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Papers by Katherina Reyes

Abstract The following bachelor thesis, in hand with the touristic and gastronomical industry tha... more Abstract
The following bachelor thesis, in hand with the touristic and gastronomical industry that generate high economical and sociocultural income to the country, seeks the importance of identifying the dynamics of the cultural culinary heritage versus the offer and demand, located in La Candelaria historic district. The development of the following case proposed three basic aspects: First of all, Establishes to recognize the offer of culinary cultural heritage, this objective was reached through direct observation; The second objective of the investigation allowed to identify the demand, that is to say, the tourists, what generated like a result the level of consumption of the traditional dishes and their satisfactions before this one; Finally, for the third objective, the main operators or entrepreneurs of gastronomic establishments are involved, incorporating throughout the work the relevant factors for the development of a sustainable tourism system, proposed by Montecinos, together with the case of Peru recognized worldwide as a destination tourist gastronomic; With this, some shortcomings and advantages were recognized for the appropriation of the traditional cuisine and thus to position it as a touristical attraction of the country.
Keywords: culinary cultural heritage, gastronomic tourism, dynamics, offer, demand.

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Abstract The following bachelor thesis, in hand with the touristic and gastronomical industry tha... more Abstract
The following bachelor thesis, in hand with the touristic and gastronomical industry that generate high economical and sociocultural income to the country, seeks the importance of identifying the dynamics of the cultural culinary heritage versus the offer and demand, located in La Candelaria historic district. The development of the following case proposed three basic aspects: First of all, Establishes to recognize the offer of culinary cultural heritage, this objective was reached through direct observation; The second objective of the investigation allowed to identify the demand, that is to say, the tourists, what generated like a result the level of consumption of the traditional dishes and their satisfactions before this one; Finally, for the third objective, the main operators or entrepreneurs of gastronomic establishments are involved, incorporating throughout the work the relevant factors for the development of a sustainable tourism system, proposed by Montecinos, together with the case of Peru recognized worldwide as a destination tourist gastronomic; With this, some shortcomings and advantages were recognized for the appropriation of the traditional cuisine and thus to position it as a touristical attraction of the country.
Keywords: culinary cultural heritage, gastronomic tourism, dynamics, offer, demand.

Bookmarks Related papers MentionsView impact