Littérature scientifique sur le sujet « Gastronomie – Gestion »
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Articles de revues sur le sujet "Gastronomie – Gestion"
Aguirregoitia-Martínez, Ainhoa, et Mª Dolores Fernández-Poyatos. « The Gestation of Modern Gastronomy in Spain (1900-1936) ». Culture & ; History Digital Journal 6, no 2 (29 novembre 2017) : 019. http://dx.doi.org/10.3989/chdj.2017.019.
Texte intégralDorta -Afonso, Daniel, et Hugo Padrón -Ávila. « Gestión de turismo gastronómico : identificación del mercado potencial en Canarias ». PASOS. Revista de Turismo y Patrimonio Cultural 19, no 4 (2021) : 725–36. http://dx.doi.org/10.25145/j.pasos.2021.19.047.
Texte intégralMolla Descals, Alejandro, Irene Gil Saura, Gloria Berenguer Contrí et María Eugenia Ruiz Molina. « ¿Influye la figura del experto en vinos en el diseño de la carta de vinos del restaurante ? » Revista de Estudios Turísticos, no 202 (11 septembre 2023) : 99–106. http://dx.doi.org/10.61520/et.2022014.168.
Texte intégralPita Lino, Alexandra Elsy, Vanesa Teresa Santos Moreira et Martha Susana Choez Pesantes. « Percepción ciudadana sobre el patrimonio cultural gastronómico en la gestión turística en Jipijapa ». Turismo y Patrimonio, no 21 (17 avril 2023) : 31–46. http://dx.doi.org/10.24265/turpatrim.2022.n20.02.
Texte intégralPita Lino, Alexandra Elsy, Vanesa Teresa Santos Moreira et Martha Susana Choez Pesantes. « Percepción ciudadana sobre el patrimonio cultural gastronómico en la gestión turística en Jipijapa ». Turismo y Patrimonio, no 21 (17 avril 2023) : 31–46. http://dx.doi.org/10.24265/turpatrim.2023.n20.02.
Texte intégralCerna, Jorge A. « Hábitos alimentarios, estado nutricional y obesidad en estudiantes de Gastronomía y Gestión Empresarial ». Revista de Investigaciones de la Universidad Le Cordon Bleu 11, no 1 (janvier 2024) : 30–40. http://dx.doi.org/10.36955/riulcb.2024v11n1.003.
Texte intégralPérez Islas, Juana Emelia, et Trinidad Lorena Fernández-Cortés. « Uso del biogás en la gastronomía sostenible ». Boletín Científico de las Ciencias Económico Administrativas del ICEA 12, no 23 (5 décembre 2023) : 45–47. http://dx.doi.org/10.29057/icea.v12i23.11894.
Texte intégralParedes Fernandez, Yandir, Frank Alvaro Saavedra Melgarejo, Mario Uldarico Vargas Salazar, David Víctor Enrique Soza Carrillo et Carlos Omar Rivadeneyra Céspedes. « Plan de gestión de los procesos gastronómicos para los restaurantes de Chiclayo. » Transdisciplinary Human Education 5, no 8 (30 décembre 2021) : 1–10. http://dx.doi.org/10.55364/the.vol5.iss8.91.
Texte intégralCáceres-Charro, Marco Paúl. « Sostenibilidad en la gastronomía Prácticas y desafíos ». Revista Científica Kosmos 2, no 2 (26 décembre 2023) : 54–65. http://dx.doi.org/10.62943/rev.cien.kos.v2i2.49.
Texte intégralCáceres-Charro, Marco Paúl. « Sostenibilidad en la gastronomía Prácticas y desafíos ». Revista Científica Kosmos 2, no 2 (26 décembre 2023) : 54–65. http://dx.doi.org/10.62943/rck.v2i2.49.
Texte intégralThèses sur le sujet "Gastronomie – Gestion"
Jost, Mathilde. « Managing exogenous factors to foster individual creativity in french gastronomy ». Electronic Thesis or Diss., Strasbourg, 2023. http://www.theses.fr/2023STRAB008.
Texte intégralAs creative individuals, French gastronomy chefs embrace individual creativity as the cornerstone of their daily activities. At the same time, French gastronomy as a specific field encompasses several rules and tensions that shape how agents, i.e. chefs, may and should behave, especially regarding their creative activities. Therefore, if endogenous factors such as personality traits or personal attributes have already been tackled to explore individual creativity, few is said on how exogenous factors, such as field requirements, could shape and influence chefs’ individual creativity. Thus, answering the call to further understand the micro-structures of individual creativity, and anchoring this work on creativity as a social construct, this paper-based dissertation explore how exogenous factors stemming from field embeddedness can shape chefs’ individual creativity and how they manage it in light of fields’ tensions
Bayet-Robert, Philomène. « Approche exploratoire de l’expérience de repas gastronomique - éléments mémorisés et familiarité client : Le cas des Grands Chefs Relais & ; Châteaux ». Thesis, Lyon 3, 2011. http://www.theses.fr/2011LYO30083.
