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Article(4)
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African Journal of Hospitality, Tourism and Leisure(1)
International Journal of Gastronomy and Food Science(1)
Journal of Culinary Science and Technology(1)
Sustainability (Switzerland)(1)
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Alimentación y bebidas(2)
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Cultura e instituciones(1)
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ODS 12: Producción y consumo responsables(4)
ODS 8: Trabajo decente y crecimiento económico(4)
Attributes of the service that influence and predict satisfaction in typical gastronomy
ArticleAbstract: Typical gastronomy is an essential component in the diversification of destinations and a way to undPalabras claves:attributes, Loyalty, pbkp_rediction, SATISFACTION, Typical foodAutores:Diana C. Zambrano-Conforme, Orden-Mejía M.A., Wilmer Carvache-FrancoFuentes:googlescopusMotivations and Loyalty of the Demand for Adventure Tourism as Sustainable Travel
ArticleAbstract: Adventure tourism as a form of sustainable tourism is a potential source of social, economic, and enPalabras claves:adventure, covid-19, Loyalty, MOTIVATION, post-pandemic, SustainableAutores:Daniel Contreras-Moscol, Héctor Vera-Holguin, Orden-Mejía M.A., Wilmer Carvache-FrancoFuentes:scopusMotivations, satisfactions and the socio-demographic aspect of visitors in typical restaurants
ArticleAbstract: Gastronomic tourism is an activity that promotes local culture and products, increases the attractivPalabras claves:Gastronomic tourism, Las huecas, Local cuisine, Motivations, SatisfactionsAutores:Diana C. Zambrano-Conforme, Orden-Mejía M.A.Fuentes:scopusSegmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador
ArticleAbstract: Typical Ecuadorian cuisine is a multicultural mosaic, charged with intangible symbolic expressions,Palabras claves:Ethnic, Gastronomy, huecas, MOTIVATION, SATISFACTION, segmentationAutores:Cristina Macas-López, Fátima G. Zamora-Flores, Orden-Mejía M.A., Wilmer Carvache-FrancoFuentes:scopus