Evaluación de calidad del servicio y condiciones sanitarias en oferta gastronómica de destino turístico costero en Ecuador
Palabras clave:
Calidad de servicio, prácticas de higiene, evaluación microbiológica, oferta gastronómica, destinos turísticos
Resumen
La ciudad Libertador Bolívar en Santa Elena, Ecuador, es un destino turístico costero. El objetivo principal de este estudio es evaluar la calidad de la oferta gastronómica de esta comuna. Para ello, se empleó un enfoque metodológico mixto, combinando herramientas cualitativas y cuantitativas, en esta última se utilizaron elementos de investigación como auditoría de higiene y auditoría de servicio, ambas basadas en la normativa ecuatoriana, además de una evaluación microbiológica de los alimentos. Para obtener datos cualitativos, se realizaron entrevistas. Como resultado de la evaluación de buenas prácticas de higiene en la manipulación de alimentos, se encontró que las principales necesidades de mejora son los equipos y utensilios, el control de tabaco, el control de plagas y las condiciones sanitarias. Asimismo, se identificó que el personal de los distintos restaurantes cumple el 100% de los requisitos, lo que representa una fortaleza en la oferta gastronómica de la comuna. El servicio en los restaurantes obtuvo una calificación muy buena de 72 + 3%, lo que sugiere la necesidad de mejorar la planificación del menú e incluir actualizaciones para garantizar la satisfacción del cliente.
Descargas
La descarga de datos todavía no está disponible.
Citas
Agencia Nacional de Regulación, Control y Vigilancia Sanitaria - ARCSA (2015). Anexo 1. Guía de Usuario: “Manual de prácticas correctas de higiene y manipulación de alimentos en restaurantes/ cafeterías”. ARCSA. https://www.controlsanitario.gob.ec/wp-content/uploads/downloads/2015/08/IE-E.2.2-EST-42-A1-Manual-de-Practicas-Correctas-de-Higiene.pdf
Agencia Nacional de Regulación, Control y Vigilancia Sanitaria - ARCSA (2016). IE-E.2.2-EST-42: Instructivo externo para la evaluación de “restaurantes/cafeterías v1.0. ARCSA. https://www.controlsanitario.gob.ec/wp-content/uploads/downloads/2016/12/IE-E.2.2-EST-42-Evaluacio%CC%81n-Restaurantes-Cafeterias-v1.0.pdf
Alam, A., Malik, O. M., Ahmed, M., y Gaadar, K. (2015). Empirical analysis of tourism as a tool to increase foreign direct investment in developing country: Evidence from Malaysia. Mediterranean Journal of Social Sciences, 6(4), 201-206. https://doi.org/10.5901/mjss.2015.v6n4s3p201
Allende, A., Truchado, P., Lindqvist, R., y Jacxsens, L. (2018). Quantitative microbial exposure modelling as a tool to evaluate the impact of contamination level of surface irrigation water and seasonality on fecal hygiene indicator E. coli in leafy green production. Food Microbioly, 75, 82-89. https://doi.org/10.1016/j.fm.2018.01.016
Almohaimmeed, B. M. A. (2017). Restaurant quality and customer satisfaction. International Review of Management and Marketing, 7(3), 42-49. https://www.econjournals.com/index.php/irmm/article/view/4452
Bertan, S. (2020). Impact of restaurants in the development of gastronomic tourism. International Journal of Gastronomy and Food Science, 21, 100232. https://doi.org/10.1016/j.ijgfs.2020.100232
Bhat, M. A., y Qadir, N. (2013). Tourist Satisfaction in Kashmir: An Empirical Assessment. Journal of Business Theory and Practice, 1(1), 152-166. https://doi.org/10.22158/jbtp.v1n1p152
Boesen, M., Sundbo, D., y Sundbo, J. (2017). Local food and tourism: An entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism, 17(1), 76-91. https://doi.org/10.1080/15022250.2016.1218629
Brokaj, M. (2014). The impact of the gastronomic offer in choosing tourism destination: The case of Albania. Academic Journal of Interdisciplinary Studies, 3(2), 249-258. https://doi.org/10.5901/ajis.2014.v3n2p249
