Resumen Este estudio sobre migración latinoamericana asentada en la ciudad de Tijuana, México, pretende explorar, describir y analizar la influencia de la condición fronteriza en la creación, desarrollo y persistencia de un emergente empresariado étnico y sus respectivos negocios de y para inmigrantes de las periferias mundiales. Para ello, se propone una investigación etnográfica en cinco unidades de observación distribuidas en diversos puntos de la trama urbana fronteriza, pertenecientes a empresarios gastronómicos de tres grupos nacionales: hondureños, salvadoreños y venezolanos. La observación participativa se realiza como comensal y se instrumentan varias técnicas de conversación con los administradores de dichos restaurantes típicos. Finalmente, mediante un análisis interactivo se determina la presencia de sinergias entre los negocios de inmigrantes y la región fronteriza, la cuales facilitan la existencia de estos. El resultado en su conjunto supone un primer acercamiento al fenómeno, inédito en estudios previos en México.

Abstract This study on Latin American migration settled in the city of Tijuana, Mexico, aims to explore, describe and analyze the influence of the border condition in the creation, development and persistence of an emerging ethnic entrepreneurship and its respective businesses of and for immigrants from the global peripheries. To this end an ethnographic research is proposed in five observation units distributed in as various points of the border urban weave, belonging to gastronomic entrepreneurs from three national groups: Hondurans, Salvadorans, and Venezuelans. Participatory observation is carried out as a diner and several conversation techniques are implemented with the managers of these typical restaurants. Finally, through an interactive analysis, the presence of synergies between immigrant businesses and the border region is determined, which facilitate the existence of such businesses. The overall result is a first approach to the phenomenon, unpublished in previous studies in Mexico.

Abstract The objective of the research was to design a netnography model for the analysis of the gastronomic tourism scenario of the international destination of Los Cabos, Mexico through tourism promotion and digital footprint reviews. The research was qualitative, exploratory and descriptive in scope. A netnography model was designed, in two stages, first a guide for the corporate website for the Los Cabos Tourism Trust, in the tab of restaurants by region (gastronomic offer) and second category a virtual observation guide for evaluation and review of comments on TripAdvisor (evaluation of diners). The results showed that in the culinary scene of the international destination of Los Cabos diners have diverse categories representative of the municipality, mainly: seafood (42%), international cuisine (40%), Mexican cuisine (31%), luxury restaurants (19%) and signature cuisine (12%). The garden-to-table experience based on sustainable gastronomy is a trend among diners. There are three gastronomic proposals in the rural zone of the municipality of Los Cabos with regional food, in addition to a gastronomic district 23400, composed of 15 restaurants. In relation to the perception of the diners in the evaluations on TripAdvisor is 4.5/5 so it was considered positive, they indicated high satisfaction in quality, service, atmosphere and ambience. The profile of the traveler who opts for gourmet food rates it as 5/5 excellent. In conclusion, the proposed model facilitated the identification of components of the gastronomic scenario of the tourist destination.

Resúmen El objetivo de la investigación fue diseñar una modelo de netnografía para el análisis del escenario del turismo gastronómico del destino internacional de Los Cabos, México a través de la promoción turística y reseñas de la huella digital. La investigación fue cualitativa de alcance exploratoria y descriptivo. Se diseñó un modelo de netnografía, en dos etapas, primero una guía para la página web corporativa para el Fideicomiso de Turismo de Los Cabos, en la pestaña de restaurantes por región (oferta gastronómica) y categoría segunda una guía de observación virtual para evaluación y revisión de comentarios en TripAdvisor (evaluación de los comensales). Los resultados mostraron que en la escena culinaria del destino internacional de Los Cabos los comensales tienen diversas categorías representativas del municipio, principalmente: mariscos (42%), cocina internacional (40%), cocina mexicana (31%), restaurantes de lujo (19%) y cocina de autor (12%). La experiencia del huerto a la mesa basada en una gastronomía sustentable es una tendencia en los comensales. Existen tres propuestas gastronómicas en la zona rural del municipio de Los Cabos con comida regional, además de un distrito gastronómico 23400, compuesto por 15 restaurantes. Con relación a la percepción de los comensales en las evaluaciones en TripAdvisor es 4.5/5 por lo que se consideró positivo, indicaron alta satisfacción en calidad, servicio, atmósfera y ambiente. El perfil de viajero que opta por comida gourmet lo califica en 5/5 excelente. En conclusión, el modelo propuesto facilito la identificación de componentes del escenario gastronómico del destino turístico.

