Innovation in the hotel gastronomic offer. Analysis of scientific productivity on the Web of Science

Abstract

Innovation in hotel culinary offerings has become a key factor for competitive differentiation and the creation of memorable experiences in the tourism sector. Beyond its basic function of providing sustenance, gastronomy has become a cultural and experiential resource capable of strengthening the identity of destinations and generating added value in hotel services. This study aims to analyze the scientific output on this topic in the Web of Science (WoS) database, identifying trends, approaches, and research gaps that can guide future academic and practical directions in hotel management. The methodology employed was based on a bibliometric analysis, using specific search criteria related to gastronomy, innovation, and hospitality. Data were processed using visualization tools and keyword analysis. This approach allowed for the identification of patterns in scientific production, leading journals, most influential authors, and countries with the greatest contributions.