Bibliographic citations
Chang, O., (2021). Manejo de la crisis sanitaria Covid – 19 en los restaurantes más representativos del sector turístico del balneario de Huanchaco, provincia de Trujillo [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/20391
Chang, O., Manejo de la crisis sanitaria Covid – 19 en los restaurantes más representativos del sector turístico del balneario de Huanchaco, provincia de Trujillo []. PE: Universidad Nacional de Trujillo; 2021. https://hdl.handle.net/20.500.14414/20391
@misc{renati/1044709,
title = "Manejo de la crisis sanitaria Covid – 19 en los restaurantes más representativos del sector turístico del balneario de Huanchaco, provincia de Trujillo",
author = "Chang Barrantes, Olenka Evelyne",
publisher = "Universidad Nacional de Trujillo",
year = "2021"
}
ABSTRACT The present thesis called, Management of the Covid - 19 health crisis in the most representative restaurants of the tourist sector of the Huanchaco spa, Trujillo province, was intended to identify and describe the process of handling the Covid - 19 health crisis in restaurants most representative of the tourist sector of the Huanchaco spa, Trujillo province, verifying that they were developed in three stages: prevention, response and recovery. The prevention stage was manifested through the total closure of operations that the restaurants had to comply with on March 16, 2020, completely paralyzing their activities. They did not adopt measures of perfect suspension of work, negotiating with suppliers regarding payments due without providing maintenance to their facilities. The response stage was developed through the reactivation of classroom care prior to the implementation of health protocols for Covid 19, modification of the letter, reduction of staff and use of the Facebook social network. The recovery stage takes place at a high level of uncertainty due to the restrictions on Sundays and the absence of policies enacted by the public sector to promote the development of tourist activity, which has a slow increase in sales. During the development of the research, the following methods were used: inductive-deductive and ethnographic, which made it possible to describe the development of the stages of management of the sanitary crisis of restaurants to then generalize and determine a pattern of strategies, which, through the Comparative historical method, it was possible to establish chronologically ordering them in all stages of the crisis. The techniques used were: the interview, observation and registration. In addition, the instruments: interview guide, observation guide, textual cards, interview cards, observation cards, field notebook and cell phone.
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