GESTIÓN DE PROCESOS Y MERCADO A TRAVÉS DE LA PESCA ARTESANAL EN RESTAURANTES DE PERÚ

Alexander Rodríguez Pérez; Mónica Regalado Chamorro; Aldo Medina Gamero; Rossmery Albarran Taype; Christian Pizarro Moncada

GESTIÓN DE PROCESOS Y MERCADO A TRAVÉS DE LA PESCA ARTESANAL EN RESTAURANTES DE PERÚ

Alexander Rodríguez Pérez, Mónica Regalado Chamorro, Aldo Medina Gamero, Rossmery Albarran Taype, Christian Pizarro Moncada

Producción científica: Artículo Científico › Artículo original › revisión exhaustiva

Resumen

In spite of the good current gastronomic conditions in Peru, deficiencies have been detected in the management of processes in catering companies that offer fish and other seafood. These deficiencies must be improved in order for them to ensure their permanence in the market. Through this research work, the study variables were analyzed from the descriptive-correlational, non-experimental, observational and transversal methodological scheme. The instruments used from the mixed approach were the questionnaire, the interview guide and the observation sheet; resulting in a correlation of 87.7% between both variables. Therefore, it is concluded that the use of all administrative functions is essential for organizational sustainability.

Título traducido de la contribución	PROCESS AND MARKET MANAGEMENT IN RESTAURANTS THROUGH TRADITIONAL FISHING IN PERÚ
Idioma original	Español
Páginas (desde-hasta)	469-476
-	8
Publicación	Universidad y Sociedad
Volumen	14
N.º	S5
Estado	Indizado - 10 oct. 2022
Publicado de forma externa	Sí

Nota bibliográfica

Publisher Copyright:
© 2022, University of Cienfuegos, Carlos Rafael Rodriguez. All rights reserved.

Palabras clave

Peruvian gastronomy
catering companies
marketing mix
process management
profitable market

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AU - Rodríguez Pérez, Alexander

AU - Regalado Chamorro, Mónica

AU - Medina Gamero, Aldo

AU - Albarran Taype, Rossmery

AU - Pizarro Moncada, Christian

PY - 2022/10/10

Y1 - 2022/10/10

N2 - In spite of the good current gastronomic conditions in Peru, deficiencies have been detected in the management of processes in catering companies that offer fish and other seafood. These deficiencies must be improved in order for them to ensure their permanence in the market. Through this research work, the study variables were analyzed from the descriptive-correlational, non-experimental, observational and transversal methodological scheme. The instruments used from the mixed approach were the questionnaire, the interview guide and the observation sheet; resulting in a correlation of 87.7% between both variables. Therefore, it is concluded that the use of all administrative functions is essential for organizational sustainability.

AB - In spite of the good current gastronomic conditions in Peru, deficiencies have been detected in the management of processes in catering companies that offer fish and other seafood. These deficiencies must be improved in order for them to ensure their permanence in the market. Through this research work, the study variables were analyzed from the descriptive-correlational, non-experimental, observational and transversal methodological scheme. The instruments used from the mixed approach were the questionnaire, the interview guide and the observation sheet; resulting in a correlation of 87.7% between both variables. Therefore, it is concluded that the use of all administrative functions is essential for organizational sustainability.

KW - Peruvian gastronomy

KW - catering companies

KW - marketing mix

KW - process management

KW - profitable market

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M3 - Artículo original

AN - SCOPUS:85142192453

SN - 2415-2897

VL - 14

SP - 469

EP - 476

JO - Universidad y Sociedad

JF - Universidad y Sociedad

IS - S5

ER -

GESTIÓN DE PROCESOS Y MERCADO A TRAVÉS DE LA PESCA ARTESANAL EN RESTAURANTES DE PERÚ

Resumen

Nota bibliográfica

Palabras clave

Huella

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