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Factibilidad de modelo de negocio para la instauración de la comida étnica Boliviana en Chile
(Universidad de Chile, 2014)
el tiempo, buscando nuevos sabores y comidas. Esto se evidencia con la introducción de nuevas comidas al país en los años recientes. Otro factor justificativo para que este proyecto tenga sentido, es saber que en Santiago no hay restaurantes...
Determinación de factores condicionantes para la implementación de buenas prácticas de fabricación en restaurantes de Santiago
(Universidad de Chile, 2018)
i
UNIVERSIDAD DE CHILE
FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS
“DETERMINACIÓN DE FACTORES CONDICIONANTES PARA
LA IMPLEMENTACIÓN DE BUENAS PRÁCTICAS DE
FABRICACIÓN EN RESTAURANTES DE SANTIAGO”
Tesis...
.2 Impacto epidemiológico, económico y social de las ETAs………………………. 5 2.3 Buenas prácticas de fabricación (BPF)…………………………………………….. 7 2.4 Restaurantes y brotes de ETAs asociados………………………………………… 8 2.5 Importancia de los manipuladores de alimentos en los...
.2 Impacto epidemiológico, económico y social de las ETAs………………………. 5 2.3 Buenas prácticas de fabricación (BPF)…………………………………………….. 7 2.4 Restaurantes y brotes de ETAs asociados………………………………………… 8 2.5 Importancia de los manipuladores de alimentos en los...
Caracterización de spots publicitarios de restaurantes en la televisión chilena antes de la implementación de la ley 20.606 (período abril- mayo 2016)
(Universidad de Chile, 2018-08)
predominantes para la publicidad de alimentos, particularmente, las cadenas de restaurantes. En Chile (2017), casi la mitad de la inversión publicitaria se hizo en televisión; por otra parte, la presencia de franquicias de cadenas de restaurantes ha aumentado en...
Introduction: It has been suggested that food advertising induces a high intake among children, contributing to an unhealthy diet, obesity and non-communicable diseases. Television is one of the predominant media for food advertising, particularly, restaurant chains. For instance, in Chile (2017), almost half of advertising investment was made on television; notably, restaurant chains have increased more than 20% between 2016 and 2018. The Law 20.606 implemented in June 2016, bans advertising of foods with high levels of critical nutrients (energy, total sugar, saturated fats and sodium) to children under the age of 14 years. The regulation however does not include restrictions specifically on restaurant advertising, which could lead to an increase of this type of advertising, providing an incentive for the intake of unhealthy foods. Objective: To determine whether restaurant advertisings on television are more present during children's programs, and whether the presence of child-appealing marketing strategies or foods with high levels of critical nutrients is greater than compared with restaurant advertising aired during general audience programs. Methods: A cross-sectional study design was used. A stratified random sampling of 2,016 television hours was selected during two reconstructed weeks prior to the regulation (April / May 2016). We studied the presence of restaurant advertising on television and its association with types of programs (children vs. general audience), as well as the presence of child-appealing marketing strategies and the presence of foods with high levels of critical nutrients. Results: This study found that restaurant advertising on television during children's programs lasted longer than during general audience programs (0.25 min / h vs 0.15 min / h). In addition, they were more frequent (61% vs 39%), and presented almost 3 times more child-appealing marketing strategies, having 2.4 times more foods with high levels of critical nutrients after accounting for confounding variables. Conclusion: Restaurant advertising on television was broadcast mostly during children's programs, and this advertising presented more elements regulated by the new regulation, in comparison with restaurant advertising presented in general audience programs. These data correspond to the period prior to the implementation of the new regulation, and suggest that restaurant advertising on television has a special focus on children. Although the new regulation does not contemplate restrictions to restaurant advertising that does not display foods with high levels of critical nutrients, their monitoring becomes relevant to identify potential increase of their presence or the use of child-appealing marketing strategies....
