Oferta gastronómica de línea gourmet para eventos del laboratorio de aprendizaje vivencial 180°

The objective of this research is to propose a gourmet gastronomic offering for events at L.A.V 180° and develop the culinary skills of students at the GESTURH culinary school. A mixed approach was used to collect qualitative and quantitative data through a questionnaire administered to 93 individuals within the university population and semi structured interviews with 2 teachers, 1 professional, and 1 frequent consumer. The results reveal the importance of offering economically accessible options that cater to the tastes and needs of customers, emphasizing the relevance of taste and presentation quality. The findings show an interest in trying and hiring gourmet food services at the GESTURH's 180° lab. The need to diversify the menu to cater to different clients is emphasized, with a focus on taste and presentation quality to influence customer perception. The proposal for a gourmet line was well received, allowing the local gastronomic richness to shine. This is seen as an improvement to the image and reputation of the university restaurant, projecting organization, planning, and quality in service. Additionally, the need for a digital catalog to facilitate access and showcase distinctive characteristics of each dish is highlighted, adapting to current technological trends and providing an informed and appealing gastronomic experience. Its implementation covers crucial aspects for customers, such as presentation, content, and price of each preparation. Therefore, the gourmet line will enrich the training of GESTURH culinary students and contribute to the development of their culinary skills, providing opportunities for practice and experimentation.

• Autor Principal: Guerra Játiva, Mateo Santiago (author)
• Formato: bachelorThesis
• Publicado: 2023
• Subjects: calidad, catálogo digital, línea gourmet, restaurante universitario
• Acceso en liña: https://repositorio.puce.edu.ec/handle/123456789/44844