Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín

En este artículo se identificaron aquellas variables que tienen efectos positivos sobre la intención de compra en establecimientos gastronómicos de la ciudad de Medellín. La muestra estuvo conformada por 418 personas, 41.10% hombres y 58.90% mujeres, con edades en su mayoría entre 15 – 39 años (63.6...

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Autores:
Marín Cuartas, Isabella
Toro Herrera, Cristian Santiago
Tipo de recurso:
Work document
Fecha de publicación:
2023
Institución:
Institución Universitaria Politécnico Grancolombiano
Repositorio:
Alejandría Repositorio Institucional
Idioma:
spa
OAI Identifier:
oai:alejandria.poligran.edu.co:10823/7581
Acceso en línea:
http://hdl.handle.net/10823/7581
Palabra clave:
Calidad percibida
Intención de compra
Modelado de ecuaciones estructurales
Tipo de restaurante
Valor hedónico
SEM
Bienes y servicios
Industria gastronómica
Servicio al cliente
Hedonic value
Perceived quality
Purchase intention
Restaurant type
Structural Equation Modelling
SEM
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License
Atribución-NoComercial-SinDerivadas 2.5 Colombia
id Poli2_a4d04d59251f33c1665e194b81a9ad2c
oai_identifier_str oai:alejandria.poligran.edu.co:10823/7581
network_acronym_str Poli2
network_name_str Alejandría Repositorio Institucional
repository_id_str
dc.title.spa.fl_str_mv Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
dc.title.translated.spa.fl_str_mv Effects of variables related to purchase intention in gastronomic establishments in the city of Medellín
title Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
spellingShingle Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
Calidad percibida
Intención de compra
Modelado de ecuaciones estructurales
Tipo de restaurante
Valor hedónico
SEM
Bienes y servicios
Industria gastronómica
Servicio al cliente
Hedonic value
Perceived quality
Purchase intention
Restaurant type
Structural Equation Modelling
SEM
title_short Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
title_full Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
title_fullStr Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
title_full_unstemmed Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
title_sort Efectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de Medellín
dc.creator.fl_str_mv Marín Cuartas, Isabella
Toro Herrera, Cristian Santiago
dc.contributor.advisor.none.fl_str_mv Casadiego Alzate, Rodolfo
dc.contributor.author.none.fl_str_mv Marín Cuartas, Isabella
Toro Herrera, Cristian Santiago
dc.subject.proposal.spa.fl_str_mv Calidad percibida
Intención de compra
Modelado de ecuaciones estructurales
Tipo de restaurante
Valor hedónico
SEM
topic Calidad percibida
Intención de compra
Modelado de ecuaciones estructurales
Tipo de restaurante
Valor hedónico
SEM
Bienes y servicios
Industria gastronómica
Servicio al cliente
Hedonic value
Perceived quality
Purchase intention
Restaurant type
Structural Equation Modelling
SEM
dc.subject.lemb.spa.fl_str_mv Bienes y servicios
Industria gastronómica
Servicio al cliente
dc.subject.keywords.spa.fl_str_mv Hedonic value
Perceived quality
Purchase intention
Restaurant type
Structural Equation Modelling
SEM
description En este artículo se identificaron aquellas variables que tienen efectos positivos sobre la intención de compra en establecimientos gastronómicos de la ciudad de Medellín. La muestra estuvo conformada por 418 personas, 41.10% hombres y 58.90% mujeres, con edades en su mayoría entre 15 – 39 años (63.64%) y con estudios técnicos y tecnológicos (42.6%). El análisis de los efectos se realizó mediante un planteamiento de dos pasos, donde primero se aplicó un Análisis Factorial Confirmatorio (AFC) y, posteriormente, el Modelo de Ecuaciones Estructurales (SEM), validando el modelo de medida y permitiendo evaluar las hipótesis planteadas en este estudio. Se encontró que las dimensiones ‘Valor Hedónico (VH)’, ‘Contenido Generado por Otros Usuarios (CU)’, ‘Riesgo Percibido (RP), ‘Imagen Corporativa (IC)’,y ‘Calidad Percibida (CP)’ contribuyeron de manera significativa en la ‘Intención de Compra (IP)’. Por otra parte, el constructo ‘Actitud Hacia el Restaurante (AR)’ y el ‘Tipo de Restaurante (TR)’ no resultaron ser determinantes de la intención de compra en establecimientos gastronómicos. Estos resultaron sugieren pautas para los profesionales del Marketing que se concentran en la industria gastronómica en cuanto a los factores en los que deben concentrar mayor atención con el objetivo de tomar mejores decisiones a nivel estratégico.
