La innovación y su relación con la productividad del sector terciario en el área de restaurantes en la ciudad de Machala.

Abstract

The study of the relationship between innovation and productivity is a scenario that has been handled internationally, as a relevant aspect for any industry. In the city of Machala, a highly competitive place for restaurants, according to information from the National Institute of Statistics and Censuses, it is a priority that new ways of offering these services be added, incorporating competitiveness to have an impact on productivity, taking as the scenario of a business plan. action to innovation. According to high impact studies, innovations have different effects on the organization, depending on the segment to which it is applied, therefore, the objective of measuring the relationship between innovation and productivity of the tertiary sector in the restaurant area in the city of Machala, through statistical correlation indicators to propose strategies that contribute to the performance of the study sector. The technique for data collection is a convenience sampling, according to the high informality in restaurants registered by the site, through inferential statistics measured by Likert scale and hypothesis testing by F statistic. The study concludes that For the restaurant company to require a positive result in the productivity of its activities, it needs its administrators to generate action plans based on a particular type of innovation, with action plans on process, marketing and organizational innovation being effective. , generating benefits in operational, financial and human talent productivity