Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador
The study of motivations and satisfaction of the gastronomy allows to know better the visitor to adapt the offer of a destination. The present study was conducted in situ in the city of Manta in Ecuador, a destination that has a varied gastronomy typical of the coast region, where a questionnaire wa...
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Universitat de Barcelona
2017-11-01
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doaj-8c52e48996e948f188ff5543ec5a62ab2020-11-25T00:32:09ZengUniversitat de BarcelonaARA: Revista de Investigación en Turismo2014-44582017-11-01712939Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, EcuadorMauricio Carvache Franco0Wilmer Carvache Franco1Cesar Villagómez Buele2Grace Molina Bravo3Marina Arteaga Peñafiel4Universitat Politécnica de Valencia, Valencia, SpainEscuela Superior Politécnica del Litoral, Guayaquil, EcuadorUniversidad de Guayaquil, EcuadorUniversidad de Guayaquil, EcuadorUniversidad de Guayaquil, EcuadorThe study of motivations and satisfaction of the gastronomy allows to know better the visitor to adapt the offer of a destination. The present study was conducted in situ in the city of Manta in Ecuador, a destination that has a varied gastronomy typical of the coast region, where a questionnaire was taken using univariate and bivariate techniques served to obtain the results. The findings show that the main reasons for eating at a restaurant in Manta are “because I enjoy eating at the beach,” “eating a typical dish” and “because I like sea food.” The most valued aspects of service were “the variety of dishes “and “the service and courtesy of the employees “The average degree of satisfaction is high which confirms that gastronomy is an important attraction in this destination with international potential.http://revistes.ub.edu/index.php/ara/article/view/20615demandgastronomymotivationstisfactionManta |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mauricio Carvache Franco Wilmer Carvache Franco Cesar Villagómez Buele Grace Molina Bravo Marina Arteaga Peñafiel |
spellingShingle |
Mauricio Carvache Franco Wilmer Carvache Franco Cesar Villagómez Buele Grace Molina Bravo Marina Arteaga Peñafiel Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador ARA: Revista de Investigación en Turismo demand gastronomy motivation stisfaction Manta |
author_facet |
Mauricio Carvache Franco Wilmer Carvache Franco Cesar Villagómez Buele Grace Molina Bravo Marina Arteaga Peñafiel |
author_sort |
Mauricio Carvache Franco |
title |
Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador |
title_short |
Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador |
title_full |
Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador |
title_fullStr |
Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador |
title_full_unstemmed |
Estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. Caso Manta, Ecuador |
title_sort |
estudio de las motivaciones y satisfacción de la demanda turística en torno a la gastronomía. caso manta, ecuador |
publisher |
Universitat de Barcelona |
series |
ARA: Revista de Investigación en Turismo |
issn |
2014-4458 |
publishDate |
2017-11-01 |
description |
The study of motivations and satisfaction of the gastronomy allows to know better the visitor to adapt the offer of a destination. The present study was conducted in situ in the city of Manta in Ecuador, a destination that has a varied gastronomy typical of the coast region, where a questionnaire was taken using univariate and bivariate techniques served to obtain the results. The findings show that the main reasons for eating at a restaurant in Manta are “because I enjoy eating at the beach,” “eating a typical dish” and “because I like sea food.” The most valued aspects of service were “the variety of dishes “and “the service and courtesy of the employees “The average degree of satisfaction is high which confirms that gastronomy is an important attraction in this destination with international potential. |
topic |
demand gastronomy motivation stisfaction Manta |
url |
http://revistes.ub.edu/index.php/ara/article/view/20615 |
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