Maestrías

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Propuesta de un Plan de gestión comercial para la pastelería Sweet & Salty Creations
(Universidad de Cuenca, 2023-12-19) Pacheco Naranjo, Karen Cristina; Serrano López, Ana Lucía
Sweet & Salty Creations pastry shop has been running since 2019 and is dedicated to making and creating decorated, personalized, classic cakes. In addition to pastries, pastas, and sweet and salty snacks are offered. Customers are offered all options with guaranteed exquisite flavor and quality service. This study will focus on the current situation of Sweet & Salty Creations located in Cuenca, Ecuador and is empirically focused on pastry marketing on social networking. The general objective was to increase sales and improve areas of the business. Descriptive field research was used for the methodology. A survey was created and used as a data collection instrument, with a focus on people within the 15 to 64 age range. Upon reflection of the results, proposals for better social media management, continuous improvement, and quality policies were created and implemented. The final conclusions demonstrate that in order to generate more income, there must be a constant increase in customers using digital marketing strategies. Keywords: digital marketing, pastry, entrepreneurship, Cuenca
Guía para la manipulación y expendio de alimentos preparados en los patios de comidas de los mercados del casco urbano de la ciudad de Cuenca aplicado al mercado 12 de abril
(Universidad de Cuenca, 2024-01-10) Alarcón Franco, Karen Johanna; Jaramillo Granda, Marlene del Cisne
The traditional and typical gastronomy of a country is reflected in the different markets, where specific places are allocated so that the population can offer nationals and foreigners different dishes and drinks that demonstrate the culture. In the case of Cuenca, Ecuador, there are several markets in the urban and rural areas, the most affluent being those in the urban area where there is a large influx of consumers. However, there is a persistent concern regarding good handling and dispensing practices, due to the few controls carried out by the relevant entities. From there arises the present investigation that aims to develop a proposal for the handling and sale of food prepared in the food courts of the markets of the urban area of the city of Cuenca, applied to the Mercado 12 de Abril. In order to fulfill this objective, surveys were carried out with the commercials and interviews with the authorities to demonstrate the practices and controls that are carried out in the handling and sale of food. The results show that the lack of control in all positions and of the application of BPM by a large part of the merchants, despite this, training is not carried out in this regard, but training on customer service is sought. Keywords: market, food courts, BPM, proposal
Desarrollo de una línea de repostería saludable sin lactosa en establecimientos de pastelería, caso Chantilly Bake Shop
(Universidad de Cuenca, 2024-01-10) Calderón Carrasco, María Angélica; Jaramillo Granda, Marlene del Cisne
Globally there is an increase in food intolerances, these diseases and intolerances restrict the consumption of some products in the diet of these people; that is why this thesis of applicative character, aims to develop a line of healthy lactose-free pastries for bakery establishments, has seen the need to incorporate the supply of these products, by the increase in the city of Cuenca, people who suffer from this condition or for those who wish to opt for a healthier diet to take care of their health or prevent future illnesses. According to studies by the NCBI (National Center for Biotechnology Information) in Latin America 70% of people in the world suffer from lactase deficiency, which causes this intolerance condition; they tend to withdraw dairy and its derivatives from their daily diet, as these have an impact on their health with several very annoying gastrointestinal symptoms that affect people (Intolerance, 2019). Statistics show that in the population of Latin America more than 70% have lactose intolerance. According to INEC (National Institute of Statistics and Census) Ecuador with a population of the 16.62 million in 2017, more than a third of the inhabitants suffer from this condition, may be suffering from early age or already with a mature age. The purpose of this project is that any bakery establishment in the city of Cuenca can incorporate a line of healthy pastries suitable for people with lactose intolerance, contains recipes validated by professionals, and a marketing plan for the launch of the new line. Keywords: healthy baking, lactose free, bakery, food intolerances
Propuesta de un modelo para el envase y transporte de alimentos preparados en el servicio de comidas a domicilio en la ciudad de Cuenca
(Universidad de Cuenca, 2024-01-10) Campoverde Pacheco, María José; Molina Díaz, María Augusta
The objective of this study is to develop a proposal for a model focused on the packaging and transportation of food prepared for delivery within the city of Cuenca. This study demonstrates the lack of rules and regulations when it comes to processes for delivery within this area of the food industry which has had an exponential growth as a result of COVID-19. A qualitative methodology was used for this research. First, a document analysis was conducted with the intention to identify current food safety rules for delivery service. After that, digital databases, field work, and observations were used as data collection methods. Both the digital databases and field work were used to identify the establishments that sell food with an option for delivery in the city of Cuenca. Observations were focused on determining the state and condition of the container used and the number of delivery orders requested by customers. Finally, the process to verify and analyze the data collected in the observation phase were documented in an Excel file. The final result of this study is to develop a proposed model for packaging and transportation of meals. This research aims to establish the measures, conditions, and characteristics that the packaging and transportation must have to ensure quality and safety of the food being delivered. The model is also expected to be the basis of an initiative for the corresponding entities to officially develop individualized regulations focused on the most important areas of the food industry. Keywords: containers, food delivery, toxic substances, packaging
