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

The service of the Sol Cayo Coco hotel works under the All-Inclusive regime, in the Food and Beverages department there is a range of high quality and Premium products that are offered to customers in cash to satisfy the most demanding tastes and that make up the so-called Extra letter service. This includes mainly the offer of wines from the Don Diego Restaurant and the offer of spirits and beers in the Lobby Bar. Great importance is attached to the sale of these products as they constitute a direct source of income within the gastronomic offer and contribute to the economic efficiency of the hotel and customer satisfaction. The objective of this research is to diagnose the management of wine sales within the extra-menu products of the specialized restaurant Don Diego. An applied, field, non-experimental and transversal research was carried out; For this, empirical level methods such as observation at the points of sale and the analysis of documents were used, among which are the presentation standards and the documents of the economic department and the warehouse; and from the theoretical level such as synthesis analysis, deduction induction and logical history. A series of measures were determined for the redesign of a letter with more attractive proposals to satisfy customers. Keywords: wine; extra letter; services; sale.

This article starts with the growing relevance that the topic of quality has taken as a strategic imperative to ensure the viability and organizational success. The main purpose is to present the results of the perceived service quality measured in the Guarantee Court of the city of Puerto Montt through the SERVQUAL model. To this end, a questionnaire was collected with 16 indicators, representing the five dimensions indicated by Parasuraman, Zeithaml and Berry, measured on a Likert scale of 5 points, which was applied to people over 18 who were users of the Court of Guarantee on the dates of December 2013 and June 2018. The highest levels of expectations were found in the dimensions: reliability, security, and tangible aspects, while those perceived as having the highest quality were empathy and tangible aspects.In general, service quality levels were unfavorable or negative, mainly because the user’s expectations for their perceptions were not exceeded. This information is valuable because it can be used by the organization to improve those attributes of greater relevance to users. Keywords: service quality; SERVQUAL; expectations; perceptions.

This work is carried out with the objective of designing and implementing a Process Management System in the Food and Beverages Area at the Tryp Cayo Coco Hotel. It starts with all the services of restaurants, bars, snack, and the steps recommended by Lara (2004) are applied: These include the requirements, needs and expectations of the clients, as well as the continuous understanding of them. The market and the policies to be developed in this regard. On the other hand, the necessary processes, and the chain of processes to achieve its effectiveness are determined. This includes the customer, process inputs and outputs, interactions, as well as the use of tools to aid the development of the process chain. As a result, the management system is presented with the purpose, the person responsible, the client and their requirements. It also includes inputs, outputs, and human and material resources, as well as process controls. The buffet and specialty flow chart are presented. The results of its implementation are evaluated in two years, demonstrating its effectiveness. Keywords: process management, food, beverage.

The means of transport play a preponderant role in the tourism market for this purpose, an investigation was carried out using the descriptive analytical method where the definitions of land transport and the tourist market in general and specifically of the Sucre canton were addressed, which allowed to know the object of study and its mobility in space. A diagnosis of the supply and demand of land transport was developed. The supply was taken as a sample of transports: Moto taxis, taxi cooperatives and Tosagua transport cooperative; the first two for internal service and the third for inter cantonal transportation; 40% travel for work and are not from the Sucre canton and would like to receive information in the transport units, 20% go to the beaches are foreigners, 40% are local inhabitants. In the survey of transport service providers, it was found that 25% are unaware of the resources and tourist attractions of the Sucre canton, 25% promote as a city of rest and 50% promote only the beaches. An interview was directed to the representatives of the transport cooperatives in question, 86% are willing to receive tourist guidance from the competent bodies and 14% only that it is a requirement to work. Through observation it is confirmed that there is no tourism advertising material in the transport units. It is concluded that land transport actors must provide clear and precise guidelines to the traveler, since the quality of information received by these means significantly influences the receptivity of tourism to the Sucre municipality. Keywords: Public transport, tourism, Tourist demand, Tourist, Hiker.

The objective of this research was to determine the effects of malting and maize varieties on physicochemical and sensory characteristics in a refreshing beverage. A completely random design (DCA) was applied in bifactorial arrangement A x B being factor A three varieties of maize and factor B the condition of maize (maltexed and une malted), obtaining 6 treatments and performed three repetitions, resulting in 18 experimental units’ of 2000 ml of refreshing beverage. The variables assessed were physicochemical (pH, acidity, soluble solids, and suspended solids) where significant differences were detected between the drinks in relation to pH, acidity, and Brix grades, obtaining as better treatments to T1, T3 and T5, these being of matt condition. In sensory analyses (general quality) performed using the ordering test resulted as better T5 treatment; In microbiological tests performed on the drink on total coliforms, Escherichia coli, molds and yeasts reflected absence. Keywords: Malting; malted corn; macerate; enzymes; refreshing drink.