publishDate 2023
dc.date.issued.none.fl_str_mv 2023-01-30
dc.date.accessioned.none.fl_str_mv 2025-02-21T13:00:34Z
dc.date.available.none.fl_str_mv 2025-02-21T13:00:34Z
dc.type.spa.fl_str_mv other
dc.type.local.spa.fl_str_mv Documento de trabajo
dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/workingPaper
dc.type.coar.spa.fl_str_mv http://purl.org/coar/resource_type/c_8042
dc.type.redcol.none.fl_str_mv https://purl.org/redcol/resource_type/TP
format http://purl.org/coar/resource_type/c_8042
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10823/7581
dc.identifier.instname.spa.fl_str_mv instname:Politécnico Grancolombiano
dc.identifier.reponame.spa.fl_str_mv reponame:Alejandría Repositorio Comunidad
dc.identifier.repourl.spa.fl_str_mv repourl:http://alejandria.poligran.edu.co
url http://hdl.handle.net/10823/7581
identifier_str_mv instname:Politécnico Grancolombiano
reponame:Alejandría Repositorio Comunidad
repourl:http://alejandria.poligran.edu.co
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language spa
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spelling Casadiego Alzate, RodolfoMarín Cuartas, IsabellaToro Herrera, Cristian SantiagoMedellín - Antioquia2025-02-21T13:00:34Z2025-02-21T13:00:34Z2023-01-30http://hdl.handle.net/10823/7581instname:Politécnico Grancolombianoreponame:Alejandría Repositorio Comunidadrepourl:http://alejandria.poligran.edu.coEn este artículo se identificaron aquellas variables que tienen efectos positivos sobre la intención de compra en establecimientos gastronómicos de la ciudad de Medellín. La muestra estuvo conformada por 418 personas, 41.10% hombres y 58.90% mujeres, con edades en su mayoría entre 15 – 39 años (63.64%) y con estudios técnicos y tecnológicos (42.6%). El análisis de los efectos se realizó mediante un planteamiento de dos pasos, donde primero se aplicó un Análisis Factorial Confirmatorio (AFC) y, posteriormente, el Modelo de Ecuaciones Estructurales (SEM), validando el modelo de medida y permitiendo evaluar las hipótesis planteadas en este estudio. Se encontró que las dimensiones ‘Valor Hedónico (VH)’, ‘Contenido Generado por Otros Usuarios (CU)’, ‘Riesgo Percibido (RP), ‘Imagen Corporativa (IC)’,y ‘Calidad Percibida (CP)’ contribuyeron de manera significativa en la ‘Intención de Compra (IP)’. Por otra parte, el constructo ‘Actitud Hacia el Restaurante (AR)’ y el ‘Tipo de Restaurante (TR)’ no resultaron ser determinantes de la intención de compra en establecimientos gastronómicos. Estos resultaron sugieren pautas para los profesionales del Marketing que se concentran en la industria gastronómica en cuanto a los factores en los que deben concentrar mayor atención con el objetivo de tomar mejores decisiones a nivel estratégico.The objective of this study was to identify those variables that have positive effects on purchase intention in gastronomic establishments in the city of Medellín. The sample consisted of 418 people, 41.10% of whom were men and 58.90% women. The ages were mostly concentrated in the range of 15-39 years (63.64%) and mostly with technical and technological studies (42.6%). The analysis of the effects was carried out by means of a two-step approach, where first a Confirmatory Factor Analysis (CFA) was applied and, subsequently, the Structural Equation Model (SEM), validating the measurement model and allowing to evaluate the hypotheses raised in this study. It was found that the dimensions 'Hedonic Value (HV)', 'Content Generated by Other Users (CU)', 'Perceived Risk (PR), 'Corporate Image (CI)', and 'Perceived Quality (PC)' contributed significantly to 'Purchase Intention (PI)'. On the other hand, the construct 'Attitude Towards Restaurant (AR)' and 'Restaurant Type (TR)' were not found to be determinants of purchase intention in gastronomic establishments. These results suggest guidelines for marketing professionals who focus on the gastronomic industry as to the factors on which they should concentrate more attention to make better decisions at a strategic level.application/pdfspaEfectos de las variables relacionadas con la intención de compra en establecimientos gastronómicos de la ciudad de MedellínEffects of variables related to purchase intention in gastronomic establishments in the city of MedellínotherDocumento de trabajoinfo:eu-repo/semantics/workingPaperhttp://purl.org/coar/resource_type/c_8042https://purl.org/redcol/resource_type/TPCalidad percibidaIntención de compraModelado de ecuaciones estructuralesTipo de restauranteValor hedónicoSEMBienes y serviciosIndustria gastronómicaServicio al clienteHedonic valuePerceived qualityPurchase intentionRestaurant typeStructural Equation ModellingSEMAaker, D. A. (1991). Managing Brand Equity Capitalizing on the Value of a Brand Name. 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