Innovation And Transformation Plan For Gastronomic Production Line In Pelileo Canton, Ecuador

Franco Pérez and Tello Velastegui

Health Leadership and Quality of Life, 2024, vol. 3, .494

Abstract: This study addresses the innovation and transformation of the gastronomic production line in the canton of San Pedro de Pelileo, province of Tungurahua, Ecuador, where gastronomic service providers face challenges related to food hygiene, culinary techniques, and customer service. The objective was to strengthen their skills through an intervention plan that includes training in innovative practices and the use of local products. The methodology consisted of the implementation of 10 theoretical-practical workshops held between May and September 2023, with the participation of 30 local actors from the gastronomic sector. Surveys were administered before and after the workshops to measure the impact on the knowledge acquired, as well as a satisfaction survey to assess the quality of the program. The results show a significant increase in the application of Good Manufacturing Practices and innovative techniques for food transformation, reaching 100% knowledge in these areas by the end of the plan. Additionally, participants expressed high satisfaction with the training received. In conclusion, the research demonstrates that the implementation of training programs focused on innovation and the use of local resources contributes to the economic and social development of gastronomic service providers, strengthening the sector’s competitiveness and promoting the sustainability of local enterprises

Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:dbk:health:v:3:y:2024:i::p:.494:id:.494

DOI: 10.56294/hl2024.494

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