Citas bibligráficas
Dominguez, W., Vasquez, G. (2022). La cultura turística y relación con la satisfacción del visitante al producto turístico Sauce, año 2021 [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5301
Dominguez, W., Vasquez, G. La cultura turística y relación con la satisfacción del visitante al producto turístico Sauce, año 2021 []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2022. http://hdl.handle.net/11458/5301
@misc{renati/1055887,
title = "La cultura turística y relación con la satisfacción del visitante al producto turístico Sauce, año 2021",
author = "Vasquez Flores, Gabriela Alexandra",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2022"
}
The thesis entitled "The tourist culture and relationship with the visitor's satisfaction with the Sauce Tourism Product, year 2021", is a basic research, with a descriptive correlational level, non-experimental transversal design, and the sample consisted of 138 inhabitants of the district and 138 visitors, applying the survey technique and the questionnaire as an instrument. The results determine that the level of tourist culture of visitors to the Sauce tourism product, year 2021 is at a regular level with 72.0%, and for its dimensions D1: Knowledge with 72.0%, D2: Values with 70.6%, and D3: Added value. The satisfaction level of visitors to the Sauce tourism product, year 2021 indicates that they have a regular valuation with 71.9%, and for its dimensions: According to the product with 72.6% and According to the services provided with 71.3%. It is concluded that the relationship between tourism culture and visitor satisfaction towards the Sauce tourism product, year 2021, is direct, moderate and high, measured by the Pearson R statistic with a value of 0.623.
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