La vivienda es una de las necesidades básicas de las personas y familias independientemente de su condición social o económica, no obstante, un sector importante de la mundial no cuenta con viviendas de calidad. En este sentido, surge como respuesta a esta problemática la vivienda de interés social, que debe ser aplicada bajo criterios de flexibilidad, morfología, infraestructura, espacio, confort y con oportunidades de crecimiento personal y económico para las familias que habiten estos espacios. En el desarrollo de este manuscrito se analizan las experiencias de proyectos de vivienda social aplicados en comunidades con necesidades humanas. Se generan propuestas con los requisitos a considerar en el diseño y ejecución de un proyecto sostenible de viviendas sociales. Se concluye que existen varios modelos de viviendas y conjuntos habitacionales propuestos en proyectos de investigación, por tanto, es necesario analizar su factibilidad en función de los parámetros propuestos para las variables de relación social, tecnología y diseño arquitectónico-urbanístico. Palabras clave: construcción, urbanismo, ciudad, costo, sociedad. ABSTRACT Housing is one of the basic needs of people and families regardless of their social or economic status, however, an important sector of the world does not have quality housing. In this sense, social interest housing emerges as a response to this problem, which must be applied under criteria of flexibility, morphology, infrastructure, space, comfort and with opportunities for personal and economic growth for the families that inhabit these spaces. In the development of this manuscript, the experiences of social housing projects applied in communities with human needs are analyzed. Proposals are generated with the requirements to be considered in the design and execution of a sustainable social housing project. It is concluded that there are several models of housing and housing complexes proposed in research projects, therefore, it is necessary to analyze their feasibility based on the parameters proposed for the variables of social relationship, technology and architectural-urban design. Keywords: construction, urban planning, city, cost, society.

Currently, due to the epidemic growing of chronic non-transmissible diseases, the concern for healthy eating is growing. In this context, restaurants play an important role due to the characteristics of the food offerings and the nutritional information that it can provide to the customer in accordance with the current demands in this business sector. In correspondence with the above, the present work aims to propose a group of actions to improve from the nutritional point of view the offer of the restaurant. A nutritional evaluation of the current offer of the restaurant was carried out based on the corrected technical sheets and with the use of the CERES 1.2 software. Based on the results obtained, possible modifications to be made to offer healthier products were evaluated and a group of nutritional information was proposed to provide the entity's staff and customers. The restaurant's offer is generally characterized by containing an excess of calories, high cholesterol and fat content, adequate intake of vitamins and minerals and insufficient dietary fiber and between adequate and excessive protein and carbohydrate content, the latter nutrient depending on the combinations made by the customer. The new proposals allow the client to better balance the consumption of nutrients by containing less energy, fat, cholesterol, and carbohydrates. The proposed messages will help the customer to select healthier products. Keywords: menu; nutritional evaluation; nutritional information.

Companies seeking sustainable growth should point to strategies that give them competitive advantages over potential competitors in the same sector. In small and medium enterprises, a fifth of work accidents are generated, therefore, greater control must be regularized by public institutions that fulfill these functions. This work aims to evaluate the context of a publishing services company that has 14 employees to determine the employees' perception regarding occupational accidents, risks and the degree of knowledge and commitment that is demonstrated by the senior management. The research was carried out through surveys applied to 100% of the population. It was determined that 79% of the respondents considered that risks arise as falls at the same level, which is related to disorder due to accumulation of boxes and accumulated material. On the other hand, 65% consider the implementation of a system for occupational safety and health management important and necessary. Therefore, the implementation of an occupational health and safety management system according to ISO 45001: 2018 will allow the organization and planning of activities related to occupational risk prevention, as well as documented information and the creation of procedures. Keywords: risks, work, regulations, planning, ISO.

Corporate Social Responsibility is currently a subject of constant discussion and analysis, since from different perspectives it is sought to position this concept not only as a business mechanism of being pleasant to society or the community; but rather as a medium and long term business growth strategy. This paper aims to analyze the concepts, origin and current status of socially responsible companies, in order to establish guidelines that convert organizations into a community. The criteria that support a responsible business structure with the community are analyzed. In addition, the degree of responsibility with which Latin American companies are managed in the global context is analyzed. It is concluded that although companies are aware of the importance of CSR and its consequent positive impact, there are still pending tasks to position policies of this type among businessmen and executives. Institutions must be conceived as a community, based on moral and ethical values ??that foster the development of a rethinking identity based on openness towards the needs of others. Keywords: community, environment, organization, criteria, responsibility.

Marketing provides valuable strategies in the development of entrepreneurship projects that allow positioning this type of business in the market. For its part, social entrepreneurship requires non-profit marketing strategies, which although they intend to design and implement social programs and projects, are not isolated from the basic concepts of marketing associated with the permanent planning of product, price, communication, distribution and research. This paper seeks to review the scientific literature regarding the structure of marketing in the 21st century and its impact on the development of entrepreneurship. 90% of the ventures do not reach 3 years of life, therefore, through analytical research, strategic prospecting and business intelligence, strategic marketing has specialized tools and cutting-edge methodologies to generate the desired visibility both in a commercial and social entrepreneurship project. Keywords: marketing, trends, society, projects.