Submitted by Nadir Basilio (nadirsb@uninove.br) on 2015-07-03T14:39:33Z No. of bitstreams: 1 B_Maria_Cristina_PintoPde_Menezes.pdf: 955338 bytes, checksum: f232c4aa1a3baafe3856c29c1769d7a3 (MD5) / Made available in DSpace on 2015-07-03T14:39:33Z (GMT). No. of bitstreams: 1 B_Maria_Cristina_PintoPde_Menezes.pdf: 955338 bytes, checksum: f232c4aa1a3baafe3856c29c1769d7a3 (MD5) Previous issue date: 2005-09-01 / This research investigated the student development process of a Gastronomy undergraduated course in São Paulo. It was analized how this development process is carried out in these students, while students or citizens and how their identity is modeled in accordance to the market place they want to be in. To reach our goals, we analysed the scenario in which the Gastronomy and Hotel Administration undergraduated course, like technological branch, are inserted. To do so, we researched its related history and legislation, its origin as practical knowledge that recently became an area of interest for the academical area. The thesis focus is the student body itself. We analyzed his/her profile, asking a sample of students about his/her opinion on education and life conditions . We also made use of some students self-written life history. The theme analisis guided us to better know the essential elements for the student development process. We searched to understand this process through some basic concepts, such as citizenship, culture, identity, emancipation, social participation, non-formal education and assertiveness. This study concluded that the majority of researched students came from medium levels of society and have idealist thougths about the market place. Their professional choices came from, for most of them, their memories and life history. Happiness is a fundamental objective to their professional success. Family is highly valued. School is seen as part of their working hours and they approved the education they receive. Their professional identity is modelled by incorporating the demands of a even more competitive environment: good physical appearance and behaviour, experience in renowned restaurants and hotels and living abroad. However, the old dream of entrepreneurship is still strong. / O objetivo desta pesquisa foi realizar um estudo sobre o processo de formação dos alunos de um curso superior de Gastronomia, na cidade de São Paulo. Analisou-se como se dá essa formação enquanto aluno(a), cidadão(ã) e como ele constrói sua identidade em relação ao mundo do trabalho onde ele busca se inserir. Para atingir nossos objetivos realizamos um resgate do cenário onde se inserem os cursos de hotelaria e gastronomia, na instância de cursos superiores na modalidade tecnológica. Para tal, pesquisamos a história e a legislação a respeito, assim como a construção dessas áreas na história, como conhecimento prático, que se transformou em objeto de interesse da academia muito recentemente. O centro da dissertação é dado pelo estudo sobre o(a) aluno(a) propriamente dito. Foi analisado o perfil desse aluno; realizada uma pesquisa com uma amostra desses alunos sobre suas opiniões e representações sobre a escola e suas condições de vida. Utilizou-se também como fonte de dados, histórias de vida escritas por eles mesmos. O exame do tema levou a conhecer elementos essenciais na formação profissional do aluno. Buscamos compreender esse processo por meio de alguns conceitos básicos, tais como: cidadania, cultura, identidade, emancipação, participação, educação não-formal e assertividade. A pesquisa concluiu que a maioria dos alunos pesquisados provém de camadas médias da sociedade e possui representações sobre o mundo do trabalho bastante idealistas. A maioria tem em suas memórias e trajetórias de vida algo que explica a escolha pela profissão. A felicidade é uma meta fundamental para sua realização. A família é muito valorizada. A escola é vista como momento de trabalho e eles gostam da formação que recebem. Os alunos absorvem como modelo a ser atingido para sua identidade profissional, serem eficientes, incorporando as demandas que o mercado profissional exige: boa aparência, boas posturas, trabalhar em grandes hotéis e restaurantes, ter experiência no exterior. Mas ainda continua vivo o velho sonho de montar seu próprio negócio.

