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http://dspace.udla.edu.ec/handle/33000/1671Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Aguirre Idrovo, Renzo Xavier | - |
| dc.creator | Andrade Jarrín, José Eduardo | - |
| dc.creator | Durán García, Sebastián Ramiro | - |
| dc.date.accessioned | 2015-06-17T18:30:57Z | - |
| dc.date.available | 2015-06-17T18:30:57Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.citation | Andrade Jarrín, J. E.; Durán García, S. R. (2011). Plan de negocios para la producción y comercialización de comida gourmet rápida mexicana en Quito (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TINI-2011-34 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/1671 | - |
| dc.description | The following research was carried out to validate the implementation of a business plan for production and marketing of Tex-Mex fast food in the city of Quito. The main purpose of TMX is to deliver unsurpassed dining experiences. This raises the ideal product development, high quality, fast service at a price in a friendly safe, innovative and enjoyable environment. The vision of long-term expansion by opening an adequate number of locations and locations strategically selected. Will be the cornerstone to achieve economies of scale, establishing new agreements with suppliers and improving the economic environment of business. The premises of TMX indispensably have to sneak around in circles with great foot traffic, venues and city streets in major work areas. The average price offered in the menu, quality, freshness, excellence in service and atmosphere of the place, guarantees TMX as an attractive proposition for young executives, office workers, students, tourists and the whole family. With the growing demand for quality and nutritional value, made with fresh ingredients, it is simple to guess why the implementation of this project will be successful. The goal is to make the business as simple and profitable. We have worked in the standardization process of preparing food, staff organization and especially in the execution of daily operations of each department. The permanent and strict control is due to meet several checkpoints designed to ensure the quality of final products. Visit a local TMX is a fascinating experience. The diagrams on the walls refer to Tijuana, Baja California, the details of the walls formed by shiny steel plates and corrugated industrial environment in the area clear of preparation are distinctive characteristics and the pride of TMX. We want our customers to feel the essence once they enter the premises. With electronic sounds in the background, the lunch is always a good space apart to disconnect from the city. | en |
| dc.description.abstract | La siguiente investigación ha sido desarrollada para validar la implementación del plan de negocios para la producción y comercialización de comida rápida Tex Mex en la ciudad de Quito... | es_ES |
| dc.format.extent | 155 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2011. | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | PRODUCCIÓN ALIMENTARIA | es_ES |
| dc.subject | COCINA PROFESIONAL | es_ES |
| dc.subject | COCINA MEXICANA | es_ES |
| dc.subject | QUITO-ECUADOR | es_ES |
| dc.title | Plan de negocios para la producción y comercialización de comida gourmet rápida mexicana en Quito | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería en Negocios Internacionales | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TINI-2011-34.pdf | TESIS A TEXTO COMPLETO | 1,25 MB | Adobe PDF |  Visualizar/Abrir |
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