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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

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

This intervention work called "Application of good sustainable practices in the restaurant La Cigale in the city of Cuenca", is aimed at determining the main characteristics of the restaurant La Cigale, located in the Historic Center of the city of Cuenca, diagnosing its gastronomic operation and selecting sustainable management strategies and good practices to be used in the establishment, to ensure the care of the environment, people's health and local culture. With the analysis carried out, a proposal for improvement was established to develop a sustainable, efficient and responsible management in the catering area. The research was based on the Rainforest Alliance's Good Practices Guide for Sustainable Tourism and the Smart Voyager Sustainable Certification Standard, using qualitative and quantitative methodologies, such as surveys and direct observation, to gather information for the diagnosis and proposal of the improvement plan. In this way, we intervened in the business, socio-cultural and environmental areas, with proposals for a mission, vision, sustainable policies, business values, relationships with stakeholders, good manufacturing practices, HACCP chart to determine, analyze and control critical points of the processes and other important aspects, which in one way or another will contribute to a better sustainable management of the restaurant and in turn, can serve as a guide for other establishments that choose to improve their production with sustainability and environmental care in a responsible and committed way. Keywords: sustainable, practices, environment, management, restaurant management

Whey is a by-product obtained in cheese-making process after coagulating the milk and separating the curd; It is rich in nutrients, proteins, minerals, vitamins and lactose. In Ecuador, approximately 900,000 liters of whey are generated daily, but only 10% is used in the food and agricultural industry, and 90% is discarded, which can cause damage to the environment. The present work of curricular integration: "Use of the residual whey of the company Salinerito in the elaboration of dairy desserts", investigates the potential use of whey in the elaboration of desserts such as creme caramel, custards and puddings, and their mixtures in desserts by layers, through processes of experimentation and development, applying techniques and combinations of ingredients, proposing new recipes that contribute to a pleasant, attractive and tasty sensory experience; for which the properties of whey, its composition and nutritional value, its physical and organoleptic characteristics were considered. Processing techniques such as pasteurization, fermentation, incorporation of ingredients of natural origin such as carrageenan, pectins and gelatins were employed to improve texture, flavor and stability, as well as the addition of potassium sorbate for better preservation. In addition, sensory evaluations of these desserts were carried out with a panel of experts to know their acceptability. This study showed that whey used effectively in the creation of dairy desserts, offer an alternative to conventional desserts, and contribute to the sustainable use of whey in the food industry. Keywords: dairy, whey, creme caramel, custards, puddings

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Bogotá Social Backbone propone el desarrollo de una columna vertebral de infraestructura social para las personas más necesitadas de Bogotá, aquellas que normalmente no tienen acceso a los servicios profesionales de un arquitecto. Seleccioné tres espacios "libres", abandonados y problemáticos a lo largo de la Avenida Caracas en Bogotá y tres clientes que los habitan; un drogadicto desplazado de El Bronx, una prostituta del barrio Santafé y un reciclador de la Caracas con 59. La arquitectura social se propone con el objetivo de ser una plataforma para que estas personas se reintegren dignamente a la sociedad, proporcionándoles una vivienda mínima, así como lugares para la formación y para el desarrollo de un proyecto de vida., Bogotá Social Backbone proposes the development of a backbone of social infrastructure for the most needed people in Bogota, those who usually do not have access to the professional services of an architect. I selected three "free", abandoned, and problematic spaces along the Caracas Avenue in Bogotá, and three clients who inhabit them; a drug addict who was displaced from El Bronx, a prostitute from Santafé neighborhood and a recycler from Caracas 59. Social architecture is proposed with the objective of being a platform for these people to reintegrate into society with dignity, providing minimal housing, as well as places for training and for the development of a life project., Award-winning

