SENSORY NEUROEXPERIENCE

The book aims to understand the neuroexperiences as managerial innovation in gastronomic enterprises. It was supported by the authors Braidot (2009), Schmitt (2006), Manzano (2012), Stevenson (2001), Daft (2005), Drucker (1997). In summary, gastronomic ventures have great opportunities in emerging markets, within which there are consumers willing to be seduced by all the commercial proposals that lead them to tour spaces where a Universe of sensory Neuroexperience is generated through managerial innovation that reaches to manifest itself in more vivid, warm and human gastronomic brands that seek to position themselves in the market in order to have an organic growth in the search for sustainability and permanence in time.