La responsabilidad social empresarial y los emprendimientos gastronómicos del cantón Chone.

Abstract

This thesis addresses Corporate Social Responsibility (CSR) in gastronomic ventures in the Chone Canton, analyzing its implementation and the benefits perceived by the owners and employees. Through this qualitative and quantitative research, it was identified that the adoption of Corporate Social Responsibility (CSR) practices is limited, with 65% of respondents not implementing them. Despite this, it was evident that those who do apply these practices report improvements in customer loyalty, the image of the enterprise and the reduction of operating costs. However, most entrepreneurs do not perceive the benefits of Corporate Social Responsibility (CSR), suggesting a lack of knowledge about its positive impact on the community and sustainable development. The study concludes that Corporate Social Responsibility (CSR) not only benefits companies, but also contributes to the well-being of the local community, strengthening the relationship between ventures and their environments. The implementation of training programs and awareness campaigns is recommended to encourage the adoption of responsible practices. This approach would not only improve the competitiveness of gastronomic ventures but would also promote a significant impact on the quality of life of the population of Chone. In summary, Corporate Social Responsibility (CSR) is presented as a key tool for sustainable development in the gastronomic sector, highlighting the need for its integration with business management.