Falta de capacitación y certificaciones de los destinos y los miembros del sector turístico.

Abstract

The restaurant "Sabores de la Sierra", located in Riobamba, is a benchmark of traditional Andean cuisine, although it has limitations in the training of the staff and in the absence of tourist certifications, which affects the quality of the service and reduces its competitiveness. These shortcomings have a direct impact on the customer experience, generate delays in service and make it difficult for the establishment to project itself in the tourist market. Gastronomic tourism, understood as a growing modality that integrates culture, sustainability and authentic experiences, represents a strategic opportunity for the restaurant, however, to take advantage of it it is essential to implement processes and continuous training in hospitality, languages and food handling, as well as to obtain certifications that support standards of safety, trust and sustainability. It is concluded that the investment in these processes not only responds to regulatory requirements, but also constitutes a competitiveness strategy that increases customer satisfaction, strengthens the business image and positions the restaurant as a benchmark for sustainable and quality gastronomic tourism in Riobamba