Emprendimiento para la creación de un restaurante macrobiótico tradicional, ubicado en el sector de Carapungo del DMQ

 

Authors

Lizame López, Marcos Luis

Format

BachelorThesis

Status

publishedVersion

Description

El presente emprendimiento tiene por objeto crear un restaurante Macrobiótico Tradicional en el sector de Carapungo, debido al crecimiento de la alimentación saludable, se estima este acontecimiento como una oportunidad de negocio para difundir la alimentación macrobiótica. En la zona de cobertura del Emprendimiento, por el momento no existe punto de venta de alimentación macrobiótica, aspecto que favorece la instalación de un restaurante de comidas saludable, con infraestructura adecuada para la actividad y atención personalizada al cliente. Mediante la investigación que es un medio que permite observar la viabilidad de la creación del restaurante debido a que se analizan diversos estudios como el de Mercado, Técnico, Administrativo y Financiero obteniendo resultados confiables.
This Project aims to demonstrate the feasibility of creating a Theme Gym located in the Conocoto Parish, dedicated to offering quality service with the use of latest technology machines and innovative fitness techniques. This business idea was born because only common gyms with conventional machines are located in the parish selected to establish the company and these places are those which people are already accustomed to visit; therefore, creating a sports center that provides the same services but with a different theme will have greater acceptance by customers. To develop this work several aspects were considered such as the Market Research, which permitted obtaining information on offer and supply for fitness services in the market. Likewise, a Technical Study was developed to determine the size of the project, the capacity to be used and to identify the resources needed to provide the service. Then an Administrate Study was prepared in which the elements of strategic direction and organizational charts were established for each area. Financial statements of the company are prepared based on the Economic-Financial Study to determine the rates of return and the corresponding Study on the Environmental Impact of the Project.

Publication Year

2016

Language

spa

Topic

ALIMENTACIÓN MACROBIÓTICA
COMERCIALIZACIÓN DE ALIMENTOS MACROBIÓTICOS
RESTAURANTE MACROBIÓTICO
CREACIÓN DE UN RESTAURANTE

Repository

Repositorio de la Universidad Central del Ecuador

Get full text

http://www.dspace.uce.edu.ec/handle/25000/10000

Rights

openAccess

License

openAccess