CRIS

Permanent URI for this communityhttps://scripta.up.edu.mx/handle/20.500.12552/1

Browse

Search Results

Now showing 1 - 6 of 6

Some of the metrics are blocked by your
consent settings
Estrategias comerciales para el incremento de ventas de mezcal en el extranjero
(Hospitalidad ESDAI, 2018)
Borrego Rivera, Georgina
;
Campus Ciudad de México
Mezcal is an alcoholic beverage that has gained momentum in recent decades, due to its unique artisan flavor, has been a great delight at international level, however the lack of solid strategies that guide the mezcalera community have not been concrete. In this research article the most used strategies in international business are developed to solve the need faced by the mezcalera community: the expansion and performance in the international markets, in order to increase their sales abroad. Based on the above, the interview instrument was applied to the most important mezcal companies, determining the current mezcal situation, the most common challenges and achievements faced by exporters. For this reason, the exporter and the entrepreneurs are invited to expand their vision in accessible and new markets that generate positive results in the growth of their companies.
39 469
Some of the metrics are blocked by your
consent settings
Análisis y propuesta para la mejora de la preparación profesional del sommelier en México
(Hospitalidad ESDAI, 2018)
Loredo Mafud, María Fernanda
;
Campus Ciudad de México
The presence of wine, along with its corresponding service: the sommelier, have a relatively short history in Mexico, however, is a subject that has been growing in recent years and, therefore, it is important to pay attention to the professionalism that has in it. This article treats the issue of the professional preparation given in Mexico to perform the sommelier’s work, analyzing it by means of a documentary research in order to know the demands that are asked about the sommelier and that, at the same time, implicitly showed how valued the profession is, as well as the level of culture in the subject. Subsequently, an applied research was used through interviews directed to both, experienced sommeliers and people who have or have had a relationship with them, who intended to deepen the same objectives of the documentary research. This one has the intention to know how standardized and attached is the national sommelier profession to the training imparted at international level, in order to know if it can improve and in what form.
9 122
Some of the metrics are blocked by your
consent settings
El tequila: una bebida emblemática
(Hospitalidad ESDAI, 2007)
Juárez Ciprés, Rocío del Carmen
;
Campus Ciudad de México
The Tequila industry is considered the oldest industry in America and in many parts of the world, acquiring greater value thanks to the impulse of several sectors interested in taking care of it and placing this typical drink in the international market. Tequila is also considered a national symbol and it takes a very special place among the most important and representative beverages in the world, having a well earned reputation thanks to the job that both authorities and representatives of the sector have made through several years. Resent studies of competitiveness in science and technology indicate as one of the most important points to develop in the tequila industry the identification of the origin of tequila's raw materials, as well as the characterization of its flavor. This is because tequila is a beverage with denomination of origin and it requires controls that prevent its adulteration and grant its quality in the national and international market. Tequila composition is very complex like all kinds of distilled products. Different kinds of compounds have been reported as being responsible for the aroma and flavor of tequila; among them are: alcohols, fatty acids, esters, aldehydes, terpenes, phenols, sulphur compounds, etc. Primary aroma compounds from Agave can undergo chemical transformations during the manufacturing process while secondary aroma compounds come from cooking, fermentation, distillation, and maturity process.
47 245
Some of the metrics are blocked by your
consent settings
Anís Estrella : el nuevo perfil de un viejo ingrediente
(Hospitalidad ESDAI, 2007)
Castillo Hernández, Jorge
;
Campus Ciudad de México
Many different cultures all over the world have used the ANISETTE STAR to diminish children's stomach ache, however countries like France, Netherlands, Spain and USA are imposing severe restrictions for its commercialization due to the new knowledge of its complex chemical composition as we can see in several official documents. According to the observation of different clinical and laboratory reports, a strong relation has been found between the consumption of ANISETTE STAR and the appearance of digestive-neurological disease. However, not everything is against this plant, since there's much research that demonstrates its utility to counteract the effects of baldness or the production of insecticides, what we urgently recommend is the regulation of its use.
2 268
Some of the metrics are blocked by your
consent settings
Una nueva cultura del vino
(Hospitalidad ESDAI, 2003)
González-Garza Ducoing, Marcela
;
Campus Ciudad de México
The culture of wine has evolved considering the climatic, economic and political circumstances of each region or country. Another factor, which also has an influence, is the changes in the consumers: knowing and trying more wines, they demand certain characteristics to fulfill their expectations. This successful growth owes much to the search for health. Various medical studies confirm the beneficial effects of ingesting moderate amounts of wine with meals. To reach this market, producers are aware of the evolution of consumers and how they can cover their expectations; the world wide tendency of consumers is towards light, fruity and cheaper wines. Thus producers are placing their wines in places where before they were reserved only for traditional or classic wines. This is the basis of this new culture of wine, which is shown by the simpleness and clarity of the concepts and is promoted by the producers and sought by the consumers. For the lovers of wine, this is a beneficial reverse, since with or without knowledge, we can try a wine based on a realistic relation of price to quality. However we should not forget that wine is an art which we can drink. It can be enjoyed much more if we have the necessary knowledge to be able to talk about it, as we drink it.
8 91
Some of the metrics are blocked by your
consent settings
La evaluación de competencia laboral y la ética
(Hospitalidad ESDAI, 2003)
Monzá Arévalo, Rosa
;
Campus Ciudad de México
With the passing of time, the act of evaluation has become part of human activities, forming part of what people do and the expression of how they reason. Evaluation forms the medium to improve what has been done; to evaluate is to optimize and improve what has been experienced, for this reason one should not consider it as only a technical activity or knowledge, but should consider it as essentially ethical which covers the whole human being. In our country a fundamental component of the Project of Modernization of Technical Education and Training (PMETYC) is the system of labor competence. The purpose of this is to establish mechanisms whereby third party organizations can evaluate, by recognition and certification of competence, the performance of an individual in a specific, productive function based on a technical standard of labor competence. In order to carry out the functions of evaluation, correctly, it is necessary the fulfillment of a Code of Ethics which establishes the tasks of the evaluating center and the candidate. The code defines the limits of performance, both as a person and as a candidate, during the evaluation; for this to be considered as a fair and balanced action.
8 48

CRIS

Browse

Filters

Settings

Sort By

Results per page

Search Results