Buchanan, R. L., y Oni, R. (2012). Use of microbiological indicators for assessing hygiene controls for the manufacture of powdered infant formula. Journal of Food Protection, 75(5), 989-997. https://doi.org/10.4315/0362-028X.JFP-11-532
Camargo, A. C., Cossi, M. V. C., Padilha, W., Dos Santo, L., Landgraf, M., Baranyi, J., Gombossy, B. D., y Augusto, N. L. (2019). Microbiological testing for the proper assessment of the hygiene status of beef carcasses. Microorganisms, 7(3), 86. https://doi.org/10.3390/microorganisms7030086
Carvache-Franco, M., Carvache-Franco, O., Carvache-Franco, W., Villagómez, C., y Arteaga, M. (2018). The tourist demand from the perspective of the motivation, assessment and satisfaction in a sun and beach destination: The Manta case, Ecuador. GeoJournal of Tourism and Geosites, 22(2), 561-572. https://doi.org/10.30892/gtg.22224-311
Carvache-Franco, M., Orden-Mejía, M., Carvache-Franco, W., Zambrano-Conforme, D., y Carvache-Franco, O. (2021). Attributes of the service that influence and predict satisfaction in typical gastronomy. International Journal of Gastronomy and Food Science, 24, 100356. https://doi.org/10.1016/j.ijgfs.2021.100356
Chatzimpyrou, O., Chaidoutis, E., Keramydas, D., Papalexis, P., Thomaidis, N. S., Pitiriga, V. C., Langi, P., Koutsiari, F., Drikos, I., Giannari, M., Chelidonis, G., Lazaris, A. C., y Kavantzas, N. (2025). Health inspections of restaurant establishments in the Attica region, Greece. Non-compliance data within the food hygiene sector. Journal of Food Protection, 88(2), 100452. https://doi.org/10.1016/j.jfp.2025.100452
Contreras, E. D. (2021). Mesurer la qualité du service dans les destinations touristiques: Une revue depuis la colombie. Innovar, 31(81), 35-48. https://doi.org/10.15446/innovar.v31n81.95571
Cuétara, L. M., Sablón, N., Márquez, L. E., y Cartay, R. C. (2022). Producto turístico de naturaleza para el desarrollo de comunidades rurales en Manabí, Ecuador. Revista de Ciencias Sociales (Ve), XXVIII(2), 287-299. https://doi.org/10.31876/rcs.v28i2.37939
Davras, Ö., y Özperçin, İ. (2021). The relationships of motivation, service quality, and behavioral intentions for gastronomy festival: The mediating role of destination image. Journal of Policy Research in Tourism, Leisure and Events, 15(4), 451-464. https://doi.org/10.1080/19407963.2021.1968881
Diallo, A. B., y Wodon, Q. (2007). Demographic transition towards smaller household sizes and basic infrastructure needs in developing countries. Economics Bulletin, 15(11), 1-11. http://www.accessecon.com/pubs/EB/2007/Volume15/EB-07O20001A.pdf
Dimitrovski, D., y Crespi, M. (2018). Urban food markets in the context of a tourist attraction–La Boqueria market in Barcelona, Spain. Tourism Geographies, 20(3), 397-417. https://doi.org/10.1080/14616688.2017.1399438
Ellis, A., Park, E., Kim, S., y Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
Faille, C., Cunault, C., Dubois, T., y Benezech, T. (2018). Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns. Innovative Food Science and Emerging Technologies, 46, 65-73. https://doi.org/10.1016/j.ifset.2017.10.002
Food and Drugs Administration - FDA, U.S. (2021). Recalls, Market Withdrawals, and Safety Alerts. FDA. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts
González, F., Choque, J., Pérez-Gálvez, J. C., y Medina-Viruel, M. J. (2019). Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia). Heliyon, 5(7), e02011. https://doi.org/10.1016/j.heliyon.2019.e02011
Guadalupe-Moyano, V., Villagómez-Buele, C., Carvache-Franco, M., Carvache-Franco, W., y Ramón-Casal, T. (2022). Evaluation of the hygienic quality of the gastronomic offer of a coastal tourist destination: A study in San Pablo, Ecuador. Foods, 11(6), 813. https://doi.org/10.3390/foods11060813
Hendijani, R. B. (2016). Effect of food experience on tourist satisfaction: The case of Indonesia. International Journal of Culture, Tourism and Hospitalary Research, 10(3), 272-282. https://doi.org/10.1108/IJCTHR-04-2015-0030
