La satisfacción del comensal como elemento clave del binomio gastronomía-turismo en Tijuana

Abstract

La satisfacción del comensal como elemento clave del binomio gastronomía-turismo en Tijuana

Turismo gastronómico, factores que afectan la competitividad de los restaurantes en Zacatecas, México

“…For Betancourt et al (2014) the geographical location of restaurants influences performance, as well as the external environment. Another perspective is that of Kido et al (2018) who point out that the quality of service in the restaurant is a relevant variable that is related to customer satisfaction. Durón (2014, p. 35) agrees, because if customers are satisfied with the food and service, they will probably return and make positive comments to other people about their experience.…”

“…According to López and Sánchez (2012) travelers look for different places to find new experiences, hence the importance of the study of culinary tourism; which is pointed out in the literature as the first variable of motivation for traveling (Panosso & Lohmann, 2012, p. 56). 88.2% of tourists considered traditional food as an important component in the selection of the destination (Long, 2018;World Tourism Organization [UNWTO] & Basque Culinary Center [BCC], 2019), so gastronomy is one of the factors most valued by visitors (Carvache et al, 2018;Kido et al, 2018;López et al, 2016;UNWTO & BCC, 2019). From this perspective, tourism currently requires strategic planning oriented in the long term, with emphasis on improving the operation of development of companies dedicated to serving the visitor, as is the case of gastronomic business or restaurants.…”

Characterization of the national and foreign tourist who visits the city of La Serena, Chile

“…The first one, the findings allow us to confirm those factors detailed by the literature as determinants for the motivation and satisfaction of the tourist and relevant for the destination La Serena and its tourist development. In other words, the beauty of the natural environment (De Uña-Álvarez, Cuquejo, & Villarino, 2017), hospitality (Tomillo, 2013), gastronomy (Kido, Díaz, & Kido, 2018;Pearson & Pearson, 2017), security (Luders, Castillo, & Gândara, 2016), cleaning (Benseny, 2006), transportation (Molina & Arias, 2016), quality-to-price ratio (Solís-Radilla et al, 2016), accommodation (Fuentes, Hernández, & Morini, 2016), restoration (Armijos, Bustamante, & Calle, 2019), information and tourist guide (Zárraga, Corona, & Molina, 2010). The second one, in regarding to the tourism system, the results provide a strategic direction in relation to the critical areas that should be considered to modify and, in this way, improve the perception of the tourist.…”

Entretejiendo innovación y colaboración en los Colectivos de Food Truck de Tijuana (México)

“…² Esto a pesar de las asimetrías entre ambas ciudades, pues como apunta Mendoza (2017): mientras que la economía de San Diego, EUA, se ha especializado en la alta tecnología, Tijuana ha desarrollado empresas de manufactura y servicios. Es, precisamente, en Tijuana donde la gastronomía ha ido dotando a la ciudad de un particular atractivo que tiene a la vecina San Diego como una de sus principales consumidoras (Kido-Cruz et al, 2018;Cuamea y Ramos, 2017).…”