Carrera de Turismo

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    La innovación culinaria y la experiencia turística. Caso de estudio: parroquia Huachi Loreto del cantón Ambato
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación-Carrera de Turismo, 2025-12-18) Andrade Bayas Leslie Vanessa; Torres Oñate Camilo Francisco; Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación-Carrera de Turismo
    The research aimed to investigate culinary innovation in the tourist experience of the Huachi Loreto parish in the Ambato canton, with the purpose of diversifying the local gastronomic offer and highlighting culinary innovation as a decisive component of the tourism experience. The relevance of this project lies in showcasing culinary innovation as a key element in shaping the tourist experience of visitors to the Huachi Loreto parish in the Ambato canton, thereby strengthening the gastronomic development of the area and the cultural identity of its society. The studies proposed methodology used a quantitive approach, with a nonexperimental, cross sectional model and a descriptive range. The observational techiniques words the restaurant was employed using a checklist form with the background of the criteria based on culinary innovation, throughout the clients and diners of “Experiencia Nomada” surveys were conducted. The questionnaire from the survey had 14 questions that were structered for important feedback. This questionnaire was applied to 203 individual diners, with the focus strategized on their experience in the restaurant focused on tourism. The results of this research gave us the result that culinary innovation is very heavily related to the experience of the tourist. With the results reflecting a high level of culinary and touristic satisfaction in “Experiencia Nómada”. The conclusion of this experiment is that a very important determining factor for tourists is culinary innovation therefore the experience in tourist in Ambato, particularly in Huachi Loreto.