Abstract Currently, socially responsible practice and the monitoring of the degree to which it is carried out is a condition for the sustainability of restaurants as enterprises. The contextual validation of research instruments and their theoretical and cultural bases is a prerequisite for the successful development of socially responsible management approaches in restaurants. The aim of the study was to verify the validity and reliability, in the field of restaurant companies, of a scale for the evaluation of corporate social responsibility from the customers' perspective. The research was quantitative and developed under a cross-sectional approach. A survey validated by other authors was used to evaluate Corporate Social Responsibility. The sample consisted of 420 customers of restaurants in an area of high tourist attraction in Lima, Peru. Confirmatory Factor Analysis was used to process the results. The results showed an adequate goodness of fit of the model and acceptable indexes of convergent validity, discriminant validity and reliability. The analysis also revealed the need to continue perfecting the wording of the instrument's items to meet the requirements for the evaluation of corporate social responsibility in the context of the restaurant industry.

Resumo Hoje em dia, a prática socialmente responsável e o monitoramento do grau em que ela é realizada é uma condição para a sustentabilidade dos restaurantes como empresas. A validação contextual de instrumentos de pesquisa, suas bases teóricas e culturais, é um pré-requisito para o desenvolvimento bem-sucedido de abordagens de gestão socialmente responsável em restaurantes. O objetivo do estudo foi verificar a validade e a confiabilidade de uma escala para a avaliação da responsabilidade social corporativa da perspectiva dos clientes no campo das empresas de restaurantes. A pesquisa é de natureza quantitativa e foi realizada por meio de uma abordagem de corte transversal. Uma pesquisa validada por outros autores foi usada para avaliar a responsabilidade social corporativa. A amostra foi composta por 420 clientes de restaurantes em uma área de grande atração turística em Lima, Peru. A análise fatorial confirmatória foi usada para processar os resultados. Os resultados mostraram uma adequação adequada do modelo e índices aceitáveis de validade convergente, validade discriminante e confiabilidade. A análise também revelou a necessidade de um maior refinamento da redação dos itens do instrumento, de acordo com as exigências da avaliação da responsabilidade social corporativa no contexto dos restaurantes.

Resumen En la actualidad, la práctica socialmente responsable y el monitoreo del grado en que se lleva a cabo constituyen una condición de sostenibilidad de los restaurantes como empresas. La validación contextual de instrumentos de investigación, de sus bases teóricas y culturales, constituye un requisito indispensable para el éxito en el desarrollo de enfoques de gestión socialmente responsables en restaurantes. El estudio tuvo como objetivo verificar la validez y fiabilidad, en el ámbito de las empresas de restaurantes, de una escala para la evaluación de la responsabilidad social empresarial desde la perspectiva de los clientes. La investigación posee un carácter cuantitativo y se desarrolló bajo un enfoque transversal. Se empleó una encuesta validada por otros autores para evaluar la Responsabilidad Social Empresarial. La muestra estuvo integrada por 420 clientes de restaurantes en una zona de alta atracción turística en Lima, Perú. Para el procesamiento de los resultados, se empleó el Análisis Factorial Confirmatorio. Los resultados mostraron una adecuada bondad de ajuste del modelo e índices aceptables de validez convergente, validez discriminante y fiabilidad. El análisis también reveló la necesidad de continuar perfeccionando la redacción de los ítems del instrumento con ajuste a los requerimientos de evaluación de la responsabilidad social empresarial en el contexto de la restauración.

Abstract The COVID-19 pandemic caused the stoppage of the movement of people globally, a situation that especially affected tourism as an economic activity. This article addresses the impact of the closure of the Peruvian-Chilean border during the COVID-19 pandemic on the hotel and gastronomic sector of Tacna. Through a qualitative methodology that included a bibliographic review, economic data analysis, and semi-structured interviews with hotel and restaurant owners and managers, we investigated the problems they had to face during the pandemic and the strategies to overcome them. The findings indicate that until March 2020 both items experienced strong growth within the framework of cross-border practices from Chileans to Tacna, within which enjoying Peruvian food was one of the main attractions. The pandemic forced small hotels and restaurants to deploy strategies such as layoffs and the provision of family labor to overcome the crisis and convert to delivery food. The largest and most formalized companies accessed subsidies and support from the state and in other cases, the reconversion was hand in hand with agreements with mining companies to house workers while the health emergency lasted.

