{"id":8434,"date":"2022-01-12T13:36:08","date_gmt":"2022-01-12T12:36:08","guid":{"rendered":"https:\/\/www.enoconocimiento.com\/producto\/esperientzia-enogastronomikoen-diseinua\/"},"modified":"2022-04-21T12:45:45","modified_gmt":"2022-04-21T10:45:45","slug":"esperientzia-enogastronomikoen-diseinua","status":"publish","type":"product","link":"https:\/\/www.enoconocimiento.com\/eu\/producto\/esperientzia-enogastronomikoen-diseinua\/","title":{"rendered":"Esperientzia enogastronomikoen diseinua"},"content":{"rendered":"<h3>Helburuak<\/h3>\n<p>Upategietan edo beste espazio batzuetan ekitaldi bereziak antolatzeko garaian kontuan hartu beharreko puntu nagusien ikuspegia eskaintzea, zientziaren eta artearen mundutik datozen esperientzia gastronomikora pixkanaka hurbiltzeko, multisentsorialtasunera, esaterako.<\/p>\n<h3>Edukiak<\/h3>\n<ul>\n<li>Esperientziak diseinatzeko metodologiaren hastapenak. &#8220;Design thinking&#8221;-en oinarritutako metodologia, publikoa ardatz duena, eta zenbait tresna biltzen dituena, blueprint map, besteak beste.<\/li>\n<li>Esperientziaren kontzeptualizazioa eta storytelling-a. Zer kontatu? Esperientziaren muina izanen diren marka, upategi edo espazioari buruzko diskurtso paregabeak nola sortu azalduko dugu.<\/li>\n<li>Multisentsorialtasunetik esperientzien diseinura hurbiltzen. Nola kontatu? Oso garrantzitsua da esperientzia zentzumen guztiak kontuan hartuta diseinatzea. Zientziak erakutsiko digu horietako bakoitzak nola parte hartzen duen esperientzia gastronomikoan. Zer zentzumen-baliabide erabil dezakegun ikusiko dugu.<\/li>\n<li>Uztartzea esperientzia gastronomikoetan. Ardoaren eginkizuna esperientziaren barruan nola definitu, haren inguruko narratiba nola artikulatu eta dastatze-uneak nola optimizatu aztertuko dugu.<\/li>\n<li>Logistika eta espaziora egokitzea. Esperientzia gastronomikoak dituen zeregin logistikoak aztertuko ditugu, eta horiek nola kudeatu hainbat agertokitan.<\/li>\n<li>Pertsonen eta aurrekontuaren kudeaketa. Esperientziaren ideia zenbakietara nola ekarri ikasiko dugu, eta haren bideragarritasuna aztertuko dugu.<\/li>\n<li>Dokumentatzearen eta komunikatzearen garrantzia. Paral\u00b7lel-en esperientzien adibideak. Paral\u00b7lel-ek egindako esperientzia gastronomikoak errepasatuko ditugu.<\/li>\n<\/ul>\n<h3>Irakasten<\/h3>\n<p>Carles Tarrass\u00f3. Sukaldaritzako artista, esperientzien diseinuan aditua.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esperientziak kudeatzeko metodologiak eta adibideak<\/p>\n","protected":false},"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"product_brand":[],"product_cat":[60],"product_tag":[],"class_list":["post-8434","product","type-product","status-publish","product_cat-marketina-salmenak-eta-komunikazioa","entry","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Esperientzia enogastronomikoen diseinua | Enonocimiento Rioja Alavesa<\/title>\n<meta name=\"robots\" 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