Ciencias Humanas y de la Educación

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/408

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2021 - 20254

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Tema: search.filters.subject.AMBATO

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    La cultura culinaria y la experiencia turística en la fiesta de la fruta y de las flores
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación -Carrera de Turismo, 2025-07-04)
    Chizag Azogue Alex Henry
    ;
    Torres Oñate Camilo Francisco
    ;
    Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación -Carrera de Turismo
    The traditional gastronomy of Ambato is a living cultural manifestation that transmits identity through its flavors, techniques and local products, while the tourist experience evaluates the visitor's perception when interacting with the destination's environment. When integrated, both variables strengthen the cultural connection between tourists and the place visited, we propose to investigate the culinary culture and its impact on the tourist experience during the Fiesta de la Fruta y de las Flores. It was developed under a quantitative approach, non-experimental and crosssectional design. Two instruments were used to collect the data: for the “culinary culture”, the Food Atlas cards to record the primary products and the elaboration of typical dishes; for the “tourist experience” variable, a structured survey with a Likert scale applied to 203 visitors was used. The data were analyzed in the SPSS program and the Chi-square test, the results showed that the gastronomy of the city of Ambato generates satisfaction in tourists and awakens interest in learning more about the destination. It was concluded that the culinary culture has a positive influence on the visitor's experience and its incorporation into the event contributes to improving the competitiveness of the destination.
  • Miniatura
    Item type:Ítem,
    El turismo rural y promoción turística en la parroquia Pasa
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación -Carrera de Turismo, 2025-07-04)
    Tituaña Sánchez Elena Estefanía
    ;
    Sánchez Guerrero Daniel Oswaldo
    ;
    Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación -Carrera de Turismo
    The present research aimed to analyze how rural tourism influences the tourism promotion of Pasa parish. The importance of this study lies in the potential of rural tourism as a strategic tool for enhancing local development and visibility. The methodology followed a deductive approach with a non-experimental, cross-sectional design. Through surveys and documentary analysis, ten types of rural tourism were identified in the area: agritourism, community tourism, ecotourism, cultural, religious, mystical, experiential, shopping, educational, and gastronomic tourism. Regarding promotional strategies, results showed that a significant portion of respondents maintained a neutral perception of the use of social media, posters, and digital media for tourism promotion. Likewise, nearly half expressed a neutral view concerning the frequency and variety of promotional actions, the role of the parish GAD in implementing promotional activities, and the existence of institutional alliances to support tourism promotion. These neutral responses reflect areas of opportunity to improve current practices. Consequently, a strategy was proposed to strengthen tourism promotion based on the potential of rural tourism typologies, consisting of the creation of an official social media page named "Spend your rural tourism destination" on Facebook, designed to publish updated and attractive tourism content. This proposal seeks to consolidate the parish's tourism image, encourage community participation, and position Pasa as a preferred Rural Tourism destination.
  • Miniatura
    Item type:Ítem,
    Tendencias culinarias en la oferta turística gastronómica
    (2021-02-01)
    Torres Oñate, Camilo Francisco
    ;
    Vaca Vaca, Carmen Isabel
    El proyecto plantea la correlación entre la oferta gastronómica y las tendencias culinarias en establecimientos de alimentación registrados por el GAD Municipalidad de Ambato con la distinción Q de calidad, la investigación es desarrollada durante el segundo semestre del 2020. La investigación es un diseño no experimental con un enfoque mixto, reúne condiciones metodológicas de una investigación aplicada, buscando la generación de conocimiento y respuesta al problema, el nivel de la investigación fue la correlación, determinando la existencia de influencia entre las variables. Se aplicaron dos instrumentos, el primero una ficha estructurada que registra datos informativos, tipos de establecimientos, tendencias culinarias (tipo de comida) y ambientación (estilo de decoración), el segundo instrumento es un cuestionario basado en tres modelos: El Test de Notoriedad, el modelo de Actitud Ponderada de Fishbein y el Modelo de Escalas Multidimensionales tomado de la Evaluación de Norma Castrezana que establece preferencias en los establecimientos de alimentación. Se validó del cuestionario mediante la prueba Alfa de Cronbach obteniendo una buena fiabilidad (0.825), se realizó el análisis de la información y la verificación de hipótesis a través del programa estadístico SPSS, determinando la correlación de las variables mediante la prueba no paramétrica de la Rho de Spearman determina un 0.471, lo que establece una Moderada Correlación en las dos variables estudiadas, aceptando H1: Las tendencias culinarias SI inciden en la oferta turística gastronómica en restaurantes con el distintivo de la Q de calidad en la ciudad de Ambato. Se establece las conclusiones y recomendaciones de la investigación, que determinan la importancia y relación de las variables en la oferta turística de la ciudad, detalla el uso no consentido de tendencias culinarias e identifica el tipo establecimiento, de comida, y de ambientación con mayor demanda en los usuarios estudiados