Introduction: It has been suggested that food advertising induces a high intake among children, contributing to an unhealthy diet, obesity and non-communicable diseases. Television is one of the predominant media for food advertising, particularly, restaurant chains. For instance, in Chile (2017), almost half of advertising investment was made on television; notably, restaurant chains have increased more than 20% between 2016 and 2018. The Law 20.606 implemented in June 2016, bans advertising of foods with high levels of critical nutrients (energy, total sugar, saturated fats and sodium) to children under the age of 14 years. The regulation however does not include restrictions specifically on restaurant advertising, which could lead to an increase of this type of advertising, providing an incentive for the intake of unhealthy foods. Objective: To determine whether restaurant advertisings on television are more present during children's programs, and whether the presence of child-appealing marketing strategies or foods with high levels of critical nutrients is greater than compared with restaurant advertising aired during general audience programs. Methods: A cross-sectional study design was used. A stratified random sampling of 2,016 television hours was selected during two reconstructed weeks prior to the regulation (April / May 2016). We studied the presence of restaurant advertising on television and its association with types of programs (children vs. general audience), as well as the presence of child-appealing marketing strategies and the presence of foods with high levels of critical nutrients. Results: This study found that restaurant advertising on television during children's programs lasted longer than during general audience programs (0.25 min / h vs 0.15 min / h). In addition, they were more frequent (61% vs 39%), and presented almost 3 times more child-appealing marketing strategies, having 2.4 times more foods with high levels of critical nutrients after accounting for confounding variables. Conclusion: Restaurant advertising on television was broadcast mostly during children's programs, and this advertising presented more elements regulated by the new regulation, in comparison with restaurant advertising presented in general audience programs. These data correspond to the period prior to the implementation of the new regulation, and suggest that restaurant advertising on television has a special focus on children. Although the new regulation does not contemplate restrictions to restaurant advertising that does not display foods with high levels of critical nutrients, their monitoring becomes relevant to identify potential increase of their presence or the use of child-appealing marketing strategies....
Caso de Negocio: Hernán Zanghellini y el negocio de restaurantes en Asia
(Universidad de Chile, 2014)
emprendimiento de Hernán Zanghellini, un arquitecto chileno, en el mercado asiático. Este empresario ha logrado fundar dos negocios exitosos: Zanghellini & Holt, que corresponde a una firma con base en Hong Kong dedicada al diseño de restaurantes, y Wooloomooloo...
Programa de comunicación visual para las picadas tradicionales de la ciudad de Santiago
(Universidad de Chile, 2008)
Diagnóstico del nivel de logro de buenas prácticas de manufactura y diseño de plan formativo específico para locatarios gastronómicos del sector patrimonial “Barrio Puerto” de Valparaíso
(Universidad de Chile, 2024)
de manufactura por parte de doce restaurantes de la Agrupación Barrio Puerto, y a partir del mismo, diseñar una propuesta de formación focalizada y común a los establecimientos gastronómicos adheridos a la iniciativa, con el propósito de proporcionar...
According to the Chilean legislation regarding food safety and hygiene, the sanitary food code, named “Reglamento Sanitario de los Alimentos (RSA)”, all production, elaboration, preservation and food packaging facility must implement and comply with Good Manufacturing Practices (GMP) in a systematic and auditable manner. According to this requisite, every gastronomic establishment, should implement GMP in their productive processes. However, this requisite is not always met. As long as these establishments are inspected by the sanitary authority, they are compelled to implement some Standardized Sanitation Operational Procedures (SSOP) on their daily routines. The risk of not respecting or working with hygiene practices is food contamination, and, consequently, the probability of occurrence of foodborne diseases. In a tourism sector, such as the Barrio Puerto, a foundational and patrimonial sector of Valparaíso, this risk is critical because it contributes to damaging the image of the sector, from the point of view of tourism, already affected by security issues, and conditions of general health. The general objective of this thesis was to perform a diagnosis of the level of compliance with the GMP (good manufacturing practices) by twelve restaurants of the “Barrio Puerto Association”; and with this output, to design a focused training proposal, for all the associated establishments, with the purpose of providing safe food. The GMP Checklist (version 4, 2015) was applied and microbiological analyzes of surfaces and manipulators were carried out. Of the 12 stores, only two establishments reached 70% compliance with the required GMP, also complying with the 4 critical factors established by the Health Authority. Eighty-three (83%) of the remaining stores did not reach the minimum compliance percentage. The item with the lowest level of achievement was "training", followed by "cleaning and sanitizing" and "personal hygiene". Ten stores presented a high count of enterobacteria both in the preparation stage (counters) and in the service (dishes). Staphylococcus aureus was detected in 2 handlers; however, Escherichia coli was absent in all samples. In conclusion, the low level of compliance with the GMP and the level of microbiological contamination of the surfaces demonstrate the urgent need for training of food handlers in this sector. The training proposal made specifically for these gastronomic establishments will contribute to an adequate implementation and compliance with the GMP....
