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1
tesis de grado
Publicado 2021
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ABSTRACT Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regardingtheirtravelexperience. Thisresearchseekstostudythegastronomicexperiencesofforeign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visitin...
2
artículo
Publicado 2021
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Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visit...
3
artículo
Objective. Objective To determine the level of work engagement in workers from Tarma chicken shops, Methods: The research was of a basic type, descriptive level and simple, transversal descriptive design, the specific methods were observational, inductive and deductive; the technique was the survey and the instrument was the Uwes Scale of work engagement; the results were processed on a scale from 1 to 4, where 1 was equal to never, 2 almost never, 3 almost always, and 4 always; then ranges were established based on the method of maximum and minimum of scales, recoding the variable in three levels of assessment and interpretation high, medium and low, the sampling was intentional non-probabilistic, the study units were 10 poultry from Tarma and the 80 collaborators of such organizations, Results: The level of engagement in collaborators of establishments of gastronomic consumption of Tar...
4
artículo
Publicado 2011
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A group of Japanese researchers has developed a fire alarm that does not depend on people’s audition, but on their sense of smell. This alarm releases allylisothiocyanate in spray to wake people up and hence inform them of a hazardous situation like a fire.
5
artículo
Publicado 2011
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A group of Japanese researchers has developed a fire alarm that does not depend on people’s audition, but on their sense of smell. This alarm releases allylisothiocyanate in spray to wake people up and hence inform them of a hazardous situation like a fire.
6
artículo
The study was conducted in the district of Pachacamac, a destination recognized for its significance in offering a variety of dishes from the three regions of the national territory. The establishment that served as the pilot to generate the Methodology for designing a Gastronomic Route was selected through a series of criteria that evaluated different aspects of the restaurant, supported by López et al. (2022). To identify the characteristics of the visitor, an 11-question closed questionnaire in Office Forms was used, validated by three specialists, administered in 4 sessions each weekend, and analyzed with IBM SPSS Statistics. The survey was conducted in the Plaza de Armas of the District of Pachacamac during the gastronomic fairs held every weekend. The sample included 383 people and focused on demographic, psychographic, and behavioral aspects. The results revealed that proposing a...
7
artículo
This research project focuses on the Gastronomic Tourism of Lima. It is located within so-called “Historical Center” through the identification of Food&Beverage companies constituting the existingsupply against tourist behavior and requirements. It aims to develop a situational analysis and to propose alternatives for their development and greater satisfaction of both parties. The work is proposed to be a study that can guide other surveys related to this subject and studies in other geographic areas, as the trend of the gastronomic industry in Peru issustain ably growing. It also aims to provide a contribution to help develop this type of tourism giving knowledge to the private sector as well as the Peruvian Society of Gastronomy and local government through Councils and responsible sectors for the area.
8
artículo
The study was conducted in the district of Pachacamac, a destination recognized for its significance in offering a variety of dishes from the three regions of the national territory. The establishment that served as the pilot to generate the Methodology for designing a Gastronomic Route was selected through a series of criteria that evaluated different aspects of the restaurant, supported by López et al. (2022). To identify the characteristics of the visitor, an 11-question closed questionnaire in Office Forms was used, validated by three specialists, administered in 4 sessions each weekend, and analyzed with IBM SPSS Statistics. The survey was conducted in the Plaza de Armas of the District of Pachacamac during the gastronomic fairs held every weekend. The sample included 383 people and focused on demographic, psychographic, and behavioral aspects. The results revealed that proposing a...
9
artículo
Publicado 2021
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This study corresponds to a mixed research perspective, of a propositional type, with the purpose of improving the writing of gastronomic texts in Spanish in students of the curricular experience Direct Translation I of the Universidad César Vallejo, developing aspects that favour the adequate use of the grammatical rules of Spanish and the punctuation marks in the translation of specialized texts. In recent years, a great interest has emerged in research on orthography in relation to translation (Martínez de Sousa, 2004; Veloso, 2004; Claros, 2008). In the theoretical foundation the principles of orthography established by Meneses (2016), the contributions that have referred to communication and the adaptation of uses according to the characteristics of the sender and the client in the translation process are addressed; as well as the orthographic regulations in Spanish. In order to a...
10
artículo
Publicado 2023
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This article addresses two sectors whose expansion and growth are marked by their contributions to the socioeconomic and cultural development of the towns: gastronomic cultural heritage and tourism management. The objective is to assess the citizen perception of the gastronomic cultural heritage in the tourist management of the canton of Jipijapa, delving into the economic, social, environmental and cultural analysis. The results showed that the gastronomic cultural heritage in tourism management is remarkable, in the planning, organization, coordination and control of tourism, that tourism management can be improved with the inclusion of the gastronomic cultural heritage, traditions or customs, processes and traditional artisan food preparation techniques and their presence in festive activities as an added value generates new economic income, employment, life change and social well-bei...
