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El patrimonio gastronomico Salitreño y su aporte al turismo en el Recinto Santa Marianita
| dc.contributor.advisor | Cifuentes Rodríguez, Ándres Fernando | |
| dc.contributor.author | Bazurto Arevalo, Elvia Carolina | |
| dc.date.accessioned | 2020-05-31T00:46:43Z | |
| dc.date.available | 2020-05-31T00:46:43Z | |
| dc.date.issued | 2020-01 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/8055 | |
| dc.description | The present research project was developed in the Santa Marianita enclosure in the canton of Salitre with the aim of finding out how gastronomy influences the tourism sector, its contribution, supply and demand. Through the application of research methods and techniques, it was determined that the gastronomy offered in the canton has considerable acceptance due to its variety of typical dishes, many of which are cooked in a traditional way and attract the attention of tourists who visit this beautiful place from all over Ecuador. The field research through a survey of tourists aged between 15 and 60 years being 90% of national origin from both provinces and neighboring cantons who visit this natural spa which indicates that they are satisfied with the service received, but that if changes must be made in terms of infrastructure so that the merchants do not invade the river bank and the tourists transit freely, it was also found that there is no more energetic control over the volume of merchants, lack of training has influenced the failure of businesses by coinciding that they need more attention and a suitable place to work that allows them to offer an efficient service. The gastronomy has contributed in the economic development of the enclosure through the generation of employment in a direct and indirect way and as a new way to provide economic resources. | es_ES |
| dc.description | The present research project was developed in the Santa Marianita enclosure in the canton of Salitre with the aim of finding out how gastronomy influences the tourism sector, its contribution, supply and demand. Through the application of research methods and techniques, it was determined that the gastronomy offered in the canton has considerable acceptance due to its variety of typical dishes, many of which are cooked in a traditional way and attract the attention of tourists who visit this beautiful place from all over Ecuador. The field research through a survey of tourists aged between 15 and 60 years being 90% of national origin from both provinces and neighboring cantons who visit this natural spa which indicates that they are satisfied with the service received, but that if changes must be made in terms of infrastructure so that the merchants do not invade the river bank and the tourists transit freely, it was also found that there is no more energetic control over the volume of merchants, lack of training has influenced the failure of businesses by coinciding that they need more attention and a suitable place to work that allows them to offer an efficient service. The gastronomy has contributed in the economic development of the enclosure through the generation of employment in a direct and indirect way and as a new way to provide economic resources. | es_ES |
| dc.description.abstract | El presente estudio de caso se desarrolló en el recinto Santa Marianita del cantón salitre con el propósito de conocer cómo influye la gastronomía en el sector turístico, su aporte, oferta y demanda. Mediante la aplicación de métodos y técnicas investigativas se determinó que la gastronomía que se ofrecen en el cantón tiene una aceptación considerable debido su variedad de platos típico muchos de ellos cocidos de forma tradicional llaman la atención de turistas que visitan este hermoso paraje de todas partes del Ecuador. La investigación de campo mediante encuesta a turistas de edades comprendidas entre 15 a 60 años siendo el 90% de origen nacional tanto de provincias como de cantones aledaños los que visitan este balneario natural lo cual indico que se sienten satisfechos con la atención del servicio recibido, pero que si se deben realizar cambios en cuanto a infraestructura para que lo comerciantes no invadan la orilla del rio y el turista transite libremente, se comprobó también que no existe un control más enérgico sobre el volumen de comerciante, falta de capacitación ha influido para que negocios fracasen coincidiendo que necesitan una mayor atención un lugar adecuado para trabajar que les permitan ofrecer un servicio eficiente. La gastronomía ha aportado en el desarrollo económico del recinto a través de la generación de empleo de forma directa e indirecta y como una nueva manera de proveer recursos económicos. | es_ES |
| dc.format.extent | 27 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo: UTB, 2020 | 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 | Patrimonio gastronómico | es_ES |
| dc.subject | Aporte turístico | es_ES |
| dc.subject | Turistas | es_ES |
| dc.subject | Desarrollo económico | es_ES |
| dc.title | El patrimonio gastronomico Salitreño y su aporte al turismo en el Recinto Santa Marianita | es_ES |
| dc.type | bachelorThesis | es_ES |
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