Consulting in Guiding Activities

GUIDE TEAM ANALYSIS:

Includes:

-Evaluation of guide team members through individual or group interviews and participation in guided activities, to identify skills, use of interpretive and communication techniques, guiding structure, use of support materials, limitations, and areas for improvement.

-Preparation of a technical report for each guide or for the entire group, assessing skills and suitability for the role, and proposing improvements based on the analysis of limitations.

-Presentation of the results to each guide, the guide team, or the coordination team.

-Development of training strategies to overcome identified gaps or limitations.

-Creation of guide suitability profile.

ANALYSIS OF GUIDED PRODUCTS:

Includes:

– Evaluation of guided activities—routes, demonstrations, workshops, etc.—through interviews and direct participation in the activities.

– Preparation of a technical report for each route—or for all routes collectively—assessing key aspects such as: types of guide; alignment with the brand; services offered by the establishment and target customer profile; safety considerations; the suitability and limitations of the heritage being interpreted; guide-related infrastructure (signage, panels, and other structures); and the overall structure of the guiding experience.

– Presentation of results to the coordination team or guides.

– Development of strategies to improve current proposals.

– Development of strategies to create new lines of activities and proposals

ANALYSIS OF SERVICES ASSOCIATED WITH GUIDING:

Includes:

– Evaluation of the different services associated with guiding activities—routes, demonstrations, workshops, etc.—through interviews and direct participation in the activities. Associated services may include:

Transportation: land, sea or river, air, etc.

Catering: meals included in guided activities and accommodations, relationship with the brand, establishment, and relationship to the natural and cultural heritage of the area.

Accommodation: relationship with guided activities, suitability and adaptation of the spaces used for the activities, relationship with the brand, establishment, and relationship with the natural and cultural heritage of the area.

– Safety: Relationship with customer profiles

– Preparation of a technical report for each route or for all routes, from the perspective of associated services.

– Presentation of the results to the coordination team: drivers, kitchen and dining room staff, security, and hospitality.

– Development of training strategies to improve the proposals through the involvement of associated services.

TOURISM PRODUCT DEVELOPMENT RELATED TO GUIDING:

Includes:

– Analysis of the current offerings and their relationship to the brand, the type of tourism profile, and the clients, through various interviews and information sources.

– Analysis of the potential of the territory’s natural and cultural resources, the facilities and services related to the activity, the associated brand, and the client profile.

– Analysis of the proposals on-site through participation in activities, interviews with guides, managers, and associated service personnel, as deemed necessary.

– Technical report on the results and potential related to the brand and new client profiles.

– Training or creation for the design of genuine, distinctive tourism activities that align with the project’s and the territory’s potential.

– Presentation of the results for coordination purposes.

– Training for the teams involved in the proposals, both guides and associated service personnel.

Gastrobotany Consultancies

CULINARY USE OF WILD PLANTS AND FUNGI

Includes:

– Analysis of edible wild natural resources—plants, algae, fungi, and mushrooms—from the project’s surroundings for culinary application: species identification, analysis of their potential use in different types of cuisine (traditional, modern, signature, healthy, raw, etc.) associated with the brand, and types of cuisine.

– Analysis of edible wild resources—plants, algae, and fungi—from the project’s surroundings, for use in liquid gastronomy (traditional beverages, new liqueurs, cocktails, etc.), aligned with the brand, cuisine style, and target customer profile.

– Technical report of the results: species names, scientific information, parts used, toxicity, seasonality, and potential associated with the brand, cuisine type, and customer profile.

– Consultancy on the design of menus, dishes, and preparations related to the project and its culinary vision.

– Design of crops, edible gardens, and spaces supplying wild ingredients.

– Training for the identification and use of plant-based spices.

– Design of tourism activities related to gastronomy projects.

Health Consultancies

WELLBEING AND HEALTH THROUGH NATURE

-Analysis of edible wild resources—plants, algae, and fungi—from the project’s surroundings, exploring their application in both solid and liquid cuisine, with a focus on health. This includes the identification of spices and an evaluation of their potential use in line with the brand, cuisine style, and target customer profile.

– Analysis of edible wild natural resources—vegetables, algae, fungi, and mushrooms—from the project’s surroundings for their application to traditional and current medicinal uses.

– Preparation of a technical report of the results: names of species, scientific information, parts used, toxicity, seasonality, brand potential, types of uses, and customer profile.

– Consulting on the design of health-related products.

– Design of crops, edible gardens, and spaces that supply wild ingredients for health.

– Training for the identification and use of plant-based spices.

– Design of tourism activities related to health projects.