According to the Chilean legislation regarding food safety and hygiene, the sanitary food code, named “Reglamento Sanitario de los Alimentos (RSA)”, all production, elaboration, preservation and food packaging facility must implement and comply with Good Manufacturing Practices (GMP) in a systematic and auditable manner. According to this requisite, every gastronomic establishment, should implement GMP in their productive processes. However, this requisite is not always met. As long as these establishments are inspected by the sanitary authority, they are compelled to implement some Standardized Sanitation Operational Procedures (SSOP) on their daily routines. The risk of not respecting or working with hygiene practices is food contamination, and, consequently, the probability of occurrence of foodborne diseases. In a tourism sector, such as the Barrio Puerto, a foundational and patrimonial sector of Valparaíso, this risk is critical because it contributes to damaging the image of the sector, from the point of view of tourism, already affected by security issues, and conditions of general health. The general objective of this thesis was to perform a diagnosis of the level of compliance with the GMP (good manufacturing practices) by twelve restaurants of the “Barrio Puerto Association”; and with this output, to design a focused training proposal, for all the associated establishments, with the purpose of providing safe food. The GMP Checklist (version 4, 2015) was applied and microbiological analyzes of surfaces and manipulators were carried out. Of the 12 stores, only two establishments reached 70% compliance with the required GMP, also complying with the 4 critical factors established by the Health Authority. Eighty-three (83%) of the remaining stores did not reach the minimum compliance percentage. The item with the lowest level of achievement was "training", followed by "cleaning and sanitizing" and "personal hygiene". Ten stores presented a high count of enterobacteria both in the preparation stage (counters) and in the service (dishes). Staphylococcus aureus was detected in 2 handlers; however, Escherichia coli was absent in all samples. In conclusion, the low level of compliance with the GMP and the level of microbiological contamination of the surfaces demonstrate the urgent need for training of food handlers in this sector. The training proposal made specifically for these gastronomic establishments will contribute to an adequate implementation and compliance with the GMP....
Análisis de la industria gastronómica de Santiago de Chile
(Universidad de Chile, 2013-07)
restaurantes es muy volátil a raíz de que tanto como nacen nuevos, hay otros que se destruyen, y los clientes tienden a ser muy sensibles a variaciones en el precio, cambios en la tendencia, efectos de moda, entre otros. Las tendencias han llevado a la creación...
Plan de negocios para implementar un restaurante por kilo brasileño en Santiago
(Universidad de Chile, 2018)
Actualmente el mercado de restaurantes en Chile se vislumbra como un negocio atractivo, pues está creciendo de forma más acelerada que la oferta. Otro punto a considerar es que, a pesar de la proximidad territorial y del gran flujo de personas entre...
Evaluación de factibilidad estratégica, técnica y económica de una cadena de suministro de congelado rentable para los clientes de restaurantes de comida rápida en Argentina
(Universidad de Chile, 2021)
La presente evaluación tuvo como finalidad determinar la factibilidad estratégica, técnica y económica de la adopción del modelo de abasto de bollería congelada utilizado en el mercado global a los principales clientes del segmento de restaurantes...
Plan de negocios para un restaurante de comida saludable
(Universidad de Chile, 2019)
El objetivo de este trabajo es formular un Plan de Negocios para la apertura de un restaurante de comida saludable de alta gama. El propósito principal de la empresa es ofrecer un servicio de comida saludable de alto estándar, en un ambiente...