Motivación y valoración de atributos en el gastroturismo de Oruro (Bolivia)

  1. Gema Gómez-Casero 1
  2. Miguel Jesús Medina-Viruel 1
  3. Javier Jeménez Beltrán 1
  4. Juan Choque Tito 2
  1. 1 Universidad de Córdoba
    info

    Universidad de Córdoba

    Córdoba, España

    ROR https://ror.org/05yc77b46

  2. 2 Universidad Técnica de Oruro
    info

    Universidad Técnica de Oruro

    Oruro, Bolivia

    ROR https://ror.org/019c89h28

Revista:
Revista de estudios regionales

ISSN: 0213-7585

Año de publicación: 2020

Número: 117

Páginas: 123-143

Tipo: Artículo

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Otras publicaciones en: Revista de estudios regionales

Resumen

Actualmente existe una creciente la motivación gastronómica como parte de la cultura del lugar visitado. En este estudio se persigue segmentar y caracterizar a los turistas internacionales de la ciudad de Oruro (Bolivia), en base a las motivaciones gastronómicas, analizar sus diferencias socioeconómicas y estudiar la valoración de los principales atributos gastronómicos. El estudio destaca la existencia de distintos grupos de turistas con diferentes motivaciones gastronómicas. Además, se observa que la percepción de la comida local es más valorada por parte de los turistas que declaran especial interés en la gastronomía. Entre los atributos mejor valorados destacan degustar platos culinarios tradicionales, los precios y la calidad de la comida. El estudio concluye que los turistas extranjeros muestran actitudes diferentes hacia la gastronomía local como variable de desarrollo turístico.

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Fuente de los datos: Dialnet