Estudios de factibilidad para la creación de un restaurante de comida típica de las tres regiones del Ecuador en la ciudad de Guayaquil
Fecha
2018
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad de Guayaquil Facultad de Ciencias Administrativas
Resumen
Este estudio estuvo direccionado a determinar factibilidad para la creación de un restaurante de comidatípica del Ecuador en la ciudad de Guayaquil, esto como un aporte al fortalecimiento de la gastronomía nacional que poco a poco está siendo desplazada por platillos extranjeros, siendo uno de estos platillos la comida rápida cuyo consumo y establecimientos que la ofertan se han proliferado. Se evidenció una baja promoción de platillos típicos nacionales por parte de los restaurantes, lo cual ha impulsado el consumo de otras comida, por lo cual, con el fin de conocer a fondo la problemática, se llevó a cabo una investigación cuyo enfoque fue cuantitativo al considerar en la recolección de datos encuestas dirigidas a los habitantes dela ciudad de Guayaquil entre los 20 y 64 años, resultando en una muestra de 384 encuestados. Mediante las encuestas se pudo evidenciar la aceptación del público respecto a lo que se propone, siendo la creación de un restaurante denominando “SazónTropAndina” enfocado en la oferta de platillos de regiones representativas del Ecuador evidenciando su factibilidad económica al obtener una TIR del 92,74% y un VAN positivo de $176.493,96, invirtiendo para ello $42.100 recuperados en el segundo año de operaciones.
This study was directed to determine feasibility for the creation of a restaurant of typical food of Ecuador in the city of Guayaquil, this as a contribution to the strengthening of the national gastronomy that little by little is being displaced by foreign dishes, being one of these dishes the fast food whose consumption and establishments that’s offers it hasspread. Was evidenced a low promotion of typical national dishes, which has promoted the consumption of other food, so that, in order to get to know the problem in depth, a research was carried out whose approach was quantitative to when it was considered in the data collection surveys aimed at the inhabitants of the city of Guayaquil between the ages of 20 and 64, resulting in a sample of 384 respondents. Through the surveys, public acceptance of what was proposed could be evidenced, with the creation of a restaurant called "SazónTropAndina" focused on the offer of dishes from representative regions of Ecuador, showing its economic feasibility when obtaining a TIR of 92, 74% and a positive NPV of $ 176,493.96, investing $ 42,100 recovered in the second year of operations.
This study was directed to determine feasibility for the creation of a restaurant of typical food of Ecuador in the city of Guayaquil, this as a contribution to the strengthening of the national gastronomy that little by little is being displaced by foreign dishes, being one of these dishes the fast food whose consumption and establishments that’s offers it hasspread. Was evidenced a low promotion of typical national dishes, which has promoted the consumption of other food, so that, in order to get to know the problem in depth, a research was carried out whose approach was quantitative to when it was considered in the data collection surveys aimed at the inhabitants of the city of Guayaquil between the ages of 20 and 64, resulting in a sample of 384 respondents. Through the surveys, public acceptance of what was proposed could be evidenced, with the creation of a restaurant called "SazónTropAndina" focused on the offer of dishes from representative regions of Ecuador, showing its economic feasibility when obtaining a TIR of 92, 74% and a positive NPV of $ 176,493.96, investing $ 42,100 recovered in the second year of operations.
Descripción
Palabras clave
RESTAURANTE, PROMOCIÓN, COMIDA TIPICA, GASTRONOMIA