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 CientíficoArtículo originalrevisión exhaustiva

1 Cita (Scopus)

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 contribuciónPROCESS AND MARKET MANAGEMENT IN RESTAURANTS THROUGH TRADITIONAL FISHING IN PERÚ
Idioma originalEspañol
Páginas (desde-hasta)469-476
-8
PublicaciónUniversidad y Sociedad
Volumen14
N.ºS5
EstadoIndizado - 10 oct. 2022
Publicado de forma externa

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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