Promoción gastronómica autóctona para el mejoramiento del servicio de alimentación a los turistas del cantón la Maná
In this research topic AUTOMATED GASTRONOMIC PROMOTION FOR THE IMPROVEMENT OF THE FOOD SERVICE TO TOURISTS OF CANTON LA MANÁ. Its purpose is to promote the native cuisine of La Maná, and with the welcome of tourists to motivate the owners and workers of the different food outlets to improve their se...
Պահպանված է:
| Հիմնական հեղինակ: | |
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| Ձևաչափ: | bachelorThesis |
| Լեզու: | spa |
| Հրապարակվել է: |
2018
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| Խորագրեր: | |
| Առցանց հասանելիություն: | http://dspace.utb.edu.ec/handle/49000/5540 |
| Ցուցիչներ: |
Ավելացրեք ցուցիչ
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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Ավելացրեք ցուցիչ | Ամփոփում: | In this research topic AUTOMATED GASTRONOMIC PROMOTION FOR THE IMPROVEMENT OF THE FOOD SERVICE TO TOURISTS OF CANTON LA MANÁ. Its purpose is to promote the native cuisine of La Maná, and with the welcome of tourists to motivate the owners and workers of the different food outlets to improve their service in serving tourists. With the promotion of gastronomy, the aim is to boost tourism and innovate a new way of tourism "gastronomic tourism". This research is detailed in the following four chapters: Chapter I. It details the main idea of the research to be developed together with its general objective and its specific objectives which are the guidelines for the project to be developed. Chapter II: This chapter is focused on the criteria of various national and international authors, bibliographic references of tourism and gastronomy (theoretical framework) which was taken into account for the progress of the project, improving the reader's understanding, continuing with the background of the investigation allowing the researcher to establish his theoretical position on the hypothesis. Chapter III: In this part of the chapter it is understood the obtaining of data by means of the instruments of the investigation based on the hypothesis can also observe statistical graphs that demonstrate the knowledge of the respondents about the research topic, facilitating the understanding about the project and finally the general and specific conclusions and recommendations. CHAPTER IV: In this last stage of the project the proposal is implemented to improve the development of tourism and the promotion of gastronomy through the creation of a blog that details the ingredients, preparation, a triptych of hygienic norms that will help the different establishments to improve the Quality in your attention to the clients. |
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