<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2218-3620</journal-id>
<journal-title><![CDATA[Revista Universidad y Sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Universidad y Sociedad]]></abbrev-journal-title>
<issn>2218-3620</issn>
<publisher>
<publisher-name><![CDATA[Editorial "Universo Sur"]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2218-36202024000100289</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La gestión del conocimiento en la formación de estudiantes en servicios gastronómicos: caso de estudio obtención de vinagre a partir de Piña Hawaiana]]></article-title>
<article-title xml:lang="en"><![CDATA[Knowledge management in the training of students in gastronomic services: case study for obtaining vinegar from Hawaiian Pineapple]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Trávez]]></surname>
<given-names><![CDATA[Digna Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco Carrera]]></surname>
<given-names><![CDATA[María Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Urbano Borja]]></surname>
<given-names><![CDATA[Miryan Roció]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Amagua]]></surname>
<given-names><![CDATA[Jaime Estuardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico Superior Tsáchila  ]]></institution>
<addr-line><![CDATA[ Santo Domingo de los Tsáchilas]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2024</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>289</fpage>
<lpage>297</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2218-36202024000100289&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2218-36202024000100289&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2218-36202024000100289&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La piña hawaiana posee grandes cantidades de fructosa lo que la hace más apetecible para cualquier elaboración y en el campo de la gastronomía se puede deleitar infinidad de preparaciones comestibles y decoraciones. El objetivo de la investigación es demostrar los resultados obtenidos en la formación de estudiantes en servicios gastronómicos a partir de la gestión del conocimiento utilizando como caso de estudio la obtención de vinagre a partir de piña hawaiana. Se utiliza un enfoque exploratorio, para comparar y medir parámetros de los vinagres elaborados. Los resultados indican que los valores de pH y Brix fueron superiores en el vinagre de cáscara de piña demostrando su mayor aceptabilidad para la elaboración de recetas a base de este producto. La gestión del conocimiento en la elaboración del vinagre demuestra un método educativo práctico para la formación laboral en servicios gastronómicos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Hawaiian pineapple has large amounts of fructose, which makes it more palatable for any preparation and in the field of gastronomy you can enjoy countless edible preparations and decorations. The objective of the research is to demonstrate the results obtained in the training of students in gastronomic services based on knowledge management using the obtaining of vinegar from Hawaiian pineapple as a case study. The scope of this research is exploratory, and parameters of the prepared vinegars were compared and measured. The pH and Brix values were higher in the pineapple peel vinegar, demonstrating its greater acceptability for the preparation of recipes based on this product. Knowledge management in vinegar production demonstrates a practical educational method for job training in gastronomic services.]]></p></abstract>
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<kwd lng="en"><![CDATA[Practical classes]]></kwd>
<kwd lng="en"><![CDATA[Educational media]]></kwd>
<kwd lng="en"><![CDATA[Laboratory practices]]></kwd>
</kwd-group>
</article-meta>
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