Texte intégralThis research is integrated into the guest experience concept and its memorization in the area of Grands Chefs Relais & Châteaux’ restaurants. This thesis aims to understand the constitution of a gourmet meal experience according to guests’ memories. A three-step methodological approach is set up: a double qualitative phase (interviews, n=65) and a quantitative phase (on-line questionnaire, n=1855). Samples are structured regarding languages (French, English and German) and consumption frequency. Data analysis permits to identify categories describing a meal experience as memorized by guests, and to measure the influence of individual familiarity on the interpretation of experiential components. This work leads to the elaboration of an operational tool dedicated to Grands Chefs and restaurant managers
Hurtado, Justiniano Maria Nelly. « Innovación y servicios experienciales : El rol del arte multidisciplinario en la gastronomía creativa ». Doctoral thesis, Universitat de Barcelona, 2017. http://hdl.handle.net/10803/454670.
Texte intégralThe present thesis is a contribution to innovation in the experience services field applied to the creative gastronomy world. Through an empiric study, the importance of the multidisciplinary teams is evidenced. These teams include art professionals (artists) in the experience innovation processes, and its application to the creative gastronomy sector. The inclusion of artists open the way from a creative gastronomy sector to an experiential gastronomy process. Starting from an investigation question: Which is the art multidisciplinary teams' role in the experience innovation processes for the creative gastronomy sector? it is carried out a thesis structured by contributions. The first contribution consists on a revision of the literature, which leaves a solid base on the theories in the experience field and its application to the services sector. This allows us to be aware of the lack, in the literature, of the artists’ role in the services of experience innovation processes, their participation in the gastronomy sector, and their inclusion in the multidisciplinary teams that demand this type of services. The second is a quantitative empiric study. A SEM model is designed and evaluated using PLS technique. This contribution shows that the more influence variable in the experience innovation processes is "The organizational structure for innovation". Also shows that “The teams and creativity” is a variable that influences in a positive indirect way through the participation in creative areas. The third contribution is a descriptive analysis that allows us to know how the companies that innovate in gastronomic experience services compose its teams, if they innovate through multidisciplinary teams, and if these teams fuse kitchen professionals with artists to the end of innovating in gastronomic experience services. The study concludes that some companies of the creative gastronomy sector fuse kitchen professionals with artists, which allows the companies to settle down and to stay to the experiential market vanguard. Therefore, the multidisciplinary art teams are an exchange broker that maintains to the vanguard the companies that enter in the experiences gastronomy innovation processes. This coalition can be the managerial strategy to go from the creativity gastronomy sector to the experiential gastronomy sector.
Conocimiento, Dirección de Gestión del. « Plantilla de Tesis de Gastronomía y Gestión Culinaria ». Universidad Peruana de Ciencias Aplicadas, 2020. http://hdl.handle.net/10757/652606.
Texte intégralConocimiento, Dirección de Gestión del. « Plantilla de Trabajo de investigación de Gastronomia y Gestión Culinaria ». Universidad Peruana de Ciencias Aplicadas, 2020. http://hdl.handle.net/10757/652608.
Texte intégralBinz, Patrícia. « Gestão da gastronomia sustentável em meios de hospedagem ». reponame:Repositório Institucional da UCS, 2018. https://repositorio.ucs.br/11338/3905.
Texte intégralThe objective of the study was to analyze the sustainable practices and their determinants in the gastronomy of accommodation establishments. To this end, six accommodations were selected in the Região das Hortênsias, located in the cities of Gramado and Canela, in Rio Grande do Sul state. The technique used to collect data was the application of a questionnaire, in which were used questions related to sustainability management; certification in sustainability management; sustainable gastronomy; sustainable actions in the accommodation environment and in the food and beverage sector; attractiveness of factors linked to sustainable gastronomy; advantages in the adoption of sustainable gastronomy; and food waste. The results showed that managers consider cost reduction, guest’s health and the increase of attractiveness of the accommodation environment as the main advantages of adopting sustainable practices in the A&B sector, certifying that sustainable gastronomy can manifest itself as an economic benefit for the management of the hosting environment, as well as for the tourist’s safety. The managers emphasize the preference for manufacturers closer to the establishment, regional and seasonal food, definitions that are also part of ecogastronomy. The sustainable actions most indicated by the managers adopted by the accomodations are those related to the sustainability of the business and waste management. Also, it is necessary to consider that the A&B sector is located within the accommodation environment, and like other sectors, can adopt sustainable practices beyond those indicated by the certification standard of sustainability management of food services. It is concluded that the guidelines for sustainability in gastronomic enterprise need to be promoted through intersectoriality, so that the gastronomy sector performs sustainable actions in a more integrated way. In this direction, continuous improvement in sustainable gastronomy requires the development of new knowledge, built on scientific research, and the interaction of knowledge produced with techniques and technologies that reduce environmental impact, maximize economic performance and consider the culture and values of the local community.
