SALAZAR DUQUE, DIEGO ALFREDO
Preferred name
SALAZAR DUQUE, DIEGO ALFREDO
Main Affiliation
GIST - Grupo de Investigación Sistema turístico
Web Site
ORCID
0000-0003-2111-9134
Scopus Author ID
57204912572
9 results
Now showing 1 - 9 of 9
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Item type:Publication, Evaluación antropométrica según el Índice de Masa Corporal en universitarios de Quito(Universidad Nacional de Colombia, 2018-05-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Artificial Intelligence to Identify Factors Linking with Purchase Intention in Restaurants in Ecuador(Springer Nature Switzerland, 2026) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Proceso de compra del consumidor en restaurantes y cafeterías de la ciudad de Quito<jats:p>El comportamiento del consumidor pasa por cinco etapas: reconocimiento del problema, búsqueda de información, evaluación de alternativas, decisión de compra y comportamiento poscompra. El objetivo es determinar los criterios de decisión que se presentan en cada una de las etapas del proceso de compra del consumidor y la relación que existe entre sí de forma sistematizada entre los consumidores que compran alimentos de restaurantes y cafeterías. Se realizó un estudio cuantitativo, no experimental, de nivel descriptivo y transversal en 385 consumidores. Como resultado, se identificaron 41 aspectos que el consumidor evalúa ante una decisión de compra, distribuidos en cada una de las etapas del proceso. Se concluye que existe una relación entre los factores que conforman cada una de las dimensiones.</jats:p> - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Evaluación del potencial de Quito como destino turístico inteligente: desafíos en sostenibilidad, innovación y marketing digitalLos Destinos Turísticos Inteligentes han emergido como una estrategia clave para mejorar la experiencia del turista mediante el uso de tecnología, datos y sostenibilidad. En este contexto, el presente estudio analiza el potencial de la ciudad de Quito paraconvertirse en un destino turístico inteligente, evaluando sus condiciones actuales en dimensiones clave como gobernanza, sostenibilidad, accesibilidad, innovación, conectividad, inteligencia, información, marketing online y evolución de la actividad turística. A través de una metodología cualitativa basada en observación directa e indirecta, se aplicó la herramienta de autodiagnóstico Destinos Turísticos Inteligentes de la Comunitat Valenciana, adaptada al contexto ecuatoriano. Los resultados evidencian que Quito presenta un desempeño desigual entre las dimensiones evaluadas. Destaca en gobernanza y conectividad gracias a la existencia de planes estratégicos y servicios tecnológicos básicos, pero enfrenta debilidades notorias en sostenibilidad, innovación, accesibilidad y marketing digital. Se concluye que la transición de Quito hacia un Destino Turístico Inteligente requiere más que avances tecnológicos: demanda una visión estratégica sostenible que integre innovación, participación ciudadana y gobernanza colaborativa. La investigación subraya la necesidad de fortalecer la articulación entre actores públicos y privados para convertir los logros actuales en políticas de largo plazo que garanticen competitividad, sostenibilidad e inclusión en la gestión turística. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Psychological behavior of the Quito native on ecuadorian tourist security; Comportamiento psicológico del quiteño sobre la seguridad turística ecuatorianaEcuador is currently facing high levels of insecurity due to drug trafficking and organized gangs, which have impacted various economic sectors, including tourism. This study examines how motivation, attitude, learning, and perception influence tourists’ psychological behavior regarding tourism security. A quantitative study involving 307 participants confirmed the significant relationship of the measurement model, which includes 23 indicators: 5 for motivation, 4 for learning, 6 for attitude, and 8 for perception. The findings indicate that tourist motivation is driven by basic needs, with security being the primary criterion. Learning is associated with the destination’s brand value, attitude with the destination’s image, and perception of security as part of the service. In conclusion, tourists make decisions based on criteria defined by the brand, product, or service, with security being a key factor. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The influence of personality and desires on motivation for selecting tourist destinations(Universidad de Guadalajara, 2024-09-01); María Alejandra Osorio EspínThe present study aims to analyze the relationship between a tourist’s personality traits and the diverse motivational factors that guide their selection of a travel destination. To conduct this research, we adopted a quantitative, cross-sectional approach, collecting information through a survey involving 384 participants in Quito. The results revealed that potential tourists consider various factors, including their needs, desires, available offerings, and personality traits, when choosing a destination. However, it was established that personality traits do not significantly influence tourism needs and offerings. Furthermore, desires do not serve as direct or indirect mediating variables between needs and offerings. In conclusion, an individual’s personality does not necessarily dictate motivation when selecting a tourist destination. This study provides a comprehensive view of how psychological and motivational factors interact in the complex decision-making process within tourism. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, La chicha, producto gastronómico y ritual: caso Chorro de Quevedo (Colombia) y Otavalo (Ecuador)(Universidad Externado de Colombia, 2019-11-25) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Desarrollo sostenible: un análisis desde el sector de alimentos y bebidasThis article aimed to understand the operational activities that gastronomic companies consider in the economic, social, and environmental spheres within the framework of sustainable development. Through a study methodology of non-experimental design, with a quantitative approach of exploratory, descriptive and cross-sectional level, and a data collection technique based on the survey, the correlation between three dimensions and 35 indicators was analyzed. The results showed that there is a greater awareness on the part of companies about social and economic principles than environmental ones; 21 indicators do not significantly align with the proposed model, and the variables of sustainable development can act as partial and total mediators among them. It is concluded that companies must consider the principles of sustainable development of each dimension, based on good business practices, to achieve a balanced model. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of fermented chicha de jora on the technological properties of baguette bread(Informa UK Limited, 2026-02-21); ; Guido Santamaría-SalazarFermentation plays a crucial role in breadmaking, directly influencing the technological quality of the final product through its content of sugars, yeasts, and lactic acid bacteria. This study aimed to evaluate the effect of incorporating fermented chicha de jora on bread’s technological properties, emphasizing its contribution to dough fermentation and structural development. An experimental design was employed, comparing a control formulation with three variants containing different proportions of chicha de jora, poolish, corn flour, and vegetable shortening. Key parameters such as loaf volume, height, and texture were analyzed. The results demonstrated that the formulation containing 30% chicha de jora, water, and poolish achieved the most favorable balance between dough expansion, fermentation rate, and product quality. Although the other formulations presented specific strengths, Recipe 4 showed superior overall performance. These findings suggest that chicha de jora enhances fermentation dynamics, crumb texture, and structural integrity while serving as a natural and functional alternative or complement to commercial yeast. Furthermore, its inclusion supports the valorization of traditional Andean ingredients, merging cultural heritage with technological innovation in breadmaking. The results position Recipe 4 as the most efficient and well-balanced formulation for producing high-quality baguette-type bread.