Fonte: Turismo y Sociedad; Vol 27 (2020): Julio-Diciembre; 161-181
Palavras-chave:
Resumo: The objective of this work was to establish a framework of labor competences to guide the management of key positions in restoration companies. A two-dimensioned holistic approach was employed focusing on occupational and personal competences. The design of the research was a cross-sectional study in phenomenography. It was carried out during the months of May and August 2018, in the province of Imbabura, Ecuador. The analysis unit corresponded to first and second category restaurants. Sampling criteria was used, and consisted of a semi-structured interview. The research question was: What are the job competences that catering companies require for the efficient management of key jobs? The results show that there are few people with skills training; the competences seen as the most important for management processes are personal skills.
