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Gastronomía sustentable.
(Hospitalidad ESDAI, 2014)
Garza Ducoing, Marcela González
;
Campus Ciudad de México
In order to understand the concept of sustainable gastronomy, we must first discuss the concepts of sustainability, sustainable business, food systems and gastronomical tourism. We will focus first on the actions for sustainability in general, and then analyze companies in favor of a sustainable cuisine, which will lead us to the full interpretation of sustainable gastronomy as a system that benefits various stakeholders: the final consumer, the producer, the economy, the environment and global health.
72 466
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Auditoría de restaurantes: un proceso continuo
(Hospitalidad ESDAI, 2004)
Espejel Zavaleta, Miguel
;
Campus Ciudad de México
For almost all people, the word "audit" has not had a good reputation. But, things have changed. In the new economy, management requires fast and soundly based decisions. In the restaurant environment, for example, it is very important to develop an auditing tool that provides information not only from the financial or operational perspective, but also from the customers' point of view. This information will permit the organisation to improve their process and to reinvent itself with innovative and attractive services and products to face the challenge represented by competition.
74 185
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El mercado del vacío cultural y las estrategias de dominio
(Hospitalidad ESDAI, 2004)
Ruíz Mendoza, Rocio
;
Campus Ciudad de México
Markets, traditional space of societies of consumption, have given rise to consumers who only go to markets to see what they can buy. These kinds of individuals become sheep in the hands of merchants. They are the potential consumers--not only of plastic in all its multiple versions, but also of ideas--in the «market of ideas», in the «political market» or in the «street market of culture». In all cases, it is about sub-products which sell the «facade» to clients who arrive with «empty bags»: the «open minded», indiscriminately open to the perception of their senses. The cause of such a panorama is found, principally, in the exile of reflection of human, personal and social life.
4 132
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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.
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