{"id":2887,"date":"2024-12-10T10:00:00","date_gmt":"2024-12-10T13:00:00","guid":{"rendered":"http:\/\/ftuvz.unsl.edu.ar\/?p=2887"},"modified":"2025-10-30T12:17:01","modified_gmt":"2025-10-30T15:17:01","slug":"se-dara-en-la-ftu-una-capacitacion-para-el-sector-gastronomico-hotelero","status":"publish","type":"post","link":"http:\/\/ftuvz.unsl.edu.ar\/index.php\/2024\/12\/10\/se-dara-en-la-ftu-una-capacitacion-para-el-sector-gastronomico-hotelero\/","title":{"rendered":"Se dar\u00e1 en la FTU una capacitaci\u00f3n para el sector gastron\u00f3mico-hotelero"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

En la Facultad de Turismo y Urbanismo (FTU) se llevar\u00e1 a cabo la Jornada de Capacitaci\u00f3n “Buenas Pr\u00e1cticas de Manipulaci\u00f3n, Higiene Personal y Seguridad Laboral”<\/em>. Ser\u00e1 este jueves 12 de diciembre de 15:00 a 18:00 Hs.; en el Aula 5 del Campus Universitario, Barranca Colorada. La actividad no es arancelada.<\/strong><\/p>\n\n\n\n

La capacitaci\u00f3n se encuentra enmarcada en el Proyecto de Extensi\u00f3n y Docencia (PED) N\u00ba 11-0124 denominado Seguridad e Higiene Alimentaria y Laboral en Establecimientos Gastron\u00f3micos – Hoteleros de la Villa de Merlo<\/em>, que tiene como objeto principal abordar la tem\u00e1tica de la higiene y seguridad alimentaria y laboral en el sector gastron\u00f3mico y hotelero de Villa de Merlo.<\/p>\n\n\n\n

La seguridad e inocuidad alimentaria, es un factor esencial para que un hotel funcione correctamente, garantizando las condiciones adecuadas de la manipulaci\u00f3n, almacenamiento y preparaci\u00f3n de los alimentos, por otro lado, es imprescindible asegurar las condiciones laborales donde se desarrollan estas actividades, evitando la ocurrencia de accidentes y\/o enfermedades profesionales.<\/p>\n\n\n\n

A trav\u00e9s del proyecto, se busca brindar conocimientos y herramientas a hoteles y establecimientos gastron\u00f3micos de la comunidad sobre seguridad e higiene alimentaria y laboral.<\/p>\n\n\n\n

No s\u00f3lo se busca contribuir en la formaci\u00f3n y capacitaci\u00f3n de propietarios, gerentes y empleados de los establecimientos hoteleros, gastron\u00f3micos, sino tambi\u00e9n de cuidar y preservar la seguridad e higiene de la poblaci\u00f3n local y de los turistas, el desarrollo de una cultura preventiva propone acercar a la actividad hotelera herramientas de prevenci\u00f3n y cuidado de la salud y el medioambiente.<\/p>\n\n\n\n

Objetivo General:<\/strong> Concientizar sobre la importancia de la calidad e inocuidad en los servicios de alimentos, para brindar un servicio adecuado y seguro.<\/p>\n\n\n\n

Objetivos Espec\u00edficos:<\/strong> Brindar conocimientos te\u00f3ricos-pr\u00e1cticos a los responsables de los servicios gastron\u00f3micos del sector tur\u00edstico sobre Buenas Pr\u00e1cticas de Manipulaci\u00f3n de Alimentos, Higiene Personal y Seguridad Laboral.<\/p>\n\n\n\n

Destinatarios:<\/strong> Empresarios, empleados y profesionales del sector hotelero – gastron\u00f3mico. Personas que trabajan en relaci\u00f3n directa a la manipulaci\u00f3n de alimentos, empleados del \u00e1rea de bromatolog\u00eda de la municipalidad, p\u00fablico en general.<\/p>\n\n\n\n

Temario:<\/strong>
– Fundamentos b\u00e1sicos de la manipulaci\u00f3n e higiene de alimentos.
– M\u00e9todo de prevenci\u00f3n y cuidado de alimentos.
– Higiene personal.
– Uniformes.
– Seguridad laboral en gastronom\u00eda.<\/p>\n\n\n\n

El proyecto es dirigido por la Lic. Evangelina Paula Sol\u00eds e integrado por docentes y estudiantes de 2\u00ba a\u00f1o de la carrera Licenciatura en Hoteler\u00eda que se dicta en la facultad.<\/p>\n\n\n\n

Las responsables del dictado son las docentes Lic. Andrea Yed, Lic. Laura De Simony y la Lic. Evangelina Paula Sol\u00eds.<\/p>\n\n\n\n

Link para inscripci\u00f3n: Click para acceder<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

En la Facultad de Turismo y Urbanismo (FTU) se llevar\u00e1 a cabo la Jornada de Capacitaci\u00f3n “Buenas Pr\u00e1cticas de Manipulaci\u00f3n, Higiene 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