Propuesta para la creación de una Hostería Sostenible con oferta gastronómica orgánica local en la parroquia Ricaurte del cantón Cuenca

Abstract

In the Ricaurte parish there are countless tourist attractions, of which gastronomy with local and national prestige stands out, for this reason it has been considered necessary to design a proposal for the creation of a hostel sustainable with local gastronomic offer, because in the area there is still the agricultural activity as a source of subsistence, this represents a potential since the producers commercialize typical organic products of the zone, among which stand out: vegetables, vegetables, fruits, in addition to the raising of animals mainly guinea pigs and chickens. The method that guided the research was descriptive with a mixed approach, that is, qualitative and quantitative, in the qualitative the technique used was the semi-structured interview, which was applied to the authorities of the parish of Ricaurte to find out if they would have the support and institutional promotion for the inn. Quantitatively, a study was conducted to know the economic investment that a hostel requires and what is the return time of that investment, then a market study was applied guided by a survey of the inhabitants of the area, in order to know the social and economic impact that would have the implementation of a hostel in the parish. Then we proceeded to develop organic food menus with local products from the area that were later qualified considering their appearance, texture, taste and smell. Among the main results of the study details the following: the authorities and residents of the area indicated that the implementation of a hostel in Ricaurte would have an economic benefit, social and tourist for the parish, since the entire town would participate, in tourism would positively promote the attractions in which the gastronomy of the area. With this, the study revealed that it is feasible implement a sustainable inn with an organic menu in the parish Ricaurte. Keywords: Gastronomy. Organic. Tourism. Sustainability. kitchen of Author.