Rediseño del producto restauración en el restaurante “La Bodeguita del Playa”
Fecha
2022-01
Autores
Lagresa Valencia, Aniran
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
Dadas las características competitivas y heterogéneas del entorno turístico mundial, las nuevas tendencias en el sector gastronómico como resultado de una etapa post-pandémica, y el dinamismo de las preferencias del consumidor, las empresas de restauración deberán diseñar productos novedosos que orientados siempre al cliente logren una diferenciación del servicio y su oferta. El diseño del producto restauración del restaurante “Bodeguita del Playa” perteneciente al Hotel Playa Cayo Santa María del Grupo Hotelero Gaviota S.A constituye la idea central de la presente investigación. En esta se estudiaron diferentes procedimientos para el diseño de productos, seleccionando el más apropiado a las particularidades del producto restaurante. Para su desarrollo se emplean métodos y técnicas como el análisis documental, las entrevistas no estructuradas, encuestas, la consulta a especialistas, la observación directa, el trabajo en grupo y la Matriz de análisis DAFO. De la realización de la investigación se obtuvo un profundo diagnóstico de la gestión de la restauración en la “Bodeguita del Playa” lo que evidencia como problema estratégico la necesidad de rediseñar y reorientar, por lo que el diseño de su producto resulta la solución estratégica. Los principales aportes de este trabajo estarán en la aplicación científica y fundamentada de un procedimiento para el diseño del producto restauración, logrando así una oferta diferenciada, original y actual, sustentada en los requerimientos del mercado, quedando validada la hipótesis de la investigación.
Given the competitive and heterogeneous scenario of the world tourism industry, the new trends in the gastronomic sector as a result of a post-pandemic stage, and the dynamism of consumer preferences, catering companies must design innovative and customer-oriented products. The design of the gastronomic product at the restaurant "Bodeguita del Playa" belonging to the Hotel Playa Cayo Santa María is the fundamental purpose of this research. The author investigated on the different procedures for the design of products and selected the most appropriate to the particularities of the restaurant product. For its development, methods and techniques such as documentary analysis, unstructured interviews, surveys, consultation with specialists, direct observation, group work and the Matrix of SWOT analysis were properly applied. As part of the research, a deep diagnosis of the restaurant management was conducted, which demonstrated that the redesign strategy would be required and appropriated so as to achieve a differentiated and competitive product. The main contribution of this investigation is based on the application of a scientific and well-founded procedure for the design of the restaurant product, thus accomplishing a differentiated, original and modern offer, focused on the market requirements; therefore, the research hypothesis has been validated accordingly.
Given the competitive and heterogeneous scenario of the world tourism industry, the new trends in the gastronomic sector as a result of a post-pandemic stage, and the dynamism of consumer preferences, catering companies must design innovative and customer-oriented products. The design of the gastronomic product at the restaurant "Bodeguita del Playa" belonging to the Hotel Playa Cayo Santa María is the fundamental purpose of this research. The author investigated on the different procedures for the design of products and selected the most appropriate to the particularities of the restaurant product. For its development, methods and techniques such as documentary analysis, unstructured interviews, surveys, consultation with specialists, direct observation, group work and the Matrix of SWOT analysis were properly applied. As part of the research, a deep diagnosis of the restaurant management was conducted, which demonstrated that the redesign strategy would be required and appropriated so as to achieve a differentiated and competitive product. The main contribution of this investigation is based on the application of a scientific and well-founded procedure for the design of the restaurant product, thus accomplishing a differentiated, original and modern offer, focused on the market requirements; therefore, the research hypothesis has been validated accordingly.
Descripción
Palabras clave
Turismo, Entorno turístico, Sector gastronómico, Diseño del producto