<div> <p>Chia seed (<i>Salvia hispanica</i>) has shown potential as an alternative source of nutrients with a high content of fiber (36 %), protein (25%), and fat (25%). Unfortunately, the presence of a viscous biopolymer (mucilage), surrounding the chia seed (CS), limits the accessibility of the protein and other nutrients. Nevertheless, this biopolymer’s chemical composition makes it suitable for the development of biodegradable films. Regarding CS protein, disulfide bonding, and nonprotein-protein interactions often frequent in plant protein, have limited its technological application in food matrices. Therefore, scientists have pointed at processing methods involving enzymatic proteolysis to improve the functionality of plant protein ingredients. The objective of this study was to establish processing techniques to exploit the functionality, extraction, and health benefits of chia seed components. First, ultrasonication followed by vacuum-filtration was used to separate mucilage from CS prior to fat extraction by oil press. Mucilage-free and defatted CS were treated using conventional (enzymatic hydrolysis with alcalase) or sequential (enzymatic hydrolysis with alcalase+flavourzyme), and under water bath or microwave-assisted hydrolysis. Chia seed protein hydrolysates (CSPH) derived from the sequential hydrolysis with microwave treatment showed superior (p<0.05) in vitro antioxidant activity. The highest (p<0.05) cellular antioxidant activity was achieved by the sequential (94.76%) and conventional (93.13%) hydrolysis with microwave. Dipeptidyl peptidase-V inhibition was higher (p<0.05) for sequential hydrolysis with water bath, while Angiotensin-Converting Enzyme (ACE) inhibition activity increased (p<0.05) with hydrolysis for all treatments compared to the control. Regarding functionality, sequential hydrolysis with microwave showed higher (p<0.05) solubility at lower pH (3 and 5), while conventional hydrolysis with microwave was better at pH 7 and 9. Emulsification properties and foaming capacity were also higher in conventional hydrolysis with microwave, but conventional hydrolysis with water bath was more stable for foaming properties only. In terms of mucilage applicability, biodegradable films were developed by casting technique where CS mucilage was plasticized with different polyol mixtures (sorbitol and glycerol). CS mucilage films with higher sorbitol content showed superior tensile strength (3.23 N/mm²), and lower water vapor permeability (1.3*109 g/ m*s*Pa) but had poor flexibility compared to other treatments. Conversely, films with high glycerol content showed high elongation at break (67.55%) and solubility (22.75%), but reduced water vapor permeability and tensile strength. The hydrophobicity, measured as water contact angle, was higher (p<0.05) for mixtures containing equal amounts of polyols. Lastly, Raman Spectroscopy analysis showed shifts from 854 to 872 cm^-1 and 1061 to 1076 cm^-1, which corresponded to β(CCO) modes. These shifts represent an increase in hydrogen bonding, responsible for the high tensile strength and decreased water vapor permeability. This study demonstrated that ultrasonication followed by vacuum filtration can successfully separate mucilage from chia seeds; microwave-assisted and enzymatic hydrolysis generated protein hydrolysates with improved bioactivity and functionality. Finally, chia seed mucilage was able to form films with potential to be used in drug delivery and edible food coating applications.</p> </div> <br>

