Gustos y preferencias del consumidor latacungueño en el sector gastronómico
Nowadays, one of the strongest pandemics of the last century is being experienced, which for everyone is a new situation and it is not known how to take the appropriate measures and a correct contingent. In some way, this has affected all people and the way in which they should relate, so this resea...
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Ecuador |
| Institución: | Universidad Técnica de Cotopaxi |
| Repositorio: | Repositorio Universidad Técnica de Cotopaxi |
| Idioma: | español |
| OAI Identifier: | oai:oai:repositorio.utc.edu.ec:27000:27000/8073 |
| Acceso en línea: | http://repositorio.utc.edu.ec/handle/27000/8073 |
| Access Level: | acceso abierto |
| Palabra clave: | SECTOR GASTRONÓMICO GUSTOS Y PREFERENCIAS; SEGMENTACIÓN PIRÁMIDE DE MASLOW CONSUMIDOR DE LATACUNGA PSICOLOGÍA DEL CONSUMIDOR RESTAURANTES ADMINISTRACIÓN DE EMPRESAS |
| Sumario: | Nowadays, one of the strongest pandemics of the last century is being experienced, which for everyone is a new situation and it is not known how to take the appropriate measures and a correct contingent. In some way, this has affected all people and the way in which they should relate, so this research work focuses on how to improve this affectation, specifically in the gastronomic sector in the city of Latacunga. In this city there is a problem, and it is the way in which the locals open and close their doors continuously; for which an investigation is carried out based on how restaurants have been operating before the pandemic; what are the types of gastronomic ventures and how they are segmented, among other aspects. But the most relevant factor in the research is to be able to know the tastes and preferences of the consumer specifically residing in the city of Latacunga. It is also explained what the pyramid of Maslow's needs consists of, among other authors, who also talk about the topic. Mixing all the information found, a manual is made with the gotten suggestions by the people surveyed, where they will be guided on how to decide which premises to open, taking into account the segmentations seen; what type of audience do you want to reach; how customers should be served either personally, by phone or through the internet; how to care for people with disabilities; and pay attention to the biosecurity measures. A comprehensive manual is also produced to help locals stay in the market and this can help the economy of gastronomic entrepreneurs and the tourism sector. |
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