Estudio de factibilidad para la creación de un restaurante en el cantón Lomas de Sargentillo
Fecha
2021
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Editor
Universidad de Guayaquil
Resumen
El presente trabajo tiene la finalidad de analizar la viabilidad de la creación de un
restaurante en el Cantón Lomas de Sargentillo, a través de una investigación de tipo
descriptiva, documental y de campo, teniendo en cuenta algunos factores, tales como, el
área legal, los permisos que se deben solicitar, los costos que se incurren en cada plato, las
ventas mensuales y anuales que se necesitan para poder cubrir costos y gastos, y el margen
de utilidad que se obtiene en cada año.
También se hizo uso de los instrumentos de recolección de datos, tales como, la encuesta a
los habitantes del recinto y turistas y cuestionario a expertos, obteniendo como resultado
que es necesario realizar un estudio de factibilidad antes de crear y colocar un restaurante,
ya que, la mayoría de los restaurantes ubicados en la zona han tenido que cerrar, debido a
que no realizaron una correcta administración de recursos materiales, humanos y
económicos.
The purpose of this work is to analyze the feasibility of creating a restaurant in Canton Lomas de Sargentillo, through a descriptive, documentary and field research, considering some factors, such as the legal area, the permits that must be requested, the costs incurred in each dish, the monthly and annual sales needed to cover costs and expenses, and the profit margin obtained in each year. Data collection instruments were also used, such as a survey of residents and tourists and a questionnaire of experts. The result was that it is necessary to conduct a feasibility study before creating and establishing a restaurant, since most of the restaurants located in the area have had to close because they did not properly manage their material, human and economic resources.
The purpose of this work is to analyze the feasibility of creating a restaurant in Canton Lomas de Sargentillo, through a descriptive, documentary and field research, considering some factors, such as the legal area, the permits that must be requested, the costs incurred in each dish, the monthly and annual sales needed to cover costs and expenses, and the profit margin obtained in each year. Data collection instruments were also used, such as a survey of residents and tourists and a questionnaire of experts. The result was that it is necessary to conduct a feasibility study before creating and establishing a restaurant, since most of the restaurants located in the area have had to close because they did not properly manage their material, human and economic resources.
Descripción
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Palabras clave
FACTIBILIDAD, RESTAURANTE, RENTABILIDAD
Citación
APA