Peru Handbook Global Health Fellowship Program Updated 3/3/2015
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Amauta Spanish School, Cuzco
AMAUTA Spanish School – Price List 2015 Cusco – Peru AMAUTA SPANISH SCHOOL PRICE LIST 2015 Description Price Enrollment fee $ 45 Change Fee $ 45 Volunteer Fee $ 125 Internship Fee $ 250 Enrollment Not included in the course prices. If you combine 2 different courses you will pay the fee: enrollment fee only once. Change fee: Administration costs for each change in your reservation after arrival. Volunteer / Part of this money will be used for project donations. Included in the volunteer Internship program prices. Fee: SPANISH COURSES - Cusco and Sacred Valley Starting Dates Level of Description Price No. of Classes 2015 Spanish Group course $ 140 20 sessions / week any Monday All Individual course $ 220 20 sessions / week any Monday All Best of Both + 5 $ 195 25 sessions / week any Monday All Best of Both + 10 $ 255 30 sessions / week any Monday All Individual (per session) $ 14 min. 2 sessions any Monday All . 10% discount on course prices of 8 weeks or longer when booked and paid in advance . 10% discount on course prices for members of the South American Explorers and holders of the International Student Identity Card (ISIC) . 50% discount for the second person in an individual class (2 students / 1 teacher) . Sacred Valley: minimum 6 people required to run the program. Cannot be booked without accommodation . If there are no group courses available at your Spanish level, AMAUTA will instead offer 2 sessions of individual classes (for a single student) or 3 sessions of two-to-one classes (for 2 students) instead of 4 group sessions. One session equals 55 minutes of instruction . -
International Business Guide to Peru Mark Kingsmore
University of South Carolina Scholar Commons Senior Theses Honors College 5-5-2017 International Business Guide to Peru Mark Kingsmore Follow this and additional works at: https://scholarcommons.sc.edu/senior_theses Part of the International Business Commons Recommended Citation Kingsmore, Mark, "International Business Guide to Peru" (2017). Senior Theses. 180. https://scholarcommons.sc.edu/senior_theses/180 This Thesis is brought to you by the Honors College at Scholar Commons. It has been accepted for inclusion in Senior Theses by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. University of South Carolina International Business Guide to Peru SCHC Senior Thesis Mark Kingsmore 5-2-2017 Table of Contents About the Author…………………………………………………………………..…3 Introduction……………………………………………………………………………..4 Being a Student in Lima……………………………………………….……………5 Pontificia Universidad Católica del Peru……………………...……5 Semester Calendar……………………………………………………………6 Compañero PUCP……………………………………………………..………8 Campus Area – Safety and Dining…………………………..…………8 Transportation to Campus……………………………………..…………9 Class Registration and Information…………………………………11 Extracurricular Activities…………………………………………………14 Living in Lima………………………………………………………………….………15 Host Family vs. Apartment……..….………………………..…………15 Neighborhoods of Lima………………………………………..…………17 Money, Money, Money………………………………………….………19 Cell Phone………………………………………………………………………20 WhatsApp………………………………………………………………………21 Food……………………………………………………………………….………21 Attractions……………………………………………………..………………23 -
Peru Food Service
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 9/27/2018 GAIN Report Number: Peru Food Service - Hotel Restaurant Institutional Food Service performance rebound poses great opportunities for U.S. food exports Approved By: Kirsten Luxbacher Prepared By: Alvaro Loza Report Highlights: Peru is an internationally recognized gastronomic hub with opportunities for imported complementary food products. FAS Lima forecasts Peru’s hotel, restaurant and institutional (i.e., HRI) sector to grow 2.1 percent in 2018 based on new restaurant openings, the consolidation of the fast food chains, and the expansion of