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http://dspace.udla.edu.ec/handle/33000/5285Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Armas Cárdenas, Niky Edison | - |
| dc.creator | Flores Herrera, Luis Javier | - |
| dc.date.accessioned | 2016-07-13T17:20:22Z | - |
| dc.date.available | 2016-07-13T17:20:22Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.citation | Flores Herrera, L. J. (2016). Plan de negocios para la creación de el "Techo rojo" bar-restaurante ubicado en el sector norte de Quito (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIC-2016-52 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/5285 | - |
| dc.description | The following business plan presents both administrative, operational, commercial, and financial feasibility for the creation of “Techo Rojo” bar-restaurant located on the street Sabanilla and Real Audience, north of the city, where currently not has a direct competition in the service and preparation of dishes a la carte, cocktails, beer with flavors, hot wings, barman shows and private parking. To establish the feasibility of the project, it was necessary to know the external environment of the industry dedicated to food preparation and moderate alcohol through the PEST analysis (Political, Economic, Social and Technological) and PORTER analysis (5 forces of Michael Porter), The two important factors in determining the level of competition and profitability in the bar- restaurant industry analysis. A qualitative study was conducted with two expert interviews and a focus group, obtaining information on tastes and preferences of the target customer. It was complemented by a quantitative research through a survey of eleven questions that determined the market segment to make it work to the business. It is built a marketing plan to creating implementing strategies of product; place, price and promotion to gain advantage sustainable along 5 years that the business projected grow. For the capacity and functionality of business operations plan and organizational structure, where the local infrastructure is determined, legal regulations, required people and equipment necessary for the implementation the project is completed It was made the business philosophy defining the mission, vision and objectives directed toward delivering good service for the customers and they can go to the restaurant. To end the financial evaluation was made by determining the amount of initial investment and the recovery period of it, getting through the financial tools such as the IRR and NPV, positive results for the undertaking of the project. | en |
| dc.description.abstract | El siguiente plan de negocios presenta la viabilidad tanto administrativa, operativa, comercial, y financiera para la creación del “Techo Rojo” bar restaurante ubicado en la calle Sabanilla y Real Audiencia, sector norte de la ciudad de Quito, lugar donde actualmente... | es_ES |
| dc.format.extent | 50 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2016 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.subject | CREACIÓN DE UN BAR-RESTAURANTE | es_ES |
| dc.title | Plan de negocios para la creación de el “Techo Rojo” bar restaurante ubicado en el sector norte de Quito | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Comercial | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIC-2016-52.pdf | 902,79 kB | Adobe PDF | Visualizar/Abrir |
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