Resumo

LOPEZ ERASO, Neidy Lorena; ROSERO SARASTY, Óscar Martin  e  RIASCOS ERASO, Sandra Cristina. CONCEPTUAL RELATIONSHIP BETWEEN KNOWLEDGE TRANSFER, INNOVATION AND CUSTOMER SATISFACTION IN THE GASTRONOMIC TOURISM 2012- 2023. Tend. [online]. 2024, vol.25, n.1, pp.296-321.  Epub 05-Dez-2023. ISSN 0124-8693.  https://doi.org/10.22267/rtend.242501.250.

In the last 50 years, three important elements have been of interest to organizations: knowledge, innovation and customer satisfaction. This article aims to visualize the possible conceptual relationships between these topics and their current research development, based on a descriptive documentary analysis divided into three phases: first, establishment of objectives, search criteria and selection of databases; second, visualization and analysis; and finally, conclusions. Sixty-two articles were found in the Scopus, ScienceDirect and Web of Science databases; the main results showed that knowledge transfer is an important element for the preservation of gastronomic traditions; likewise, innovation is related to knowledge transfer both in the improvement of products and processes, as well as in the adaptation and continuity of traditions, which in turn affects the gastronomic experience in customer satisfaction in the gastronomic tourism sector.

JEL: O35; M10; M30; Y9; Z130

Palavras-chave : innovative behavior; knowledge management; market; documentary review; local knowledge..

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