Recopilación de las tradiciones gastronómicas en los mercados de Cuenca y los términos más usados para impulsar el turismo gastronómico
(Universidad de Cuenca, 2024-01-10) Hidalgo Lazo, Sandra Noemí; Alvarado Martínez, Andrés Omar
In the gastronomic world, there are general and specialized dictionaries that contain terms and concepts related to cooking. Some countries have their own dictionaries of their gastronomic culture, which include specific details about their traditional cuisine, however Ecuador and particularly Cuenca does not have documents of this nature. Thus, this work begins the construction of an unprecedented dictionary with Cuenca gastronomic terminology. The research carried out was of a qualitative type, through a bibliographical analysis, descriptive observation in the places where the products are traded, interviews with the owners of the food outlets, which allowed the selection and generation of the culinary glossary. As a result, the historical review of the origin of the most used terms in Cuenca’s gastronomic dictionary stands out, product of the cultural fusion that began with the European colonization and; finally, the creation of the Cuenca’s gastronomic dictionary with 200 terms. Thus, Cuenca will have a new useful instrument for people related to culinary culture, and at the same time, it will be a tool for promoting tourism and preserving the region’s culture heritage, as well. Keywords: dictionary, culinary terms, markets, Cuenca’s gastronomy
Elaboración artesanal de harinas con base en Amaranto (Amaranthus L.), Frejol (Phaseolus Vulgaris L.) y Papa (Solanum Tuberosum L.) con un enfoque en su presentación, empaquetado y comercialización
(Universidad de Cuenca, 2024-01-10) Gallegos Olaya, Gabriela Elizabeth; Jimbo Días, José Santiago
The objective of this thesis project is to produce high quality flours from amaranth, beans and potatoes, and use them in combination with other foods to improve their nutritional value. To achieve this, a thorough literature search will be carried out to gather all the necessary information, including information on the cultural history of these products, their nutritional value, and conventional treatment, preservation, cooking, and roasting-grinding techniques. The project also seeks to find a suitable packaging to preserve the aroma and flavor of the flours, and market them locally and nationally. The project methodology is based on a prior theoretical research process, followed by the transformation of the structure, chemistry and physics of the products to create the flours. A deductive scientific research methodology was used to collect theoretical and practical information on amaranth, beans and potatoes, and to experiment and create the processes of making flour in a culinary laboratory. The goal is to create natural flours that retain their original properties without additives. In short, this project seeks to rescue traditional and native flavors of the land, influence new generations with new sensations and flavors, and improve the nutritional value of food through the use of amaranth, bean, and potato flour combined with other foods. The methodology is based on theoretical and practical research, followed by experimentation in a culinary laboratory to create natural flours and preserve their original properties without additives. Keywords: Amaranth, beans, potato, flour
Producción de masas fermentadas perdurables en refrigeración para su comercialización en establecimientos de alojamiento y restauración
(Universidad de Cuenca, 2024-01-10) Feijoo Palacios, Daniel Rafael; Guamán Bautista, Jessica Maritza
The text presents information about the history and evolution of bread as a staple food in different cultures over time. The main ingredients used in bread making are highlighted, such as wheat flour, water, yeast and salt. The possibility of adding secondary ingredients to vary the flavor and texture of the bread is also mentioned. Depending on the mixture of ingredients used, different types of bread can be obtained, such as white bread, whole wheat bread, rye bread, among others. Each type of bread has distinctive characteristics in terms of taste, texture and nutritional value. As for baking in Ecuador, the history of bread in the country is presented, from pre-Hispanic times to the introduction of wheat by the Spaniards. The diversity of ingredients and varieties of bread in different regions of the country is highlighted, as well as the importance of bread in Ecuadorian gastronomy and its international recognition. The characteristics of the raw materials used in baking are also mentioned. In addition, the importance of the choice of flour in the quality and characteristics of bakery products is highlighted. The use of flour rich in gluten proteins (type 45) to obtain more voluminous, light and fluffy pieces stands out. The choice of the type of flour (strength or medium strength flour) will depend on the recipe and the amounts of fats and sugars used. Keywords: bread, sour dough, yeast, fermentation
Propuesta metodológica para la gestión de proceso y rúbricas de evaluación para academia de cocina para niños y jóvenes aplicado a Kitchen Club
(Universidad de Cuenca, 2024-01-11) Jarrín Jaramillo, Mónica Ximena; Jimbo Días, José Santiago
