Tourist Demand From The Perspective Of Preferences, Motivation And Satisfaction Around Gastronomy: The Case Of Santo Domingo, Ecuador

Gastronomy is key in the strategies for destination development and is a determining factor in tourist success. It is important to recognize the preferences, motivations towards gastronomy to understand the level of satisfaction, in order to propose food products according to the preferences of the tourists who visit it, even understand the behavior of the local inhabitant that allows to better adapt the offer of the destination that influence the intention to return and recommend the place. The empirical study was carried out in Santo Domingo, which is the fourth most populous city in Ecuador; its gastronomy is very varied thanks to the diversity of national and foreign cultures that were established since the 70s; managing to identify the kitchen as one of the most exquisite in the country. The majority of its raw material is generated in its territory, the field; where quality products are grown for national and international consumption. The predominant economic activities are commerce, cattle raising, agriculture and tourism. To develop the methodology, a questionnaire was used that was analyzed using univariate and bivariate statistical tools, questions were used on a 5-point Likert scale, closed and multiple choice. The findings demonstrate the high degree of satisfaction in terms of local cuisine, in addition to the services and hospitality of its inhabitants, which align to the strategic location of this city. The bestselling typical dishes are roasted beef, encebollado, ceviches, roast chicken, dried and the flag. Surveyed said they would visit Santo Domingo again and even recommend family and friends to visit. What confirms that gastronomy is an important attraction in this destination, which means that visitors could become frequent customers towards this destination; which demonstrates the growth of gastronomic tourism in Santo Domingo. As a practical implication, the present study will serve as a guide for the elaboration of management plans of public institutions and to be considered by the owners of food and beverage establishments, which will generate greater profitability and competitiveness. While the theoretical implications are the motivations, preferences and satisfaction of gastronomy and the purpose of recommending a gastronomic tourist destination.