Hosen, Z., y Afrose, S. (2019). Microbial quality of common restaurant foods: Food Safety Issue in Bangladesh. Journal of Food and Nutrition Sciences, 7(4), 56-59. https://doi.org/10.11648/j.jfns.20190704.11
Impraim, E. C., Osae-Akonnor, P., Akrofi-Ansah, H., y Nyantakyi, E. K. (2018). Evaluation of food safety and hygienic practices in the tourism industry: A case study of some selected restaurants in the Kumasi Metropolis, Ghana. Restaurant Business, 117(11), 34-46. http://www.publishingindia.com/ijhts/24/evaluation-of-food-safety-and-hygienic-practices-in-the-tourism-industry-a-case-study-of-some-selected-restaurants-in-the-kumasi-metropolis-ghana/686/4797/
Lai, H., Liu, M., Tang, Y., Ren, F., Xu, M., Guo, C., Jiao, X.-A., y Huang, J. (2024). Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China. International Journal of Food Microbiology, 425, 110868. https://doi.org/10.1016/j.ijfoodmicro.2024.110868
Lino, J. (26 de enero de 2024). Libertador Bolívar busca potencializar sus raíces ancestrales. Expreso. https://www.expreso.ec/actualidad/libertador-bolivar-busca-potencializar-raices-ancestrales-187468.html
Mäntymaa, E., Tyrväinen, L., Juutinen, A., y Kurttila, M. (2021). Importance of forest landscape quality for companies operating in nature tourism areas. Land Use Policy, 107, 104095. https://doi.org/10.1016/j.landusepol.2019.104095
Martínez, V., y Pelegrín, N. (2021). Diversificación de la oferta turística de naturaleza: Canopy en el paisaje natural protegido Hanabanilla-Cuba. Revista de Ciencias Sociales (Ve), XXVII(3), 185-200. https://doi.org/10.31876/rcs.v27i3.36764
Martins, E. A., y Leal, P. M. (2008). Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production. Food Control, 19(8), 764-771. https://doi.org/10.1016/j.foodcont.2007.08.001
Medina-Mosquera, Y.Y., & Mogrovejo-Rodríguez, X.F. (2021). Análisis de la oferta gastronómica de la comuna Libertador Bolívar, provincia de Santa Elena, para generar estándares de inocuidad y servicio [Tesis de pregrado, Universidad de Guayaquil]. https://repositorio.ug.edu.ec/items/233658d9-a401-4f2d-a832-8a632a6be8a0
Meneguel, C. R. D. A., Campelo, L. F., y Pereira, V. L. (2022). Educación remota de emergencia: Relato de una experiencia en la carrera de Licenciatura en Turismo ifsp-câmpus cubatão. Gran Tour: Revista de Investigaciones Turísticas, (26), 30-50. https://eutm.es/grantour/index.php/grantour/article/view/287
Ministerio de Turismo del Ecuador - MINTUR (2025). Valores/ Misión/ Visión. MINTUR. https://www.turismo.gob.ec/valores-mision-vision/
Nerín, C., Aznar, M., y Carrizo, D. (2016). Food contamination during food process. Trends in Food Science & Technology, 48, 63-68. https://doi.org/10.1016/j.tifs.2015.12.004
Nyachuba, D. G. (2010). Foodborne illness: Is it on the rise? Nutrition Reviews, 68(5), 257-269. https://doi.org/10.1111/j.1753-4887.2010.00286.x
Orden-Mejía, M. A., Zambrano-Conforme, D. C., Zamora-Flores, F. G., y Quezada-Tobar, D. (2021). Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants. International Journal of Gastronomy and Food Science, 25, 100395. https://doi.org/10.1016/j.ijgfs.2021.100395
Organización Mundial de la Salud - OMS (4 de octubre de 2024). Inocuidad de los Alimentos. OMS. https://www.who.int/es/news-room/fact-sheets/detail/food-safety
Pamukçu, H., Saraç, Ö., Aytuğar, S., y Sandıkçı, M. (2021). The effects of local food and local products with geographical indication on the development of tourism gastronomy. Sustainability, 13(12), 6692. https://doi.org/10.3390/su13126692
Park, J., y Jeong, E. (2019). Service quality in tourism: A systematic literature review and keyword network analysis. Sustainability, 11(13), 3665. https://doi.org/10.3390/su11133665
Patton, M. Q. (2014). Qualitative research & evaluation methods: Integrating theory and practice. Sage Publications.
