Modelo de gestión empresarial para el patrimonio alimentario

• Autores: Inga Aguagallo, Carlos Fernando, Pérez Barral, Osmany
• Formato: artículo
• Fecha de Publicación: 2022
• Institución: Pontificia Universidad Católica del Perú
• Repositorio: PUCP-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.pucp.edu.pe:20.500.14657/186255
• Enlace del recurso: https://revistas.pucp.edu.pe/index.php/contabilidadyNegocios/article/view/25400/23963; https://doi.org/10.18800/contabilidad.202201.006
• Nivel de acceso: acceso abierto
• Materia: Food heritage; Gastronomic tourism; Management model; Patrimonio alimentario; Turismo gastronómico; Modelo de gestión; Patrimônio alimentar; Turismo gastronômico; Modelo de gestão; https://purl.org/pe-repo/ocde/ford#5.02.04

The research develops a reflection around the challenges that are still present in the food sector, focusing on the tension caused by the inadequate administration of food and beverage establishments whose business line is typical and traditional gastronomy, for Therefore, the objective of the research is to develop a management model, which allows the evaluation and subsequent decision-making in relation to the preservation of food heritage and thereby sustains the development of Ecuadorian gastronomic tourism; For this, a descriptive-explanatory research is used, using a mixed cross-sectional approach. Likewise, the survey and direct observation are used to obtain information, such as evaluation techniques and method. The research is based on instruments previously validated by experts; with the purpose of obtaining information regarding the problem, giving an answer, by means of an effective proposal of the problem posed. In this way, from a methodical analysis of the various administrative models, a typology is structured that allows gastronomic service providers, through their actors, to advance in the understanding of an appropriate management model and the need for its implementation as first-rate administrative tool.