Las Tic´s y la Sostenibilidad de Restaurantes y Emprendimientos Gastronómicos, Riobamba

ABSTRAC: The objective of this research work is to determine the impact of ICT on the sustainability of restaurants and gastronomic ventures in the city of Riobamba. The methodology used to carry out the research was the hypothetical-deductive method. The starting point was a hypothesis that was verified as the research progressed. The research approach was also descriptive and non-experimental, and a survey was also conducted with 134 managers of restaurants and gastronomic ventures in the sector, with closed questions. To collect information, the collected data is processed using tables and graphs in SPSS Software, which helps verify the hypothesis to facilitate the management, organization and analysis of data for easy interpretation. In relation to the results of the research, it will be observed that ICT significantly affects the sustainability of restaurants and gastronomic ventures, training and awareness initiatives should be promoted, highlighting successful cases to inspire those gastronomic companies. who are less prone to innovation. To maximize sustainable impact, comprehensive training programs must be developed that address internal improvement and environmental awareness and have good customer acceptance. Overcoming external barriers, such as resistance to change, is essential, and it is proposed to establish alliances with educational institutions and offer incentives for technological adoption.

• Κύριος συγγραφέας: Chafla Paguay, Dennys Paul (author)
• Άλλοι συγγραφείς: Cuji Pintado, Guilber Ismael (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2024
• Θέματα: TIC´S; Sostenibilidad; Restaurantes; Emprendimientos gastronómicos
• Διαθέσιμο Online: http://dspace.unach.edu.ec/handle/51000/13242