This project aims to develop a Process Design for the Kitchen Club cooking academy by creating a methodology, setting up a teaching-learning model, and designing a rubric. It starts with the research of bibliographic material about this subject, and then, the author conducts a field research study in which professional chefs related to the Education area are interviewed to have a reference of the institutions offering a similar service. In this way, the field of knowledge regarding Gastronomic Education is expanded and the company is consolidated so that children and young people can have a basic training in the area of food and beverages. After this, the project carries out a study to identify the processes that must be used in the Management Design. In this case, the existing processes are analyzed to implement those processes that are missing. Likewise, bibliographic research is made to establish the Management Model that the company will use. This Management Model will go hand in hand with the future disciplinary order policies and rules for students and employees of the academy. Once we have followed these steps, the teaching and learning methodology is established through the presentation of a syllabus model and the contents that each of the levels of the academy will have. Finally, a model of the rubric is presented, which will help the academy to have feedback from the students and thus demonstrate what has been learned. Keywords: Process, teaching-learning methods, rubric, canvas
Aplicación de técnicas de preparación de conservas de frutas de la familia de las caricáceas: babaco (Carica Pentagona L.) y chamburo (Carica Pubescens L.), para su comercialización
(Universidad de Cuenca, 2024-01-11) Sanmartín Fárez, Andrea Alexandra; Carpio Álvarez, Santiago Domingo
The lack of knowledge and consumption of great Andean products in different regions of our country, has led to the oblivion of characteristic flavors. In particular, this study highlights babaco and chamburo, two fruits that are exported to Europe, but have low local consumption. The proposed thesis project consists of developing and marketing preserves and macerates of these fruits, with the aim of promoting their consumption and rescuing their culinary identity. Babaco and chamburo are fruits with similar organoleptic characteristics, with a subtle, fragrant smell and pleasant aroma, whitish-yellowish or pinkish-orange flesh when ripe, seedless, and with a slightly sweet flavor when ripe, similar to pineapple, strawberry and orange. The thesis proposes to use techniques of conservation in syrup and macerated in liquor to appreciate the flavor of these Andean fruits. In addition, it is expected that the preparation and study of organoleptic, physical, chemical characteristics, as well as feasibility studies of packaging methods, conservation and maceration, will contribute to a better presentation and commercialization of the products. The proposed methodology for carrying out the thesis is inductive, based on a referential bibliographic survey and theoretical-practical methodologies, which involve the collection of qualitative and quantitative data. The results are expected to contribute to a greater commercialization of sweet and macerated canned babaco and chamburo products, which would benefit farmers and local gastronomy by offering unique and different flavors to fresh fruit. Keywords: preserves, commercialization, babaco, chamburo, caricaceas
Propuesta de buenas prácticas de manufactura para la Asociación de Cevicheros de la Comuna Montañita - Ecuador
(Universidad de Cuenca, 2024-01-11) Molina Santander, Eduardo Gian; Carpio Álvarez, Santiago Domingo
Food safety is the main concern for all food retail establishments because with its quality is created in the offer, and poisoning due to the intake of damaged products is avoided; This work proposes the technical improvement of the offer in the association of cevicheros in the Commune Montañita, province of Santa Elena, Ecuador. In the present work, studies of different bibliographic sources will be carried out to determine what measures are correct for the preparation of the dishes of this organization; Also, as a fundamental point, the data collection will be with a mixed methodology based on surveys and interviews to three groups which are: government representatives and researchers, in charge of sales in the different positions of the cevicheros association; and to diners or tourists. With the knowledge received by the exploratory inquiry, it is possible to proceed to the creation of a gastronomic technical proposal which encourages the proper use of hygiene standards when handling different types of food. A microbiological analysis of the ceviche’s that is sold in this association will be carried out, to ensure the use of security techniques which enhance the food supply and in turn promote culinary tourism. Keywords: food safety, Montañita, Cevicheros Association, microbiological análisis, gastronomic technical proposal
Recopilación y trascendencia de los envueltos más representativos de la Sierra ecuatoriana como aporte para la promoción del turismo cultural gastronómico
(Universidad de Cuenca, 2024-01-11) Padilla Palacios, María Fernanda; Heras Barros, Verónica Cristina
The purpose of this research work was to generate information about the most representative wraps of the Ecuadorian highlands, since it has been determined that some traditional recipes are being lost, and others do not have a regulated record of production processes. The research was documentary and experimental, based initially on information obtained from a bibliographic analysis and later validated throughout interviews with experts, which lead to the development of six previously selected wrap recipes. These recipes start by knowing the historical context of each wrapper, followed by technical evaluations to record the processes; information that has been collected in a technical file. As part of the validation, an experimental application of three of these wraps was carried out, in addition to spread this information through publications in the official pages of the Ministry of Tourism Zone 6. The results show the importance of the promotion of contents to promote cultural and gastronomic tourism, contributing to the tourism and educational sector, as well as to small enterprises. In this way, through the social network Twitter of the Ministry of Tourism Zone 6, all the recipes were disseminated; likewise, a private enterprise tested three of the six recipes for wraps, whose results demonstrated on the one hand the validity of the recipe data sheet and on the other hand, the need for more support for the rescue of intangible heritage aspects. Keywords: traditional gastronomy of Ecuador, wrapped, gastronomic tourism promotion
