Tourism and Gastronomy Management through an Educational Web Platform on Yacuambi of the Province of Zamora Chinchipe -Ecuador

Abstract

The use of web, mobile, social media applications are booming in different contexts, especially on education, tourism and gastronomy, since the interaction, generation and rescue of culinary knowledge are the basis to empower a locality in the tourism context. Innovation in tourism products is very important in the communities, some factors that determine it is leadership, management tools, some business processes; theoretically different and seeing innovation as a process, and a result. New technologies and computational paradigms can be used in various fields, including education, tourism and gastronomy which are used for the design, search, presentation, exchange and reuse of material because the technology allows storing, organizing, replicating, disseminating, transforming and be accessible, which leads to saving time and resources. The aim of the article is the development of a web platform for the rescue and promotion of tourism and gastronomy of the Yacuambi, in the context of the Cloud Computing project and teaching computational paradigms on computer engineering curricula.

The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19

“…Due to curfews, social distancing, mandatory masks, cancellation of flights, international travels and vacations, gastronomy tourism is one of the sectors that has been damaged by the pandemic the most. In recent years, gastronomy tourism has gained an important place in the tourism sector, as it promotes regional foods, products and resources on the basis of healthy and sustainable gastronomy, and increases the recognition of the local culture and traditions (Quezada-Sarmiento et al, 2020). Given the ability of gastronomy tourism to represent the local identity and its role in regional development in connection with tourism, preserving the unique cultural heritage and transferring it to future generations is one of the most critical points (Hall et al, 2003).…”