Conocimiento, Dirección de Gestión del. « Plantilla de Trabajo de Suficiencia Profesional de Gastronomia y Gestión Culinaria ». Universidad Peruana de Ciencias Aplicadas, 2020. http://hdl.handle.net/10757/652607.
Texte intégralCosta, Carlos Fernando Peres Ferreira da. « O comportamento do turista estrangeiro no consumo da gastronomia portuguesa ». Master's thesis, Universidade de Aveiro, 2009. http://hdl.handle.net/10773/1827.
Texte intégralMartins, Uiara Maria Oliveira. « A gastronomia portuguesa no Brasil : um roteiro de turismo cultural ». Master's thesis, Universidade de Aveiro, 2009. http://hdl.handle.net/10773/1692.
Texte intégralA presente investigação trata de identificar a partir de duas culturas, a portuguesa e a brasileira, o que elas têm em comum, partindo inicialmente do foco da alimentação e fazendo posteriormente uma ligação com a atividade turística. No contexto atual estas culturas já não comunicam através da relação colonizador-colonizado, destacando-se hoje novas formas de comunicação, entre elas a atividade turística. Reconhecendo a herança portuguesa deixada na história da alimentação brasileira, e transformando este fator num produto turístico, o presente trabalho propõe a criação da Rota Gastronomica dos Portugueses, produto criado a partir de idéias geradas por uma pesquisa qualitativa usando a técnica de grupo focal junto de Turistas Portugueses no Brasil e análise de conteúdo.
The current work aims to identify, based on two different cultures, Brazilian and Portuguese, the similarities between them. Firstly, it shall be focused the alimentation, and secondly, a link of the gastronomy with the touristic activity. Recently, these cultures haven’t had a relation colonizer-colonized anymore, and new kinds of communication are now highlighted, with the touristic activity among them. Recognizing the Portuguese inheritance to the history of alimentation in Brazil, and transforming this factor in a touristic product, the purpose of this work was the creation of a Gastronomic Itinerary for Portuguese people. This was achieved by the conduction of a qualitative research utilizing focus group technique developed with Portuguese Tourists which have been in Brazil, followed by content analysis.
Ressia, Sofia <1996>. « La gastronomia come esperienza culturale. Pratiche manageriali per la ristorazione di alto livello ». Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/18082.
Texte intégralLivres sur le sujet "Gastronomie – Gestion"
Magaña Carrillo, Irma, Carlos Mario Amaya Molinar et Vicente Alejandro Jiménez Olivera. Estudios multidisciplinarios sobre gestión turística. 2022e éd. Universidad de Colima, 2022. http://dx.doi.org/10.53897/li.2022.0008.ucol.
Texte intégralThe Conch Book : All You Ever Wanted to Know About the Queen Conch, from Gestation to Gastronomy. Pen & Ink Pr, 2000.
Trouver le texte intégralChapitres de livres sur le sujet "Gastronomie – Gestion"
Alcantara, Potiguara Spíndola. « EMPREENDEDORISMO E GESTÃO EM GASTRONOMIA ». Dans Pesquisas Interdisciplinares Estimuladas por Problemas Concretos das Ciências Sociais Aplicadas 2, 128–40. Atena Editora, 2021. http://dx.doi.org/10.22533/at.ed.14421080211.
Texte intégralCRUZ, B. P. A. « GASTRONOMIA E NEGÓCIOS SUSTENTÁVEIS ». Dans GASTRONOMIA, CERVEJA ARTESANAL E SLOW FOOD : Ideias de negócios sustentáveis Coleção Gastronomia, Gestão e Sustentabilidade - Volume 1, 13–18. EDITORA CRV, 2020. http://dx.doi.org/10.24824/978658608776.5.13-18.