This intervention project called "MANUAL OF RECEPTION, STORAGE AND DISPATCH FOR THE WAREHOUSE OF THE FOOD UNIT OF THE JOSÉ CARRASCO ARTEAGA SPECIALTY HOSPITAL – IESS", was carried out with the aim of guaranteeing quality and food safety in the processes of reception, storage, conservation of fresh food and food, which enter the supply chain for the preparation of hospital diets. Chapter 1 deals with the fundamentals for the management of hospital warehouses, safety measures, regulations and documents on hygiene and food safety in force, guided by the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA), the Codex Alimentarious and the Hazard Analysis and Critical Control Points (HACCP). For Chapter 2 was carried out a situational diagnosis of the infrastructure, equipment and processes during the reception, storage and dispatch of food, considering the knowledge, methods and techniques applied by staff in the different stages of food provision required by the HEJCA. ess of reception, storage and dispatch of food were determined, proposing in Chapter 3 the "MANUAL OF RECEPTION, STORAGE AND DISPATCH FOR THE WAREHOUSE OF THE FOOD UNIT OF THE JOSÉ CARRASCO ARTEAGA SPECIALTY HOSPITAL – IESS", in order to provide consistent and objective information to all personnel working in the food warehouse area, which will benefit hospitalized patients by guaranteeing them a safe and adequate diet for their speedy recovery.

This intervention project was carried out with the aim of developing a manual operation of the processes of the "Baltimore Bar-Cafeteria" of the city of Riobamba and that serves for the development of a model to franchise the business. The qualitative methodology was used, carrying out interviews conducted at the General Manager, as well as establishing the operational processes that are detailed in this manual. Chapter one talks about the characteristics of the "Bar Cafeteria Baltimore" and how Ecuadorian franchises have evolved over the years, covering the different types of franchises that exist and how a franchise gastronomy can be considered a good business model, explaining the different legal regulations and permits necessary for you to be implemented, finally in this chapter recommendations are made for the starting a franchise. Then, in the second chapter, based on interviews and observations of field in the "Baltimore Bar-Cafeteria", are characterized by flowcharts the administrative and operational processes that must contain the franchise, as well as BPM, POES, MIP and HACCP processes, and biosafety measures against of COVID-19. Finally, in the third chapter, technical sheets of ten recipes of products that will integrate the franchise of the "Baltimore Bar-Cafeteria", with the steps to follow for their elaborations and presentations, as well as the usefulness that represent for the establishment. Keywords: Franchise. Know-how. Processes. Operating manual. Pub. Cafeteria.

The intervention project "PROPOSAL OF A MANUAL OF GOOD MANAGEMENT PRACTICES IN FOOD PROCESSING AND ITS SERVICE FOR THE FOOD COURT OF THE MUNICIPAL MARKET 10 DE AUGUST OF THE CITY OF CUENCA”, was carried out with the objective of proposing a Manual of Good Practices for use by the personnel of the patio establishments Of foods. It began with a review of regulations and documents on food safety and hygiene that are applied in Ecuador and the world, including those referring to the health emergency by COVID-19, in order to have elements of analysis and define the problems in food handling and your service. With these antecedents, a diagnosis was made with sheets of compliance inspection, based on the External Instructions for the Evaluation of "Restaurants/Cafeterias" of the ARCSA, adapted to the food court of the market, obtaining an average compliance percentage of 65.5%. What's more, A survey aimed at owners and diners was developed, which allowed obtain a clear perspective on the situation of the establishments. With this information, the main problems in the management, elaboration and food service, and a Manual of Good Practices made with illustrative images and didactic diagrams, which help its easy understanding and application for the improvement of the food court processes and guarantee the food safety and hygiene for the benefit of its users. Keywords: Manual. BPM. POES. HACCP. Good practices. Security food. Market. Food court. August 10.

In the present titling work called "Elaboration of artisan drinks based on water kefir with fruit pulp, macerates and infusions and its application to signature cocktails" the water kefir was investigated and analyzed in order to demonstrate its usefulness in the gastronomic area of ​​cocktails. Water kefir are nodules with cultures of beneficial bacteria and yeasts capable of generating probiotics and through the fermentation process can generate carbon dioxide. To this end it studied its behavior in relation to conservation, cultivation and fermentation to to obtain a natural carbonated drink, the behavior of kefir from water when subjected to a pasteurization process from which it was obtained that it is lost much of its natural gas, so techniques were applied for the integration of carbon dioxide to beverages. These drinks were made from a survey in which a panel of experts participated who chose the type of technique and sweetener of each drink. Finally these drinks were applied to the elaboration of signature cocktails with dry, semi-dry and sweet liqueurs, taking take advantage of the bromatological, organoleptic and nutritional characteristics of kefir of water. This work was concluded with the tasting by the court the same who was satisfied with the proposal due to the low cost required for its elaboration and the versatile use that can be given to it in cocktails. Keywords: Water kefir. Tibicos. Probiotic drinks. Pulp. mashed. Infusion. Fermentation. Carbon dioxide. CO2. Signature cocktails.