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dc.contributor.authorChávez Quijije, Emma Nathaly-
dc.contributor.authorTubay Reyes, Evelyn Anahis-
dc.date.accessioned2023-12-21T23:52:43Z-
dc.date.available2023-12-21T23:52:43Z-
dc.date.issued2023-
dc.identifier.citationChávez Quijije, E. N. y Aragundy Flecher, E. A. (2023). Inventario de la gastronomía ancestral del cantón Portoviejo como aporte al desarrollo turístico local. (Tesis de Pregrado). Universidad Laica Eloy Alfaro de Manabí, Manta, Ecuador.es
dc.identifier.urihttps://repositorio.uleam.edu.ec/handle/123456789/4898-
dc.descriptionLa presente investigación tiene como objetivo generar un inventario de la gastronomía ancestral del cantón Portoviejo como aporte al desarrollo turístico local, debido a que hoy en día la falta de conocimiento de los platos ancestrales del cantón ha impulsado a la población con nuevas ideas de turismo gastronómico, con el fin de equilibrar el turismo y fomentar un alto grado de turistas que visiten, no solo por sus rincones turísticos sino por las variedades de platos que resaltan en el cantón.es
dc.description.abstractThe objective of this research is to generate an inventory of the ancestral gastronomy of the The objective of this research is to generate an inventory of the ancestral gastronomy of the Portoviejo canton as a contribution to local tourism development, because today the lack of knowledge of the ancestral dishes of the canton has promoted the population with new ideas of gastronomic tourism. , in order to balance tourism and encourage a high degree of tourists who visit, not only for its tourist corners but for the varieties of dishes that stand out in the canton. This research is developed under a qualitative methodology dabbled in bibliographic and field research methods, in addition its study population is made up of 121 restaurants of which 25 traditional restaurants have been found, of these 6 restaurants that meet the requirements will be considered. the following criteria: that it has experience in cooking the ancestral gastronomy of Portoviejo, that it includes traditional food in its menu, that it has been in operation for more than 20 years. In addition to this, the interview was taken as a data collection technique, which was carried out with the restaurant owners, obtaining as a result that more than 80% of them are interested in the idea of carrying out a gastronomic inventory to strengthen the culture of the canton, for its part to magnify and diversify the typical ancestral dishes of Portoviejo. Portoviejo canton as a contribution to local tourism development, because today the lack of knowledge of the ancestral dishes of the canton has promoted the population with new ideas of gastronomic tourism. , in order to balance tourism and encourage a high degree of tourists who visit, not only for its tourist corners but for the varieties of dishes that stand out in the canton. This research is developed under a qualitative methodology dabbled in bibliographic and field research methods, in addition its study population is made up of 121 restaurants of which 25 traditional restaurants have been found, of these 6 restaurants that meet the requirements will be considered. the following criteria: that it has experience in cooking the ancestral gastronomy of Portoviejo, that it includes traditional food in its menu, that it has been in operation for more than 20 years. In addition to this, the interview was taken as a data collection technique, which was carried out with the restaurant owners, obtaining as a result that more than 80% of them are interested in the idea of carrying out a gastronomic inventory to strengthen the culture of the canton, for its part to magnify and diversify the typical ancestral dishes of Portoviejo.es
dc.language.isoeses
dc.relation.ispartofseriesULEAM-HH;0013-
dc.subjectINVENTARIOes
dc.subjectGASTRONOMÍAes
dc.subjectDESARROLLO LOCALes
dc.subjectPLATOS ANCESTRALESes
dc.subjectTURISMOes
dc.titleInventario de la gastronomía ancestral del cantón Portoviejo como aporte al desarrollo turístico local.es
dc.typeThesises
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