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Gil, C., (2020). Turismo gastronómico en la comunidad de Urquillos, distrito de Huayllabamba-Cusco 2020 [Tesis, Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/3715
Gil, C., Turismo gastronómico en la comunidad de Urquillos, distrito de Huayllabamba-Cusco 2020 [Tesis]. PE: Universidad Andina del Cusco; 2020. https://hdl.handle.net/20.500.12557/3715
@misc{renati/957801,
title = "Turismo gastronómico en la comunidad de Urquillos, distrito de Huayllabamba-Cusco 2020",
author = "Gil Challco, Carlos",
publisher = "Universidad Andina del Cusco",
year = "2020"
}
Title: Turismo gastronómico en la comunidad de Urquillos, distrito de Huayllabamba-Cusco 2020
Authors(s): Gil Challco, Carlos
Advisor(s): Calderón Mendoza, Roxana Eliet
OCDE field: https://purl.org/pe-repo/ocde/ford#6.05.00
Issue Date: 10-Jul-2020
Institution: Universidad Andina del Cusco
Abstract: La presente investigacion tuvo lugar en la comunidad de Urquillos, Distrito de Huayllabamba, para
el cual se planteó el siguiente objetivo principal: Describir el Turismo Gastronómico en la
Comunidad de Urquillos, Distrito de Huayllabamba-Cusco 2020
El enfoque de investigación es cuantitativo, de nivel descriptivo y diseño no experimental. Por lo
cual, se describió y detallo las características de la variable turismo gastronómico, tal y como se
manifiesta en la unidad de análisis, sin realizar ningún cambio deliberado de la variable. Además,
se procedió a la revisión de libros, documentos, tesis, artículos científicos, entre otros, para
fundamentar la investigación a través del marco teórico.
La muestra de estudio, no probabilística estuvo conformada por 70 emprendedores dedicados a la
actividad turística. La técnica de investigación fue la encuesta y el instrumento el cuestionario
elaborado específicamente para la investigación.
Se ha determinado que el turismo gastronómico en la comunidad de Urquillos, no se está
desarrollando de manera adecuada. De acuerdo al resultado de las encuestas, el 51.4% de los
emprendedores encuestados, afirma que el turismo gastronómico es poco adecuado, el 54.3%
indica que la producción de alimentos es adecuada y el 71.4% indica que el producto gastronómico
turístico de la comunidad es poco adecuado. Por ende, se propone concientizar y capacitar a los
pobladores en calidad de servicio y promocionar la gastronomía típica de la comunidad de
Urquillos para motivar la visita turística a la localidad.
The present research work was developed in the community of Urquillos, District of Huayllabamba and its main objective is to describe Gastronomic Tourism in the Community of Urquillos, District of Huayllabamba-Cusco 2020 The type of research is quantitative, descriptive level and non-experimental design. Therefore, characteristics about variable gastronomic tourism were described and detailed, as same as it is manifested in the analysis unit; without altering deliberately the variable. Furthermore, it was proceeded to revise books, documents, thesis, scientific papers and so on; in order to support the research through theorical framework. The study sample was composed by 70 entrepreneurs engaged to tourism activity; the research technique was the survey and the instrument was the questionnaire specifically developed for the research, It has been determined that gastronomic tourism in the community of Urquillos is not developing adequately. According to the survey’s results, 51.4% of the entrepreneurs say that gastronomic tourism is not very adequate, 54.3% indicate that food production is adequate and 71.4% indicate that the gastronomic tourism product of the community is not very adequate. Thus; it is proposed to conscientize and train inhabitants in quality service and to promote typical gastronomy in the community of Urquillos in order to motivate the tourist visit to this locality.
The present research work was developed in the community of Urquillos, District of Huayllabamba and its main objective is to describe Gastronomic Tourism in the Community of Urquillos, District of Huayllabamba-Cusco 2020 The type of research is quantitative, descriptive level and non-experimental design. Therefore, characteristics about variable gastronomic tourism were described and detailed, as same as it is manifested in the analysis unit; without altering deliberately the variable. Furthermore, it was proceeded to revise books, documents, thesis, scientific papers and so on; in order to support the research through theorical framework. The study sample was composed by 70 entrepreneurs engaged to tourism activity; the research technique was the survey and the instrument was the questionnaire specifically developed for the research, It has been determined that gastronomic tourism in the community of Urquillos is not developing adequately. According to the survey’s results, 51.4% of the entrepreneurs say that gastronomic tourism is not very adequate, 54.3% indicate that food production is adequate and 71.4% indicate that the gastronomic tourism product of the community is not very adequate. Thus; it is proposed to conscientize and train inhabitants in quality service and to promote typical gastronomy in the community of Urquillos in order to motivate the tourist visit to this locality.
Link to repository: https://hdl.handle.net/20.500.12557/3715
Discipline: Turismo
Grade or title grantor: Universidad Andina del Cusco. Facultad de Ciencias y Humanidades
Grade or title: Licenciado en Turismo
Juror: Valderrama Vizcarra, Frinee; Carpio Sánchez, Marco Fernando; Flores Contreras, Aydee; Fuentes Monge, Leone
Register date: 6-Apr-2021
This item is licensed under a Creative Commons License