Gestión de procesos y mercado a través de la pesca artesanal en restaurantes en Perú [Process and market management in restaurants through traditional fishing in Perú]

dc.date.accessioned2023-04-05T12:48:25Z
dc.date.available2023-04-05T12:48:25Z
dc.date.issued2022
dc.description.abstractIn spite of the good current gastronomic conditions in Peru, deficiencies have been detected in the management of processes in catering companies that offer fish and other seafood. These deficiencies must be improved in order for them to ensure their permanence in the market. Through this research work, the study variables were analyzed from the descriptive-correlational, non-experimental, observational and transversal methodological scheme. The instruments used from the mixed approach were the questionnaire, the interview guide and the observation sheet; resulting in a correlation of 87.7% between both variables. Therefore, it is concluded that the use of all administrative functions is essential for organizational sustainability. © 2022, University of Cienfuegos, Carlos Rafael Rodriguez. All rights reserved.
dc.identifier.issn24152897
dc.identifier.urihttps://research.upn.edu.pe/es/publications/gesti%C3%B3n-de-procesos-y-mercado-a-trav%C3%A9s-de-la-pesca-artesanal-en-res_PE
dc.identifier.urihttp://www.scopus.com/inward/record.url?scp=85142192453&partnerID=8YFLogxKes_PE
dc.identifier.urihttps://cris.cientifica.edu.pe/es/publications/gesti%C3%B3n-de-procesos-y-mercad-a-trav%C3%A9s-de-la-pesca-artesanal-en-rees_PE
dc.identifier.urihttp://www.scopus.com/inward/record.url?scp=85142192453&partnerID=8YFLogxKes_PE
dc.language.isospaes_ES
dc.publisherUniversity of Cienfuegos, Carlos Rafael Rodriguezes_ES
dc.sourceRMD Open; Vol. 6 Núm. 1
dc.titleGestión de procesos y mercado a través de la pesca artesanal en restaurantes en Perú [Process and market management in restaurants through traditional fishing in Perú]es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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