La tesis de investigación realizada a continuación es sobre el proyecto arquitectónico de la Facultad de Gastronomía de la Universidad San Ignacio de Loyola (USIL) en Arequipa, El proyecto y su viabilidad responde a la demanda de la carrera gastronómica y, como consecuencia, a las restricciones de las instituciones existentes en la ciudad: infraestructura deficiente, carrera técnica, periodo de estudio de 3 años y límite de vacantes. El proyecto está situado en zona agrícola de Arequipa, la cual fue establecida por USIL, por razones de: proximidad a carretera interoceánica, ubicación zona en crecimiento y descongestionamiento del centro. El terreno responde a su entorno natural inmediato y a la accesibilidad urbana a nivel micro y macro, guardando relación de facultad universitaria sin invadir ni generar impacto dentro de la zona nativa. Asimismo, responde a necesidades y actividades de los diferentes usuarios dentro del proyecto: alumno, docente, personal administrativo, personal de seguridad, y personal de mantenimiento. El programa arquitectónico responde a la malla curricular de la carrera de Gastronomía que dicta USIL, y también a los ambientes que utilizan todos los alumnos en general dentro del campus; teniendo como conclusión 4 paquetes funcionales: educativo, administrativo, servicios complementarios y servicio. La investigación contiene todo lo mencionado previamente, con bases fundamentadas, información y data real extraída de páginas oficiales nacionales e internacionales, y sustento respaldado por la USIL. / The following research thesis is about the architectural project of the Faculty of Gastronomy of the San Ignacio de Loyola University (USIL) in Arequipa. The project and its viability respond to the demand of the gastronomic career and, as a consequence, to the restrictions of the existing institutions in the city: deficient infrastructure, technical career, 3-year study period and limit of vacancies. The project is located in the agricultural area of Arequipa, which was established by USIL, for reasons of: proximity to the inter-oceanic highway, location of the growing area and decongestion of the center. The land responds to its immediate natural environment and urban accessibility at the micro and macro level, keeping a university faculty relationship without invading or generating impact within the native zone. It also responds to the needs and activities of the different users within the project: students, teachers, administrative staff, security personnel, and maintenance personnel. The architectural program responds to the curriculum of the career of Gastronomy that dictates USIL, and also to the environments used by all students in general on campus, taking as a conclusion 4 functional packages: educational, administrative, complementary services and service. The research contains all of the above, with well-founded bases, information and real data extracted from official national and international pages, and supported by USIL. / Tesis

Este proyecto busca ser un espacio de aprendizaje y desarrollo creativo, para los jóvenes interesados en carreras culinarias, donde se fomente la investigación. Un centro educativo cuyo diseño responda a una metodología de enseñanza moderna aplicada en los modelos de éxito internacional: La metodología colaborativa. En esta, se propone una relación dinámica entre los paquetes de formación, investigación y complementarios para el desarrollo global de sus alumnos. El usuario principal es el joven de entre los 17 y 25 años que busca desarrollarse en el mundo culinario y tiene un perfil que lo caracteriza por ser creativo, activo, tecnológico y explorador. El diseño del proyecto como ya se mencionó está basado en una metodología colaborativa en el que se dé énfasis al vínculo de los espacios con la naturaleza (biofilia) buscando recuperar esa conexión al pasado de Lima Norte como zona agrícola. Este centro educativo está ubicado en el sector de Lima Norte, en el distrito de Comas con miras a abastecer la creciente demanda de San Martín de Porres, Los Olivos y Comas. Se encuentra emplazado en la av. Universitaria lo cual le permite un fácil acceso desde cualquiera de los distritos mencionados. Finalmente, cabe resaltar que el proyecto no solo se plantea como espacio de aprendizaje para los alumnos, sino que consta de paquetes complementarios abiertos al público para generar una invitación a otros usuarios a participar de este mundo culinario. / This project seeks to be a space for learning and creative development, for young people interested in culinary careers, where research is encouraged. An educational center whose design responds to a modern teaching methodology applied in internationally successful models: The collaborative methodology. In this, a dynamic relationship is proposed between the training, research and complementary packages for the global development of its students. The main user is the young man between the ages of 17 and 25 who seeks to develop in the culinary world and has a profile that characterizes him for being creative, active, technological and explorer. The design of the project, as already mentioned, is based on a collaborative methodology that emphasizes the link between spaces and nature (biophilia), seeking to recover that connection to the past of Lima Norte as an agricultural area. This educational center is located in the North Lima, in Comas with a view to supplying the growing demand of San Martín de Porres, Los Olivos and Comas. It is located on av. University which allows easy access from any of the aforementioned districts. Finally, it should be noted that the project is not only proposed as a learning space for students, but also consists of complementary packages open to the public to generate an invitation to other users to participate in this culinary world. / Tesis

The diploma thesis is focused on the design of an industrial planetary mixer with a volume of 40 liters. The goal is to create a design that takes account of ergonomics and design and technology requirements.

