Structural Equation Modeling of Gastronomic Tourism in the Face of COVID-19

Arger Verstapp Bund (Customer Executive Office Academic Transdisciplinary Network)
Gilberto Bermúdez Ruíz (Department Administrative Sciences, Universidad Anahuac , Mexico)
Olga Anaid Diaz Jacinto (Department Administrative Sciences, Universidad Anahuac , Mexico)
Alfredo Barrera Escobar (Department Administrative Sciences, Universidad Anahuac , Mexico)
Celia Yaneth Quiroz Campas (Department Administrative Sciences, Universidad Anahuac , Mexico)
Rosa María Rincón Ornelas (Department Administrative Sciences, Universidad Anahuac , Mexico)
Francisco Espinoza Morales (Department Administrative Sciences, Universidad Anahuac , Mexico)
Cruz García Lirios (Department Administrative Sciences, Universidad Anahuac , Mexico)
Gregorio Elizarraraz Guarneros (Department Administrative Sciences, Universidad Anahuac , Mexico)

International Journal of Marketing and Human Resource Research
Vol. 3 No. 3 (2022)

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.