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http://dspace.udla.edu.ec/handle/33000/1627Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Durán Almeida, Patricio Rafael | - |
| dc.creator | López Regalado, Johanna Evelyn | - |
| dc.creator | Sánchez Camino, Pablo Andrés | - |
| dc.date.accessioned | 2015-06-17T15:52:20Z | - |
| dc.date.available | 2015-06-17T15:52:20Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.citation | López Regalado, J. E.; Sánchez Camino, P. A. (2012). Plan de negocios para la creación de una cadena de tacos y burritos express (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TINI-2012-31 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/1627 | - |
| dc.description | The purpose of this business plan is to produce Mexican food and sell it by a different way, like motorcycles with appropriated adjustments for the storage and sale. At the beginning, ten of those will be at strategic points in Quito, like: clubs, stadiums, universities and high competition sites. An analysis of merchandising has been done to obtain consumer tastes and preferences. Mexican restaurants are located at the third place of the most visited in Ecuador, with 14% of acceptation, presenting a rise at the last few years. This business plan has been divided into ten chapters. The second chapter is a market study with encouraging results because it reflects a good costumer acceptation that helped with the establishment of the price, product and brand. The marketing plan has been focused on the brand positioning "! Q’ Burro¡" Using an aggressive publicity on social networks because are the least expensive and the most used by the future costumers. A manufacturing plan and operation has been done for the production process, maintaining health and hygiene standards demanded by the industry, quality control and taste of the product before distribution to the final consumer. The organizational structure has been developed thinking in the future, when the company will be bigger and will need more personal, but initially the administrative and operational functions will be provided by investors with recruitment of a small group of helpers. On the financial side has been concluded that the project is profitable because it has an IRR of 51.8%, 67.7% and 35.5% in the standard scenarios, optimistic and pessimistic, respectively. | en |
| dc.description.abstract | Este plan de negocios tiene como objetivo producir comida mexicana y venderla a través de un canal de distribución innovador, es decir, motos con las debidas adecuaciones para el almacenaje y venta... | es_ES |
| dc.format.extent | 183 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2012. | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | PLANEACIÓN EMPRESARIAL | es_ES |
| dc.subject | ESTABLECIMIENTOS DE COMIDAS | es_ES |
| dc.subject | COCINA MEXICANA | es_ES |
| dc.subject | QUITO-ECUADOR | es_ES |
| dc.title | Plan de negocios para la creación de una cadena de tacos y burritos express | 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-2012-31.pdf | TESIS A TEXTO COMPLETO | 2,73 MB | Adobe PDF |  Visualizar/Abrir |
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