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La percepción del consumidor sobre el producto turístico: El caso de Tabasco
| Content Provider | Semantic Scholar |
|---|---|
| Author | Sala, Andrés Guzmán |
| Copyright Year | 2014 |
| Abstract | RESUMEN Objetivo. Estudiar el producto turistico enfocado hacia los establecimientos hoteleros, restauranteros, y transporte turistico, como componentes importantes de la oferta turistica en Tabasco, desde la perspectiva del turista, con la finalidad de revelar el estado de sus atributos, respecto al servicio, precio y promocion. Materiales y metodos. Investigacion cuantitativa, transversal, descriptiva del producto turistico en Tabasco, con datos recopilados del Instituto Nacional de Estadistica y Geografia y la Secretaria de Turismo, incluyendo aportaciones de importantes autores en economia turistica. Se aplicaron 271 cuestionarios a los turistas, en base a la muestra de la poblacion, con un nivel de confianza del 90%. Se obtuvieron datos sobre el servicio proporcionado en los sectores hotelero, restaurantero, y en el transporte turistico. Tres variables importantes fueron estudiadas: producto, precio y promocion. Resultados. En los tres sectores, los servicios son percibidos como buenos por los turistas, en donde los porcentajes mas elevados por arriba del 60% se observaron en las habitaciones de hotel y la alimentacion en restaurantes. Los precios presentan un comportamiento percibido como bueno en los 3 sectores turisticos, aclarando que solo en habitacion de hotel se observa un porcentaje arriba del 60%. Pero en las promociones; no obstante, los tres sectores son percibidos como bueno, unicamente los restaurantes rebasan el 60%. Conclusion. Los tres sectores son bien percibidos por el consumidor turistico, en lo que se refiere al servicio, precio, y promocion. Sin embargo, es necesario poner atencion al transporte turistico, a pesar de ser percibido como bueno por el turista, sus porcentajes estan por debajo del porcentaje de los otros sectores en las tres variables estudiadas. Por lo tanto, los prestadores de servicios deben innovar, especialmente en la transportacion turistica, para poder estar acorde a los cambios del mercado turistico que evoluciona dia a dia. ABSTRACT Objective: Study the tourist product focused on the hotels, the restaurants, and the tourist transportation industries, as important components of the tourist offer in Tabasco, from the tourist perspective in order to disclose the status of their attributes regarding the service, the price and the promotion. Materials and methods: A Quantitative, cross-sectional, and descriptive research of the tourist product in Tabasco was done. Data were collected from the National Institute of Statistics, Geography and Informatics, and the Ministry of Tourism, including important contributions from tourist economy authors. 271 questionnaires were applied to tourists, based on the sample population with a confidence level of 90%. In this manner, data on the service provided by the hoteliers, the restaurateurs, and the tourist transport sectors were gathered. Three major variables were studied: product, price and promotion Results: In all three sectors, services are perceived as «good ones» by tourists where the highest percentages (those above 60%) were observed in the hotel rooms and food and beverage in restaurants. Prices show a behavior perceived as a «good one» in the 3 tourist sectors, clarifying that only in the hotel rooms there is a percentage above 60%. Nevertheles, in promotions, even the three sectors are perceived as «good ones», only the restaurants exceed 60%. Conclusion: The three sectors are well perceived by the tourist consumer in regard to service, price, and promotion. However, it is necessary to pay attention on the tourist transportation, because even though it was perceived as a «good one» by the tourist, its percentages are below the average compared to the other studied variables. Therefore, service providers must make innovations especially in the tourist transportation area, in order to be consistent with the changing tourist market that is evolving day by day. |
| Starting Page | 55 |
| Ending Page | 62 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| Volume Number | 18 |
| Alternate Webpage(s) | http://www.revistas.ujat.mx/index.php/hitos/article/download/313/241 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
