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Emprendimientos gastronómicos y la afluencia de turistas en el cantón Balao Provincia del Guayas
| dc.contributor.advisor | Arellano, Javier | |
| dc.contributor.author | Reyes Grefa, Ivanna Dayana | |
| dc.date.accessioned | 2022-06-23T21:14:19Z | |
| dc.date.available | 2022-06-23T21:14:19Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/12120 | |
| dc.description | This report is the product of the research carried out to identify the current situation of gastronomic enterprises and the influx of tourists in the Balao canton of the province of Guayas, identifying in the first instance that the canton has a variety of flora and fauna, one of the characteristics that predominate the economic support is the shrimp production. Balao is characteristic for being one of the potential producers of seafood among which red crab, shrimp, fish and squid stand out, from which exquisite dishes such as traditional crab salad, crab soup, seafood rice and varieties of ceviches are made. The methodology applied allowed to know the current situation of tourism in the canton, evidencing the little demand that it currently holds due to the effects of the Covid19 pandemic, in addition to the inflation that affects the production of gastronomic products, also the little emphasis that has been given to this important aspect of the canton, reflected in the little tourist activity that affects the development and growth of gastronomic enterprises for which a series of suggestions and recommendations were developed that allow applying strategies in favor of the reactivation of tourism, having an impact on the increase in tourism motivated by the gastronomy of the canton. | es_ES |
| dc.description | This report is the product of the research carried out to identify the current situation of gastronomic enterprises and the influx of tourists in the Balao canton of the province of Guayas, identifying in the first instance that the canton has a variety of flora and fauna, one of the characteristics that predominate the economic support is the shrimp production. Balao is characteristic for being one of the potential producers of seafood among which red crab, shrimp, fish and squid stand out, from which exquisite dishes such as traditional crab salad, crab soup, seafood rice and varieties of ceviches are made. The methodology applied allowed to know the current situation of tourism in the canton, evidencing the little demand that it currently holds due to the effects of the Covid19 pandemic, in addition to the inflation that affects the production of gastronomic products, also the little emphasis that has been given to this important aspect of the canton, reflected in the little tourist activity that affects the development and growth of gastronomic enterprises for which a series of suggestions and recommendations were developed that allow applying strategies in favor of the reactivation of tourism, having an impact on the increase in tourism motivated by the gastronomy of the canton. | es_ES |
| dc.description.abstract | El presente informe es producto de la investigación realizada para identificar la situación actual de los emprendimientos gastronómicos y la afluencia de turistas en el cantón Balao de la provincia del Guayas, identificando en primera instancia que el cantón posee una variedad de flora y fauna, una de las características que predominan el sostenimiento económico es la producción camaronera. Balao es característico por ser uno de los potenciales productores de mariscos entre los que se destacan el cangrejo rojo, camarón, pescado y calamar, de los que se realizan exquisitos platillos como la tradicional ensalada de cangrejo, sopa de cangrejo, arroz marinero y variedades de ceviches. La metodología aplicada permitió conocer la actualidad del turismo en el cantón, evidenciando la poca demanda que sostiene en la actualidad debido a las afectaciones por la pandemia del Covid19, además de la inflación que afecta a la producción de los productos gastronómicos, también del poco énfasis que se le ha dado a este aspecto importante del cantón, reflejándose en la poca actividad turística que afecta al desarrollo y crecimiento de los emprendimientos gastronómicos para lo que se desarrolló una serie de sugerencias y recomendaciones que permitan aplicar estrategias en pro de la reactivación del turismo repercutiendo en el incremento del turismo motivado por la gastronomía del cantón. | es_ES |
| dc.format.extent | 36 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2022 | 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 | Turismo | es_ES |
| dc.subject | Gastronomía | es_ES |
| dc.subject | Actividad turística | es_ES |
| dc.subject | Afluencia | es_ES |
| dc.title | Emprendimientos gastronómicos y la afluencia de turistas en el cantón Balao Provincia del Guayas | es_ES |
| dc.type | bachelorThesis | es_ES |
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