“Perfil del turista gastronómico que visita la Provincia de Tungurahua”
The current research project called gastronomic tourist profile, who visits the Tungurahua province, it was developed, through descriptive research with a qualitative approach. It was applied the survey as a technique and the questionnaire as its instrument to know the tourists characteristics by th...
שמור ב:
| מחבר ראשי: | |
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| פורמט: | bachelorThesis |
| שפה: | spa |
| יצא לאור: |
2024
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| נושאים: | |
| גישה מקוונת: | http://repositorio.utc.edu.ec/handle/27000/11711 |
| תגים: |
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הוספת תג | סיכום: | The current research project called gastronomic tourist profile, who visits the Tungurahua province, it was developed, through descriptive research with a qualitative approach. It was applied the survey as a technique and the questionnaire as its instrument to know the tourists characteristics by the questionnaire as an instrument, divided into 4 variables; demographic, socioeconomic, motivation and preference and the survey as a research technique. The first aim, it was worked with the documentary research type of scientific articles, books, PDOTs, food and beverage regulations and the tourist establishments registry that, applying the non-probabilistic sampling method, it served to select the establishments, where were applied the surveys, they were considered its classification, location and affluence. To determine the sample size, it was used the calculation the infinite population, giving the result 385 surveys, where it is defined that 64% are national tourists, 36% foreign tourists, who are in an age range 29 to 39 years old, the 55% tourists travel as a family and invest in food per person in a day of $5 to $15, their motivation is to discover tourist attractions and when choosing a food and beverage establishment they choose promotions, 77% of tourists are informed, through social networks, they prefer a varied menu, 76% of tourists prefer traditional food, tourists prefer to visit the following cantons for gastronomic reasons; Ambato with 21%, Patate with 18%, Mocha with 17%, and Cevallos with 10%. For the second aim, it was applied the descriptive method, where was selected the information with the previously collected results from gastronomic tourist characteristics with this, it was proceeded to create an informative newsletter with the data on the gastronomic tourist profile in the Tungurahua province. The design was made in the Canva and Me QR app to get the newsletter code. This research allowed to characterize the gastronomic tourist profile in the Tungurahua province with the demographic, socioeconomic, motivation, and preference variables and to have an instrument, which disseminates this information. |
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