Creative Economy is a study area that aggregates symbolic and commercial value to products and services which are based on creativity, innovation and endogenous culture. Analyzing the Ministry of Culture’s theories, it was ...

The objective of the study was to analyze the sustainable practices and their determinants in the gastronomy of accommodation establishments. To this end, six accommodations were selected in the Região das Hortênsias, ...

The gastronomy has helped in the construction of the tourist activity, with diversified services and elaboration of new Routes. One can even associate in the development of certain Regions. The research identifies the ...

The party is characterized as a universal phenomenon, a product of collective action of human life that promotes particular culture. The party in question is the Festiqueijo, Gastronomic Festival of Cheese and a Cheese ...

The main objective of this research is to analyze traditional bakery processes, associated to the Italian influence in São Gotardo, in the district of Vila Seca, Caxias do Sul-RS, as well as its possible contribution to ...

The present study has for investigation s subject the importance of Gauchos´ gastronomy in the hotel industry, especially in the city of Porto Alegre. The absence of studies about the quality of food services in the Gauchos´ ...

Initially we present the theoretical and documental rescue on the Cultural Heritage of Intangible Nature that is the focus of the dissertation. Following the ideas of the Convention for the Safeguarding of the Intangible ...

La presente Discussione di Master tratta della storia di un´impresa costituita dall´insieme "Albergo e Ristorante", localizzata a Caxias do Sul e con enfasi nell´area gastronomica: la "Galeteria Peccini". In verità, la ...

This dissertation deals with the Italianity in the gastronomy of São Paulo, considering the marks of hospitality and amorousness, analyzed in Cantina C Que Sabe!. The empirical object corresponds to a traditional canteen, ...

An exploratory study was carried out to analyze customer information on sustainability criteria as a factor in the selection of restaurants. To achieve this, a questionnaire was created to collect the necessary data. The ...