Resumen La pandemia de COVID-19 produjo la detención de los desplazamientos de personas a nivel global, situación que afectó especialmente al turismo como actividad económica. Este artículo aborda el impacto que produjo el cierre de la frontera peruano-chilena durante la pandemia de COVID-19, en el rubro hotelero y gastronómico de Tacna. A través de una metodología cualitativa que incluyó revisión bibliográfica, análisis de datos económicos y entrevistas semiestructuradas a dueños y administradores de hoteles y restaurantes, indagamos los problemas que debieron afrontar durante la pandemia y las estrategias para superarlos. Los hallazgos indican que hasta marzo del 2020, ambos rubros experimentaron un fuerte crecimiento en el marco de prácticas transfronterizas de chilenos a Tacna, dentro de los cuales, disfrutar de la comida peruana era uno de los principales atractivos. La pandemia obligó a los hoteles y restaurantes pequeños a desplegar estrategias como el despido y la provisión de mano de obra familiar para superar la crisis y reconvertirse a la comida por entregas o delivery. Las empresas más grandes y con mayor formalización accedieron a subsidios y apoyos del Estado y en otros casos, la reconversión fue de la mano de convenios con empresas mineras para alojar a trabajadores mientras duró la emergencia sanitaria.

Abstract: Coastal areas play a vital role in society, creating a favorable environment for a wide range of social, cultural and economic activities, including culinary recreational opportunities. This study analyzes the experiences of visitors to bars and restaurants on the coast of the conurbation of La Serena and Coquimbo, the fourth most populated metropolitan area in Chile and one of the main sun and beach tourist destinations in the country. The data, collected through a survey of 536 visitors, were analyzed using descriptive and multivariate statistical methods. It was revealed that tourists exhibit high satisfaction and loyalty, with key determining factors being the beauty of the establishments, the quality of the service and the gastronomic offer. In addition, it was found that the probability of satisfaction increases for frequent visitors to the area, women, people with lower incomes and with a post-secondary education, and those motivated to escape from routine or meet with family or friends. It is concluded that effectively managing the link between gastronomy and coastal tourism is crucial to position the area as a top-level tourist destination.

Resumen: Las zonas costeras desempeñan un papel vital en la sociedad, creando un entorno favorable para una amplia gama de actividades sociales, culturales y económicas, incluidas oportunidades recreativas culinarias. Este estudio analiza las experiencias de los visitantes de bares y restaurantes en la costa de la conurbación de La Serena y Coquimbo, la cuarta área metropolitana más poblada de Chile y uno de los principales destinos turísticos de sol y playa del país. Los datos, recogidos mediante una encuesta a 536 visitantes, fueron analizados usando métodos estadísticos descriptivos y multivariados. Se reveló que los turistas exhiben alta satisfacción y lealtad, siendo factores determinantes clave la belleza de los establecimientos, la calidad del servicio y la oferta gastronómica. Además, se encontró que la probabilidad de satisfacción aumenta para los visitantes frecuentes de la zona, las mujeres, las personas de menores ingresos y con educación superior y aquellos motivados por escapar de la rutina o reunirse con familiares o amigos. Se concluye que gestionar eficazmente el vínculo entre gastronomía y turismo costero es crucial para posicionar la zona como un destino turístico de primer nivel.

Resumo Este projeto teve como objetivo identificar os impactos dos modelos de negócios atuais (agilidade de negócios) e dos principais controles de produtividade (KPIs), mais relevantes em um subsetor de pequenos restaurantes franqueados na Costa Rica (2020-2023). Para o qual se desenvolve uma investigação qualitativa, com entrevistas a 31 gestores de pequenos restaurantes que utilizam franquias nacionais e estrangeiras, para determinar diversas subcategorias de análise e estabelecer denominadores comuns que permitiram a superação da pandemia e a estruturação de uma análise de inclusão e exclusão, para priorizar os aspectos críticos de sucesso, a análise das causas, consequências e efeitos utilizando o método Root Cause para propor melhorias duradouras, sendo a principal constatação: a rigidez do modelo de franquia, a limitada agilidade do negócio e o uso de acesso limitado a maior tecnologia, principalmente devido ao custo e ao conhecimento, dificultou o enfrentamento do Cisne Negro da Pandemia por COVID-19).