This diploma thesis is focused on evaluating quality of services in field of gastronomy in specific organisations in Brno city. Within this work there is analysis of present condition in organisations and in field of gastronomy also. For evaluating quality of services, based on this analysis, SERVQUAL method is chosen. After application of this method both recommendations and proposed specific systems of quality management for organisations are expressed.

The master´s thesis is a proposal of a business plan for establishment of catering company in the city Náměšť nad Oslavou. The theoretical part is focused on the structure of the business plan, necessary analyses, sources of financing, and legal forms of business. In the practical part there is the theoretical knowledge applied to the particular situation, where the feasible entrepreneurial plan will be created.

El avance de la tecnología está transformando la forma de relacionamos entre las personas, e involucrándose cada vez más en nuestras actividades, incluyéndose como parte de nuestras vidas y formando parte de nuestra sociedad. Go-Chef es una plataforma web y aplicativo móvil que busca en primer lugar, ayudar a los emprendedores peruanos de comida preparada (cocineros profesionales o aficionados, y, las Micro y Pequeñas Empresas - MYPES) acompañándoles con su emprendimiento y brindándoles asesoría estratégica para su desarrollo, facilitándoles varios servicios como: un espacio online dónde poder publicar y vender sus productos, medios de pago online, posicionamiento de marca y marketing online para ayudarles con la estrategia de ventas. En segundo lugar, se ofrece a las personas un espacio dónde encontrar una variedad de comida de calidad, a un precio justo y cerca de la zona dónde se encuentren. Este proyecto está dirigido inicialmente a cubrir estas necesidades en Lima Moderna y posteriormente abarcar todo el Perú. Go-chef tendrá dos tipos de clientes, por un lado, se enfocará en el segmento de emprendedores con estilo de vida progresistas, hombres y mujeres mayores de edad, los cuales tengan un negocio gastronómico o recién estén emprendiendo en dicho rubro. Por otro lado, se tiene a los clientes finales, serán hombres y mujeres de estilo de vida sofisticados y modernos los cuales tienden a utilizar aplicaciones móviles. En la actualidad el mercado de aplicaciones de comida online está liderado por dos grandes competidores internacionales; Go-Chef busca diferenciarse de estos enfocándose en emprendedores peruanos. / The technology development is transforming the way in which we relate to each other, as well as the way we carry out daily activities, is a part of our lives and our society. Go-Chef is an online platform and mobile application that seeks first, to help Peruvian prepared food entrepreneurs (professional or amateur cooks, and Micro and Small Businesses - MYPES) by accompanying them with their gastronomic venture and providing strategic advice for their development , providing them with various services such as: an online space where they can publish and sell their products, online payment methods, brand positioning and online marketing to help them with the sales strategy. Secondly, it offers people a space where they can find a variety of quality food, at a fair price and close to the area where they are. This project is initially directed to cover these necessities in Modern Lima and subsequently to all the country. Go-Chef will have two kinds of client, in first place the focus will be on progressist lifestyle entrepreneurs, man and women who have a small food business or the ones who has recently started one. In second place, the final costumers will be man and woman with sophisticated and modern lifestyle who consume mobile applications. Nowadays the online food applications market is led by two big international competitors; Go-Chef is looking for differentiated from them by focusing only in the Peruvian entrepreneurs. / Trabajo de investigación

