Relação conceitual entre transferência de conhecimento, inovação e satisfação do cliente no turismo gastronómico 2012-2023
DOI:
https://doi.org/10.22267/rtend.242501.250Palavras-chave:
comportamento inovador, gestão do conhecimento, mercado, análise documental, conhecimento localResumo
Nos últimos 50 anos, três elementos importantes têm sido de interesse das organizações: conhecimento, inovação e satisfação do cliente. Este artigo tem como objetivo visualizar as possíveis relações conceituais entre esses tópicos e seu desenvolvimento de pesquisa atual, com base em uma análise documental descritiva dividida em três fases: primeiro, estabelecimento de objetivos, critérios de pesquisa e seleção de bancos de dados; segundo, visualização e análise; e, por fim, conclusões. Sessenta e dois artigos foram encontrados nos bancos de dados Scopus, ScienceDirect e Web of Science; os principais resultados mostraram que a transferência de conhecimento é um elemento importante para a preservação das tradições gastronômicas; da mesma forma, a inovação está relacionada à transferência de conhecimento tanto na melhoria de produtos e processos quanto na adaptação e continuidade das tradições, o que, por sua vez, afeta a experiência gastronômica na satisfação do cliente no setor de turismo gastronômico.
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