Résumé Ce projet visait à identifier les impacts des modèles commerciaux actuels (agilité commerciale) et des contrôles clés de productivité (KPI), les plus pertinents dans un sous- secteur des petits restaurants franchisés au Costa Rica (2020- 2023). Pour lequel une enquête qualitative est développée, avec des entretiens avec 31 gérants de petits restaurants qui utilisent des franchises nationales et étrangères, pour déterminer diverses sous-catégories d’analyse et établir des dénominateurs communs qui nous ont permis de surmonter la pandémie et la structuration d’une analyse d’inclusion et d’exclusion, pour prioriser les aspects critiques du succès, l’analyse des causes, conséquences et effets selon la méthode Root Cause pour proposer des améliorations durables, le principal constat étant : la rigidité du modèle de franchise, l’agilité commerciale limitée et l’utilisation d’un accès limité L’essor de la technologie, principalement en raison du coût et des connaissances, a rendu plus difficile la lutte contre le cygne noir de la pandémie por COVID-19).

Abstract This project aimed to identify the impacts of current business models (business agility) and key productivity controls (KPIs), most relevant in a subsector of small franchised restaurants in Costa Rica (2020-2023). For which a qualitative investigation is developed, with interviews with 31 small restaurant managers who use national and foreign franchises, to determine various subcategories of analysis and establish common denominators that allowed us to overcome the pandemic and the structuring of an analysis of inclusion and exclusion, to prioritize the critical aspects of success, the analysis of the causes, consequences and effects using the Root Cause method to propose long-lasting improvements, the main finding being: the rigidity of the franchise model, the limited business agility, and the use Limited access to greater technology, mainly due to cost and knowledge, made it more difficult to face the Black Swan of the Pandemic por COVID-19).

Resumen Este proyecto buscó identificar los impactos de los actuales modelos de negocio (agilidad empresarial) y los controles clave de productividad (KPIs) más relevantes en un subsector de restaurantes pequeños franquiciados en Costa Rica (2020- 2023), por lo que se realizó una investigación cualitativa con entrevistas a 31 gerentes de restaurantes pequeños, usuarios de franquicia nacional y extranjera, para determinar así diversas subcategorías de análisis y establecer con esto denominadores comunes que permitieron sobrepasar la pandemia y la estructuración de un análisis de inclusión y exclusión, asimismo, para jerarquizar los aspectos críticos de éxito, el análisis de las causas, consecuencias y efectos mediante el método de Causa-Raíz para proponer mejoras de larga duración. Este es el principal hallazgo: la rigidez del modelo de franquicia, la limitada agilidad empresarial y el uso limitado de mayor tecnología, principalmente por costo y conocimiento, que hicieron más difícil afrontar el “Cisne negro” de la Pandemia por COVID-19).

RESUMEN Objetivo: Describir las relaciones entre la evaluación que los clientes realizan de la responsabilidad social empresarial de restaurantes en una zona de alta atracción turística de Lima, Perú, y el valor de marca que les atribuyen a esos restaurantes. Materiales y métodos: Se realizó un estudio cuantitativo descriptivo, de alcance correlacional y con enfoque transversal. La recogida de datos se realizó a través de dos encuestas, una para la responsabilidad social empresarial y otra para el valor de marca. Se realizó un muestreo aleatorio a 417 clientes de 20 restaurantes en la ciudad de Lima, lo que constituyó la muestra. Resultados: Se observaron correlaciones estadísticamente significativas, positivas y moderadas entre la responsabilidad social empresarial y el valor de marca percibidos por los clientes. Conclusiones: La importancia y el peso que posee el sector de la restauración en la economía peruana demandan un tránsito de este sector hacia enfoques de gestión sostenible, que pueden materializarse a través de las prácticas de responsabilidad social empresarial. La sostenibilidad de esas prácticas por parte de las empresas de restauración es posible, si las inversiones realizadas para generar mayor beneficio económico, social y ambiental para la sociedad se revierten en el incremento del activo intangible valor de marca. Las correlaciones positivas y moderadas entre la responsabilidad social empresarial y el valor en restaurantes, indican que cualquier acción intencionada de mejora en uno de estos aspectos se verá reforzada y favorecida si se diseña considerando el constructo alternativo.

