Implementación de una Nueva Oferta Gastronómica en Base a Cerveza Negra en el Bar Restaurante 353

Abstract

This research work was carried out at Bar-Restaurant “Boulevard 353” to determine the level of acceptability of the new gastronomic offer to implement especially with Cerveza Negra as a mail ingredient. With a descriptive ad non experimental study the acceptability was measure through a test in a sample of 232 people. Fifteen preparations were offered each one whit its acceptability frame. The plates which got a better acceptability according to a statistical analysis in a level five were glazed pork with black beer 87,93%, cake with sugar and beer 82,33%, pig ham with beer, 82,76%, chicken tempura 78,02%, breader shrimp sauce 73,28%, orly fried fish 67,67%, pork medallions with black beer 68,10%, pork back bone with beer 64,66% and cream of black beer 64,66%.s. To the unsatisfied demand in Riobamba respecting to these preparation and getting good acceptability of customers, this new menu will be served in a short time in order to satisfy needs of clients strict palate.