Guía gastronómica en el desarrollo sociocultural del Cantón Buena Fe, año 2019
| dc.contributor.advisor | Cachipuendo, Jesica | |
| dc.contributor.author | Ramos Guilcapi, Jefferson Ricardo | |
| dc.date.accessioned | 2020-05-12T18:05:10Z | |
| dc.date.available | 2020-05-12T18:05:10Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/7922 | |
| dc.description | The following research project is based on the theme: "GASTRONOMIC GUIDE IN THE SOCIOCULTURAL DEVELOPMENT OF CANTON BUENA FE, YEAR 2019", as the main purpose to know more about the gastronomy of our canton Buena Fe. The main topic is known about issues in the national, local and international context, also about the problem, which are the main objectives of this research. In the next chapter it can be seen that there is a lot of information about a gastronomic guide, each typical dish is introduced and introduced as a local in the canton, each dish with its respective recipe and its way of preparation. The following chapter of the investigation reveals the most consumed dishes in the canton through a survey of residents in the central part, who have lived the last decade, and the interview with people involved in the tourism sector in the canton, where they give alternatives to promote tourism through culinary art. In the last chapter, the value proposal that the gastronomic guide will have in the canton will be announced, announcing the end of the research in order to collaborate with the socio-cultural development of the Buena Fe canton. | es_ES |
| dc.description | The following research project is based on the theme: "GASTRONOMIC GUIDE IN THE SOCIOCULTURAL DEVELOPMENT OF CANTON BUENA FE, YEAR 2019", as the main purpose to know more about the gastronomy of our canton Buena Fe. The main topic is known about issues in the national, local and international context, also about the problem, which are the main objectives of this research. In the next chapter it can be seen that there is a lot of information about a gastronomic guide, each typical dish is introduced and introduced as a local in the canton, each dish with its respective recipe and its way of preparation. The following chapter of the investigation reveals the most consumed dishes in the canton through a survey of residents in the central part, who have lived the last decade, and the interview with people involved in the tourism sector in the canton, where they give alternatives to promote tourism through culinary art. In the last chapter, the value proposal that the gastronomic guide will have in the canton will be announced, announcing the end of the research in order to collaborate with the socio-cultural development of the Buena Fe canton. | es_ES |
| dc.description.abstract | El siguiente proyecto de investigación se basa en el tema: “GUÍA GASTRONÓMICA EN EL DESARROLLO SOCIOCULTURAL DEL CANTÓN BUENA FE, AÑO 2019”, como principal propósito conocer más sobre la gastronomía de nuestro cantón Buena Fe. Se da a conocer sobre el tema principal se habla sobre temas en el contexto nacional, local e internacional, también se habla sobre la problemática, cuáles son los principales objetivos de esta investigación realizada. En el siguiente capítulo se puede observar que existe mucha información sobre una guía gastronómica, se describen cada plato típico e introducido como local en el cantón, cada plato con su respectiva receta y su modo de preparación. El capítulo siguiente de la investigación se da a conocer cuáles son los platos más consumidos en el cantón por medio de una encuesta realizadas a moradores en la parte céntrica los mismos que han vivido la última década, y la entrevista realizada a personas involucradas al ámbito turístico en el cantón, en donde dan alternativas de fomentar el turismo a través del arte culinario. En el último capítulo se da a conocer sobre la propuesta de valor que tendrá la guía gastronómica en el cantón, dando a conocer el fin de la investigación para poder colaborar con el desarrollo sociocultural del cantón Buena Fe. | es_ES |
| dc.format.extent | 96 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo: UTB, 2020 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Gastronomía | es_ES |
| dc.subject | Sociocultural | es_ES |
| dc.subject | Turismo | es_ES |
| dc.subject | Arte Culinario | es_ES |
| dc.title | Guía gastronómica en el desarrollo sociocultural del Cantón Buena Fe, año 2019 | es_ES |
| dc.type | bachelorThesis | es_ES |
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