Revista Hospitalidad ESDAI

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Las salsas: punto de encuentro entre el mundo mediterráneo medieval y el mundo prehispánico.
(Hospitalidad ESDAI, 2009)
González Reza, Adriana María
;
Campus Ciudad de México
The place and moment which originated Mexican sauces is no longer a mystery to food anthropologists. Regarding the place, it is now known that it has a double origin: The Mediterranean and the Mesoamerican world. As to the time of birth, there are those who sustain that they were born of necessity, this is impossible to deny for it was the happy need to eat well seasoned and well cooked food which drove ingenious women, since prehistoric times, to make food tastier and more enjoyable by adding sauces. Mexican sauces have accompanied Mexicans forever. The rich heritage of both continents: Greco -- Roman, Arab, Jewish just to mention some of the Mediterranean, and on the other side, the Mesoamerican People: Olmec, Tehotihuacan, Toltec, Mayan, etc., came to a melting point where sauces became even more delicious than the ones known by humans at the time. African and Oriental influences would come immediately after to add a few touches of rich flavors to their seasoning. Throughout centuries these same sauces will survive all social transformation in our country, for as they say "What is good, is never out of style".
10 161
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Hoy y siempre los clientes son primero.
(Hospitalidad ESDAI, 2009)
Croda Della Vecchia, Roxana
;
Campus Ciudad de México
Modern world opens its Doors to change, promotion of customer service is now of prime importance approaching and learning from customers so as to be able to meet their expectations. Giving customers an excellent service, understanding their needs and identifying opportunities is decisive to build a true relationship and gain their loyalty. Everybody involved in the company must be prepared, regardless of rank or seniority, to acquire and mold service habits, founded on a true customer service culture. Now and always clients come first because they are the company's most important asset, a constant commitment to guarantee that all activities are focused and that business relations are founded on them. One must always keep in mind that they are individuals, and personnel must be encouraged to analyze all their actions from the point of view of good treatment. Clients must be the main objective to achieve sales, increase income and obtain their loyalty which is the foundation of success for modern corporations. There are always qualities which determine each client's value, however, to identify the most significant, an analysis of the tendencies of each industry is in order. If it is tourism these factors could be: Fashion, season, climate, etc. which is why it is fundamental to be on the watch for change. One must look for signs of new preferences and areas of opportunity and growth. In order to obtain client focused solutions which gain their loyalty, successful corporations must apply simple teaching and comprehension techniques to train personnel. When researching different teaching methods it was proven that the Learn, Understand and Feel technique is easy to assimilate, creates corporate synergy by believing in clients, people and programs and becoming an efficient tool to develop service culture.
4 61
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Síndrome del edificio enfermo
(Hospitalidad ESDAI, 2009)
Soberanes Collado, María José
;
Campus Ciudad de México
¿Trabajo yo en un edificio enfermo? Casi todos pasamos el día dentro de una oficina y no es de extrañar que si el ambiente de nuestro lugar de trabajo no es saludable, tarde o temprano enfermaremos. A partir de los años setenta, se comenzó a detectar que en ciertos edificios se observaba una mayor incidencia de padecimientos comunes en los usuarios del inmueble, curiosamente estos síntomas se producían con mas frecuencia en edificios de oficinas modernas y actualmente en edificios inteligentes. La tendencia a un ahorro de energía y al aislamiento del exterior en los edificios inteligentes, ha producido la proliferación de una arquitectura herméticamente cerrada al exterior y sin ventilación natural, siendo éste uno de los principales factores asociados con los síntomas de origen no específico de un extraño síndrome común a estos inmuebles. La asociación entre la ocupación de un edificio como lugar de trabajo y la aparición, en ciertos casos, de síntomas que pueden llegar a definir una enfermedad, es un hecho sobre el cual existen hoy en día pocas dudas. En ambientes laborales también debe tenerse en cuenta la existencia de factores psicosociales asociados al trabajo como la organización, los horarios, el estrés, la falta de comunicación, las dificultades en las relaciones interpersonales, etc. Y su posible contribución a la aparición del SEE.
39 481
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Educación, derechos humanos y política educativa en México.
(Hospitalidad ESDAI, 2009)
Pavía López, María Teresita
;
Campus Ciudad de México
The following paper seeks a philosophical reflection on the problems and challenges faced by education in Mexico. It is part of the book "Present day challenges of Philosophy of Education" which is in course. This makes it necessary to briefly lay the foundation with some definitions and explanations which will allow analytical comprehension.
10 124
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Prólogo [al número 16 de la Revista Hospitalidad]
(Hospitalidad ESDAI, 2009)
;
Campus Ciudad de México
Parece ser que el desarrollo tecnológico plantea más interrogantes, de las que puede resolver. En especial obliga a reflexionar en todos los aspectos que tienen que ver con la persona, y su esencia social y trascendente. En primera instancia las comunidades llamadas virtuales llevan el concepto de interacción social a un nuevo nivel en el que un grupo de individuos establece contacto tomando como premisa ciertos gustos y preferencias sin que exista entre ellos un contacto cara a cara. Esto que en las empresas de servicio parece contradictorio, permite dar seguimiento y eficiencia a una actividad que tiene como centro a la persona. Así existen establecimientos que cuentan con la prestación de servicios mediante un módulo interactivo.
3 102
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La conveniencia en el uso de la tecnología multimedia en el aula universitaria.
