Documentos de Académico
Documentos de Profesional
Documentos de Cultura
AUTORES:
Alarcón Villafuerte, María Victoria (ORCID: 0000-0002-1654-2184)
Ruiz Condori, Francis David (ORCID: 0000-0003-4742-9632)
ASESORA:
Mg. Noblecilla Saavedra, Carmen Milena (ORCID: 0000-0001-5937-3459)
LÍNEA DE INVESTIGACIÓN:
Marketing
LIMA - PERÚ
2021
Dedicatoria
Gracias a todos.
Gracias a todos.
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Agradecimiento
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Índice de Contenidos
Carátula................................................................................................................ i
Dedicatoria ...........................................................................................................ii
I. INTRODUCCIÓN ............................................................................................. 1
V. DISCUSIÓN .................................................................................................. 36
REFERENCIAS ................................................................................................. 43
ANEXOS ........................................................................................................... 48
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Índice de tablas
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Índice de figuras
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RESUMEN
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ABSTRACT
The present study was carried out in consideration of the increase in companies
dedicated to the commercialization of gluten free products, which increased the
volatility of the purchase decision of users, therefore, the general objective was to
determine the relationship between the neuromarketing and consumer behavior in a
Gluten Free Bakery, Arequipa 2021. For this reason, an applied type method was
used, with a quantitative approach, a non-experimental design, cross-sectional,
considering a descriptive-correlational level, focusing the research on an infinite
population made up of the clients of the Gluten Free bakery company, Arequipa
headquarters, with a sample of 96 clients belonging to the fixed portfolio and a non-
probabilistic sampling, to whom the survey technique and questionnaire instrument
were applied. Finding as results the existence of a high positive correlation between
the rational dimension and consumer behavior with a Spearman's Rho of 0.754.
Concluding that there is a direct and high relationship between neuromarketing and
consumer behavior in the gluten free bakery, with a Spearman's Rho of 0.826,
therefore, the research hypothesis is accepted.
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