ABSTRACT Objective: To describe the relationships between customers' evaluation of the corporate social responsibility of restaurants in an area of high tourist attraction in Lima, Peru, and the brand value they attribute to those restaurants. Materials and methods: A descriptive quantitative study was carried out, with a correlational scope and a transversal approach. Data collection was carried out through two surveys, one for corporate social responsibility and one for brand value. The sample was obtained through a random sampling of 417 customers from 20 restaurants in the city of Lima. Results: Statistically significant, positive and moderate correlations were observed between corporate social responsibility and brand value perceived by customers. Conclusions: The importance and weight of the restaurant sector in the Peruvian economy demand a transition of this sector towards sustainable management approaches, which can be materialized through corporate social responsibility practices. The sustainability of these practices by restaurant companies is possible if the investments made to generate greater economic, social and environmental benefits for society are reverted to an increase in the intangible asset of brand value. The positive and moderate correlations between corporate social responsibility and brand value in restaurants indicate that any intentional action to improve one of these aspects will be reinforced and favored if it is designed considering the alternative construct.

Abstract Sprouts are foods that have been winning consumers for their pleasant freshness and are used to accompany various dishes, both at home and in a large number of restaurants around the world. In addition, they represent a food of high nutritional quality since they are a source of minerals, vitamins, and bioactive compounds. The use of elicitors can improve the nutritional quality of these foods. In this study, five concentrations (0, 10-2, 10-3, 10-4, and 10-5 M) of benzoic acid were evaluated in lentil (Lens culinaris L.) sprouts. Biomass production, total soluble solids, total phenolic compounds, total flavonoids, and total antioxidant capacity were quantified. Elicitation with BA at low concentrations significantly improved the accumulation of DM and bioactive compounds; on the other hand, high concentrations significantly reduced these parameters. Elicitation with BA is a simple and efficient alternative to promote biomass production and induce the biosynthesis of bioactive compounds in lentil sprouts to obtain functional foods.

Resumen Los brotes o germinados son alimentos que han ido conquistando a los consumidores por su agradable frescura y se usan acompañando a diversos platos, tanto a nivel doméstico como en un gran número de restaurantes de todo el mundo. Además, representan un alimento de alta calidad nutricional, debido a que son fuente de minerales, vitaminas y compuestos bioactivos. La utilización de elicitores puede mejorar la calidad nutricional de estos alimentos. En este estudio se evaluaron cinco concentraciones (0, 10-2, 10-3, 10-4 y 10-5 M) de ácido benzoico en germinados de lenteja (Lens culinaris L.). Se cuantificó la producción de biomasa, sólidos solubles totales, compuestos fenólicos totales, flavonoides totales y la capacidad antioxidante total. La elicitación con AB en bajas concentraciones mejoró significativamente la acumulación de MS y compuestos bioactivos; en cambio altas concentraciones redujeron significativamente estos parámetros. La elicitación con AB es una alternativa simple y eficiente para promover la producción de biomasa e inducir la biosíntesis de compuestos bioactivos en germinados de lenteja, para obtener alimentos funcionales.

Resumo Objetivo O objetivo do artigo foi analisar o impacto da cultura organizacional e do comprometimento do antecedente no desempenho organizacional de restaurantes localizados na cidade de São Paulo para explicar a relação entre as variáveis exógenas do modelo, fornecendo assim aos gerentes um parâmetro de como as dimensões de cultura, comprometimento e desempenho devem ser gerenciadas. Projeto/metodologia/abordagem Os dados foram analisados por meio da análise de equações estruturais (PLS-PM) e foram coletados por meio de um questionário com 45 assertivas, durante o período de 2 meses, obtendo-se 116 respostas válidas. Resultados Quatro hipóteses foram suportadas - H1- A cultura inovadora influencia positivamente o comprometimento afetivo dos funcionários do restaurante (Γ=0,466), H8 - A cultura de apoio influencia o comprometimento normativo (Γ=0,270), H9 - A cultura de apoio influencia o comprometimento de continuidade (Γ=0,293), H10 - O comprometimento afetivo influencia positivamente o desempenho do bar e do restaurante (Γ=0,293). Implicações gerenciais O modelo obtido com o desenvolvimento deste estudo pode ser usado pelos gerentes de restaurantes para gerenciar seus funcionários com o objetivo de melhorar o desempenho organizacional. Implicações práticas As implicações práticas desse modelo foram o fato de que ele pode ser usado para orientar as decisões dos restaurantes em relação ao movimento de melhoria do desempenho. Originalidade/valor A lacuna que o estudo preenche é a proposição de um modelo gerencial que leva em consideração os aspectos da gestão de pessoas, como a cultura e o engajamento da equipe, para melhorar o desempenho organizacional de bares e restaurantes. gerenciadas Projetometodologiaabordagem Projeto metodologia abordagem PLSPM PLS PM (PLS-PM 4 assertivas meses obtendose obtendo se 11 válidas H1 H Γ=0,466, Γ0466 Γ Γ=0,466 , 0 466 (Γ=0,466) Γ=0,270, Γ0270 Γ=0,270 270 (Γ=0,270) Γ=0,293, Γ0293 Γ=0,293 293 (Γ=0,293) Γ=0,293. . Originalidadevalor Originalidade valor pessoas equipe 1 Γ046 Γ=0,46 46 (Γ=0,466 Γ027 Γ=0,27 27 (Γ=0,270 Γ029 Γ=0,29 29 (Γ=0,293 Γ04 Γ=0,4 (Γ=0,46 Γ02 Γ=0,2 (Γ=0,27 (Γ=0,29 Γ0 Γ=0, (Γ=0,4 (Γ=0,2 Γ=0 (Γ=0, Γ= (Γ=0 (Γ= (Γ

