Browsing by Author "Hoyos Hoyos, Carlos Raúl"

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    Planta turística oferta de alimentos y bebidas del cantón La Maná
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC)., 2024-08) Hoyos Hoyos, Carlos Raúl; Andrade Ayala, Andrea Isabel
    The current research work is made, due to the management lack in food and beverage establishments in the La Maná canton, which limits the economic development said establishments. For this, it was made a situational diagnosis from canton, and in particular from food and beverage establishments, through the documents bibliographic review, such as the Territorial Development Plan, visitors surveys, who are in tourist sites and interviews with service providers, it was determined, which most visitors do not stay overnight in the canton, since their residence is in nearby cantons, and many them, due to this proximity, do not consume food at the visit places. Service providers for their part, they state, what consumption has decreased, due to insecurity and the support lack from the authorities for solving problems and developing tourism; however, most them have not developed strategies, which allow them to position their establishment and increase the consumption level. By means a complete FODA analysis, it was reviewed the external factors from canton, which influence the food and beverage establishments operation, further based about surveys and interviews, among which highlight the outdated databases, natural disasters, which seasonally generate traffic problems decreasing the visitors flow; and in the internal factors are highlighted the adequate infrastructure to lend the food service, quality in attention and customer service, there are many sites, what function illegally by generating unfair competition with legalized ones, and there is no dishes diversity in offer, had them as aim to propose management alternatives in food and beverage establishments, through the information analysis. In the operational strategies include the generating tourist packages, what include gastronomic experiences, offering discounts and promotions in the low season, generating strategic alliances with the tourist attractions for the promotion and dissemination in the place, and also use social networks. Finally, the got information has served to elaborate a bulletin, what includes information from the high and low season, the visitor’s origin, the food type, and the offered services, among others. It can be concluded, which despite the inconveniences, having by the canton, food and beverage establishments follow to lend services with pre-willingness and good attention, but their consumption level is limited by the strategies implementation lack, which allow them to compete in the market and attract more consumers; therefore, it is recommended, what the strategies set out and the designed bulletin, they are used by service providers to improve their economic activity.