Peralta, P., Cervantes, V., Polo, B., y Pantoja, O. (2022). Alianzas estratégicas generadoras de valor en el sector gastronómico colombiano. Revista de Ciencias Sociales (Ve), XXVIII(4), 277-289. https://doi.org/10.31876/rcs.v28i4.39130
Prat, J. M., y Valiente, G. C. (2014). The importance of satisfaction in relation to gastronomic tourism development. Tourism Analysis, 19(3), 261-272. https://doi.org/10.3727/108354214x14029467968321
Privitera, D., Nedelcu, A., y Nicula, V. (2018). Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. GeoJournal of Tourism and Geosites, 21(1), 143-157. https://gtg.webhost.uoradea.ro/PDF/GTG-1-2018/276_Nedelcu.pdf
Quezada, M. D., Luján, G. L., y Segovia, G. J. (2022). Análisis del patrimonio gastronómico como herramienta de desarrollo sostenible en Santa Elena-Ecuador. Siembra, 9(1), e3592. https://doi.org/10.29166/siembra.v9i1.3592
Rather, I. A., Koh, W. Y., Paek, W. K., y Lim, J. (2017). The sources of chemical contaminants in food and their health implications. Frontiers in Pharmacology, 8, 830. https://doi.org/10.3389/fphar.2017.00830
Ray, B., y Bhunia, A. (2025). Fundamental food microbiology. CRC Press. https://doi.org/10.1201/9781003346616
Resolución ARCSA-DE-067-2015-GGG [Agencia Nacional de Regulación, Control y Vigilancia Sanitaria]. Expedir la Normativa Técnica Sanitaria para Alimentos Procesados, Plantas Procesadoras de Alimentos, Establecimientos de Distribución, Comercialización, Transporte y Establecimientos de Alimentación Colectiva. 21 de diciembre de 2015.
Salazar-Llorente, E., Morales, M., Sornoza, I., Mariduena-Zavala, M. G., Gu, G., Nou, X., Ortiz, J., Maldonado-Alvarado, P., y Cevallos-Cevallos, J. M. (2021). Microbiological quality of high-demand food from three major cities in Ecuador. Journal of Food Protection, 84(1), 128-138. https://doi.org/10.4315/jfp-20-271
Silva, E., Quezada, D., Orden, M., y Quezada, E. (2020). The Table of the Dead at the celebration of the deceased in the Ecuadorian Coastal Lowlands region. Journal of Ethnic Foods, 7(1), 17. https://doi.org/10.1186/s42779-020-00054-4
Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336. https://doi.org/10.1080/09669580802359293
Sio, K. P., Fraser, B., y Fredline, L. (2024). A Contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312-328. https://doi.org/10.1080/02508281.2021.1997491
Soeroso, A., y Susilo, Y. S. (2014). Traditional Indonesian gastronomy as a cultural tourism attraction. Journal of Applied Economics in Developing Countries, 1(1), 29-43. https://jurnal.uns.ac.id/jaedc/article/viewFile/89991
Ssemanda, J. N., Reij, M., Bagabe, M. C., Mambo, C., Joosten, H., y Zwietering, M. H. (2017). Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda. Food Control, 75, 126-133. https://doi.org/10.1016/j.foodcont.2016.12.031
Tajeddini, K., Martin, E., y Altinay, L. (2020). The importance of human-related factors on service innovation and performance. International Journal of Hospitality Management, 85, 102431. https://doi.org/10.1016/j.ijhm.2019.102431
Timothy, D. J. (2018). Making sense of heritage tourism: Research trends in a maturing field of study. Tourism Management Perspective, 25, 177-180. https://doi.org/10.1016/j.tmp.2017.11.018
Türker, N., y Süzer, Ö. (2022). Tourists’ food and beverage consumption trends in the context of culinary movements: The case of Safranbolu. International Journal of Gastronomy and Food Science, 27, 100463. https://doi.org/10.1016/j.ijgfs.2021.100463
Ungku, U. Z. A., Boo, H. C., Sambasivan, M., y Salleh, R. (2011). Foodservice hygiene factors—The consumer perspective. International Journal of Hospitality Management, 30(1), 38-45. https://doi.org/10.1016/j.ijhm.2010.04.001
Vajčnerová, I., Šácha, J., y Ryglová, K. (2012). Using the principal component analysis for evaluating the quality of a tourist destination. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, LX(2), 449-458. https://acta.mendelu.cz/pdfs/acu/2012/02/59.pdf
Wiatrowski, M., Czarniecka-Skubina, E., y Trafiałek, J. (2021). Consumer eating behavior and opinions about the food safety of street food in Poland. Nutrients, 13(2), 594. https://doi.org/10.3390/nu13020594