commercial shopping malls. This report provides a road map for exporters wishing to enter the Peruvian food service market and who want to understand the key distribution channels for foods and beverages destined for food service. Post: Lima Market Fact Sheet: PERU Executive Summary Food Retail Industry Vea). The market includes 250 conventional supermarkets and superstores, with 171 alone in Lima, For over a decade, Peru has been one of the world’s and 450 convenience stores, with two outside of top performing economies, registering sustained high Lima. The sector is comprised of both conventional growth and low inflation. Agriculture accounts for supermarkets and traditional channels, comprised of approximately five percent of Peru’s GDP, but wet markets and independent stores. Different types employs around 28 percent of the population. The of food appear to perform better in the two formats. U.S.-Peru Trade Promotion Agreement, which entered For example, snacks, dairy and edible oil, into force in February 2009, has increased bilateral confectionaries, breads and cookies. -
Food Stories: Culinary Links of an Island State and a Continent Cecilia Y
University of Wollongong Research Online Faculty of Law, Humanities and the Arts - Papers Faculty of Law, Humanities and the Arts 2011 Food stories: culinary links of an island state and a continent Cecilia Y. Leong-Salobir University of Wollongong, [email protected] Publication Details Leong-Salobir, C. Y. (2011). Food stories: culinary links of an island state and a continent. In I. Patrick. Austin (Eds.), Australia- Singapore Relations: Successful Bilateral Relations in a Historical and Contemporary Context (pp. 143-158). Singapore: Faculty Business and Law, Edith Cowan University. Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] Food stories: culinary links of an island state and a continent Abstract Foodways has increasingly become an important lens for the analysis of historical, social and cultural studies. Anthropologists and historians in particular view food consumption as ways of understanding cultural adaptation and social grouping. The food practices of a social grouping reveal rich dimensions of people's lives, indicating their sense of identity and their place within the wider community. As well, food is one of the most visible aspects of a community's cultural tradition. It is through food too that a social grouping "borrows" food practices and appropriate food items from other cultures to make them its own. This chapter intends to examine the ways in which cross-cultural links are fostered between nations through the food practices of their people. Keywords food, culinary, continent, state, island, links, stories Disciplines Arts and Humanities | Law Publication Details Leong-Salobir, C. -
20 14 Trend Insight Report
20 TREND INSIGHT 14 REPORT DESSERT TOUR PART TWO: COMFORT & NOSTALGIA Pamela Oscarson Market & Consumer Insights Lead “After a bad day or even a long week, I find myself reaching for things that I find comforting with a little taste of home. The trends of comfort & nostalgia were clearly present in our tour and even taken up a notch. I love finding new ways to enjoy simple pleasures that work in tandem to satisfy your taste buds and make you feel good at the same time.” Introduction to our Dessert Trends Series During our tour, we noticed five clear trends: 1. Seasonality 2. Comfort/Nostalgia 3. Local/Sustainability 4. Twist on the Classics 5. Simplicity Part Two of our Dessert Tour covers Comfort & Nostalgia. In this report, we will take a look at the trend in general, and then discuss how we saw it in action from French pastry shops to chocolate shops and trendy restaurants. Ready? Let’s go! 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com COMFORT & NOSTALGIA Comfort & nostalgia foods can be defined as a food or drink to which one habitually turns for temporary relief, security, or special reward while tying in memories of days past. A substantial majority of comfort & nostalgia foods are composed largely of simple or complex carbohydrates. It has been suggested that such foods induce an opiate-like effect in the brain, which may account for their relaxing nature. Any foods or beverages could be a comfort& nostalgia food depending on a person’s taste, and they may not be any foods that are “universally” accepted comfort & nostalgia foods. -