11
artículo
Publicado 2020
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This article addresses the semantic aspects involved in the configuration of the gastronomy of Aurahuá-Chupamarca (districts of the province of Castrovirreyna, region of Huancavelica). The semantic-cultural motivations underlying the linguistic expressions referred to gastronomic entities are identified, which correspond notoriously with metonymic mechanisms. The study is based on the theoretical And methodological principles of cognitive linguistics (Lakoff and Johnson, 1980; Lakoff, 1987; Langacker, 1987; Ibarretxe-Antuñano and Valenzuela, 2012; Evans and Green, 2006, among others). The metonymies show how Quechua speakers categorize the indicated gastronomic entities. The way in which linguistic forms are associated with Quechua cuisine is described and explained.
12
artículo
El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
13
artículo
Publicado 2020
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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
14
artículo
Publicado 2020
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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
15
informe técnico
El curso Antropología y Psicología de la Alimentación y la gastronomía, es de especialidad y pertenece a la carrera de gastronomía y gestión Culinaria, es de carácter teórico, dirigido a los estudiantes de primer ciclo. En este curso tomarás consciencia del papel fundamental que la psicología y la cultura desempeñan en la valoración de un alimento, un plato, una gastronomía, en un lugar y una fecha precisa. Entenderás los mecanismos fisiológicos, emotivos, evolutivos y culturales que constituyen los valores específicos de una gastronomía. El curso desarrolla la competencia general de Ciudadanía y las competencias específicas de Chef Ejecutivo y de Asesor Gastronómico en el nivel 1. Para los alumnos de la carrera de Gastronomía y Gestión Culinaria, el curso, les permitirá identificar la existencia de contextos culturales locales y globales a fin de desarrollar produ...
16
informe técnico
El curso Antropología y Psicología de la Alimentación y la gastronomía, es de especialidad y pertenece a la carrera de gastronomía y gestión Culinaria, es de carácter teórico, dirigido a los estudiantes de primer ciclo. En este curso tomarás consciencia del papel fundamental que la psicología y la cultura desempeñan en la valoración de un alimento, un plato, una gastronomía, en un lugar y una fecha precisa. Entenderás los mecanismos fisiológicos, emotivos, evolutivos y culturales que constituyen los valores específicos de una gastronomía. El curso desarrolla la competencia general de Ciudadanía y las competencias específicas de Chef Ejecutivo y de Asesor Gastronómico en el nivel 1. Para los alumnos de la carrera de Gastronomía y Gestión Culinaria, el curso, les permitirá identificar la existencia de contextos culturales locales y globales a fin de desarrollar produ...
17
artículo
Publicado 2022
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In the last year, all businesses were affected by the COVID-19 pandemic, unable to carry out their usual activities. Causing various problems in most entrepreneurs. The research has an objective to analyze the relationship between the COVID-19 pandemic and the quality of life in entrepreneurs in the gastronomic sector of the Huancayo district, 2021. The scientific method was used as a material and method with a quantitative approach and based on the For the purpose of the project, the descriptive correlational type was applied, the same one that had the purpose of showing or examining the relationship that exists between the study variables. Within the results obtained, we can affirm with respect to the general hypothesis that it was accepted because the value obtained from Spearman's rho correlation coefficient = -0.714 evidencing the existence of a mean inverse relationship between the...
18
artículo
Publicado 2023
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The Piura region, in northern Peru, is recognized at the cultural and tourist level as an outstanding space for its intangible heritage, both artistic and gastronomic. The latter has been highlighted through National Declarations of Heritage as the one concerning Picanterías and chicherías piuranas cultural spaces (2015). Nevertheless, the cultural tradition of Piura, in all its forms, as has happened in Peru, has been enriched through the contributions of different migrant groups, such as the Chinese, coexisting and creating a diverse culinary culture, with practices and flavors appropriate and resigned by the local collective memory. Piura was a department that, in the second half of the 19th century, received a minority Chinese migrant population, compared to regions such as Lambayeque and La Libertad (Gutiérrez and Vargas, 2016, p. 76). But, as happened in other places with...
19
artículo
Publicado 2024
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In the vibrant district of Barranco, the fusion of digital marketing with gastronomic tourism highlights the relevance of visual content in attracting consumers. This qualitative analysis, based on interviews with restaurants that leverage the digital environment, examines how digital marketing strategies can promote both tourism and local economic development. The results emphasize the critical importance of visual content on digital platforms to increase tourist interest, highlighting authenticity and quality as essential elements to convey Barranco’s unique culinary experience. The need for digital marketing strategies that are flexible and adaptable to current trends and changing consumer preferences is discussed. The study concludes that Barranco has considerable potential for the growth of gastronomic tourism, subject to effective management and the implementation of innovative d...
20
tesis de grado
Publicado 2022
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El marketing experiencial y el valor de marca son dos aspectos valorados en las empresas. La presente investigación analiza la relación entre ambas variables, el estudio se enfoca en identificar la relación entre el marketing experiencial, sus dimensiones y el valor de marca en una empresa del sector gastronómico de la región Cajamarca. La investigación es de tipo descriptivo trasversal y correlacional; se utilizó la técnica de la encuesta y como instrumento el cuestionario. Los resultados obtenidos muestran la existencia de una relación directa positiva entre la experiencia vivida, y el valor de marca. Los hallazgos de este estudio tienen importantes aportes para las empresas del sector. Se concluye que los consumidores del sector gastronómico valoran una marca en función de los beneficios experienciales, se puede afirmar que existe un vínculo directo entre la calidad de la ...
