Turismo cultural y gastronómico en la parroquia de Bayushig, perteneciente al cantón Penipe, provincia de Chimborazo

The research design adopted a descriptive and explanatory approach to represent reality through systematically collecting data and analyzing the variables involved in cultural and gastronomic tourism. The research seeks to understand the importance of cultural tourism in developing gastronomic tourism in the Bayushig parish. Inductive and deductive methods were used to identify particular events in food establishments, such as analyzing the gastronomic offer. Data collection was carried out through surveys and questionnaires based on the Likert scale to measure the variables' dimensions and indicators. Cronbach's Alpha coefficient was applied to guarantee the reliability of the measurement instruments, which showed that both the questions related to cultural tourism and those linked to gastronomic tourism had an adequate level. The results confirmed the acceptance of the null hypothesis and the rejection of the alternative hypothesis, which validated the method, methodology, and instruments used. Finally, the research concluded with the proposal of a Cultural and Gastronomic Tourism Safeguarding Plan for the Bayushig parish. The main objective is the preservation, promotion, and valorization of intangible cultural heritage, with a focus on sustainable tourism. The proposed actions focus on revitalizing, revitalizing, and protecting cultural and gastronomic traditions, contributing to the local community's economic, social, and cultural development.

• Κύριος συγγραφέας: Pilco Amanta, Marco Vinico (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2024
• Θέματα: Turismo cultural; Turismo gastronómico; Cultura; Prestadores de servicio; Plan de salvaguardia
• Διαθέσιμο Online: http://dspace.unach.edu.ec/handle/51000/14324