Plan De Implementacion Para Una Franquicia De Comida Rapida En La Selva Peruana: Pucallpa, Una Ciudad Con Perspectivas
Plan de implementación para una franquicia de comida rápida en la Selva Peruana Pucallpa, una ciudad con perspectivas Item Type info:eu-repo/semantics/masterThesis Authors Basto Muñoz, Rosa Liliana DOI 10.13140/RG.2.1.2249.3520 Publisher Universidad Peruana de Ciencias Aplicadas (UPC) Rights info:eu-repo/semantics/openAccess Download date 28/09/2021 15:09:54 Link to Item http://hdl.handle.net/10757/324359 UNIVERSIDAD PERUANA DE CIENCIAS APLICADAS ESCUELA DE POSTGRADO MAESTRÍA EN ADMINISTRACIÓN DE EMPRESAS PLAN DE IMPLEMENTACION PARA UNA FRANQUICIA DE COMIDA RAPIDA EN LA SELVA PERUANA: PUCALLPA, UNA CIUDAD CON PERSPECTIVAS TESIS PRESENTADA POR ROSA LILIANA BASTO MUÑOZ PARA OPTAR EL GRADO ACADÉMICO DE MAGÍSTER EN ADMINISTRACIÓN DE EMPRESAS Lima, noviembre de 2012 DEDICATORIA A Dios, que por su gracia, me ha permitido llegar hasta aquí; y por su gracia, seguirá iluminando mi camino, A mi padre, Alfredo Walter Land, aunque no se encuentra físicamente a mi lado, llevo todas sus enseñanzas en el corazón, A mi madre querida, Eliana, por su amor incondicional, A mis hermanos, Alfredo y José, para que siembren en buena tierra, A todos aquellos, que buscan el desarrollo de los pueblos y que con esta humilde iniciativa, sumen las posibilidades que cualquier ciudadano nacional o extranjero considere como proyecto de inversión. AGRADECIMIENTOS A Dios por su bondad conmigo y con los míos. A mis padres, Eliana y Alfredo Walter Land, quienes supieron sembrar en mí, los valores que hoy conducen mi vida, les agradezco y agradeceré infinitamente. A mis hermanos, Alfredo y José, quienes le ponen la chispa a mis días. -
Recipe for Koshari
Recipe for Koshari What is Koshari? Koshari or koshary is considered the national dish of Egypt and is made with a mixture of ingredients including brown lintels, pasta, chickpeas, and rice. It is a true comfort food that is reasonably priced and considered vegan. Koshari can be found being sold in streetcars with colored glass, and is so popular that some restaurants sell only koshari! Koshari is recognized as the food of the revolution! Kosharia is Bengali in origin, and may have come to Egypt in the 1880’s with British troops. In its origins, it may have been made from a mixture of rice and yellow lentils called kichdi or kichri, and served for breakfast. However, now it is now considered a common Egyptian dish, served with tomato sauce and salad. Now it’s your turn to make your koshari! Follow the steps below for cooking each part of koshari and then assemble. Top with tomato sauce and fried onions to finish! Ingredients to Make Koshari: When making koshari, it is common to use whatever ingredients you have at home-adjust as needed! ● olive oil or ghee ● 5 or 6 tomatoes of any kind (or 28 oz can of Italian crushed tomatoes) ● 6 to 8 onions sliced for fried onions (optional to purchase a can of fried onions instead) ● 8 oz brown lentils ● 6 oz medium-grain rice ● 6 oz vermicelli ● 9 oz elbow pasta ● 15 oz can of chickpeas/garbanzo beans (optional to use/cook dried garbanzo beans) ● salt and pepper ● garlic ● white wine vinegar ● cumin ● hot chili powder ● tomato paste ● 1 sweet green pepper ● water Follow steps below to prepare each element of koshari. -
FACULTAD DE ADMINISTRACION HOTELERA, TURISMO Y GASTRONOMIA Administración Hotelera
