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Tipo de material : bachelorThesis
Título : Plan de negocios para la creación de un restaurante de comida fusión en la ciudad de Quito
Autor : Miranda del Salto, Ana Cristina
Tutor : Cortez Granda, Edmundo Francisco
Fecha de publicación : 2015
Editorial : Quito: Universidad de las Américas, 2015
Citación : Miranda del Salto, A. C. (2015). Plan de negocios para la creación de un restaurante de comida fusión en la ciudad de Quito (Tesis de pregrado). Universidad de las Américas, Quito.
Resumen : El presente es un plan de negocios para la creación de un restaurante de comida fusión en la ciudad de Quito...
Descripción : This is a business plan for the creation of a fusion cuisine restaurant in the city of Quito, the restaurant is a limited liability company with the name "Palau", it's food tries to combine different culinary styles, textures , flavors resulting in a new experience to the palate, we can see an opportunity because there are very few restaurants that offer this kind of food, also this industry shows a growing demand and an industry with an average growth of 11% in the past 10 years, "Palau" aimed at people of 19-65 years of age residing in the north of Quito and upper middle class. To enter the market, "Palau" will opt for a strategy of differentiation and penetration, the main competitive advantage of "Palau" is the food that offers, is the first restaurant in Quito which will have tablets at each table to place the order and have an efficient service, the penetration strategy is more for the same; this means that for the same price of the competition we give more benefits, the average plate of the competition is between 20-30 dollars while we handle a range of 18-22. "Palau" will be located in the Isabel La Catholica Sector, well known for being an area of restaurants, Palau has a direct distribution channel. The organization has a decentralized structure, the General Manager is in charge of the restaurant and the chef and the clerk are in charge of the service. To put the business up, we need an initial investment of $ 164,271 related to working capital for two months, and the purchase of fixed assets and inventory needs. The demand of "Palau” for the first year is 21.877 people with a market share of 6% which we generate a net profit of $ 56,725 in the first year. The balance point occurs at seven months with 27 days with an average amount of 16,205 dishes. The investment is recovered in the third year, in an expected scenario the project has an internal rate of return of 39% and a positive NPV of 123.659, while the pessimist has an IRR of 36% and the optimistic of 41% so we can conclude that the project is viable.
URI : http://dspace.udla.edu.ec/handle/33000/4624
Aparece en las colecciones: Ingeniería Comercial

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