Culinary Trends in the Ambateña Gastronomic Tourism Offer

The research studies the gastronomic tourist offer of establishments registered in the Municipality of the city of Ambato with the distinctive Q for quality and the application of culinary trends used in restaurants. The work will allow gastronomy professionals and fans to visualize valuable characteristics for the creation of new culinary experiences. The methodology responds to a non-experimental design with a quantitative approach, descriptive-correlational scope to determine the influence between the variables. Two instruments were applied, a register of establishments to determine culinary trends (type of food) and setting (style of decoration); There is also a questionnaire based on two models: Fishbein’s Weighted Attitude Model and Norma Castrezana’s Multidimensional Scales Model that establishes preferences in food establishments. A validation of the instrument was carried out using Cronbach’s Alpha with a “very good” reliability (0.825), for the analysis of the information the statistical program IBM SPSS Statistics 21 was used. The correlation of Spearman’s Rho is being applied, obtaining a “moderate correlation” (0.471), which establishes one in the study variables, accepting the correlation of culinary trends and the gastronomic tourist offer in the city of Ambato.