FACULTAD DE ADMINISTRACION HOTELERA, TURISMO Y GASTRONOMIA Administración Hotelera “ALLPAPI” Trabajo de Investigación para optar el Grado Académico de Bachiller en Administración Hotelera EDDER ENRIQUE GUILLEN PAREDES Lima – Perú 2017 1 ÍNDICE RESUMEN EJECUTIVO .................................................................................................................... 7 I. INFORMACIÓN GENERAL ....................................................................................................... 7 II. ESTUDIO DE MERCADO .......................................................................................................... 8 III. INFORMACIÓN FINANCIERA ............................................................................................ 10 Capítulo II Información general .................................................................................................... 13 2.1 Datos de la empresa ................................................................................................................ 13 2.1.1. Razón Social .......................................................................................................................... 13 2.1.2. Nombre comercial ................................................................................................................ 13 2.1.3. Accionistas y Equipo ........................................................................................................... 13 2.1.4. Horizonte de Evaluación. ................................................................................................... -
Plan De Investigación
LIZ KAREM ROSALES TORRES BACHILLER EN CIENCIAS ECONÓMICAS ____________________________________________ “LA ROTACION DE PERSONAL Y SU IMPACTO EN EL SERVICIO DE ATENCION AL CLIENTE EN LA EMPRESA BEMBOS TRUJILLO 2011” TESIS PARA OPTAR EL TÍTULO DE: LICENCIADO EN ADMINISTRACIÓN ASESOR: Dr. FRANCISCO ROEDER ROSALES _______________________________________________________ UNIVERSIDAD NACIONAL DE TRUJILLO FACULTAD DE CIENCIAS ECONÓMICAS ESCUELA ACADÉMICO PROFESIONAL DE ADMINISTRACIÓN TRUJILLO – PERÚ 2012 DEDICATORIA A Dios por regalarme la vida, guiar mis pasos, brindarme su fortaleza y no dejarme caer en los momentos más difíciles de mi vida. A mis padres, Wide y Victoria por su interminable apoyo en todo momento de mi vida, por sus enseñanzas, consejos y por su eterna paciencia. i AGRADECIMIENTOS A Dios por permitirme llegar a este momento tan especial en mi vida. Por los triunfos y los momentos difíciles que me han enseñado que contigo todo es posible. A mis padres, por el apoyo recibido en mi formación profesional y por cada momento que me brindaron para seguir adelante y hacer posible este momento. A los docentes que me han acompañado durante el largo camino, brindándome siempre su orientación con profesionalismo ético en la adquisición de conocimientos y afianzando mi formación. Un agradecimiento especial al Dr. Francisco Roeder Rosales, por su tiempo y por su orientación brindada para el desarrollo de la presente investigación. ii RESUMEN El presente trabajo tiene como problema de investigación ¿Cómo la rotación de personal, impacta en el servicio de atención al cliente, en la empresa Bembos Trujillo? Teniendo como hipótesis que; La permanente rotación de personal, impacta de manera deficiente en el servicio de atención al cliente, en la empresa Bembos Trujillo. -
TRAB.SUF.PROF.MARGARITA ROSA MARCALAYA ARAUJO.Pdf
UNIVERSIDAD INCA GARCILASO DE LA VEGA FACULTAD DE PSICOLOGÍA Y TRABAJO SOCIAL Trabajo de Suficiencia Profesional Accidentes de tránsito en el servicio Delivery de la cadena de restaurante Bembos Sede Lima - periodo 2017 Para optar el Título Profesional de Licenciada en Trabajo Social Presentado por: Autor : Bachiller Margarita Rosa Marcalaya Araujo Lima – Perú 2017 Accidentes de tránsito en el servicio Delivery de la cadena de restaurante bembos sede lima -periodo 2017 ii DEDICATORIA El presente proyecto está dirigido a Dios, ya que gracias a él he logrado concluir mi trabajo de Investigación. A mi