Diseño de Oferta Culinaria Cubana para la Modalidad de Turismo de Naturaleza en el Hotel Anabanilla
Fecha
2010-07-24
Autores
Medina García, José Luis
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
La cocina cubana tradicional deviene en atractivo turístico para las instalaciones hoteleras; mucho más para aquellas que integran la modalidad de Turismo de Naturaleza, si se tiene en cuenta que el cliente demanda cada vez más el acercamiento a la cultura y a las tradiciones de las comunidades receptoras por lo que ello aporta a su espiritualidad. La presente investigación propone un diseño de una cartera de ofertas culinarias para la restauración en el hotel Hanabanilla, exponente de esta modalidad turística en Villa Clara, lo que contribuiría al posicionamiento del producto en el mercado turístico, por el valor agregado que aporta a la concepción de una oferta integrada y sostenible, a las puertas de la celebración del evento TURNAT 2011 en la instalación. La aplicación de diferentes técnicas y métodos de investigación, entre los que sobresalen por su aporte la consulta bibliográfica, la encuesta y la entrevista, hizo posible realizar la caracterización de la oferta de restauración en el hotel, determinando sus fortalezas y debilidades, las peculiaridades de la zona y de las opcionales que comercializa la instalación como base para la estructuración de una propuesta de oferta de alimentos que armonice con la modalidad que desarrolla y con las características de los segmentos de mercado que recibe, a partir de la teoría de investigación adoptada. La propuesta tributa a las prioridades del diseño de productos turísticos integrados y sostenibles, y a la potenciación de la modalidad de Turismo de Naturaleza en el contexto actual del desarrollo del sector.
Traditional Cuban cuisine becomes a tourist attraction for hotel facilities, much more so in those included in the form known as “nature tourism”, keeping in mind that the customer expectations are closer to the culture and traditions of the host communities, thus contributing to their spirituality. This research proposes a design of a culinary portfolio to restore the Hanabanilla Hotel, an exponent of this form of tourism in Villa Clara. This would contribute to the product positioning in the tourism market and the added value that the design of an integrated and sustainable product would bring about, especially at the doors of the event TURNAT 2011 which will have that installation as its venue. The application of different techniques and research methods -among which the survey, the interview and the bibliographical search stand out- made possible the characterization of the choice of restaurants on site, by determining their strengths and weaknesses, their peculiarities, as well as the optional markets in the area. All this constituted the basis for structuring a proposal for the offer of food that would harmonize with the modality used in the hotel and with the characteristics of the market segments visiting the property, all this having the theory adopted in the research as a basis. The proposal is in consonance with the priorities of an integrated design and the necessity for sustainable tourist products, while at the same time it enhances the form of nature tourism in the current context of growth in the sector.
Traditional Cuban cuisine becomes a tourist attraction for hotel facilities, much more so in those included in the form known as “nature tourism”, keeping in mind that the customer expectations are closer to the culture and traditions of the host communities, thus contributing to their spirituality. This research proposes a design of a culinary portfolio to restore the Hanabanilla Hotel, an exponent of this form of tourism in Villa Clara. This would contribute to the product positioning in the tourism market and the added value that the design of an integrated and sustainable product would bring about, especially at the doors of the event TURNAT 2011 which will have that installation as its venue. The application of different techniques and research methods -among which the survey, the interview and the bibliographical search stand out- made possible the characterization of the choice of restaurants on site, by determining their strengths and weaknesses, their peculiarities, as well as the optional markets in the area. All this constituted the basis for structuring a proposal for the offer of food that would harmonize with the modality used in the hotel and with the characteristics of the market segments visiting the property, all this having the theory adopted in the research as a basis. The proposal is in consonance with the priorities of an integrated design and the necessity for sustainable tourist products, while at the same time it enhances the form of nature tourism in the current context of growth in the sector.
Descripción
Palabras clave
Hotel Anabanilla, Desarrollo Sostenible, Mercado Turístico