(Hospitalidad ESDAI, 2009)
Murguía Gutiérrez, María Isabel
;
Campus Ciudad de México
New Technologies have modified the role played by didactics in the educational process. For a long time they were considered last when designing the curricula; however, their great potential as means of better transmitting the curricular contents, have at present made them a key factor in said design. Thus, a new instructional model, characterized by auto motivated learning and the transformation of one way instruction (traditional model) into an inclusive one has emerged. This article is intended as a reflection on the challenges faced by education in the presence of a generalized use of new technologies.
9 98
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Globalización de la educación Comunidades virtuales de aprendizaje y su participación en las instituciones educativas.
(Hospitalidad ESDAI, 2009)
Campus Ciudad de México
Este escrito pretende mostrar cómo el hombre, al ser social, ha llegado a formar las llamadas comunidades virtuales de aprendizaje a través de Internet, mediante las cuales interactúa en lo que se ha llamado el ciberespacio. Estas comunidades constituyen no sólo un medio de comunicación, sino de educación, interacción, descubrimiento y exploración entre todos los usuarios y facilita el surgimiento de nuevas propuestas, opciones, oportunidades y espacios para crecer como personas, pueblos y como región. El uso de la tecnología de la información se ha orientado a potenciar los procesos de formación, de manera que abre oportunidades y opciones para la educación y el desarrollo a través de la construcción colectiva del conocimiento y comunidades virtuales de aprendizaje. Así las tecnologías de la información y la comunicación (TIC) asumen un rol fundamental en el desarrollo humano. Las comunidades virtuales de aprendizaje son definidas como guías del aprendizaje mediante la potenciación de sus miembros como gestores del conocimiento mediante redes dinámicas para la interacción. Los fundamentos básicos de las comunidades y su desarrollo se encuentran en las formas más primitivas de agrupación social en el contexto histórico hasta las complejas relaciones de la sociedad actual y en particular de las comunidades virtuales. En este ensayo, se revisa el concepto de Educación como una permanente prioridad para el avance de la sociedad en todos los aspectos y como una propuesta en el proceso educativo, tanto de las instituciones de educación superior como de las empresas, como un medio para adquirir mayor calidad y relevancia. Asimismo, se definen diferentes tipos de comunidad virtual, sus características, su dinámica y evolución, y, sobre la base de estos conceptos, se examinan las particularidades de las comunidades virtuales de aprendizaje, como redes sociales que promueven el desarrollo del capital intelectual de sus miembros, mediante un nuevo paradigma educativo basado en la facilitación del aprendizaje participativo en un ambiente de redes. Finalmente, se plantea cómo estas comunidades virtuales de aprendizaje puedan convertirse en conductoras de la educación permanente.
19 211
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La persona en alto rendimiento.
(Hospitalidad ESDAI, 2009)
Ornelas Bolado, Ana Laura
;
Campus Ciudad de México
The expression "high performance" is now in style, it is usually related to sports, school or work teams but it finally refers to people: athletes, students or successful employees. Harmony of mind, body, emotions and spirit is necessary to masterfully compose the symphony of an excellent life
3 90
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México y sus regiones gastronómicas.
(Hospitalidad ESDAI, 2009)
Hinojosa, María del Carmen
;
Campus Ciudad de México
Mexico's history from pre-hispanic to present times as well as the consideration of the important influence received by Spain and other countries is necessary knowledge to understand the reason of its distinguished gastronomical place. Mexico is rich in natural resources as well as traditions and customs. Each state of the republic has unique characteristics due to its great bio diversity climate, geographical location and various ethnic groups. The peculiarities mentioned above make it necessary to group various states into regions with common features always taking into consideration the variety, and often uniqueness, of ingredients, and utensils, some of them used in pre Hispanic times; this is necessary for a better understanding which will allow a more efficient national and international diffusion. The purpose of this article is, after a brief analysis of the characteristics of each state, classify the gastronomical regions which will allow us to understand the similarities of each region, based not only on its geographical location. It will serve as support for the study of states and ethnic groups making it possible for us to understand Mexico's multiculturalism.
19 364
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El aceite (óleo) brilla y chisporrotea en el mundo simbólico y cotidiano de la hospitalidad.
(Hospitalidad ESDAI, 2009)
Garduño Solana, Susana
;
Campus Ciudad de México
Holy and ritual substance used for sacramental anointment; basic ingredient for seasoning, marinating, frying and baking; also used as raw material in the elaboration of fuel, tint and medicine; for over 7000 years it has always been connected to life in common and festivity. Vegetable oil, also known as «oleum» is all this and more; with a long Mozarabic and Judeo-Christian tradition which arrived in America on the ships with Christopher Columbus more than 500 years ago and merged with local seeds and traditions. With time, recipes diversified, culinary techniques were improved and the production of a great variety of oils made of fruits and seeds, was made possible by technology. Confectionery, all kinds of fritters and condiments are some of its uses in Mexico. At the dawn of the XXth century and by North American influence, oil became the principal caloric source, a bulk merchandise, and raw matter for biofuels; it has also been signaled out as guilty of producing illness. Nevertheless, at present, oil is a dynamic and ever-changing substance and continues to be the golden and translucent substance similar to amber and honey, suitable for reunions and festivities. This is what we intend to demonstrate in the following pages.
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Revista Hospitalidad ESDAI

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