Williams, H. A., Yuan, J., y Williams, R. L. (2019). Attributes of memorable gastro-tourists’ experiences. Journal of Hospitality and Tourism Research, 43(3), 327-348. https://doi.org/10.1177/1096348018804621
Yasami, M., Phetvaroon, K., y Zhu, H. (2021). International tourists’ Choices and satisfaction of small restaurants in Thailand: The influence of food safety indicators. Journal of Foodservice Business Research, 25(5), 499-532. https://doi.org/10.1080/15378020.2021.1964340
Yusof, N. A., Abd Rahman, F., Che Jamil, M. F., e Iranmanesh, M. (2014). Measuring the quality of ecotourism services: Case study– based model validation. SAGE Open, 4(2). https://doi.org/10.1177/2158244014538270
Zambrano, M., Alejo, O. J., y Zambrano, P. (2019). Factores influyentes en la lealtad electrónica hacia comunidades turísticas en línea: Caso mochileros. Revista de Ciencias Sociales (Ve), XXV(3), 200-217. https://produccioncientificaluz.org/index.php/rcs/article/view/27367
Zhang, T., Chen, J., y Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12), 3437. https://doi.org/10.3390/su11123437
Agencia Nacional de Regulación, Control y Vigilancia Sanitaria - ARCSA (2016). IE-E.2.2-EST-42: Instructivo externo para la evaluación de “restaurantes/cafeterías v1.0. ARCSA. https://www.controlsanitario.gob.ec/wp-content/uploads/downloads/2016/12/IE-E.2.2-EST-42-Evaluacio%CC%81n-Restaurantes-Cafeterias-v1.0.pdf
Alam, A., Malik, O. M., Ahmed, M., y Gaadar, K. (2015). Empirical analysis of tourism as a tool to increase foreign direct investment in developing country: Evidence from Malaysia. Mediterranean Journal of Social Sciences, 6(4), 201-206. https://doi.org/10.5901/mjss.2015.v6n4s3p201
Allende, A., Truchado, P., Lindqvist, R., y Jacxsens, L. (2018). Quantitative microbial exposure modelling as a tool to evaluate the impact of contamination level of surface irrigation water and seasonality on fecal hygiene indicator E. coli in leafy green production. Food Microbioly, 75, 82-89. https://doi.org/10.1016/j.fm.2018.01.016
Almohaimmeed, B. M. A. (2017). Restaurant quality and customer satisfaction. International Review of Management and Marketing, 7(3), 42-49. https://www.econjournals.com/index.php/irmm/article/view/4452
Bertan, S. (2020). Impact of restaurants in the development of gastronomic tourism. International Journal of Gastronomy and Food Science, 21, 100232. https://doi.org/10.1016/j.ijgfs.2020.100232
Bhat, M. A., y Qadir, N. (2013). Tourist Satisfaction in Kashmir: An Empirical Assessment. Journal of Business Theory and Practice, 1(1), 152-166. https://doi.org/10.22158/jbtp.v1n1p152
Boesen, M., Sundbo, D., y Sundbo, J. (2017). Local food and tourism: An entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism, 17(1), 76-91. https://doi.org/10.1080/15022250.2016.1218629
Brokaj, M. (2014). The impact of the gastronomic offer in choosing tourism destination: The case of Albania. Academic Journal of Interdisciplinary Studies, 3(2), 249-258. https://doi.org/10.5901/ajis.2014.v3n2p249
Buchanan, R. L., y Oni, R. (2012). Use of microbiological indicators for assessing hygiene controls for the manufacture of powdered infant formula. Journal of Food Protection, 75(5), 989-997. https://doi.org/10.4315/0362-028X.JFP-11-532
Camargo, A. C., Cossi, M. V. C., Padilha, W., Dos Santo, L., Landgraf, M., Baranyi, J., Gombossy, B. D., y Augusto, N. L. (2019). Microbiological testing for the proper assessment of the hygiene status of beef carcasses. Microorganisms, 7(3), 86. https://doi.org/10.3390/microorganisms7030086
Carvache-Franco, M., Carvache-Franco, O., Carvache-Franco, W., Villagómez, C., y Arteaga, M. (2018). The tourist demand from the perspective of the motivation, assessment and satisfaction in a sun and beach destination: The Manta case, Ecuador. GeoJournal of Tourism and Geosites, 22(2), 561-572. https://doi.org/10.30892/gtg.22224-311
Carvache-Franco, M., Orden-Mejía, M., Carvache-Franco, W., Zambrano-Conforme, D., y Carvache-Franco, O. (2021). Attributes of the service that influence and predict satisfaction in typical gastronomy. International Journal of Gastronomy and Food Science, 24, 100356. https://doi.org/10.1016/j.ijgfs.2021.100356
