Proposal of requirements for the application of the Circular Economy in the tourist restoration of the Havana destination

Abstract

The objective of this research was to propose requirements for the application of the circular economy in the tourist catering of the Havana destination. To achieve this objective, theoretical, empirical and statistical research methods were used. A semi-structured interview was carried out with the food and beverage quality and operations specialists of the Ministry of Tourism, and in addition, a questionnaire was applied to the food and beverage quality and operations specialists of the OSDES Hoteleras, Empresa Extrahotelera Palmares, Ministry of Internal Trade (Mincin), as well as the presidents of the Culinary Association of Cuba, the Association of Bartenders of Cuba and the Association of Sommeliers of Cuba. A review of specialized literature and established regulations on this topic was carried out. Data processing involved the calculation of absolute and relative frequencies, the calculation of the Cronbach's Alpha index, as well as the creation of the Pareto Diagram. The validation of the proposal was carried out by a group of experts, through the ANOCHI method. The results of the research made it possible to confirm that the vital challenges for the application of the Circular Economy in tourist restaurants in the Havana destination are: the low training of staff, the lack of resources in the destination and the lack of necessary infrastructure. The requirements proposal was developed and validated, which was structured into general and specific requirements, which include a total of 14 sections.