Administración Turística y Hotelera
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Examinando Administración Turística y Hotelera por Materia "Administración turística y hotelera"
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- ÍtemAnálisis de impactos generados por el turismo de bienestar a nivel socio-cultural. caso: Riviera Nayarit, MéxicoBermúdez Cárdenas, Ivonne Estefanny; López Ortiz, María Paula; Ramos Méndez, Karen Julieth; Lara Silva, Marcia Ivonne
- ÍtemCaracterización del turismo de bienestar (spa en hoteles afiliados a Cotelco) en Bogotá frente a los lineamientos del plan de negocios para el subsector de turismo de bienestar en Colombia propuesto por el programa de transformación productivaRuiz Garcia, Paola Andrea; Segura Carlos, Leidy Paola; Duarte Bajaña, Sonia
- ÍtemDiseño del producto turístico cultural para la zona urbana de la ciudad de monteríaSánchez Olivella, Adriana Sofía; Oliveros Ocampo, César AugustoMonteria city is the capital of Cordoba´s department, which is located on the Caribbean coast of Colombia and this city is nationally and internationally known for livestock activity and the Sinu River that waters their lands. However, despite all its qualities, little is said about its history and the cultural richness it has and it has not been recognized it gastronomy, traditions, music and crafts. That is why the efforts of the local administrations focus on the investment in agribusiness and services, which are the economic activities that move the city. 10 But there has been a growth of tourist activity in the city that is reflected in the increase in the number of tourists in the last 10 years and in the same way is notorious the growth in construction of hotels, gastronomic establishments and other facilities for those who visit the city. Even though, there is still no tourism product in the city that guides and plans tourism and route the growth of this activity.
- ÍtemElaboración de sopas típicas de la Región Caribe apartir de subproductos de la trucha oncorhynchus mykiss(Fundación Universitaria Los Libertadores. Sede Bogotá., ) Pardo Hernández, Angie Carolina; Cote Daza, Sandra PatriciaThis work was intended to raise awareness of the importance of gastronomy in the Caribbean Region at a cultural historical level according to the development of its traditions and wisdoms, these are used in the preparation of some typical dishes; For this, a bibliographic review was carried out and an analysis was generated that detailed the way in which gastronomy unfolds and the impact it has on the population. Precisely and in relation to the above, a proposal was created at the gastronomic level, which in turn allowed to open a stage in the industrialization of typical food; in this way the standardization of a typical soup of the Caribbean region was made based on by-products of the Oncorhynchus mykiss trout, through the continuity of the literature review; similarly, one of the most used recipes by the Caribbean with tails or fish heads was selected and adapted. In the same way a series of prototypes of soups with the specific characteristics was elaborated, to then be vacuum packed and generate a process of conservation of the same in several periods that contemplate from 0 to 30 days. This contribution is linked to the social problem of hunger that exists in Colombia and emphatically in the Caribbean region, when producing these typical soups, it is sought to take advantage of the raw material that is usually wasted in the food industry, to extend the product's life cycle and to be able to impact the hunger problem. Thus, to finalize and taking into account the mentioned aspects, the result of the work is achieved thanks to the sensory analysis that is carried out by means of semi-trained panelists and consumer panelists, who determined the different representative variables of a trout by-product soup and the product acceptance.
- ÍtemImplementación de los recursos naturales con relación al turismo de bienestar-Spa, en la Riviera Nayarit caso hotel Marival y hotel Grand VelasQuizá, Maria Alejandra; García, Marcela; Ortiz, Lorena; Aldana, Martha Cecilia