Citas bibligráficas
Acosta, N., Nieto, I. (2020). Factores de venta de alimentos orgánicos en restaurantes, analizando las preferencias del consumidor [Trabajo de investigación, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/654055
Acosta, N., Nieto, I. Factores de venta de alimentos orgánicos en restaurantes, analizando las preferencias del consumidor [Trabajo de investigación]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2020. http://hdl.handle.net/10757/654055
@misc{renati/393268,
title = "Factores de venta de alimentos orgánicos en restaurantes, analizando las preferencias del consumidor",
author = "Nieto Castro, Ivana Daniela",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2020"
}
The purpose of the research was to perceive the considerations of restaurants that venture into organic food, taking into account the benefits it offers to the restaurant and the preferences of the consumer. For the development of this study, a descriptive bibliographic review was applied as a research methodology based on the exploration of academic articles, theses, papers and electronic books. This research was based on studies carried out in restaurants that analyze the benefits of the consumption and sale of this type of food based on the profile and perception of the consumer. It was observed that, in continents such as North America and Europe, they presented an extensive bibliography which addresses the reasons why consumers are increasing their interest in organic food. Different factors related to the consumption of organic food were analyzed, such as interest in health, caring for the environment and the purchasing power of consumers. This research allowed us to identify the consumer's motivations for attending restaurants and the main reasons why restaurants offer this type of product. The consumption of healthy food is becoming increasingly important in the minds of consumers, this is due to the latest trends that have manifested in recent years also having an effect on the operation of food services, generating a competitive advantage and of differentiation in restaurants. In conclusion, it is important to know the preferences of consumers when attending restaurants and in turn understand the benefits for those who consume organic food, so that in this way they can contribute to restaurants that wish to enter this sector.
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