Pre-Benchmarking del servicio de restaurantes en el sector turístico de Santiago de Cuba

  1. Yahilina Silveira Pérez 1
  2. Dainelis Cabeza Pullés 2
  1. 1 Universidad Tecnológica Equinoccial - Ecuador
  2. 2 Universidad de Granada - España
Journal:
Gestión Joven

ISSN: 1988-9011

Year of publication: 2015

Issue: 13

Type: Article

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Abstract

Benchmarking is a continuous and systematic process for improving organizational performance of products, processes and procedures from companies that are recognized leaders in order to learn and adapt to their own cultural practices. To determine the characteristics of the environment that would facilitate the implementation of this process is called in this research as pre-benchmarking. The aim is to provide procedures that indicate the possibility or not to perform a benchmarking study. The empirical application is developed in the Cuban tourism sector in the form of food tourism in the municipality of Santiago de Cuba. The cuisine has a close relationship with the productive context, production methods, attributes the territory and raw materials. Countries like Brazil, Italy, France and Spain encouraged the emergence of new alternatives for tourism in this mode as are the gastronomic routes, culinary festivals, food per kilo. These can be consider good practice for tourism development, which link the services offered by the dining facilities and its production process, thereby forming a new tourist offer. In the culinary Cuba is treated as an optional destination included in other holiday and not as the main objective of the trip. The distinctive feature is that the tourism sector has facilities that belong specifically to the Cuban tourism industry. So before making a benchmarking process is necessary to know the characteristics of the macro environment and the customer value chain

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