Factores endógenos que influyen en la sostenibilidad de las pymes gastronómicas del sector Urdesa-Guayaquil, año 2019 – 2020
Fecha
2020
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Universidad de Guayaquil, Facultad de Ciencias Adminiatrativas
Resumen
La presente tesis se plantea debido a múltiples falencias endógenas en el desarrollo de las pymes dedicadas a la gastronomía. El objetivo es analizar e indagar toda información concerniente a las pymes considerando su permanencia y desarrollo dentro del Sector Urdesa-Guayaquil. La metodología aplicada tiene un enfoque mixto, entre los principales métodos utilizados es el explicativo y descriptivo, se utilizan instrumentos para la recopilación de información a través de fuentes primarias y secundarias en medios oficiales, además de entrevistas y encuestas que permitan conocer acerca de las pymes gastronómicas. Se establece cuáles serían las ventajas competitivas del negocio. La propuesta abarca el análisis de los factores endógenos que permite la sostenibilidad de las pymes gastronómicas y establecer un portafolio con estrategias. En conclusión, toda acción de progreso y viabilidad dentro del área gastronómica trae consigo un mejor nivel de vida para quienes se desenvuelven en preparar los platos nacionales e internacionales exclusivos y de excelencia.
The present thesis is planted due to multiple endogenous shortcomings in the development of the SMEs dedicated to gastronomy. The objective is to analyze and inquire all the information concerning the SMEs considering its permanence and development inside the sector of Urdesa-Guayaquil. The applied methodology has a mixed focus, among the main methods used is the explanatory and descriptive, instruments are used to collect information through primary and secondary sources in official media, as well as interviews and surveys that allow us to learn about gastronomic SMEs. It establishes what the competitive advantages of the business will be. The proposal includes the analysis of endogenous factors that allow the sustainability of gastronomic SMEs and establish a portfolio with strategies. In conclusion, any action for progress and viability within the gastronomic area brings with it a better standard of living for those who are involved in preparing exclusive and excellent national and international dishes.
The present thesis is planted due to multiple endogenous shortcomings in the development of the SMEs dedicated to gastronomy. The objective is to analyze and inquire all the information concerning the SMEs considering its permanence and development inside the sector of Urdesa-Guayaquil. The applied methodology has a mixed focus, among the main methods used is the explanatory and descriptive, instruments are used to collect information through primary and secondary sources in official media, as well as interviews and surveys that allow us to learn about gastronomic SMEs. It establishes what the competitive advantages of the business will be. The proposal includes the analysis of endogenous factors that allow the sustainability of gastronomic SMEs and establish a portfolio with strategies. In conclusion, any action for progress and viability within the gastronomic area brings with it a better standard of living for those who are involved in preparing exclusive and excellent national and international dishes.
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GASTRONOMÍA, PYMES, SATISFACCIÓN, HABILIDADES,