Diseño de estrategias para el fortalecimiento de la oferta de turismo gastronómico en el cantón Naranjal

Abstract

Gastronomic tourism in the canton of Naranjal has limitations that influence its strengthening and territorial positioning, due to the weak articulation between the Municipal Decentralized Autonomous Government and food and beverage service providers, which limits the processes of continuous improvement. Faced with this problem, the objective of the research is to design strategies aimed at the gastronomic tourism offer of the canton, based on the real needs of local actors. The research was developed by applying the Design Thinking methodology, which allowed identifying problems, analyzing needs and structuring strategies through the active participation of those involved through interviews. As a result, strategies were designed such as institutional promotion of the canton's gastronomic offer; and capacity building and institutional articulation for gastronomic tourism. In conclusion, gastronomic tourism in the canton is in a stage of development and requires articulated and participatory strategies that promote its positioning and culinary identity. Keywords: Needs, gastronomic tourism, culinary offer, government management, territorial development.