Estrategias de Mercadotecnia Gastronómica para Restaurantes de Puebla en Tiempos de Pandemia por COVID-19. Estudio de Caso: Generación Z

La pandemia por COVID-19 ha propiciado que los restaurantes en la Ciudad de Puebla reduzcan el flujo de clientes, por lo que implementar las nuevas disposiciones de higiene y sanidad marcadas en el Protocolo para la implementación de medidas preventivas ante COVID-19 en restaurantes de la Secretaría de protección civil y gestión integral de riesgos de la Ciudad de Puebla y el Protocolo de prevención COVID-19 “Mesa segura” de la CANIRAC, resulta imprescindible para la reapertura en la nueva normalidad, así, el uso de estrategias de mercadotecnia gastronómica se consolida como el medio adecuado para atraer a clientes de la Generación Z que buscan experiencias seguras, novedosas, saludables y de bajo impacto ambiental, que les brinden valor por lo que pagan, utilizando las herramientas virtuales que se adapten a sus necesidades y gustos. Para lo anterior se realizó un estudio transversal, no experimental y un cuestionario en línea de 20 ítems el cual se distribuyó vía redes sociales entre 616 participantes pertenecientes a la Generación Z, logrando así el objetivo de generar estrategias de mercadotecnia gastronómica para un consumo seguro en restaurantes de Puebla frente a la nueva normalidad. Los resultados obtenidos revelaron que el segmento mencionado está dispuesto a consumir en restaurantes siempre y cuando se cuenten con las medidas de seguridad e higiene propuestas por las autoridades correspondientes, así como, cumplan con sus expectativas y exigencias.   The COVID-19 pandemic has led restaurants in Puebla City to reduce the flow of customers. This is why it is essential to implement the new hygiene and health provisions following the Protocol for the preventive measures against COVID-19 in restaurants as proposed by the Ministry of Civil Protection and Integral Risk Management of Puebla as well as CANIRAC’s COVID-19 "Safe Table" Prevention Protocol. The use of gastronomic marketing strategies is consolidated as the appropriate means to attract Generation Z clients who are looking for safer, innovative, healthy and lowenvironmental impact experiences that provides value for what they pay, while using virtual tools that adapt to their needs and tastes. Based on the aforementioned, a cross-sectional and non-experimental study was carried out, and an online questionnaire of 20 items was distributed via social networks among 616 participants belonging to Generation Z. This paper focuses on generating gastronomic marketing strategies for safer consumption in Puebla restaurants that have adopted the new normal. Results obtained revealed that this segment are willing to eat in restaurants as long as they have safety and hygiene measures proposed by the corresponding authorities, in addition to meeting their expectations and demands

La medicina tradicional: perspectiva turística y patrimonial

Traditional Medicine presupposes a set of knowledge and ancestral techniques on medicinal plants, which have passed from generation to generation as a way of cultural manifestation for health care, not only consists of knowledge developed by indigenous peoples, but also a integration of social logics where respect and use of nature coexist, which provides resources with properties for the possibility of healing or healing of the human being. All this is done through rituals and beliefs, where the practice and experience of the people who function as healers play a fundamental role. It is then where society gets involved and where tourism can take advantage of ancestral knowledge to dignify the ways of life of indigenous peoples and communities, especially with wellness tourism and rather from the valorization of knowledge than by current social dynamics, they are often at risk.La Medicina Tradicional presupone un conjunto de conocimientos, saberes y técnicas ancestrales sobre las plantas medicinales, que han pasado por generaciones como manera de manifestación cultural para el cuidado de la salud, no solo se conforma de conocimientos desarrollados por los pueblos indígenas, sino una integración de lógicas sociales donde coexisten el respeto y aprovechamiento de la naturaleza, misma que brinda recursos con propiedades para la posibilidad de la sanación o curación del ser humano. Todo ello se hace a través de rituales y creencias, donde la práctica y experiencia de las personas que funcionan como sanadores, juegan un papel fundamental. Es entonces donde la sociedad se involucra y el turismo puede aprovechar los saberes ancestrales para dignificar las formas de vida de pueblos y comunidades indígenas, sobre todo con el turismo de bienestar desde la valorización de conocimientos que por las dinámicas sociales actuales se ven en situación de riesgo

Breading Process Using Legumes: Chickpea (Cicer arietinum), Pea (Pisum sativum) and Fava Bean (Vicia faba)/Empanizado usando leguminosas: garbanzo (Cicer arietum), chícharo (Pisum sativum) y haba (Vicia faba)

The study was based on the use of a carboxymethylcellulose (CMC) and chick pea solutions as coating products on some pieces of chicken nuggets followed by a breading process with powdered dried legumes (peas, fava beans and chickpea), and a frying process. The intention was to measure the fat absorbed, the cooking yield, its juiciness and the acceptability of the final product in a group of consumers. The main objective study is to propose a new breading alternative from the use of two coating products (carboxymethylcellulose and chick pea solution) on some pieces of chicken nuggets and a breading of powdered dried legumes; peas (Pisum sativum), fava beans (Vicia faba) and chickpea (Cicer arietinum), followed by a fried process, in order to reduce the oil uptake and to improve the sensory characteristics of the final products increasing at the same time protein and fiber levels in food that normally won’t.The results were analyzed through the Tukey´s test and the Analysis of Variance Analysis. It was observed that legume breading is a better alternative for fried products in comparison with bread crumbs breading (p<0.05) due to its moisture retention, its oil usage and its sensory characteristics. CMC coated products were also a good alternative in addition to legume breading in maintaining juiciness and cooking yield products as cooked. CMC coating+chickpea breading presented the best results among the legume breaded products