associativity was designed, a collaborative model that promotes cooperation among local stakeholders, optimizing resources and strengthening the competitiveness of the businesses involved. The document seeks to serve as a basis for those wishing to delve deeper into the link between craft breweries and tourism development, promoting the analysis of associative models and their applicability in similar contexts.