Gastronomic product innovation in tourism enterprises in Tungurahua, Ecuador

Abstract

Gastronomic innovation constitutes a relevant strategy for strengthening the capacities of tourism enterprises and improving their articulation with the productive and cultural dynamics of the territory. The objective was to evaluate changes in self-reported knowledge and the level of satisfaction among tourism entrepreneurs affiliated with the Chamber of Tourism of Tungurahua (Ecuador) following the implementation of a training plan in gastronomic innovation and transformation. A descriptive intervention study was conducted using pre- and post-intervention measurements and participatory components. Thirty entrepreneurs engaged in gastronomic activities participated in the study. The intervention consisted of 10 theoretical-practical sessions addressing customer service, digital marketing, good manufacturing practices, and specialized gastronomic techniques. Data was collected through direct observation, monitoring forms, pre- and post-intervention measurements, and a final satisfaction survey. The data were analyzed using descriptive frequencies. After the intervention, higher frequencies of affirmative responses were recorded across the five areas of self-reported knowledge assessed. Satisfaction with the program was high, with responses concentrated exclusively in the “very satisfied” and “satisfied” categories. University-community engagement received the highest frequency of maximum ratings. The intervention was associated with favorable changes in self-reported knowledge and a high level of acceptance of the training process. The findings support the relevance of this type of training, although their scope should be interpreted considering the descriptive nature of the study, the absence of a comparison group, and the use of self-reported measures.