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http://dspace.udla.edu.ec/handle/33000/9110Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Játiva Baquero, Edison Fernando | - |
| dc.creator | Ayala Ortíz, Paola Fernanda | - |
| dc.date.accessioned | 2018-05-18T01:10:09Z | - |
| dc.date.available | 2018-05-18T01:10:09Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | Ayala Ortíz, P. F. (2018). Plan de negocios para la elaboración y distribución de una línea de pan libre de gluten en la ciudad de Quito (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIC-2018-03 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/9110 | - |
| dc.description | This business plan proposes the elaboration and distribution of a gluten-free bread line in Quito. Through market research it was found that the project should focus on men and women of ages 31-60 years residing in the urban areas of the north of the city and whose income is medium-high and high. Similarly, it was established that the price to be charged will be higher than that of common bread. Also, the allergen factor of the potential consumers is not essential for them to acquire the product, as it was evidenced that there is a belief that they consume gluten-free foods, being intolerant or not, it is healthier. On the other hand, within the marketing plan, niche marketing was defined as a generic strategy, since the product is aimed at a very specific set of consumers. Likewise, the results of the customer analysis helped to establish the marketing mix, that is, the characteristics of product, place, price and promotion. Finally, the viability of the project was evaluated through financial tools, projections and indicators. | en |
| dc.description.abstract | El presente plan de negocio plantea la elaboración y distribución de una línea de pan libre de gluten en la ciudad de Quito. Mediante la investigación de mercados se encontró que el proyecto debe enfocarse en hombres y mujeres en edades de 31 a 60 años residentes en las zonas urbanas del norte de la ciudad de Quito... | es_ES |
| dc.format.extent | 90 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2018 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | INDUSTRIA ALIMENTARIA | es_ES |
| dc.subject | PANADERÍAS | es_ES |
| dc.subject | DIETA SIN GLUTEN | es_ES |
| dc.subject | QUITO-ECUADOR | es_ES |
| dc.title | Plan de negocios para la elaboración y distribución de una línea de pan libre de gluten en la ciudad 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-2018-03.pdf | 1,58 MB | Adobe PDF | Visualizar/Abrir |
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