Revalorización de las tradiciones gastronómicas en el carnaval de Cuenca como elemento de promoción turística
(Universidad de Cuenca, 2024-01-11) Peralta Paredes, Paola Betsabeth; Paredes Guerrero, Roger Badin
In the city of Cuenca-Ecuador, culture is enriched by various aspects. The most characteristic: its rich gastronomy that integrates people around the production, preparation and enjoyment of food on specific dates on the festive calendar. The millenary andean food heritage, as well as the products introduced by the Spanish; have enriched local gastronomy for centuries. This hallmark of traditional “Cuencano cuisine” is hominy (produced from dried maize). Hominy is a staple and provides identity to a wide variety of festive meals and their rituals. Such is the case of carnival, a celebration that, in Cuenca, is directly linked to its star meal: “Mote Pata”. This complex stew links the ancient use of hominy and pumpkin seeds, with Iberian practices related to the breeding, slaughter and use of pork. This research aims to revalue the origin of this food mix in Cuenca, once the first Spanish settlers established contact with the native populations. From this perspective, we will investigate the history, customs and gastronomic techniques that involve traditional meals of the “Cuencano carnaval”. In order to do so, we will investigate historical documentary sources of the city of Cuenca, contrasting this written information with current gastronomic data, through surveys. The result of this research aims to revalue the rich gastronomic heritage that gives identity to “Cuencano carnaval” and the tourist industry that emerges around it. Keywords: Cuenca carnaval, festive gastronomy, alimentary miscegenation, gastronomic tourism, motepata
Gestión de la administración del talento humano en las cafeterías de la ciudad de Cuenca con aplicación de un caso de estudio en la cafetería El Subterráneo
(Universidad de Cuenca, 2024-01-11) Ríos Yánez, Angélica; Astudillo Durán, Silvana Vanessa
The objective of this research is to analyze the administrative management of human talent in cafeterias in the city of Cuenca, Ecuador. Through the results, an application case was created for a specific cafeteria project called El Subterráneo, through a human talent management model. For the analysis of research data, the quantitative method was used through a sample of 115 employees through the survey technique and a descriptive statistical analysis. For the effective administration of this industry, six areas are proposed for the management of human talent. In this framework, the results show that employers show higher compliance than workers regarding the perception of compliance. It is concluded that the management of human talent has a direct impact on the performance and retention of human talent. Depending on the case of application, it is suggested to focus on the development phase of the functions, a process that is part of the development plan for human talent management. It is recommended that those in charge of human talent in Cuenca gastronomic companies take care of their collaborators as the most important intangible resource that a company has, making use of methods of analysis of their capacities and aptitudes to optimally locate people in positions. that the cafeterias require it, then maintain constant learning and evaluation of the change processes for continuous improvement. Keywords: human talent, management, human Resources, administration restaurant Cuenca
Aplicación de la técnica de fermentación en seis productos cultivados en la provincia del Azuay y el desarrollo de un modelo de estrategias para su comercialización
(Universidad de Cuenca, 2024-01-16) Chalco García, Juan Gustavo; Hidalgo Miño, Dimitri
This thesis was carried out in order to rescue and promote the sale of an ancient culinary process, which, in addition to being a widely used technique in the world gastronomic culture known as "fermentation", is considered very healthy due to its purifying and regenerative contributions in the health of those who practice, as much as they like, allows us to extend the useful life of food, mainly vegetables or fruits through this preparation, the organoleptic properties of fermented products are altered, giving them more complex and unique flavors to the preparations applied with this process. The proposal with ferments has allowed us to verify that its preparation is simple, made up of nothing more than salt without iodine, water, sugar, and a base culture for certain ferments such as flavored kombucha, or sauerkraut with salt, and pickles with salt and sugar, and the very rich kimchi for its use of fruits and vegetables grown throughout the year in the local environment, also through the experimental process it has allowed me to have a real estimate of the cost of production for its commercialization. The products used for this practical thesis are: Uvilla, farm turnip, tree tomato, Naranjilla, May flower apple and sweet cucumber, these products that are easy to acquire and that are generally found throughout the year in the local environment, which means an abundance of certain products in the Azuay region - Ecuador. The artisan elaboration that I have carried out in this fermentation process has allowed me to discover new umami flavors, which, in addition to being exquisite, have a high nutritional level for those who consume them. Finally, after the practical investigation, a marketing management model for fermented products is recreated. Keywords: fermentation, brine, organoleptic, administrative management

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