gastronomic diversification Archives - Page 2 of 2

Taller de servicio al cliente - Fomento económico

24 Nov

Fundazucar trains 253 hotel and restaurant workers in Customer Service to boost economy

Fundazucar trains 253 hotel and restaurant workers

in Customer Service to boost economy

Hotel and restaurant workers on the beaches of the South of Guatemala received the workshop “Excellence in customer service” taught by Fundazúcar in partnership with the Ministry of the Economy, as part of the Economic Development Strategy to boost fishing and gastronomic tourism.

The workshop, in which 253 hotel and restaurant employees participated, aims to develop, and promote personal skills to provide a service with quality standards and competitive advantage.

The objective of the strategy is to recover and generate new sources of income for fishermen and workers in the tourism in the Guatemalan seaside, as well as generating sources of employment. It includes training in gastronomic diversification, good manufacturing practices, technical training, business, and fishing strengthening, and establishing a country brand to attract investment and visitors.

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By Fundazucar Uncategorized client service, economic reactivation, economy, fundazucar, gastronomic diversification, workshop 0 Comments

Chefs and cooks from Iztapa graduate from a Diploma in Gastronomic Diversification promoted by Fundazucar

Chefs and cooks from Iztapa graduate from a Diploma

in Gastronomic Diversification promoted by Fundazucar

The Guatemalan Sugar Industry, through the Sugar Foundation -Fundazucar-, in alliance with the Ministry of Economy and the local government of Iztapa, Escuintla (located 116 km from Guatemala City), carried out the diploma: Gastronomic Diversification and today 34 chefs and cooks from 10 restaurants in the town, who also received a scholarship to continue their studies.

This training is part of the strategy to promote the economic reactivation of the South of Guatemala through tourism, through the processing and transformation of products from artisanal fishing and their transformation into gourmet dishes so that tourists can enjoy the best sea dishes of the world.

In this course the chefs and cooks learned the best practices in the preparation, management of the cold chain and marketing of their dishes and products. They will continue their training at the Technical Institute for Training and Productivity –Intecap- with a scholarship for the Diploma “Seafood Cuisine” awarded by the Sugar Foundation as part of the inter-institutional alliance.

With this knowledge acquired, chefs and cooks will be able to present innovative dishes based on seafood from the region to their clients and thus expand the gastronomic offer for tourists visiting the town.

The Gastronomic Diversification Diploma has been given in the beach towns of Escuintla, Santa Rosa, and Retalhuleu and more than 200 chefs and cooks have graduated.

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By Fundazucar Uncategorized economic reactivation, economy, fundazucar, gastronomic diversification 0 Comments

Interinstitutional Alliance presents strategy of Economic Development for Fishing and Gastronomic Tourism

Interinstitutional Alliance presents strategy of Economic Development

for Fishing and Gastronomic Tourism

The Sugar Foundation -Fundazucar- together with the Ministry of Economy, Ministry of National Defense, Ministry of Agriculture, Livestock and Food and the municipalities of Iztapa, Escuintla; and Champerico, Retalhuleu, launched the Economic Development Strategy for Fishing and Gastronomic Tourism.

The strategy aims to recover and generate new sources of employment and income for fishermen and workers in the tourism sector in the municipalities of Iztapa, Escuintla (112 km of Guatemala City); and Champerico, Retalhuleu (224 km of Guatemala City) both at the shores of the Pacific Ocean.

The action plans include training in gastronomic diversification, good manufacturing practices, technical training, business, and fishing strengthening, and establishing a country brand to attract investment and visitors.

“We are convinced that together we will be able to position Iztapa and Champerico on the gastronomic, tourist and sustainable fishing map,” said Luis Miguel Paiz, general manager of the Guatemalan Sugar Producers Association.

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