Chatzimpyrou, O., Chaidoutis, E., Keramydas, D., Papalexis, P., Thomaidis, N. S., Pitiriga, V. C., Langi, P., Koutsiari, F., Drikos, I., Giannari, M., Chelidonis, G., Lazaris, A. C., y Kavantzas, N. (2025). Health inspections of restaurant establishments in the Attica region, Greece. Non-compliance data within the food hygiene sector. Journal of Food Protection, 88(2), 100452. https://doi.org/10.1016/j.jfp.2025.100452
Contreras, E. D. (2021). Mesurer la qualité du service dans les destinations touristiques: Une revue depuis la colombie. Innovar, 31(81), 35-48. https://doi.org/10.15446/innovar.v31n81.95571
Cuétara, L. M., Sablón, N., Márquez, L. E., y Cartay, R. C. (2022). Producto turístico de naturaleza para el desarrollo de comunidades rurales en Manabí, Ecuador. Revista de Ciencias Sociales (Ve), XXVIII(2), 287-299. https://doi.org/10.31876/rcs.v28i2.37939
Davras, Ö., y Özperçin, İ. (2021). The relationships of motivation, service quality, and behavioral intentions for gastronomy festival: The mediating role of destination image. Journal of Policy Research in Tourism, Leisure and Events, 15(4), 451-464. https://doi.org/10.1080/19407963.2021.1968881
Diallo, A. B., y Wodon, Q. (2007). Demographic transition towards smaller household sizes and basic infrastructure needs in developing countries. Economics Bulletin, 15(11), 1-11. http://www.accessecon.com/pubs/EB/2007/Volume15/EB-07O20001A.pdf
Dimitrovski, D., y Crespi, M. (2018). Urban food markets in the context of a tourist attraction–La Boqueria market in Barcelona, Spain. Tourism Geographies, 20(3), 397-417. https://doi.org/10.1080/14616688.2017.1399438
Ellis, A., Park, E., Kim, S., y Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
Faille, C., Cunault, C., Dubois, T., y Benezech, T. (2018). Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns. Innovative Food Science and Emerging Technologies, 46, 65-73. https://doi.org/10.1016/j.ifset.2017.10.002
Food and Drugs Administration - FDA, U.S. (2021). Recalls, Market Withdrawals, and Safety Alerts. FDA. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts
González, F., Choque, J., Pérez-Gálvez, J. C., y Medina-Viruel, M. J. (2019). Gastronomic experiences of foreign tourists in developing countries. The case in the city of Oruro (Bolivia). Heliyon, 5(7), e02011. https://doi.org/10.1016/j.heliyon.2019.e02011
Guadalupe-Moyano, V., Villagómez-Buele, C., Carvache-Franco, M., Carvache-Franco, W., y Ramón-Casal, T. (2022). Evaluation of the hygienic quality of the gastronomic offer of a coastal tourist destination: A study in San Pablo, Ecuador. Foods, 11(6), 813. https://doi.org/10.3390/foods11060813
Hendijani, R. B. (2016). Effect of food experience on tourist satisfaction: The case of Indonesia. International Journal of Culture, Tourism and Hospitalary Research, 10(3), 272-282. https://doi.org/10.1108/IJCTHR-04-2015-0030
Hosen, Z., y Afrose, S. (2019). Microbial quality of common restaurant foods: Food Safety Issue in Bangladesh. Journal of Food and Nutrition Sciences, 7(4), 56-59. https://doi.org/10.11648/j.jfns.20190704.11
Impraim, E. C., Osae-Akonnor, P., Akrofi-Ansah, H., y Nyantakyi, E. K. (2018). Evaluation of food safety and hygienic practices in the tourism industry: A case study of some selected restaurants in the Kumasi Metropolis, Ghana. Restaurant Business, 117(11), 34-46. http://www.publishingindia.com/ijhts/24/evaluation-of-food-safety-and-hygienic-practices-in-the-tourism-industry-a-case-study-of-some-selected-restaurants-in-the-kumasi-metropolis-ghana/686/4797/
Lai, H., Liu, M., Tang, Y., Ren, F., Xu, M., Guo, C., Jiao, X.-A., y Huang, J. (2024). Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China. International Journal of Food Microbiology, 425, 110868. https://doi.org/10.1016/j.ijfoodmicro.2024.110868
Lino, J. (26 de enero de 2024). Libertador Bolívar busca potencializar sus raíces ancestrales. Expreso. https://www.expreso.ec/actualidad/libertador-bolivar-busca-potencializar-raices-ancestrales-187468.html
