Abstract
In the last few years, the Peruvian gastronomy has experienced an unprecedented success. Hundreds of new restaurants have emerged across the country, offering creative combinations of food and service. Surprisingly, there are very few systematic studies on practices of innovation within the sector, and research adopting a customer-based approach is practically nonexistent. In this regard, this paper has two purposes. First, it provides a detailed account of the variety of innovative practices along the dimensions of product, service, infrastructure, and socio-environmental issues. Second, it assesses the effectiveness of those practices in terms of cost-efficiency, clientele, and customer satisfaction. The study will focus on 120 touristic restaurants in Cusco, Peru, which is the main touristic destination in the country. The research methodology will include structured observation of restaurants as well as in/depth interviews with local experts. In this way, this research makes a contribution to the understanding of innovative practices in the gastronomic industry. In addition, it expects to provide a new tool for researchers interested in measuring sectoral innovations in developing countries.
Presenters
Maria E Sanchez ZambranoEconomist, Management, Pontifical Catholic University of Perú, Lima, Peru Mario Marcello Pasco-Dalla-Porta
Associate Professor, Academic Department of Management Sciences, Pontificia Universidad Católica del Perú, Peru Maria Elena Esparza
Profesora Asociada, Departamento Académico de Ciencias de la Gestión, Pontificia Universidad Católica del Perú, Lima, Peru
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Tourism and Leisure Industries
KEYWORDS
"Innovation", " Gastronomy", " Tourism"
Digital Media
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