Abstract Purpose The objective of the article is to verify the influence of antecedents such as culture and commitment on restaurant organisational performance and assess how they can impact managerial practices. This would explain the relationship between the exogenous variables of the model, thus providing managers with a parameter for managing the dimensions of culture, commitment, and performance. Design/methodology/approach Data were analysed using structural equation analysis (PLS-PM) and collected through a questionnaire with 45 assertions over a period of 2 months, obtaining 116 valid answers. Findings Four hypotheses were supported: H1—Innovative culture positively influences the affective commitment of restaurant employees (Γ=0.466); H8—Supportive culture influences normative commitment (Γ=0.270); H9—Supportive culture influences continuance commitment (Γ=0.293); and H10—Affective commitment positively influences bar and restaurant performance (Γ=0.293). Managerial contributions The model developed for this study can be used by restaurant managers to manage their employees and improve their organisational performance. Practical implications This model’s practical implications were that it could be used to guide restaurant decisions toward performance improvement. Originality/value The study fills a gap by proposing a managerial model that considers aspects of people management, such as culture and staff engagement, to improve the organisational performance of bars and restaurants. practices Designmethodologyapproach Design methodology approach PLSPM PLS PM (PLS-PM 4 months 11 answers supported H1Innovative HInnovative H1 Innovative H Γ=0.466 Γ0466 Γ 0 466 (Γ=0.466) H8Supportive HSupportive H8 Supportive Γ=0.270 Γ0270 270 (Γ=0.270) H9Supportive H9 Γ=0.293 Γ0293 293 (Γ=0.293) H10Affective HAffective H10 Affective Γ=0.293. . models s improvement Originalityvalue Originality value management engagement restaurants 1 Γ=0.46 Γ046 46 (Γ=0.466 Γ=0.27 Γ027 27 (Γ=0.270 Γ=0.29 Γ029 29 (Γ=0.293 Γ=0.4 Γ04 (Γ=0.46 Γ=0.2 Γ02 (Γ=0.27 (Γ=0.29 Γ=0. Γ0 (Γ=0.4 (Γ=0.2 Γ=0 (Γ=0. Γ= (Γ=0 (Γ= (Γ

ORIENTATION: Workplace diversity and intercultural interaction are undisputed realities in the new world of work. This is especially true for casual dining restaurants that are labour intensive and customer-oriented, catering for culturally diverse patrons. RESEARCH PURPOSE: The study investigated the impact of perceived metacognitive cultural intelligence of service staff on the service delivery experiences of customers at casual dining restaurants. MOTIVATION FOR THE STUDY: There is a dearth of research that explores the cultural intelligence of hospitality service staff in the South African context. RESEARCH APPROACH/DESIGN AND METHOD: A structured questionnaire was administered to a sample of 403 customers at casual dining restaurants in Bloemfontein, using QuestionPro. Partial Least Squares Structural Equation Modelling (PLS-SEM) was applied to examine the relationships between the variables. MAIN FINDINGS: Statistically significant negative relationships were recorded between metacognitive cultural intelligence and all the service delivery constructs. Metacognitive cultural intelligence was found to have a medium predictive power towards responsiveness and assurance as part of the service delivery construct. PRACTICAL/MANAGERIAL IMPLICATIONS: Due to the complexity of the cultural intelligence construct, the study only focused on metacognitive cultural intelligence and its impact on the service delivery experiences of casual dining patrons. The findings showed service staff lacked metacognitive cultural intelligence, hence affecting all the areas of service delivery. There is thus a persistent need for training and developing intercultural competencies. CONTRIBUTION/VALUE-ADD: Despite current emphasis on diversity management and cultural intelligence, the findings of the study revealed that service staff are not adequately prepared for intercultural interactions.

