Turismo gastronómico tradicional del Pacífico afrocolombiano: transferencia de conocimiento, comportamiento innovador y satisfacción del cliente

Neidy Lorena lopez Eraso; Oscar Martin Rosero Sarasty; Fernando Zeballos Mendez

doi:10.14198/INTURI.28562

Autores/as

Neidy Lorena lopez Eraso Universidad del Valle, Colombia https://orcid.org/0000-0001-6233-2965
Oscar Martin Rosero Sarasty Universidad del Valle , Colombia https://orcid.org/0000-0002-6099-3740
Fernando Zeballos Mendez universidad católica de Uruguay, Uruguay https://orcid.org/0000-0002-2424-9957

DOI:

https://doi.org/10.14198/INTURI.28562

Palabras clave:

Turismo gastronómico, Gestión de conocimiento, innovación, Conocimiento tradicional, Satisfacción del cliente

Resumen

El turismo gastronómico en Latinoamérica representa una oportunidad de expansión económica, gracias a la conexión entre turistas y las raíces culturales de las regiones. El sector del turismo gastronómico tradicional del Pacífico afrocolombiano en Cali - Colombia, sobresale por sus preparaciones con ingredientes propios de la región. Estas son el resultado del proceso de transferencia del conocimiento, el comportamiento innovador y la aceptación de los clientes. Este estudio buscó comprender el proceso de transferencia de conocimientos y analizar su relación con el comportamiento innovador y la satisfacción del cliente. La metodología fue un diseño de métodos mixtos, que involucró 45 participantes de la cocina tradicional del Pacífico afrocolombiano, 148 restaurantes del sector y 258 clientes. Como resultado, se evidenció el uso de estrategias de personalización y codificación, en las que la oralidad, la familiaridad y la afectividad son elementos importantes y están presentes en las formas de creación de conocimiento del modelo SECI. Asimismo, se muestra que existe relación entre la transferencia y el comportamiento innovador. Sin embargo, no se evidencia una relación con la satisfacción del cliente. Esto se explica por la complejidad del proceso de transferencia del conocimiento tradicional, su informalidad en los restaurantes del sector y las limitaciones en el reconocimiento del patrimonio cultural en los indicadores de satisfacción del cliente.

Financiación

Fundación WWB Colombia fondo para la investigación

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