Satisfacción y percepción del turista extranjero sobre la gastronomía Mantense.

Abstract

The objective of this research is to analyze the level of satisfaction of the foreign tourist on the local gastronomy of Manta and the sensory perception of the foods consumed during his stay valued according to the classic senses such as: touch, smell, taste, and sight. A nonexperimental quantitative study was applied using a parametric analysis of the data obtained from Spearman's correlation coefficient, the result of which showed that there is a significant relationship between the presentation, size, texture, smell, and gastronomic taste with the level of satisfaction of the foreign tourist. To gather the relevant information, bibliographical of books, scientific articles and institutional websites was used, the sampling by means of surveys will be carried out in person and online mostly, for the security purpose of the VF19. On the other hand, certain profiles of tourists valued gastronomy keep in a range of excellent to good, where sensory perception influences the consumer. In the selection of the typical traditional dish in foreign tourists there was a variety of 16 dishes in common considering the Ceviche de Pinchagua for its higher percentage in the sample made, secondly, La Tonga was found, in addition there was a tie in the Viche and Fried Camotillo giving the same percentage in responses obtained.