Debido a la crisis sanitaria a causa de la pandemia del COVID-19, el Estado optó por detener toda la actividad de los restaurantes afectando significativamente al sector, lo que generó el cierre del 50% de las empresas (Grupo Verona, 2020). Este hecho ha generado el aumento de sus costos por las medidas de protección sanitaria, además que la situación económica actual que atraviesan por sus bajas ventas no les permite implementar nuevas soluciones tecnológicas para incrementar su demanda, ya que tampoco cuentan con mucho capital para invertir en proyectos tecnológicos. Por ello, creamos “Ojo al antojo” una aplicación móvil que funcionará como un intermediario entre los restaurantes y consumidores para ubicar los platillos que deseen para el desayuno, almuerzo y cena, y con opción de delivery dirigido a los consumidores de Lima Metropolitana. Incluso podrán hacer reservas de mesa desde la misma aplicación móvil dirigido a las personas que no tienen tiempo para esperar que alguna mesa se desocupe, además valoran el ahorro de tiempo, la variedad de platos de las tres regiones naturales del país y la comida especializada (vegano, vegetariano u otros). Además, en el mercado existen muy pocas aplicaciones móviles que permitan conectar a los restaurantes Mypes que buscan mostrar su oferta gastronómica, entre ofertas de comidas únicas, exóticas y especiales. Finalmente, se analizaron los indicadores de rentabilidad y se demostró que el negocio es viable y muy rentable, con proyecciones para expandirse a nivel nacional e internacional. / Due to the health crisis caused by the COVID-19 pandemic, the State chose to stop all restaurant activity, significantly affecting the sector, which led to the closure of 50% of the companies (Grupo Verona, 2020). This fact has generated an increase in their costs due to health protection measures, in addition to the fact that the current economic situation that they are going through due to their low sales does not allow them to implement new technological solutions to increase their demand, since they do not have much capital to invest in technological projects. For this reason, we created “Ojo al antojo” a mobile application that will function as an intermediary between restaurants and consumers to locate the dishes they want for breakfast, lunch and dinner, and with a delivery option aimed at consumers in Metropolitan Lima. They can even make table reservations from the same mobile application aimed at people who do not have time to wait for a table to be vacated, they also value time savings, the variety of dishes from the three natural regions of the country and specialized food (vegan, vegetarian or others). In addition, there are very few mobile applications in the market that allow connecting Mypes restaurants that seek to show their gastronomic offer, among unique, exotic and special food offers. Finally, the profitability indicators were analyzed and it was shown that the business is viable and very profitable, with projections to expand nationally and internationally. / Trabajo de investigación

La investigación presenta una síntesis académica sobre el rol que cumplen los restaurantes y los negocios gastronómicos en satisfacer la demanda de alimentos libres de gluten a nivel mundial. Los alimentos libres de gluten están evolucionando y su llegada al mercado es cada vez más rápida tanto en restaurantes, tiendas naturistas y en muchos de los negocios que se dedican a la producción de alimentos y bebidas. Además, estos alimentos benefician a los celíacos, un nicho de mercado poco explorado, que se caracteriza por tener una estricta dieta libre de gluten por el resto de su vida. Se trata de una investigación basada en la revisión bibliográfica descriptiva y evaluativa. El principal aporte de esta investigación es el de presentar un análisis del uso y consumo de los alimentos aptos para celíacos en la oferta gastronómica a nivel mundial. Se presenta información sobre la variedad de productos que existen aptos para celíacos, así como la variedad de alimentos sin gluten que son ofrecidos en restaurantes, pastelerías y heladerías internacionales. Los principales hallazgos son que los productos, restaurantes y negocios aptos para celíacos a nivel mundial han aumentado, a partir de lo cual debe existir un mayor control y supervisión de todos estos para garantizar una mayor seguridad para los afectados por la enfermedad celíaca. Pese a ello, en Perú aún es poca la oferta de alimentos orientada a este nicho de mercado en comparación con otros países. / The research presents an academic synthesis of the role of restaurants and food businesses in meeting the demand for gluten-free foods worldwide. Gluten-free foods are evolving and reaching the market faster and faster in restaurants, health food stores and in many food and beverage businesses. In addition, these foods benefit coeliac, a little explored niche market, which are typical by having a strict gluten-free diet for the rest of their lives. The main contribution of this research is to present an analysis on the use and consumption of foods suitable for coeliac in the gastronomic offer worldwide. Information presented on the variety of products that exist suitable for coeliac, as well as the variety of gluten-free foods that are presented in restaurants, bakeries and international ice cream shops. A descriptive-evaluative bibliographic review will be apply to this research. The main findings are that products, restaurants and businesses suitable for coeliac worldwide have increased, from which there must be greater control and monitoring of all these to ensure greater safety for those affected by celiac disease. Despite this, in Peru there is still little food supply oriented to this market niche compared to other countries. / Trabajo de investigación