Inocuidad de alimentos y satisfacción del turista en los restaurantes de la Plaza de Armas de Cusco 2024
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Date
2025
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Escuela de Educacion Superior Tecnológica Privada Khipu
Abstract
El presente trabajo titulado “Inocuidad de alimentos y satisfacción del turista en los restaurantes de la Plaza de Armas de Cusco, 2024” tuvo como objetivo principal determinar la relación entre la inocuidad de los alimentos y la satisfacción del turista en uno de los principales espacios turísticos del país. El estudio parte de la necesidad de asegurar altos estándares de calidad e higiene en el servicio gastronómico, como componente clave de la experiencia del visitante y del posicionamiento de Cusco como destino turístico.
La investigación se desarrolló con un enfoque cuantitativo, de tipo básico, diseño no experimental, nivel correlacional y corte transversal. La muestra incluyó a 60 turistas y 60 colaboradores de tres restaurantes representativos. Se utilizaron encuestas y entrevistas estructuradas para la recolección de datos, los cuales fueron analizados mediante estadística descriptiva e inferencial, aplicando la prueba de correlación de Spearman.
Los resultados evidenciaron una correlación positiva moderada entre la inocuidad alimentaria y la satisfacción del turista con un (Rho = 0.465; p < 0.05). Se identificó que las buenas prácticas de manipulación, el control adecuado de insumos y el cumplimiento de las normativas sanitarias influyen directamente en la percepción del visitante sobre la calidad del servicio. En particular, el cumplimiento normativo mostró una relación fuerte con la satisfacción del turista (Rho = 0.688).
Se concluye que una buena gestión en la inocuidad alimentaria, aumenta la calidad de servicio en el restaurante mejorando la experiencia del turista, como también fortalece la imagen del destino y promueve la competitividad de los restaurantes del centro histórico de Cusco.
This thesis, titled “Food Safety and Tourist Satisfaction in Restaurants in Cusco’s Plaza de Armas, 2024,” aimed to determine the relationship between food safety practices and tourist satisfaction in one of Peru’s most iconic tourist areas. The study was motivated by the need to ensure high standards of hygiene and service quality in the gastronomic sector, which plays a vital role in shaping visitors’ experiences and enhancing the reputation of Cusco as a tourism destination. The research followed a quantitative, basic, non-experimental, correlational, and cross-sectional design. The sample consisted of 60 tourists and 60 staff members from three well-known restaurants. Data were collected using structured surveys and interviews, and analyzed through descriptive and inferential statistics, applying Spearman’s rank correlation. Results revealed a moderate positive correlation between food safety and tourist satisfaction (Rho = 0.465; p < 0.05). Key factors such as proper food handling, effective input control, and compliance with sanitary regulations significantly influenced visitors' perception of service quality. Notably, regulatory compliance showed a stronger correlation with tourist satisfaction (Rho = 0.688). It is concluded that good management in food safety increases the quality of service in the restaurant by improving the tourist experience, as well as strengthening the image of the destination and promoting the competitiveness of restaurants in the historic center of Cusco.
This thesis, titled “Food Safety and Tourist Satisfaction in Restaurants in Cusco’s Plaza de Armas, 2024,” aimed to determine the relationship between food safety practices and tourist satisfaction in one of Peru’s most iconic tourist areas. The study was motivated by the need to ensure high standards of hygiene and service quality in the gastronomic sector, which plays a vital role in shaping visitors’ experiences and enhancing the reputation of Cusco as a tourism destination. The research followed a quantitative, basic, non-experimental, correlational, and cross-sectional design. The sample consisted of 60 tourists and 60 staff members from three well-known restaurants. Data were collected using structured surveys and interviews, and analyzed through descriptive and inferential statistics, applying Spearman’s rank correlation. Results revealed a moderate positive correlation between food safety and tourist satisfaction (Rho = 0.465; p < 0.05). Key factors such as proper food handling, effective input control, and compliance with sanitary regulations significantly influenced visitors' perception of service quality. Notably, regulatory compliance showed a stronger correlation with tourist satisfaction (Rho = 0.688). It is concluded that good management in food safety increases the quality of service in the restaurant by improving the tourist experience, as well as strengthening the image of the destination and promoting the competitiveness of restaurants in the historic center of Cusco.
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Keywords
HUMANITIES and RELIGION::History and philosophy subjects::Historical cultures::Byzantinology, Satisfacción del turista, Manipulación de alimentos, Control de insumos, Normativa Sanitaria