Acceso usuarios
María Nelly Hurtado Justiniano, Natalia Jaría Chacón, Jaume Valls Passola 
Este trabajo de investigación desarrolla un análisis de la literatura acerca de la experiencia como un elemento innovador para el sector de las empresas de servicios. Dichos servicios innovadores impulsados y acompañados por los cambios económicos actúan como motores de renovación social y contribuyen al fortalecimiento de la competitividad. A través de la revisión encontramos puntos de partida para conocer cómo las empresas del sector de la gastronomía creativa innovan junto a sus equipos de trabajo, y si estos equipos de trabajo son multidisciplinarios, cómo favorecen a la competitividad y desarrollo de dichas empresas. Así también, se busca identificar aquellos indicadores que nos presentan las investigaciones relacionadas a la temática de experiencia e innovación en servicios de experiencia, como base para futuras investigaciones empíricas.
This research work develops an analysis of literature on experience as an innovative element for the services sector. Recently, some research work has focused on the role of the customer experience during the provision of a service. These types of innovative services driven and accompanied by economic changes act as drivers of social renewal and contribute to the strengthening of competitiveness. Placing the customer experience as the core of service innovation can become a powerful engine for generating novel ideas. Today, innovative service processes require successful designs of experiences involving multidisciplinary team, where the combination of knowledge and experience leads to successful projects. Through the review of the literature we can find a starting point to know how companies in the creative gastronomy sector innovate through their team, and also seek to identify those indicators that present the research related to the theme of experience and innovation in expertise services, as a basis for future empirical research. This paper provides an analysis of the importance of building multidisciplinary teams as a strategic tool for innovation in gastronomy laboratories.
