Propuesta gastronómica con la implementación de comida típica ancestral de la región sierra en el servicio de catering Hispano Buffet, de la ciudad de Riobamba 2013

Abstract

The research had like principal aim elaborate a gastronomic proposal for catering and events “Hispano Buffets” of Riobamba city, for which was elaborate at recipe book with preparations that contain ancestral products of Highland, and suggested menus, where are offered starters, appetizers, deserts and Ecuadorian drinks as part of menu for any social event. The collection of typical dishes of Highlands contributed to the creation of new recipes and the improvement of existing recipes. Through the obtained results in the applied surveys to the clients of establishment who came in last six months was determined which were the food preferences, in terms of more acceptance products and the use of each one of them in the preparations. The preparations with more acceptances were: the ceviches, canapés, cakes, cupcakes, and milk shakes, obtaining like result of 15 votes each one. Also some products were used in the preparations, like: potatoes, with carrot, corn, mote, blackberry, figs, obtaining a result of 16 votes each one. These parameters allowed offering the customer enough gastronomic alternatives for different social events.