LA OFERTA DE SERVICIOS EN ESTABLECIMIENTOS DE ALIMENTOS Y BEBIDAS: UNA APROXIMACIÓN TEMÁTICA AL MARKETING SENSORIAL

Abstract

The perception of individuals is determinant in the way organizations relate to the market and in how they focus their efforts to generate benefits, the identification of the characteristics of the different behavioral traits and the factors that affect it; Are key in the creation of microenvironments to complement the management of supply systems in organizations. The present investigation corresponds to the comparison of the models of supply of some establishments of Food and Beverages to analyze that sensory experiences manage to generate profits. An empirical observational research was carried out with an experiential approach whose objective was the identification of tangible and intangible elements implemented by some of these establishments; And that by means of comparative analysis, it determined the analogous and constant components and dimensions used, providing relevant information for future investigations concerning companies in this sector.