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Díaz, V., (2021). Marketing relacional en el Restaurant Qori Sara de la ciudad del Cusco – 2021 [Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/4683
Díaz, V., Marketing relacional en el Restaurant Qori Sara de la ciudad del Cusco – 2021 []. PE: Universidad Andina del Cusco; 2021. https://hdl.handle.net/20.500.12557/4683
@misc{renati/956109,
title = "Marketing relacional en el Restaurant Qori Sara de la ciudad del Cusco – 2021",
author = "Díaz Amache, Verónica",
publisher = "Universidad Andina del Cusco",
year = "2021"
}
Título: Marketing relacional en el Restaurant Qori Sara de la ciudad del Cusco – 2021
Autor(es): Díaz Amache, Verónica
Asesor(es): Chávez Chacón, Ana Cecilia
Palabras clave: Fidelización de clientes; Marketing; Empresa
Campo OCDE: https://purl.org/pe-repo/ocde/ford#5.02.04
Fecha de publicación: 30-dic-2021
Institución: Universidad Andina del Cusco
Resumen: Este presente trabajo de investigación tuvo como objetivo principal, describir el
marketing relacional del Restaurant Qori Sara de la ciudad del Cusco – 2021. El tipo de
investigación es básica, con un enfoque cuantitativo, con diseño no experimental y con alcance
descriptivo, para lo cual la unidad de estudio estuvo conformada por 115 personas entre clientes
y consumidores nuevos del restaurant, para la recolección de datos se aplicó como técnica la
encuesta con su instrumento el cuestionario. De los resultados obtenidos en dicha
investigación, el marketing relacional obtuvo un promedio de 3.4 que según la escala de
baremación se interpreta como poco adecuado; para la dimensión marketing directo se obtuvo
un promedio 3.78 considerándose como adecuado según la escala de baremación; mientras que
en la dimensión marketing 1 x 1 se obtuvo un promedio de 3.66 que según la escala de
baremación de interpreta como poco adecuado; para la dimensión clienting o gestión de
interacción se obtuvo un promedio de 2.97 considerado como poco adecuado según la escala
de baremación, es necesario resaltar que es el promedio más bajo a comparación de las otras
dimensiones quiere decir que la empresa no logra fidelizar a todos sus clientes; en la dimensión
de marketing de redes se obtuvo un promedio de 3.01 que según la escala de baremación es
interpretado como poco adecuado y finalmente para la dimensión CRM se obtuvo un promedio
de 3.6 que según la escala de baremación se interpreta como poco adecuado.
The main objective of this present research work was to describe the relationship marketing of Restaurant Qori Sara in the city of Cusco - 2021. The type of research is basic, with a quantitative approach, with a non-experimental design and a descriptive scope, for which The study unit was made up of 115 people, among clients and new consumers of the restaurant, for the data collection the survey was applied as a technique with its instrument the questionnaire. From the results obtained in said research, relationship marketing obtained an average of 3.4, which according to the scale of assessment is interpreted as inadequate; For the direct marketing dimension, an average of 3.78 was obtained, being considered adequate according to the scale of evaluation; while in the 1 x 1 marketing dimension, an average of 3.66 was obtained, which according to the scale of assessment is interpreted as not very adequate; For the clienting or interaction management dimension, an average of 2.97 was obtained, considered as inadequate according to the scale of evaluation, it is necessary to highlight that it is the lowest average compared to the other dimensions, it means that the company does not manage to retain all its customers; In the network marketing dimension, an average of 3.01 was obtained, which according to the rating scale is interpreted as inadequate and finally, for the CRM dimension, an average of 3.6 was obtained, which according to the rating scale is interpreted as inadequate.
The main objective of this present research work was to describe the relationship marketing of Restaurant Qori Sara in the city of Cusco - 2021. The type of research is basic, with a quantitative approach, with a non-experimental design and a descriptive scope, for which The study unit was made up of 115 people, among clients and new consumers of the restaurant, for the data collection the survey was applied as a technique with its instrument the questionnaire. From the results obtained in said research, relationship marketing obtained an average of 3.4, which according to the scale of assessment is interpreted as inadequate; For the direct marketing dimension, an average of 3.78 was obtained, being considered adequate according to the scale of evaluation; while in the 1 x 1 marketing dimension, an average of 3.66 was obtained, which according to the scale of assessment is interpreted as not very adequate; For the clienting or interaction management dimension, an average of 2.97 was obtained, considered as inadequate according to the scale of evaluation, it is necessary to highlight that it is the lowest average compared to the other dimensions, it means that the company does not manage to retain all its customers; In the network marketing dimension, an average of 3.01 was obtained, which according to the rating scale is interpreted as inadequate and finally, for the CRM dimension, an average of 3.6 was obtained, which according to the rating scale is interpreted as inadequate.
Enlace al repositorio: https://hdl.handle.net/20.500.12557/4683
Disciplina académico-profesional: Administración
Institución que otorga el grado o título: Universidad Andina del Cusco. Facultad de Ciencias Económicas, Administrativas y Contables
Grado o título: Licenciado en Administración
Jurado: Humpire Castro, Roy Andy; Vizcarra Mejía, Eddy; Zamalloa Calvo, Tania; Flórez Flórez, Miguel Ángel
Fecha de registro: 28-jun-2022
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