Diseño de restaurante típico de las regiones del ecuador en el norte de la ciudad de Guayaquil
Fecha
2020-03
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Universidad de Guayaquil: Facultad de Ciencias Administrativas
Resumen
Este proyecto surge debido a las necesidades que poseen actualmente los habitantes de la ciudad de Guayaquil, en pretender consumir comidas típicas del Ecuador en los restaurantes ya posicionados en el mercado gastronómico. Es importante mencionar también que la investigación creará un realce a nivel nacional de la gastronomía ecuatoriana, debido a que no está totalmente explotada y reconocida a nivel nacional. Por esta razón se desea diseñar un restaurante típico de las regiones del Ecuador en el Sector Urdesa Central que pueda satisfacer las necesidades y permita vivir nuevas experiencias con cuatro ambientes enfocados en cada región. El estudio crea un repaso a través de la historia de la gastronomía en Ecuador, en la ciudad de Guayaquil y las regiones del Ecuador, además se conocerán conceptos básicos acerca del mundo gastronómico. El análisis de factibilidad del proyecto se ha comprobado por medio de las encuestas realizadas a 378 personas, de una pequeña muestra de la población de la Parroquia Tarqui de la Ciudad de Guayaquil en donde el 78% de las personas muestran que les agradaría visitar el restaurante. En cuanto al análisis económico financiero, por medio del flujo de caja, se ha conseguido calcular los ingresos, egresos y gastos. Las evaluaciones del inversionista, los coeficientes de riesgo y plazo de recuperación se lo pudo determinar por medio del VAN, TIR Y PAYBACK. En conclusión, el proyecto es aceptable y viable, una vez que sea realice la apertura del establecimiento, las personas podrán asistir para deleitar sus paladares con la gastronomía ecuatoriana.
This project comes due to the needs that the inhabitants of Guayaquil city currently have, to pretend to consume typical foods of Ecuador in the positioned restaurants in the gastronomy market. It is also important to mention that the research will create a national enhancement of Ecuadorian gastronomy because it is not totally exploited and recognized nationally. For this reason, it is desired to design a typical restaurant about Ecuador regions in Urdesa Central zone, in order to satisfy the needs and allow to live new experiences in four environments focused on each region. The study creates a review trough the history of Ecuadorian history, in Guayaquil city and the regions of Ecuador, in additions, basics concepts about gastronomy world will be known. The feasibility analysis of the project has been verified through polls made to 384 people from a small sample of Parroquia Tarqui population in Guayaquil city, where 78% of people show that they would like to visit the restaurant. About economic-financial analysis, trough cash flow; incomes and expenses have been calculated. The evaluations of the investor, the risk coefficients and the recovery period could be determined using the NPV, IRR AND PAYBACK. In conclusion, the project is acceptable and viable, when the establishment is opened, people can attend to delight their palates with exquisite flavors of Ecuadorian cuisine.
This project comes due to the needs that the inhabitants of Guayaquil city currently have, to pretend to consume typical foods of Ecuador in the positioned restaurants in the gastronomy market. It is also important to mention that the research will create a national enhancement of Ecuadorian gastronomy because it is not totally exploited and recognized nationally. For this reason, it is desired to design a typical restaurant about Ecuador regions in Urdesa Central zone, in order to satisfy the needs and allow to live new experiences in four environments focused on each region. The study creates a review trough the history of Ecuadorian history, in Guayaquil city and the regions of Ecuador, in additions, basics concepts about gastronomy world will be known. The feasibility analysis of the project has been verified through polls made to 384 people from a small sample of Parroquia Tarqui population in Guayaquil city, where 78% of people show that they would like to visit the restaurant. About economic-financial analysis, trough cash flow; incomes and expenses have been calculated. The evaluations of the investor, the risk coefficients and the recovery period could be determined using the NPV, IRR AND PAYBACK. In conclusion, the project is acceptable and viable, when the establishment is opened, people can attend to delight their palates with exquisite flavors of Ecuadorian cuisine.
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Palabras clave
NECESIDADES, GASTRONOMÍA ECUATORIANA, REGIONES DEL ECUADOR, MERCADO, FACTIBILIDAD
Citación
APA