Contextualización y propuestas del sector gastronómico en Santander, Colombia y el mundo en período postpandemia

Abstract

The scientific article that will be presented below has the gastronomic sector as its main theme, therefore investigating a series of factors that determine the growth or decline of the food industry with respect to the situations that arise over time, as was the pandemic. The maxim was to obtain answers for both economic and social problems that lead to negative results for the sector,so a statistical methodology was used mainly that, due to its essence, allows the reader to infer useful premises into account. factual data taken from certain situations. On the other hand, it seeksto go from the general to the specific, looking first, a world vision of affectations, socialphenomena and diversity of aspects that directly intervene in the gastronomic industry as well as a generality of characteristics that define gastronomy.

Once this point is developed, the panoramaof Colombia is looked at, where a brief review is made of the cultures and variations that have arisen over time, finally, a recount is made of what would become the Santander culture, making use of the resources already brought to collision. Finally, it is concluded with the characterizationand the information that is abstracted from this compilation of customs, needs, statistics and othersto develop efficient premises when stimulating the gastronomic trade, mitigating the economic impact of these affectations in the field of praxis for that commercial establishments can comply with their legal obligations, giving them the opportunity to continue operating with liquidity, morespecifically in the Colombian Association of the Gastronomic Industry (ACODRES) chapterSantander, which houses restaurants, coffee shops, patisseries and bakeries.