La gastronomía tradicional y su impacto turístico en la ciudad de Riobamba provincia de Chimborazo. 2014

Abstract

This research work aims to study the touristic impact of traditional gastronomy in the city of Riobamba. A proactive scheme with order and logical criteria was considered for its organization. Theoretical content guide the research process. Methodologically, this research is based on a no experimental study with observational character and cross-section design. Some information sources were considered for this study especially primary character that allows knowing the whole reality of gastronomy in the city of Riobamba and in the touristic environment of development. Data collection was obtained by the means of sample analysis of tourists who come to the train station in the city of Riobamba, so it allowed knowing their touristic and gastronomy preferences, and observation forms of place where traditional gastronomy preparations are offered which helped to determine the gastronomic touristic potential that it has. From the results obtained through surveys and observation forms alternatives were searched in order to broadcast the gastronomic touristic potential that Riobamba has in the country and internationally, so this study considers the quality variables, history, traditional techniques and good practices of manufacture, given in the guide of touristic attractions, touristic gastronomic places, standard recipes, location maps, all of these contributing to support the gastronomic tourism in the city of Riobamba and its broadcasting nationally and internationally.