Mäntymaa, E., Tyrväinen, L., Juutinen, A., y Kurttila, M. (2021). Importance of forest landscape quality for companies operating in nature tourism areas. Land Use Policy, 107, 104095. https://doi.org/10.1016/j.landusepol.2019.104095
Martínez, V., y Pelegrín, N. (2021). Diversificación de la oferta turística de naturaleza: Canopy en el paisaje natural protegido Hanabanilla-Cuba. Revista de Ciencias Sociales (Ve), XXVII(3), 185-200. https://doi.org/10.31876/rcs.v27i3.36764
Martins, E. A., y Leal, P. M. (2008). Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production. Food Control, 19(8), 764-771. https://doi.org/10.1016/j.foodcont.2007.08.001
Medina-Mosquera, Y.Y., & Mogrovejo-Rodríguez, X.F. (2021). Análisis de la oferta gastronómica de la comuna Libertador Bolívar, provincia de Santa Elena, para generar estándares de inocuidad y servicio [Tesis de pregrado, Universidad de Guayaquil]. https://repositorio.ug.edu.ec/items/233658d9-a401-4f2d-a832-8a632a6be8a0
Meneguel, C. R. D. A., Campelo, L. F., y Pereira, V. L. (2022). Educación remota de emergencia: Relato de una experiencia en la carrera de Licenciatura en Turismo ifsp-câmpus cubatão. Gran Tour: Revista de Investigaciones Turísticas, (26), 30-50. https://eutm.es/grantour/index.php/grantour/article/view/287
Ministerio de Turismo del Ecuador - MINTUR (2025). Valores/ Misión/ Visión. MINTUR. https://www.turismo.gob.ec/valores-mision-vision/
Nerín, C., Aznar, M., y Carrizo, D. (2016). Food contamination during food process. Trends in Food Science & Technology, 48, 63-68. https://doi.org/10.1016/j.tifs.2015.12.004
Nyachuba, D. G. (2010). Foodborne illness: Is it on the rise? Nutrition Reviews, 68(5), 257-269. https://doi.org/10.1111/j.1753-4887.2010.00286.x
Orden-Mejía, M. A., Zambrano-Conforme, D. C., Zamora-Flores, F. G., y Quezada-Tobar, D. (2021). Ethnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants. International Journal of Gastronomy and Food Science, 25, 100395. https://doi.org/10.1016/j.ijgfs.2021.100395
Organización Mundial de la Salud - OMS (4 de octubre de 2024). Inocuidad de los Alimentos. OMS. https://www.who.int/es/news-room/fact-sheets/detail/food-safety
Pamukçu, H., Saraç, Ö., Aytuğar, S., y Sandıkçı, M. (2021). The effects of local food and local products with geographical indication on the development of tourism gastronomy. Sustainability, 13(12), 6692. https://doi.org/10.3390/su13126692
Park, J., y Jeong, E. (2019). Service quality in tourism: A systematic literature review and keyword network analysis. Sustainability, 11(13), 3665. https://doi.org/10.3390/su11133665
Patton, M. Q. (2014). Qualitative research & evaluation methods: Integrating theory and practice. Sage Publications.
Peralta, P., Cervantes, V., Polo, B., y Pantoja, O. (2022). Alianzas estratégicas generadoras de valor en el sector gastronómico colombiano. Revista de Ciencias Sociales (Ve), XXVIII(4), 277-289. https://doi.org/10.31876/rcs.v28i4.39130
Prat, J. M., y Valiente, G. C. (2014). The importance of satisfaction in relation to gastronomic tourism development. Tourism Analysis, 19(3), 261-272. https://doi.org/10.3727/108354214x14029467968321
Privitera, D., Nedelcu, A., y Nicula, V. (2018). Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. GeoJournal of Tourism and Geosites, 21(1), 143-157. https://gtg.webhost.uoradea.ro/PDF/GTG-1-2018/276_Nedelcu.pdf
Quezada, M. D., Luján, G. L., y Segovia, G. J. (2022). Análisis del patrimonio gastronómico como herramienta de desarrollo sostenible en Santa Elena-Ecuador. Siembra, 9(1), e3592. https://doi.org/10.29166/siembra.v9i1.3592
Rather, I. A., Koh, W. Y., Paek, W. K., y Lim, J. (2017). The sources of chemical contaminants in food and their health implications. Frontiers in Pharmacology, 8, 830. https://doi.org/10.3389/fphar.2017.00830
Ray, B., y Bhunia, A. (2025). Fundamental food microbiology. CRC Press. https://doi.org/10.1201/9781003346616
Resolución ARCSA-DE-067-2015-GGG [Agencia Nacional de Regulación, Control y Vigilancia Sanitaria]. Expedir la Normativa Técnica Sanitaria para Alimentos Procesados, Plantas Procesadoras de Alimentos, Establecimientos de Distribución, Comercialización, Transporte y Establecimientos de Alimentación Colectiva. 21 de diciembre de 2015.
