Propuesta Gastronómica para la Innovación de la Carta en la Marisquería “Brisa Marina”, Riobamba 2012

Abstract

A gastronomic study with descriptive design was created for the innovation of menus for the Brisa Marina seafood restaurant in Riobamba, Ecuador. A sample survey, consisting of 134 potential customers, indicated acceptability variables of the current menu versus the study menu; the data was tabulated using Microsoft Excel. The customer survey determined that 90.30% were satisfied whit the diversification of the menu and 58.96% were satisfied the menu presentation and prices of the new menu selections; the study also concluded that 75% of the administrative and labor staff received food handling training once every six months. The gastronomic study created the following menu innovations: Sautéed Prawns whit Cape Gooseberry, Squid with Coconut Filling, Sautéed Octopus with Passion fruit, Orange Sole and Sea bass with Sesame Crust, all the prepared dishes had a 90%acceptability rating. It was proposed that the working staff use the cook book for the preparation of new dishes, in order that customers will have the quality assurance that the selections are in compliance with health norms.