A study on labor skills for the tourism sector is presented to propose a vocational training model in this area. A documentary review was conducted, and the results were structured in two parts. The first response is to the state-of-the-art that evaluates labor competencies in the tourism sector. The second corresponds to the analysis of data from the applied survey. Finally, it is stated that the tourism sector demands a professional with skills in three axes: cognitive, procedural, and attitudinal.

This article focuses on the quality and supply of community-based tourism in the rural parishes of Calpi, Cacha and San Juan in the canton of Riobamba, Ecuador. The objective was to study the quality of the supply of community tourism services in the rural parishes of the canton of Riobamba and to determine the characteristics of the supply, services and tourism products. The methodology used was interpretative, documentary and descriptive. The results obtained show that there is a lack of tourism organisation in the rural parishes of the canton of Riobamba. Therefore, standards should be determined to regulate the practices of service providers in order to boost their productivity and promote actions that contribute to the social, economic and environmental development of the canton of Riobamba. State organizations should promote solidarity-based tourism activities to strengthen the active participation of the community from an intercultural perspective.   Received: 4 March 2021 / Accepted: 6 May 2021 / Published: 8 July 2021

The sustainability of tourism management in indigenous communities that adopt tourism as a way of life is an issue that contributes to local and national development. The general objective of the study was to characterise tourism marketing in order to dynamise and strengthen the competencies of indigenous communities in the province of Chimborazo in Ecuador, and it was a descriptive-explanatory field study. As a result, evidence was obtained of the absence of marketing principles, strategies and tools to generate impact results in rural tourism service providers and, consequently, in the province and its cantons. It is concluded that the characterisation can, through educational interventions in communities, and accompaniment until the final implementation, incorporate these principles for social, community and tourism benefit.

Tourism hospitality refers to the ability of tourism professionals to treat tourists in a friendly, courteous, and respectful manner. This includes the ability to understand the needs and wishes of tourists and to offer personalized solutions tailored to their requirements. The objective of this work was to analyze tourism hospitality as a key competence in professionals from rural communities in the province of Chimborazo, Ecuador, using an interpretative, descriptive, and analytical methodology. The results of the study obtained show the need for the communities to organize themselves in the community parishes of the province of Chimborazo to raise hospitality as a selfless virtue in the attention to tourists, establishing a social and normative commitment that allows the strengthening of the communities.   Received: 02 March 2023 / Accepted: 12 June 2023 / Published: 5 July 2023

Introducción: El turismo cultural en los últimos años representa una oportunidad para el desarrollo de localidades que hoy no cuentan con una oferta turística consolidada pero que, sin embargo, cuentan con todo el potencial para ofrecer a sus visitantes experiencias turístico-culturales significativas y de calidad. Objetivo: Contribuir a la planificación turística territorial con base al potencial del patrimonio alimentario a través de la generación de una perspectiva turística en los líderes comunitarios que aún no han hecho uso de sus activos culturales, así como orientaciones claves para comenzar un proceso que involucre al municipio, al sector privado y a la comunidad en general. Metodología: El estudio fue de tipo exploratorio cuantitativo de corte transversal cuyos actores principales fueron los habitantes de la zona rural y representantes de la municipalidad. Resultados: El análisis de correspondencias múltiples con una confiabilidad del 93,1% en su primer perfil evidenció que los platos autóctonos de los habitantes son las habas, choclo, queso, mellocos y las papas con cuy y la chicha de maíz, sin embargo estos no han sido potenciados como platillos ofertados a turistas y como una de las alternativas constantes en los  sitios de comida, por otra parte se conoció que la municipalidad no genera un marketing integral que permita a los habitantes posesionar sus negocios como una línea económica primaria bien sea por falta de apoyo al área gastronómica o por la falta de dirigentes que solo se enfoquen en el progreso turístico. Conclusiones: El patrimonio alimentario y turismo cultural fungen como ejes estratégicos para dinamizar la oferta turística del cantón Guamote por un lado crenado espacion de trabajo y por otro ofertando a los visitantes no solo disfrutar de sus paisajes naturales y actividades culturales sino también de la deliciosa comida que se prepara en el cantón.