Salazar-Llorente, E., Morales, M., Sornoza, I., Mariduena-Zavala, M. G., Gu, G., Nou, X., Ortiz, J., Maldonado-Alvarado, P., y Cevallos-Cevallos, J. M. (2021). Microbiological quality of high-demand food from three major cities in Ecuador. Journal of Food Protection, 84(1), 128-138. https://doi.org/10.4315/jfp-20-271
Silva, E., Quezada, D., Orden, M., y Quezada, E. (2020). The Table of the Dead at the celebration of the deceased in the Ecuadorian Coastal Lowlands region. Journal of Ethnic Foods, 7(1), 17. https://doi.org/10.1186/s42779-020-00054-4
Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336. https://doi.org/10.1080/09669580802359293
Sio, K. P., Fraser, B., y Fredline, L. (2024). A Contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312-328. https://doi.org/10.1080/02508281.2021.1997491
Soeroso, A., y Susilo, Y. S. (2014). Traditional Indonesian gastronomy as a cultural tourism attraction. Journal of Applied Economics in Developing Countries, 1(1), 29-43. https://jurnal.uns.ac.id/jaedc/article/viewFile/89991
Ssemanda, J. N., Reij, M., Bagabe, M. C., Mambo, C., Joosten, H., y Zwietering, M. H. (2017). Indicator microorganisms in fresh vegetables from “farm to fork” in Rwanda. Food Control, 75, 126-133. https://doi.org/10.1016/j.foodcont.2016.12.031
Tajeddini, K., Martin, E., y Altinay, L. (2020). The importance of human-related factors on service innovation and performance. International Journal of Hospitality Management, 85, 102431. https://doi.org/10.1016/j.ijhm.2019.102431
Timothy, D. J. (2018). Making sense of heritage tourism: Research trends in a maturing field of study. Tourism Management Perspective, 25, 177-180. https://doi.org/10.1016/j.tmp.2017.11.018
Türker, N., y Süzer, Ö. (2022). Tourists’ food and beverage consumption trends in the context of culinary movements: The case of Safranbolu. International Journal of Gastronomy and Food Science, 27, 100463. https://doi.org/10.1016/j.ijgfs.2021.100463
Ungku, U. Z. A., Boo, H. C., Sambasivan, M., y Salleh, R. (2011). Foodservice hygiene factors—The consumer perspective. International Journal of Hospitality Management, 30(1), 38-45. https://doi.org/10.1016/j.ijhm.2010.04.001
Vajčnerová, I., Šácha, J., y Ryglová, K. (2012). Using the principal component analysis for evaluating the quality of a tourist destination. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, LX(2), 449-458. https://acta.mendelu.cz/pdfs/acu/2012/02/59.pdf
Wiatrowski, M., Czarniecka-Skubina, E., y Trafiałek, J. (2021). Consumer eating behavior and opinions about the food safety of street food in Poland. Nutrients, 13(2), 594. https://doi.org/10.3390/nu13020594
Williams, H. A., Yuan, J., y Williams, R. L. (2019). Attributes of memorable gastro-tourists’ experiences. Journal of Hospitality and Tourism Research, 43(3), 327-348. https://doi.org/10.1177/1096348018804621
Yasami, M., Phetvaroon, K., y Zhu, H. (2021). International tourists’ Choices and satisfaction of small restaurants in Thailand: The influence of food safety indicators. Journal of Foodservice Business Research, 25(5), 499-532. https://doi.org/10.1080/15378020.2021.1964340
Yusof, N. A., Abd Rahman, F., Che Jamil, M. F., e Iranmanesh, M. (2014). Measuring the quality of ecotourism services: Case study– based model validation. SAGE Open, 4(2). https://doi.org/10.1177/2158244014538270
Zambrano, M., Alejo, O. J., y Zambrano, P. (2019). Factores influyentes en la lealtad electrónica hacia comunidades turísticas en línea: Caso mochileros. Revista de Ciencias Sociales (Ve), XXV(3), 200-217. https://produccioncientificaluz.org/index.php/rcs/article/view/27367
Zhang, T., Chen, J., y Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12), 3437. https://doi.org/10.3390/su11123437
Publicado
2025-12-09
Cómo citar
Guadalupe-Moyano, V., Carvache-Franco, M., Villagómez-Buele, C., & Carvache-Franco, O. (2025). Evaluación de calidad del servicio y condiciones sanitarias en oferta gastronómica de destino turístico costero en Ecuador. Revista De Ciencias Sociales, 31(4), 429-446. https://doi.org/10.31876/rcs.v31i4.44872
Número
Sección
Artículos
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0.
1.jpg)
1.jpg)
