Turismo gastronómico en la quinta La Chomba, Cusco, 2024
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Date
2026
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Publisher
Escuela de Educacion Superior Tecnológica Privada Khipu
Abstract
La presente investigación tuvo como objetivo determinar el nivel de percepción del turismo gastronómico en el restaurante Quinta La Chomba, Cusco – 2024. El estudio se enmarcó en un enfoque cuantitativo, con un nivel descriptivo, de tipo básico y un diseño no experimental. La población estuvo conformada por aproximadamente 15 turistas, y se trabajó con una muestra no probabilística por conveniencia, compuesta por 15 visitantes. La técnica empleada fue la encuesta, con un cuestionario estructurado. Los resultados evidenciaron que en la Quinta La Chomba la percepción del turismo gastronómico en Quinta La Chomba, Cusco – 2024, es mayoritariamente neutral (53,3%), mientras que 26,7% la valora positivamente y 20,0% negativamente. El equipamiento también se percibe de manera neutral por el 60,0% de los visitantes, con 20,0% favorable y 20,0% desfavorable. El desempeño del personal es valorado positivamente por el 46,7%, neutral por el 33,3% y desfavorablemente por el 20,0%, mientras que la capacitación recibe percepciones mayormente negativas (46,7% en desacuerdo, 33,3% neutral y 20,0% favorable). Estos resultados muestran la necesidad de mejorar la autenticidad culinaria, la innovación en los platos, la calidad del equipamiento y la capacitación del personal, con el fin de fortalecer la experiencia gastronómica y consolidar al restaurante como referente en Cusco.
The objective of this research was to determine the level of perception of gastronomic tourism at the Quinta La Chomba restaurant, Cusco – 2024. The study was conducted under a quantitative approach, with a descriptive level, basic type, and a non-experimental design. The population consisted of approximately 15 tourists, and a non-probabilistic convenience sample of 15 visitors was used. The data collection technique was a survey, using a structured questionnaire. The results showed that, at Quinta La Chomba, the perception of gastronomic tourism in Cusco – 2024 is predominantly neutral (53.3%), while 26.7% of respondents rate it positively and 20.0% negatively. The equipment is also perceived neutrally by 60.0% of visitors, with 20.0% expressing favorable perceptions and 20.0% unfavorable ones. Staff performance is rated positively by 46.7% of respondents, neutrally by 33.3%, and unfavorably by 20.0%, whereas staff training receives mostly negative perceptions (46.7% disagree, 33.3% neutral, and 20.0% favorable). These results highlight the need to improve culinary authenticity, innovation in dishes, the quality of equipment, and staff training in order to strengthen the gastronomic experience and consolidate the restaurant as a benchmark in Cusco.
The objective of this research was to determine the level of perception of gastronomic tourism at the Quinta La Chomba restaurant, Cusco – 2024. The study was conducted under a quantitative approach, with a descriptive level, basic type, and a non-experimental design. The population consisted of approximately 15 tourists, and a non-probabilistic convenience sample of 15 visitors was used. The data collection technique was a survey, using a structured questionnaire. The results showed that, at Quinta La Chomba, the perception of gastronomic tourism in Cusco – 2024 is predominantly neutral (53.3%), while 26.7% of respondents rate it positively and 20.0% negatively. The equipment is also perceived neutrally by 60.0% of visitors, with 20.0% expressing favorable perceptions and 20.0% unfavorable ones. Staff performance is rated positively by 46.7% of respondents, neutrally by 33.3%, and unfavorably by 20.0%, whereas staff training receives mostly negative perceptions (46.7% disagree, 33.3% neutral, and 20.0% favorable). These results highlight the need to improve culinary authenticity, innovation in dishes, the quality of equipment, and staff training in order to strengthen the gastronomic experience and consolidate the restaurant as a benchmark in Cusco.
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Keywords
Turismo gastronómico, Equipamiento, Personal, Capacitación