Savouring Peru through Tourists' Profiles: An Artificial Neural Networks Perspective

Franklin Cordova-Buiza; Miguel Ángel Solano-Sánchez; Lucía Castaño-Prieto; Tomás López-Guzmán

doi:10.25145/j.pasos.2027.25.012

Autores

Franklin Cordova-Buiza Universidad Privada del Norte
Miguel Ángel Solano-Sánchez Universidad de Córdoba
Lucía Castaño-Prieto Universidad de Córdoba https://orcid.org/0000-0002-6440-2506
Tomás López-Guzmán Universidad de Córdoba, afiliación secundaria: Instituto Andaluz de Investigación e Innovación en Turismo (IATUR https://orcid.org/0000-0001-8800-8223

DOI:

https://doi.org/10.25145/j.pasos.2027.25.012

Palavras-chave:

turismo gastronómico, comportamento do turista, segmentação de mercado, redes neuronais artificiais, Peru

Resumo

Esta investigação tem como objetivo determinar as variações que ocorrem em diferentes constructos sobre a importância da gastronomia — motivação para viajar, intenção de visitar destinos específicos, aspetos e experiências gastronómicas, e emoções — de acordo com o perfil sociodemográfico dos turistas (idade, género, estudos universitários e rendimento). Com base em 1.042 questionários válidos, foi desenvolvida uma rede neuronal artificial utilizando as características do perfil sociodemográfico como variáveis de entrada. Esta abordagem revela-se útil para o desenvolvimento de produtos e serviços adaptados a turistas interessados em gastronomia. Os resultados mostram que a idade é a variável mais influente no modelo, sendo os turistas mais jovens aqueles que atribuem valores mais elevados aos constructos analisados. Estes resultados contribuem para a investigação sobre o turismo gastronómico no Peru e oferecem orientações práticas para a segmentação de mercado e a gestão de destinos turísticos.

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