padre Armando Marcalaya R. y Doris Araujo G. ya que ellos confiaron en y a mis hermanos Nilda Marcalaya A. y Jorge Marcalaya A. por brindarme su apoyo incondicional. A mi esposo Luis Fernando Nolasco P. por su apoyo incondicional y tiempo dedicado para poder realizarme profesionalmente y sus palabras de aliento. iii AGRADECIMIENTO A todas aquellas personas que de una u otra manera me apoyaron en la culminación de la presente investigación. A mis profesores, por inculcarme sus conocimientos para poder realizarme como profesional en Trabajo Social. iv ÍNDICE DEDICATORIA .............................................................................................................. iii AGRADECIMIENTO ..................................................................................................... iv A todas aquellas personas que de una u otra manera me apoyaron en la culminación de la presente investigación. .................................................................................................... -
Índice Página (S) Inroducción 6
Índice Página (s) Inroducción 6 - 7 Capítulo 1 El Mercado de la comida rápida 1.1 Origen 8 - 9 1.2 Características 10 - 11 1.3 Línea de productos 11 - 13 1.4 El mercado latinoamericano 12 - 14 Capítulo 2 El consumidor 2.1 El consumidor con identidad 14 - 15 2.2 Consumidor del siglo XXI 15 - 16 2.3 Las tendencias de consumo globales 16 - 17 2.4 Las tendencias de consumo latinoamericanas 17 - 20 2.4.1 El consumidor argentino 20 - 21 2.4.2 El consumidor peruano 21 - 23 2.4.3 El Consumidor argentino vs. el consumidor peruano 23 - 24 1 Capitulo 3 La marca 3.1 Definición y evolución de la marca 25 3.2 La creación de la imagen de marca 25 - 28 3.3 Anatomía de la identidad 28 - 30 3.4 La identidad de la marca 30 - 32 3.5 El awareness de marca 32 - 33 3.6 Las marcas y los medios de comunicación 33 - 34 Capitulo 4 El branding 4.1 El branding 35 - 36 4.2 El poder de las marcas 36 - 37 4.3 Brand equity es igual al valor de marcas 37 - 38 4.4 Brand awareness 38 4.5 Valor agregado del branding 39 4.6 Distribución del branding 39 - 40 4.7 La web y el branding 40 - 41 Capitulo 5 El desembarco 5.1 ¿Qué es un desembarco? 42 5.2 Bembos desembarca en 43 5.2.1 Bembos India 43 - 44 5.2.2 Bembos Guatemala 44 2 5.3 Desembarco de Osaka, Ceviche y El Chalaco 44 5.3.1 Restaurante Osaka 45 5.3.2 Restaurante Ceviche 45 5.3.3 Restaurante El Chalaco sandwiches & jugos peruanos 45 - 46 Capitulo 6 La franquicia 6.1 ¿Qué es una franquicia? 47 6.2 Elementos clave de las franquicias 47 6.2.1 Franquiciador 48 6.2.2 Franquiciado 48 6.2.3 Marca comercial 48 6.2.4 Imagen 49 -
Brochure-World of Flavors.Pdf
SZECHWAN SHRIMP OVER COCONUT RICE Ingredients 4 Servings 12 Servings SAVORING Weights Measures Weights Measures Calrose or New Variety, uncooked medium grain rice 6 oz 1 cup 1 lb 2 oz 3 cups Water 3/4 cup 2 1/4 cups Coconut milk 3/4 cup 2 1/4 cups CALIFORNIA Butter 1 tbsp 3 tbsp TO MAKE SURE YOU RE Salt 1/2 tsp 1 1/2 tsp ’ Honey 1/3 cup 1 cup USING THE FINEST CALIFORNIA RICE… Soy sauce 3 tbsp 1/2 cup Chili garlic paste 3 tbsp 1/2 cup Shrimp, large and peeled 1 lb 3 lbs RICE LOOK FOR OUR CALIFORNIA PREMIUM RICE SEAL OR CHOOSE ONE OF THESE BRANDS THROUGH YOUR AREA SUPPLIER Vegetable oil 1 tbsp 3 tbsp Bell peppers, any color, matchstick strips 3 oz 1 cup 9 oz 3 cups Carrots, matchstick strips 3 1/2 oz 1 cup 10 1/2 oz 3 cups Snow peas, strips 2 3/4 oz 1 cup 8 3/4 oz 3 cups SWEET &SAVORY PILAF Sliced green onions 1/4 cup 3/4 cup DIRECTIONS: Ingredients 4 Servings 12 Servings TM Weights Measures Weights Measures 1. To prepare rice, combine rice, water, coconut milk, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, Butter 1 oz 2 tbsp 3 oz 6 tbsp for 20 minutes. Remove from heat and let stand for 10 minutes. Calrose uncooked medium grain rice 7 oz 1 cup 1 lb 5 oz 3 cups 2. To prepare shrimp, whisk together honey, soy sauce and chili TM Shallots, sliced 2 oz 2 medium 6 oz 6 medium garlic paste in a large bowl.