Profile and Visitors Preferences in Destinations with Gastronomic Potential: Case ‘The Huecas’ in Guayaquil [Ecuador]

Mejía, Miguel Orden; Carvache‐Franco, Wilmer; Carvache‐Franco, Mauricio; Flores, Fátima Zamora

doi:10.18226/21789061.v9i2p200

Cited by 6 publications

(2 citation statements)

References 5 publications

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“…among tourists is also different; in Extremadura, university students were the predominate respondents (49.5%), and in the study by Mejía et al [75], 59% of the respondents who engage in gastronomic tourism were university students. In the province of Córdoba, those with a baccalaureate level of education account for 43.8% of ham tourists and 38.5% of oil tourists, with the highest level being almost 20 points lower in Córdoba.…”

Section: Discussionmentioning

confidence: 96%

“…Based on research on gastronomic tourism and the results of this study carried out in the province of Córdoba, the profile of tourists can be different; for example, of those who attend the Trujillo Cheese Festival and the Cherry Blossom Festival in the Jerte Valley in Extremadura (Spain), the main tourists are women, 54.4% [74]; however, in the province of Córdoba, men predominate as tourists for all products studied (57.1% ham tourists, 51.2% wine tourists and 58.2% oil tourists), with the percentage of women being lower (42.5% ham tourists, 49.8% wine tourists and 41.8% oil tourists). The education level among tourists is also different; in Extremadura, university students were the predominate respondents (49.5%), and in the study by Mejía et al [75], 59% of the respondents who engage in gastronomic tourism were university students. In the province of Córdoba, those with a baccalaureate level of education account for 43.8% of ham tourists and 38.5% of oil tourists, with the highest level being almost 20 points lower in Córdoba.…”

Section: Discussionmentioning

confidence: 99%

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Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)

Millán

Torre

2022

IJERPH

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Traveling to learn about the gastronomy of a destination is becoming increasingly important among tourists, especially in the wake of the pandemic. Quality foods endorsed by protected designations of origin (PDOs) are increasingly in demand, as are experiences related to their production processes. In this study, the seven PDOs in the province of Córdoba (Spain) are analyzed. These PDOs produce olive oil, wine or ham. A field study was performed, whereby 315 gastronomic tourists who visited a gastronomic route or a PDO in Córdoba were surveyed. The objective was to characterize the profile of visiting tourists and to anticipate future demand using ARIMA models. The results indicate that the growth in gastronomic tourism in Córdoba is lower than that in the wider region, and that there are no significant differences among the different profiles (oil tourist, enotourist and ham tourists) due in part to the fact that most tourists travel from nearby regions. The novelty of this study is that three products are analyzed, and strategies are proposed to deseasonalize this type of tourism, for example, by creating a gastronomic brand that represents Córdoba and selling products under that brand (especially in international markets), by highlighting raw materials and prepared dishes and by making gastronomy a complement to heritage tourism in the city and rural tourism in the province.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)

Millán

Torre

2022

IJERPH

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Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador

Carvache‐Franco

et al. 2019

Journal of Culinary Science & Technology

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Modelo teórico de gestión de la calidad del servicio para promover la competitividad de los restaurantes de cocina tradicional de la costa ecuatoriana

Gómez

Johnson

2022

SIEMBRA

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El objetivo de este artículo es formular un modelo de calidad de servicio que permita el fomento de la competitividad de restaurantes de cocina tradicional ecuatoriana de la ciudad de Guayaquil. El diseño de investigación es no experimental descriptivo, predictivo. La técnica encuesta fue aplicada a trescientos cuatro clientes de restaurantes de comida típica ecuatoriana. Tuvo un instrumento con treinta y dos ítems para la variable gestión de la calidad y sesenta y cuatro para la variable competitividad. Los datos fueron analizados mediante pruebas estadísticas de regresión logística ordinal. Entre los resultados más importantes, el modelo teórico indica una competitividad desfavorable relacionada con el servicio brindado por los establecimientos, deficientes protocolos de bioseguridad y desconexión de la arquitectura de los establecimientos con el entorno cultural costeño ecuatoriano.

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Profile and Visitors Preferences in Destinations with Gastronomic Potential: Case ‘The Huecas’ in Guayaquil [Ecuador]

Cited by 6 publications

References 5 publications

Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)

Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain)

Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador

Modelo teórico de gestión de la calidad del servicio para promover la competitividad de los restaurantes de cocina tradicional de la costa ecuatoriana

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