La gastronomía como elemento para el desarrollo turístico: caso barrio Paraíso Amazónico, cantón Francisco de Orellana

Abstract

Within the Paraíso Amazónico neighborhood, in Francisco de Orellana, there is a current difficulty in restaurants, since they lack Good Manufacturing Practices (GMP), in food and it has drawn the attention of the residents who, at the same time with direct consumers, which has caused the service and the product to be weak. Therefore, the present analysis aimed to analyze the gastronomy through a situational diagnosis to determine the tourism potential in the food service areas in the Paraíso Amazónico neighborhood, Francisco de Orellana. The methodology used had a qualitative and quantitative approach, where the non-experimental design of transversal type was used since the variables were not changed, to know the population and sample of study was conducted in June 2023; where the respondents were the inhabitants, likewise it was important the application of documentary, descriptive and field research to strengthen the necessary information through methods, techniques and instruments, the same that were used to conduct interviews with the owners of the gastronomic establishments and the surveys that were applied to the inhabitants. This methodology made it possible to analyze the opinions of the owners and residents of the sector, thus making it possible to prepare a proposal for GMP training to strengthen the knowledge and skills of the culinary servers. It was concluded that the Paraíso Amazónico neighborhood has a high tourist demand due to the presence of the bus station, but in view of the lack of knowledge of the gastronomic servers, the gastronomy has turned out to be a low-quality product, so the absence of GMPs was verified, which help to improve the gastronomic quality with sanitation guidelines to strengthen the tourist potential of the restaurants.