Texte intégralCabral, David de Andrade, Filipe Duarte Silva Dias, Giulli Pacheco de Oliveira, Juciara Silva Correa Fonseca, Julia dos Santos Azevedo, Karine Von Ahn Pinto, Luiza Medeiros da Silva et al. « PROJETO TÓPICOS EM GASTRONOMIA : GRUPO DE ESTUDOS REMOTO ». Dans Gestão da qualidade e (bio)tecnologia aplicada a alimentos, 98–106. Atena Editora, 2021. http://dx.doi.org/10.22533/at.ed.5012120098.
Texte intégralMora Forero, Jorge Alexander. « Gastronomía, patrimonio cultural inmaterial en la gestión del turismo local ». Dans El turismo gastronómico sostenible. Ruta Bochica : potencialidades y modelo pedagógico para su desarrollo en Colombia, 28–49. Editorial Fundación Universitaria San Mateo, 2020. http://dx.doi.org/10.7476/9786289558272.0003.
Texte intégralSantiago, Ceci Figueiredo de Moura, I. BURSZTYN, M. C. AZEVEDO, Vinícius Rangel et Luiza Rodrigues. « PROJETO CONVIVIUM E A QUALIFICAÇÃO DA GESTÃO DO RESTAURANTE COMUNITÁRIO DE QUILOMBO DO CAMPINHO (PARATY, RJ) ». Dans GASTRONOMIA : Pesquisa, Ensino e Extensão Coleção Gastronomia : Ensino, Pesquisa e Extensão - Volume 2, 227–42. Editora CRV, 2021. http://dx.doi.org/10.24824/978655868657.6.227-242.
Texte intégralOLIVA, MERCÈ COLOM, et MIRIAM RUIZ POZO. « LA GESTIÓN DE LA DIVERSIDAD EN LA FORMACIÓN EN TURISMO Y GASTRONOMÍA ». Dans Avances en Ciencias de la Educación y Aplicaciones en otra áreas. Volumen I., 280. Dykinson, 2022. http://dx.doi.org/10.2307/jj.5076226.279.
Texte intégralSimões, Paulo. « Marketing Territorial na Sustentabilidade Económica e Ambiental : o caso da Mata do Buçaco ». Dans Geografia, Riscos e Proteção Civil. Homenagem ao Professor Doutor Luciano Lourenço. Volume 2, 251–61. RISCOS - Associação Portuguesa de Riscos, Prevenção e Segurança, 2021. http://dx.doi.org/10.34037/978-989-9053-06-9_1.2_18.
Texte intégralSilva Zaidan, Fernanda, et Raimundo Nonato Assunção Viana. « BANQUETE “ROMEU E JULIETA” : UMA EXPERIÊNCIA ESTESIOLÓGICA COM TEATRO E GASTRONOMIA ». Dans Por Palavras e Gestos : a Arte da Linguagem Vol IV, 25–37. Editora Artemis, 2021. http://dx.doi.org/10.37572/edart_2901212793.
Texte intégralMOREIRA, José Carlos. « PRESENÇA DA LÍNGUA FRANCESA NO LÉXICO DO PORTUGUÊS BRASILEIRO ». Dans Língua, Literatura e Cultura : sob a perspectiva do discurso, 315–30. Editora Científica Digital, 2024. http://dx.doi.org/10.37885/240115573.
Texte intégralSilva, Adriana Queiroz, Igor Antonio Slociak et João Pedro Batistel. « UM ESTUDO SOBRE A INFLUÊNCIA DAS MÍDIAS SOCIAS NO COMPORTAMENTO DE COMPRA DO CONSUMIDOR NA GASTRONOMIA GOURMET ». Dans Administração : Gestão, empreendedorismo e marketing 3, 95–107. Atena Editora, 2022. http://dx.doi.org/10.22533/at.ed.5612216037.
Texte intégralActes de conférences sur le sujet "Gastronomie – Gestion"
Freitas, Paula da Franca, et Daniela Silva da C. Almeida. « A importância da Formação e Apoio na Trajetória Empreendedora : Novos Empreendimentos e o projeto Incubadora Sesc de Empreendedorismo e Economia Criativa ». Dans III Congresso Nacional Online de Empreendedorismo. Congresse.me, 2021. http://dx.doi.org/10.54265/hele5532.
Texte intégralMuñoz Sánchez, Daniel Ricardo. « Uso y apropiación de las tecnologías de la información de cara a las Industrias 4.0 en el sector turístico-hotelero en la ciudad de Medellín ». Dans Ingeniería para tranformar territorios. Asociación Colombiana de Facultades de Ingeniería - ACOFI, 2023. http://dx.doi.org/10.26507/paper.3107.
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