Manejo de la crisis sanitaria Covid – 19 en los restaurantes más representativos del sector turístico del balneario de Huanchaco, provincia de Trujillo
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Date
2021
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Universidad Nacional de Trujillo
Abstract
La presente tesis denominada, Manejo de la crisis sanitaria Covid–19 en los restaurantes más representativos del sector turístico del balneario de Huanchaco, provincia de Trujillo, tuvo como finalidad identificar y describir el proceso del manejo de la crisis sanitaria Covid – 19 en los restaurantes más representativos del sector turístico del balneario de Huanchaco, provincia de Trujillo, comprobando que se desarrollaron en tres etapas: prevención, respuesta y recuperación. La etapa de prevención se manifestó a través del cierre total de operaciones que tuvieron que acatar los restaurantes el día 16 de marzo de 2020 paralizando sus actividades por completo. No adoptaron medidas de suspensión perfecta de labores, negociando con proveedores respecto a pagos por vencer sin brindar mantenimiento a sus instalaciones. La etapa de respuesta se desarrolló a través de la reactivación de la atención en salón previa implementación de los protocolos sanitarias ante el Covid 19, modificación de carta, reducción de personal y uso de la red social de Facebook. La etapa de recuperación se desarrolla en un alto nivel de incertidumbre debido a las restricciones de los días domingos y la ausencia de políticas promulgados por el sector público para promover el desarrollo de la actividad turística, lo cual impacta en lento incremento de sus ventas. Durante el desarrollo de la investigación se utilizaron los siguientes métodos: inductivo-deductivo y el etnográfico, que permitieron describir el desarrollo de las etapas del manejo de crisis sanitaria de los restaurantes para luego generalizar y determinar un patrón de estrategias, que, a través del método histórico comparativo, se logró establecer cronológicamente ordenándolas en todas las etapas de la crisis. Las técnicas utilizadas fueron: la entrevista, observación y fichaje. Además, los instrumentos: guía de entrevista, guía de observación, fichas textuales, fichas de entrevista, fichas de observación, libreta de campo y celular.
ABSTRACT The present thesis called, Management of the Covid - 19 health crisis in the most representative restaurants of the tourist sector of the Huanchaco spa, Trujillo province, was intended to identify and describe the process of handling the Covid - 19 health crisis in restaurants most representative of the tourist sector of the Huanchaco spa, Trujillo province, verifying that they were developed in three stages: prevention, response and recovery. The prevention stage was manifested through the total closure of operations that the restaurants had to comply with on March 16, 2020, completely paralyzing their activities. They did not adopt measures of perfect suspension of work, negotiating with suppliers regarding payments due without providing maintenance to their facilities. The response stage was developed through the reactivation of classroom care prior to the implementation of health protocols for Covid 19, modification of the letter, reduction of staff and use of the Facebook social network. The recovery stage takes place at a high level of uncertainty due to the restrictions on Sundays and the absence of policies enacted by the public sector to promote the development of tourist activity, which has a slow increase in sales. During the development of the research, the following methods were used: inductive-deductive and ethnographic, which made it possible to describe the development of the stages of management of the sanitary crisis of restaurants to then generalize and determine a pattern of strategies, which, through the Comparative historical method, it was possible to establish chronologically ordering them in all stages of the crisis. The techniques used were: the interview, observation and registration. In addition, the instruments: interview guide, observation guide, textual cards, interview cards, observation cards, field notebook and cell phone.
ABSTRACT The present thesis called, Management of the Covid - 19 health crisis in the most representative restaurants of the tourist sector of the Huanchaco spa, Trujillo province, was intended to identify and describe the process of handling the Covid - 19 health crisis in restaurants most representative of the tourist sector of the Huanchaco spa, Trujillo province, verifying that they were developed in three stages: prevention, response and recovery. The prevention stage was manifested through the total closure of operations that the restaurants had to comply with on March 16, 2020, completely paralyzing their activities. They did not adopt measures of perfect suspension of work, negotiating with suppliers regarding payments due without providing maintenance to their facilities. The response stage was developed through the reactivation of classroom care prior to the implementation of health protocols for Covid 19, modification of the letter, reduction of staff and use of the Facebook social network. The recovery stage takes place at a high level of uncertainty due to the restrictions on Sundays and the absence of policies enacted by the public sector to promote the development of tourist activity, which has a slow increase in sales. During the development of the research, the following methods were used: inductive-deductive and ethnographic, which made it possible to describe the development of the stages of management of the sanitary crisis of restaurants to then generalize and determine a pattern of strategies, which, through the Comparative historical method, it was possible to establish chronologically ordering them in all stages of the crisis. The techniques used were: the interview, observation and registration. In addition, the instruments: interview guide, observation guide, textual cards, interview cards, observation cards, field notebook and cell phone.
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Keywords
Gestión de crisis, Restaurantes turísticos, Covid-19