ORIENTATION: The coronavirus pandemic, known as the coronavirus disease 2019 (COVID-19) pandemic, has not just caused a serious health threat; it has also altered how we think about and handle various facets of our daily lives, careers and the global economy. RESEARCH PURPOSE: This study sought to ascertain the COVID-19 pandemic's effect and influence on employee motivation and the reward programmes provided by Cape Town hotels. MOTIVATION FOR THE STUDY: The COVID-19 pandemic particularly hard hit the hospitality and tourism sectors, with hotels and restaurants being forced to close for a while before reopening at reduced capacity. RESEARCH APPROACH/DESIGN AND METHOD: An exploratory qualitative research approach was followed, which allowed for open-ended questions for semi-structured interviews to collect data from managers (n = 14). The data were analysed using Creswell's six-step approach. MAIN FINDINGS: The findings indicate that the COVID-19 pandemic had an unfavourable financial impact on hotels, causing permanent or temporary closure, retrenchments, layoffs, salary cuts and reduced shifts PRACTICAL/MANAGERIAL IMPLICATIONS: The study supports the development and upkeep of equitable employee reward programmes for hotel owners, managers and human resource specialists. CONTRIBUTION/VALUE-ADD: This study's findings provide insights into the rewards that motivate employees and assist hotels in strengthening their reward system strategies, specifically during a pandemic such as COVID-19.

BACKGROUND: Young adults are exposed to high noise levels in leisure venues, which increases their risk of hearing loss, and can affect their quality of life OBJECTIVES: The aim of this study was to describe the young adults' awareness, attitudes and perceptions towards leisure noise at a university in South Africa METHOD: A descriptive cross-sectional study design with quantitative methods of data was considered for this study. Students from first to fourth years in the Education Department of a local university in Durban, South Africa, who were aged 18 years old - 25 years old were invited to participate in an online survey RESULTS: Of the 462 participants, most had a general awareness on noise and hearing loss but lacked knowledge on the negative effect of loud noise, with 95.2% using personal listening devices, followed by visiting restaurants and gyms, and 48.3% being unsure if noise can damage hearing permanently. They were unaware of methods to reduce their exposure to noise. A significant relationship between awareness of noise and attitudes (p = 0.029) indicated that the higher the level of awareness regarding leisure noise, the better their attitude and behaviour, thus the lower the risk of hearing loss CONCLUSION: The results highlight the need for implementing the World Health Organization (WHO) noise regulations and providing education for this age group to prevent irreversible hearing loss through exposure to leisure noise CONTRIBUTION: A national study is recommended to increase research evidence

RESUMEN: El presente artículo analiza la implementación del branding en los cangrejales de la ciudad de Guayaquil. En su mayoría, los locales observados en este estudio exhiben gráficos relacionados con cangrejos, pero en lo referente a la generación de una experiencia para el consumidor es escaso, o nulo. El presente estudio revisa el modelo para la gestión de espacios Master Brand propuesto por Joan Costa, analizando las preferencias y gustos de los consumidores. A partir de estos insumos, se propone una guía para la aplicación del branding en el ámbito de la restauración cangrejera, que logre una experiencia diferente y más satisfactoria para los consumidores.

ABSTRACT: The present article contains an analysis of the implementation of branding in crab restaurants in the city of Guayaquil. Most of the establishments observed in this study have graphics related to crabs, but the contribution to generating a consumer experience is minimal or non-existent. The study reviews the Master Brand model for space management proposed by Joan Costa, analyzing consumer tastes and preferences. Using these inputs, a guide is proposed for the application of branding in the field of crab restaurants that contributes to a different and more satisfactory experience for consumers.

