Oferta turística y formalización en los restaurantes del distrito de San Vicente, Cañete – 2024
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Date
2026-05-21
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Universidad Nacional de Cañete
Abstract
La presente investigación tiene como objetivo principal determinar el nivel de relación entre la oferta turística y la formalización de los restaurantes en el distrito de San Vicente, Cañete, durante el año 2024. Este estudio surge debido a la problemática de la informalidad empresarial, que limita el desarrollo, la competitividad y la calidad de los servicios ofrecidos en el sector gastronómico, impactando negativamente la percepción de los turistas. Según el INEI (2023), más del 60 % de los restaurantes en Perú operan de manera informal, lo que dificulta su acceso a beneficios fiscales y programas de apoyo gubernamental. En cuanto a la metodología, se optó por un enfoque cuantitativo, con un diseño no experimental – correlacional y la aplicación de encuestas estructuradas, validadas por expertos, para garantizar la confiabilidad de los datos. La población estuvo compuesta por los comensales del distrito siendo un total de 168, la muestra se seleccionó de manera no probabilística, específicamente un muestreo por conveniencia. Los resultados revelaron una correlación positiva moderada (ρ=0.303, p=0.000p) entre la oferta turística y la formalización, lo que indica en mejorar las dimensiones como la calidad, la sostenibilidad y la accesibilidad que tiene un impacto directo en la formalización empresarial. Además, se encontró que el 64.7 % de los encuestados percibieron un nivel bajo de calidad en los servicios, mientras que el 50.9 % evaluó la sostenibilidad como baja, y el 62.3 % calificó la accesibilidad como media. Estos hallazgos resaltan la necesidad de implementar estrategias que fortalezcan estas dimensiones para promover la formalización de los restaurantes, contribuyendo así al desarrollo turístico sostenible del distrito. En conclusión, el estudio no solo aporta al ámbito académico, sino que también genera propuestas prácticas para mejorar la competitividad y consolidar a San Vicente como un destino turístico sostenible y competitivo.
The main objective of this research is to determine the level of relationship between tourism offerings and the formalization of restaurants in the district of San Vicente, Cañete, during the year 2024. This study arises from the problem of business informality, which limits the development, competitiveness, and quality of services offered in the gastronomic sector, negatively impacting tourists' perceptions. According to the INEI (National Institute of Statistics and Census) (2023), more than 60% of restaurants in Peru operate informally, which hinders their access to tax benefits and government support programs. Regarding the methodology, a quantitative approach was chosen, with a non- experimental correlational design and the application of structured surveys validated by experts to ensure data reliability. The population consisted of diners in the district, totaling 168, the sample was selected in a non-probabilistic manner, specifically a convenience sampling. The results revealed a moderate positive correlation (ρ=0.303, p=0.000p) between tourism offering and formalization, indicating that improving dimensions such as quality, sustainability, and accessibility has a direct impact on business formalization. Furthermore, it was found that 64.7% of respondents perceived a low level of service quality, while 50.9% rated sustainability as low, and 62.3% rated accessibility as average. These findings highlight the need to implement strategies that strengthen these dimensions to promote restaurant formalization, thus contributing to the district's sustainable tourism development. In conclusion, the study not only contributes to the academic field but also generates practical proposals to improve competitiveness and consolidate San Vicente as a sustainable and competitive tourist destination.
The main objective of this research is to determine the level of relationship between tourism offerings and the formalization of restaurants in the district of San Vicente, Cañete, during the year 2024. This study arises from the problem of business informality, which limits the development, competitiveness, and quality of services offered in the gastronomic sector, negatively impacting tourists' perceptions. According to the INEI (National Institute of Statistics and Census) (2023), more than 60% of restaurants in Peru operate informally, which hinders their access to tax benefits and government support programs. Regarding the methodology, a quantitative approach was chosen, with a non- experimental correlational design and the application of structured surveys validated by experts to ensure data reliability. The population consisted of diners in the district, totaling 168, the sample was selected in a non-probabilistic manner, specifically a convenience sampling. The results revealed a moderate positive correlation (ρ=0.303, p=0.000p) between tourism offering and formalization, indicating that improving dimensions such as quality, sustainability, and accessibility has a direct impact on business formalization. Furthermore, it was found that 64.7% of respondents perceived a low level of service quality, while 50.9% rated sustainability as low, and 62.3% rated accessibility as average. These findings highlight the need to implement strategies that strengthen these dimensions to promote restaurant formalization, thus contributing to the district's sustainable tourism development. In conclusion, the study not only contributes to the academic field but also generates practical proposals to improve competitiveness and consolidate San Vicente as a sustainable and competitive tourist destination.
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Keywords
Oferta turística, Formalización empresarial, Calidad, Sostenibilidad, Accesibilidad, Competitividad, Desarrollo económico, Turismo sostenible, Restaurantes turísticos y Barreras estructurales
Citation
Ramos Chuquispuma Tania Akane , "Oferta turística y formalización en los restaurantes del distrito de San Vicente, Cañete – 2024". - Tesis para optar el grado de Licenciada en Administracion de Turismo y Hoteleria. Escuela de pregrado. Facultad de Ciencias Empresariales. Universidad Nacional de Cañete. Cañete, Perú