Diseño de centro culturfal gastronómico para el fomento del desarrollo turísticos del cantón Quevedo, de la provincia de Los Ríos, año 2019
Main purpose’s present research project is to promote culinary traditions and customs. Major problem which it infers is the loss of cultural identity, because most citizens from Quevedo do not know about which is their traditional food. That is the reason why the general objective to is to design a...
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2019
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| Témata: | |
| On-line přístup: | http://repositorio.uteq.edu.ec/handle/43000/3919 |
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Přidat tag | Shrnutí: | Main purpose’s present research project is to promote culinary traditions and customs. Major problem which it infers is the loss of cultural identity, because most citizens from Quevedo do not know about which is their traditional food. That is the reason why the general objective to is to design a gastronomic cultural center for the promotion of tourism development in Quevedo canton, which in some way generates benefits for the community. Based on the first objective, the first step, was to carry out the corresponding field visits, in order to evaluate the current state of the gastronomic cultural product, under what conditions it is offered; emphasizing that there is no a specific place that promotes the preparation of traditional food in the above mentioned place. The lack of organization, whether poor quality, health and hygiene have affected the reputation or image to a large extent data of food commercial places; according to the aforementioned, a SWOT table was designed, in which the strengths, opportunities, weaknesses are analyzed, and threats of Quevedo gastronomy. In order to achieve second objective, it was necessary to proceed with a research instrument which was a survey, composed by 10 open and closed items, which was applied digitally to a total of 313 individuals and in printed version to 70 individuals. To the achievement of knowing the strategic site for the location of a gastronomic cultural center according to the opinions of the citizens of Quevedo, and thus an absolute being determined a 46.5% percentage, in which, the most voted option was “La Ruta del Río”. In the final phase, which deals with the resolution of the third objective, the process of designing a gastronomic cultural center is specifically explained, by determining the name, objectives, policies, mission, vision, etc. In this section a blueprint was specifically employed by using high-end visual techniques. Keywords: Identity, promotion, cultural, quality. |
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