Resumen: En Guayaquil, como en muchas ciudades latinoamericanas, debido a su crecimiento territorial desbalanceado coexisten áreas muy dinámicas con otras fuertemente rezagadas. Desde el año 2021 la Municipalidad de Guayaquil incorpora en su planificación a las centralidades o núcleos multifuncionales, para optimizar su funcionamiento y desconcentrar al centro tradicional, las centralidades pueden ser de tipo urbana, zonal, barrial o sectorial. El presente estudio aborda a la centralidad zonal de La Alborada, con núcleos de interés y diversidad de comercio de proximidad coexistentes con un entorno residencial, condición que hace necesario caracterizar los usos del suelo a mediana y pequeña escala en su contexto comercial y residencial. La metodología adoptada recoge información catastral del geoportal municipal, para mapear, actualizar y clasificar las actividades comerciales, incluyendo la altura de edificaciones, tipos de vías y de manera general a través de recorridos de observación la percepción que tienen las personas de los espacios públicos de uso peatonal. Los principales resultados demuestran diversidad de actividades y servicios, y la consolidación del uso comercial en la periferia de las catorce etapas. Evidencia también a las edificaciones fuera de norma y la tendencia a especialidades de los usos comerciales, existiendo en algunas etapas más de diez locales próximos para una actividad especifica, como restaurantes y tratamientos estéticos. Concluyendo que, los espacios públicos colindantes con los locales comerciales son forzosamente utilizados como vestíbulos a cielo abierto, obligando al usuario a ocupar espacios previstos para la circulación peatonal, afectando la movilidad segura, confortable y eficiente de los residentes y usuarios.

Abstract: In Guayaquil, like many Latin American cities, very dynamic areas coexist with others that are strongly lagging because of their unbalanced territorial growth. Since 2021, the Municipality of Guayaquil has incorporated centralities or multifunctional centers into its planning to optimize its operation and decentralize the traditional center. The centralities can be urban, zonal, neighborhood, or sectoral. This study addresses the zonal centrality of La Alborada, with nuclei of interest and the diversity of local commerce coexisting with a residential environment, making it necessary to characterize the uses of the land on a medium and small scale in its commercial and residential context. The adopted methodology collects cadastral information from the municipal geoportal to map, update, and classify commercial activities, including the height of buildings, types of roads, and, in general, through observation tours, people's perception of public spaces for pedestrian use. The results show diverse activities and services and commercial use consolidation on the fourteen stages' periphery. They also show non-compliant buildings and the trend towards specialties in commercial uses, with over ten nearby businesses in some stages of a specific activity, such as restaurants and aesthetic treatments. Concluding that the public spaces adjoining the commercial premises are forcibly used as open-air lobbies, forcing the user to occupy spaces provided for pedestrian circulation, affecting the safe, comfortable, and efficient mobility of residents and users.

Abstract This article analyzes the spatial behavior of social and economic factors associated with car theft in Reynosa, Tamaulipas, Mexico. For this, the data of car theft reports issued (from January 2016 to December 2018) before the Attorney General’s Office of the state of Tamaulipas were analyzed. The information on the social and economic variables was obtained from the Census of Population and Housing 2020 at the level of basic geostatistical area and the National Statistical Directory of Economic Units. The methodology consisted of a negative binomial regression, a simple regression, and a geographically weighted regression, both Poisson types to incorporate the non-stationarity spatial component. The results indicate that restaurants and banks are crime-attracting nodes and that the variables of routine activities present heterogeneous spatial patterns depending on the area of the city where they are present.

Resumen En este artículo se analiza el comportamiento espacial de los factores sociales y económicos asociados al robo de automóviles en Reynosa, Tamaulipas, México. Para ello se estudian los datos de las denuncias de este delito emitidas –de enero de 2016 a diciembre de 2018– ante la Fiscalía General de Justicia del estado de Tamaulipas. La información de las variables sociales y económicas se obtuvieron del Censo de Población y Vivienda 2020 a nivel de área geoestadística básica, y del Directorio Estadístico Nacional de Unidades Económicas. La metodología consistió en una regresión negativa binomial, así como en una regresión simple y una geográficamente ponderada, ambas de tipo Poisson para incorporar el componente de no estacionariedad espacial. Los resultados indican que los restaurantes y los bancos constituyen nodos atractores de crimen, y que las variables de actividades rutinarias presentan patrones espaciales heterogéneos dependiendo de la zona de la ciudad donde estén presentes.