Mostrar el registro sencillo del ítem
Análisis de la oferta de los platos típicos en la parroquia Balsapamba
| dc.contributor.advisor | Dicado Alban, Mariana Angelita | |
| dc.contributor.author | Rivadeneira Velasco, Dayana Estefania | |
| dc.date.accessioned | 2021-11-23T22:11:47Z | |
| dc.date.available | 2021-11-23T22:11:47Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/10649 | |
| dc.description | The present research work will determine the offer of the typical dishes of the Balsapamba Parish, being known in the community and its surroundings, tourists arrive daily in search of leisure and adventure, having to eat the typical gastronomy offered by its inhabitants, from the chigüil with cheese, humitas, Creole chicken broth, corn flour and wheat tortillas roasted in a clay pot, ripe with cheese, fry, Creole chicken dry and varieties of local foods; It has been shown that this area, being a tourist attraction to develop gastronomic tourism, has shortcomings to promote the product that is offered internally. The different offers of the typical dishes that are made in the Balsapamba Parish are analyzed, which are very influential in the culinary art, benefiting the inhabitants from the educational, economic, social and labor aspects, improving the living conditions of the people. In addition, we must not forget that each region, city and parish of our country may coincide with the elaborated food, but the realization is different, according to the customs, traditions and region. The case study will use a descriptive analytical methodology, where the gastronomic tourism that the town has will be detailed with the proper execution of applied techniques, interviews and surveys for data collection; thus obtaining significant results on the experiences related to the tourist potential that the area has in the collection of information. | es_ES |
| dc.description | The present research work will determine the offer of the typical dishes of the Balsapamba Parish, being known in the community and its surroundings, tourists arrive daily in search of leisure and adventure, having to eat the typical gastronomy offered by its inhabitants, from the chigüil with cheese, humitas, Creole chicken broth, corn flour and wheat tortillas roasted in a clay pot, ripe with cheese, fry, Creole chicken dry and varieties of local foods; It has been shown that this area, being a tourist attraction to develop gastronomic tourism, has shortcomings to promote the product that is offered internally. The different offers of the typical dishes that are made in the Balsapamba Parish are analyzed, which are very influential in the culinary art, benefiting the inhabitants from the educational, economic, social and labor aspects, improving the living conditions of the people. In addition, we must not forget that each region, city and parish of our country may coincide with the elaborated food, but the realization is different, according to the customs, traditions and region. The case study will use a descriptive analytical methodology, where the gastronomic tourism that the town has will be detailed with the proper execution of applied techniques, interviews and surveys for data collection; thus obtaining significant results on the experiences related to the tourist potential that the area has in the collection of information. | es_ES |
| dc.description.abstract | El presente trabajo de investigación determinará la oferta de los platos típicos de la Parroquia Balsapamba, siendo conocidos en la comunidad y sus alrededores, diariamente llegan turistas en búsqueda de ocio y aventura, debiendo ingerir la gastronomía típica que ofertan sus habitantes, desde el chigüil con queso, las humitas, el caldo de gallina criolla, las tortillas de harina de maíz y trigo asadas en un tiesto de barro, el maduro con queso, la fritada, el seco de gallina criolla y variedades de comidas propias de la localidad; se ha evidenciado que esta área al ser un atractivo turístico para desarrollar el turismo gastronómico presenta falencias para promover el producto que se oferta internamente. Se analiza las diferentes ofertas de los platos típicos que se realizan en la Parroquia Balsapamba que son de mucha influencia en el arte culinario, beneficiando a los habitantes desde el aspecto educativo, económico, social y laboral mejorando la condición de vida de las personas. Además, no hay que olvidar que cada región, ciudad y parroquia de nuestro país pueden coincidir con la comida elaborada, pero la realización es diferente, según las costumbres, tradiciones y región. El estudio de caso utilizará una metodología analítica descriptiva, donde se detallará el turismo gastronómico que posee la localidad con la debida ejecución de técnicas aplicadas, de entrevistas y encuestas para la recolección de datos; obteniendo así resultados significativos sobre las experiencias relatadas del potencial turístico que posee la zona en la recaudación de información. | es_ES |
| dc.format.extent | 28 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2021 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Platos Típicos | es_ES |
| dc.subject | Turismo, Gastronomía | es_ES |
| dc.subject | Turismo cultural | es_ES |
| dc.subject | Oferta turística | es_ES |
| dc.subject | Población | es_ES |
| dc.subject | Balsapamba | es_ES |
| dc.title | Análisis de la oferta de los platos típicos en la parroquia Balsapamba | es_ES |
| dc.type | bachelorThesis | es_ES |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
Excepto si se señala otra cosa, la licencia del ítem se describe como Atribución-NoComercial-SinDerivadas 3.0 Ecuador