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Dilemas éticos y pedagógicos en la industria de alimentos en México : patrones de promoción y formación de hábitos alimenticios
(Universidad Panamericana, Escuela de Pedagogía, 2021-06-03)
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Gutierrez-Guerrero, Maria del Carmen
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Universidad Panamericana. Campus Ciudad de México. Escuela de Pedagogía
The purpose of this article is to identify the pedagogical patterns within food consump-tion processes. The problem considers two aspects; first, according to health reports, our country suffers from overweight, obesity and malnutrition. Second, with regard to the food industries, although they operate under a business logic (marketing, management, adminis-trative, etc.), the promotion strategies as a whole are designed to form community behaviors, in such a way that part of the feeding problems come from a systematic intentionality. The-refore, through a documentary research we achieved two results: 1) visibility of the food sale processes as a consumer pedagogy and 2) the design of some long-term intervention strate-gies to include the concept of «dignity of the person» as part of the management strategies of gastronomic businesses.
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La planeación del menú : el primer paso para una producción de alimentos exitosa
(Hospitalidad ESDAI, 2016)
Sousa Combe, Lourdes
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Campus Ciudad de México
There are different types of food establishments. Some offer a variety of à la carte dishes so the diners themselves may select the different options that will make up their menu, but many others offer perfectly planned menus according to nutritional, gastronomic, cultural, economic and administrative aspects, as cases like hospitals; nursing homes; school, industrial or executive canteens; banquet companies; small and cheap restaurants, and food-to-take-home places, among others. In these establishments, the first step in the food production process is the menu planning that will have to be carried out taking into account the characteristics of the diner to which the food will be directed, considering the staff available, the available equipment and the budget, thus facilitating the control of supplies and establishing the purchase that should be done. It is stated that menu planning is the axis of food production since it allows the distribution of equitable job functions among the staff, thus facilitating their training. Planning menus that meet all these points, and that are also of general taste, is a challenge that requires creativity, patience, practice, and perseverance. It should not be forgotten that the result of well-planned food service will be a healthy and happy diner that will visit the facilities frequently.
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El lenguaje de la alimentación y su transición en Colombia
(Hospitalidad ESDAI, 2016)
Martínez Velandia, Luis Ernesto
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Campus Ciudad de México
Food is one of the fundamental factors for the conservation of human life, and the transformation of the product to bring it to the table is a complex study that requires a special analysis. The cuisine is a science that has two contexts mainly, the first is the process of selecting ingredients, its suitable handling from the enlistment of the raw material, through the choice of the proper technique and cooking time, and ending with the installation of the dish that will be into the hands of the diner. The second are the feelings aroused in the consumer by the product, to achieve the exaltation of senses that the dish --in its spacious symphonies of color and flavor-- may be able to communicate through visual and gustatory aspects. But even beyond than understanding at a general level what the cuisi- ne is, it is important to know the conformation, some historical background and evolution of the Colombian cuisine.
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