TOURISM

Analysis of teams of guides: both individual and group
Analysis of products related to guiding: routes, interpretive techniques, use of support material, etc.
Analysis of services outside of guiding: transport, catering, accommodation, etc.
Elaboration of reports and proposals for improvement

Analysis of the potential of the territory’s resources – both natural and cultural – related to the activity being developed
Analysis of the communication of the activities
Preparation and monitoring of guiding teams
Design of genuine tourist activities that fit with the territory’s potential

GASTRONOMY

Includes:

Analysis of wild edible natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application in the kitchen: identification of species, analysis of their potential use in different types of cuisine (traditional, modern, signature cuisine, healthy, raw food, etc.)
Analysis of wild edible natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application to liquid gastronomy: traditional drinks, new liqueurs, cocktails, etc.
Collaboration in the design of menus, dishes and preparations related to the project
Design of tourist activities related to gastronomic projects
Design of gardens and spaces that provide ingredients of wild origin

Analysis of edible wild natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application to healthy cooking: identification of species, analysis of their potential use in different types of solid and liquid cooking
Analysis of wild edible natural resources -vegetables, algae, fungi and mushrooms- of the project environment for their application to their traditional and current medicinal use
Collaboration in the design of health-related products:
Design of tourist activities related to health projects
Design of spaces and gardens that provide ingredients of wild origin for use in the field of health