Propuesta gastronómica para la implementación de una carta con características sensoriales y nutricionales para mejorar la alimentación en el restaurante “La Capea” en la ciudad de Riobamba 2014

It is a non – experimental research with a descriptine design. Its goal is to develop a gastronomic proposal to implement a menu with sensory and nutritional characteristics to improve the nutrition in the restaurant “La Capea”; surveys were applied to officials GADM, MAGAP, Banco del pacific y TUBASEC C.A, who are executive people with a stable economic level, determinig tastes and needs of the potential market, obtaining as a result the dishes shown in the Focus Group. To carry out the tasting 3 dishes with different kinds of cut of beef were shown, where it was determinated that the main dish is the Arm Steak in sauce of 4 chesse containig a great amount of protein, a small portion of carbohydrates and vegetables, the correct amount of a balanced dish. The Menu has a rustic design in accordance with the structure of the establishment, with soft colors transmiting confort and safety to the client, it consists of entries, salads, main dishes, baby menú, desserts and berverages with their respective Price the same that were accepted by the Chef Carlos Andrés Vega and the Manager’s office ‘La Capea’; It concludes that the implementation of the Charter in the establishment, have the potential to market acceptability.It is a non – experimental research with a descriptine design. Its goal is to develop a gastronomic proposal to implement a menu with sensory and nutritional characteristics to improve the nutrition in the restaurant “La Capea”; surveys were applied to officials GADM, MAGAP, Banco del pacific y TUBASEC C.A, who are executive people with a stable economic level, determinig tastes and needs of the potential market, obtaining as a result the dishes shown in the Focus Group. To carry out the tasting 3 dishes with different kinds of cut of beef were shown, where it was determinated that the main dish is the Arm Steak in sauce of 4 chesse containig a great amount of protein, a small portion of carbohydrates and vegetables, the correct amount of a balanced dish. The Menu has a rustic design in accordance with the structure of the establishment, with soft colors transmiting confort and safety to the client, it consists of entries, salads, main dishes, baby menú, desserts and berverages with their respective Price the same that were accepted by the Chef Carlos Andrés Vega and the Manager’s office ‘La Capea’; It concludes that the implementation of the Charter in the establishment, have the potential to market acceptability