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Artículos de Revisión

Vol. 25 Núm. 1 (2024): Vol. XXV No. 1 Primer Semestre Enero- Junio 2024

Relación conceptual entre transferencia de conocimiento, innovación y satisfacción del cliente en el turismo gastronómico 2012- 2023

DOI
https://doi.org/10.22267/rtend.242501.250
Enviado
diciembre 21, 2023
Publicado
2024-01-01

Resumen

En los últimos 50 añoshan sido de interés para las organizaciones, tres elementos importantes, conocimiento, innovación y satisfacción del cliente. Este artículo, pretende visualizar las posibles relaciones conceptuales entre estos temas y su desarrollo investigativo en la actualidad, partiendo de un análisis documental descriptivo dividido en tres fases, primero establecimiento de objetivos, criterios de búsqueda y selección de bases de datos; segundo, visualización y análisis; finalmente las conclusiones. Se encontraron 62 artículos en las bases de datos de Scopus, ScienceDirect y Web of Science; los principales resultados evidenciaron que la transferencia de conocimientos es un elemento importante para la preservación de las tradiciones gastronómicas; así mismo, la innovación se relaciona con la transferencia de conocimientos tanto en la mejora de productos y procesos, así como en la adaptación y continuidad de las tradiciones, que a su vez incide en la experiencia gastronómica en la satisfacción del cliente en el sector del turismo gastronómico.

Citas

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