Research Article
Volume 18 Issue 7 - 2022
Structural Equation Modeling of Gastronomic Tourism in the Face of COVID-19

Olga Anaid Díaz Jacinto*, Wilfrido Isidro Aldana Balderas, Alfredo Barrera Escobar, Héctor Daniel Molina Ruiz, Enrique Martínez Muñoz, José Alfonso Aguilar Fuentes, Víctor Meriño Córdoba, Gregorio Elizarraraz Guarneros and Cruz García Lirios

Department Administrative Sciences, Universidad Autónoma de Tlaxcala, Mexico
*Corresponding Author: Olga Anaid Díaz Jacinto, Department Administrative Sciences, Universidad Autónoma de Tlaxcala, Mexico.
Received: June 01, 2021; Published: May 14, 2022




Abstract

The pandemic has claimed the lives of seven million, affecting the local economy. Anti-COVID-19 policies promote entrepreneurship as a central axis of the economic agenda. In the case of tourism, micro-financing policies encourage the local economy through the promotion of magical towns. The gastronomy trade has benefited from fiscal and monetary incentives. In this sense, the objective of this work was to establish the determinants of innovative entrepreneurship with a sample of 100 merchants. A predictive model was contrasted in which resource optimization determined product innovation. In relation to the state of knowledge, the scope and limits of the study were discussed.

 

Keywords: COVID-19; Entrepreneurship; Gastronomy; Confectionery; Tourism

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Citation: Olga Anaid Díaz Jacinto., et al.“Structural Equation Modeling of Gastronomic Tourism in the Face of COVID-19”. EC Microbiology 18.7 (2022): 17-27.

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