Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

La economía colaborativa es una tendencia mundial que genera una cultura de cooperación; ya que satisface necesidades por medio del compartir, reutilizar y optimizar los recursos humanos, físicos, monetarios y medioambientales. El presente artículo tiene como objetivo mostrar un panorama de la situación actual de negocios, bajo el modelo colaborativo en la ciudad de Bogotá; con el fin de identificar, retos y posibilidades a los que estos se enfrentan; mediante la aplicación de un estudio de investigación mixto, el cual consiste en el análisis, recolección y vinculación de información cualitativa por medio de la entrevista en profundidad y datos cuantitativos recolectados a través de la aplicación de una encuesta; donde se logró evidenciar que estos negocios se ven afectados por problemas relacionados con cobertura y conectividad que se presentan en un país como Colombia.

La educación en nuestros días ha tenido un cambio vertiginoso, al pasar de la enseñanza presencial a la virtual debido al aislamiento generado por la pandemia del Covid-19, en este escenario los docentes han recurrido a las herramientas tecnológicas para el proceso de enseñanza – aprendizaje. Por lo que en este estudio documental se hace una revisión y análisis de la literatura, acerca de herramientas tecnológicas utilizadas en el área de matemáticas, con una temporalización de los últimos cinco años: 2016 – 2020, complementando con la experiencia de aula en estos primeros meses del año escolar 2020 con estudiantes del VII ciclo de la Educación Básica Regular.

   Brain death is understood as the irreversible cessation of brain functions including those of the brain stem. Determining the death of a person when he still has vital signs generates great controversy regarding the issue of organ donation and the reliability of the accurate diagnosis. So far, no ancillary tests have been shown to be completely adequate, and although many tests are used worldwide, none have been adopted within official guidelines. 

La familia se encuentra atravesando algunas transformaciones sociales y los padres actualmente están preocupados por las conductas y las actitudes de sus hijos cuando se encuentran solos. En los tiempos modernos y con la irrupción de las tecnologías es necesario informarse y aprender cómo se deben utilizar estos recursos en las relaciones familiares, de ahí parte la importancia y la necesidad de que los padres de familia hagan conciencia sobre una supervisión más cercana de las actividades de sus hijos, debido a estos antecedentes se ha generado esta investigación, planteando como objetivo principal el identificar el uso de aplicaciones tecnológicas en el proceso de monitorización parental.

Como cada año las instituciones educativas de educación básica y universitaria a nivel nacional iniciaban su año académico en el mes de marzo del 2020, sin presagiar que destino se avizoraba y lo insólito que iba a suceder en menos de 15 de iniciado este mes, pues la magnitud del impacto del COVID-19 ha mermado en los sistemas educativos a nivel mundial, se han cerrado escuelas, ya no va más los espacios físicos, toda la infraestructura y equipamiento que se tenía han pasadoa un segundo plano, porque se pasó de un sistema de educación presencial a una educación virtual, a distancia o remota García-García, (2020), teniendo la omnipotencia las tecnologías de la información y comunicación (TIC), la aula de clase está en el ciberespacio, en la nube.

Revista completa

The destination beach Santa Lucía has not had an offer of healthy food that the clients that visit many times request it and the restaurant buffet Port Prince of the Hotel Club Friend Snail doesn't possess it inside its alimentary offer. The objective of the work is: To elaborate a procedure of offer of healthy food in the restaurant buffet Port Prince of the Hotel Club Friend Snail. The methodology to carry out the investigation theoretical methods was used as analysis-synthesis, induction - deductive, and empiric methods (observation, documental analysis, surveys and interviews). The population study object belonged to 385 clients, a sample of 146 for 39%. The data were gathered by means of the program Microsoft Word, Microsoft Excel 2016 and the obtained results were processed generating the figures and charts. It was obtained as results the procedure, the one that is in correspondence with the guidelines traced at the present time by the organization. It shows the offer process for of a cycle of menu of healthy food proposed for one week. A contradiction exists among the clients interviewed respects to that prefer vegetarian, healthy foods, to eat food with abundant vegetables and fruits, with wines, with fatty and in turn he doesn't like to eat eaten nutritionally balanced. The cycle of made menu guarantees the application of the procedure for the offer of healthy food and its technical records sustain the presented menu, the elaboration and presentation of the plates for the service.   Keywords: healthy feeding, healthy feeding, menu, buffet.

The accelerated development of tourism today requires labor force highly trained to respond to customers’ demands. Recent studies in Cuban tourist facilities have identified customer dissatisfaction regarding the quality of culinary preparations; associated with the qualification level of the kitchen staff. The objective of this research was to show the main results in the implementation of actions to attend the qualification in traditional Cuban cuisine, of the culinary specialists from the Hotel Colonial Cayo Coco, in Ciego de Avila province. The work was structured in four stages, using as research methods: documentary analysis, direct and participatory observation as well as interviews. The proposal for improving qualification was developed considering the deficiencies of the culinary specialists’ training, reflected in the dissatisfaction of the customers. These actions were validated by the criteria of experts previously selected using the Delphi method. The implementation of the actions to impact the qualification level, contributed to increase the know-how of the culinary specialists in traditional Cuban cuisine as well as the satisfaction of the clients at the Hotel Colonial Cayo Coco. These results constitute a feasible instrument for quality management of food services in tourist facilities throughout the country. Keywords: traditional Cuban cuisine, professional qualification, tourism.

In the present study, the human factor is analyzed as part of a greater efficiency of gastronomic services in hotel facilities. The objective is to develop an action plan that contributes to a favorable Organizational Climate to increase efficiency in the management of the quality of services. The population is made up of 89 workers in the gastronomic services and the kitchen. A deep and exhaustive bibliographic review was carried out and methods of both theoretical and empirical levels and research techniques were used that led to the description of the phenomenon under study. The percentage analysis was used to analyze the results obtained in the application of the instruments, reflecting them in tables. The diagnosis made allowed to reveal that there are shortcomings. The actions contained in the plan involve the department managers and their workers in each one of them, contributing to the improvement of the Organizational Climate, increasing the efficiency in the management of the quality of services. As a novel aspect, for the first time, a scientific study of the Organizational Climate is carried out at the Hotel Iberostar Daiquirí from the perspective of Organizational Psychology. The consistent application of the proposal allows the integrality, interrelation and systematicity of the Total Quality Management Process. This leads to feedback about the processes that determine organizational behaviors, providing prevention and guidance to the continuous improvement of efficiency in the system. Keywords: Organizational climate, organizational behavior, organizational psychology.

The requirements of the tourism system demand every day to rethink the processes, the form, the structure and everything that intervenes in the organization of the production or service process. In this sense, the present work is based on the need to achieve continuous improvement of the processes that make up the buffet service, for which its objective is to propose an improvement plan for the buffet process to achieve effective customer service. At work, methods and techniques were used such as documentary review, customer survey review in the period January - July 2019, unstructured interviews with managers and workers in the area, review of CUBANACAN group documents and observations, for the application of a methodological proposal that comprises four steps: diagnosis of the current process, definition of critical activities, redesign of critical points and proposals for improvements, with an improved and redesigned process result which strengthens its customer focus and enables better decisions to be made in the service development, everything that could be applied to other areas of the facility and the hotel industry in general. Keywords: continuous improvement, processes focus, buffet service.