Análisis del servicio de la gastronomía de Daule, para la implementación de un restaurante temático en el casco comercial del cantón
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2015-10-12
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Universidad de Guayaquil. Facultad de Comunicación Social. Carrera de Turismo y Hotelería.
Resumen
Cocina ecuatoriana en el mercado mundial ha sido ampliamente aceptada por su variedad culinaria, que ha despertado el interés no sólo de la economía local, nacional pero sobre todo desde el extranjero; uno de los mayores inconvenientes de los cantones vecinos grandes ciudades es la falta de infraestructura para la contribución de un servicio de calidad al cliente. Para garantizar la calidad, la seguridad alimentaria y el servicio en un centro, es importante implementar un sistema de gestión de los alimentos y ayuda a controlar la producción, la adquisición de los alimentos desde la compra hasta el almacenamiento para el consumo; la implementación de la norma ISO 22001, que establece la seguridad alimentaria, en un establecimiento que ofrece su sello oficial de calidad y certificación de cumplimiento de la norma que se requiera. Los niveles macro y micro cuya relación es permisible para crear un restaurante típico que puede satisfacer las exigencias culinarias de los huéspedes que Daule estudiar. Buscando las relaciones de aproximación con la cocina debe ser capaz de identificar la prioridad focalización crecimiento económico del sector. Muchas personas tratan de deducir su atractivo y el análisis de las perspectivas de mercado actual. Para desarrollar la investigación de mercado local en el cantón Daule se analiza para determinar la demanda potencial que existe para el campo de negocio de los restaurantes. También se determinaron los aspectos más importantes para el desarrollo de la investigación de campo, tales como metas financieras y los ingresos que generarían un negocio de comida. El lugar ideal para el proyecto de propuesta de titulación se determinará por el lugar del centro de la ciudad. En concreto, cerca del Daule, parte de la parroquia de Santa Clara, donde se buscará la lealtad del cliente para un mejor crecimiento de las ventas.
Ecuadorian cuisine in the world market has been widely accepted for its culinary variety, which has aroused the interest not only of the local economy, national but especially from abroad; one of the biggest drawbacks of neighboring cantons large cities is the lack of infrastructure for the contribution of a quality customer service. To ensure quality, food safety and service in a facility, it is important to implement a system of food management and helps to control the production, acquisition of food from purchase to storage for consumption; the implementation of the ISO 22001 standard which sets food safety, where an establishment has to offer its official seal of quality and certification of compliance with the standard being required. The macro and micro levels whose relationship is permissible to create a typical restaurant that can meet the culinary demands of the guests of Daule be studied. Seeking the approach relations with the cuisine must be able to identify the priority targeting economic growth of the sector. Many individuals seek to deduct its attraction and analysis of current market outlook. To develop the local market research in the canton Daule is analyzed to determine the potential demand that exists for the field of restaurant business. The most important aspects for the development of field research, such as financial goals and income that would generate a food business is also determined. The ideal location for the project proposal titling shall be determined for the place the center of the city. Specifically near the Daule, part of the Santa Clara parish, where customer loyalty for better sales growth will be sought.
Ecuadorian cuisine in the world market has been widely accepted for its culinary variety, which has aroused the interest not only of the local economy, national but especially from abroad; one of the biggest drawbacks of neighboring cantons large cities is the lack of infrastructure for the contribution of a quality customer service. To ensure quality, food safety and service in a facility, it is important to implement a system of food management and helps to control the production, acquisition of food from purchase to storage for consumption; the implementation of the ISO 22001 standard which sets food safety, where an establishment has to offer its official seal of quality and certification of compliance with the standard being required. The macro and micro levels whose relationship is permissible to create a typical restaurant that can meet the culinary demands of the guests of Daule be studied. Seeking the approach relations with the cuisine must be able to identify the priority targeting economic growth of the sector. Many individuals seek to deduct its attraction and analysis of current market outlook. To develop the local market research in the canton Daule is analyzed to determine the potential demand that exists for the field of restaurant business. The most important aspects for the development of field research, such as financial goals and income that would generate a food business is also determined. The ideal location for the project proposal titling shall be determined for the place the center of the city. Specifically near the Daule, part of the Santa Clara parish, where customer loyalty for better sales growth will be sought.
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TURISMO, CANTON DAULE, RESTAURANTE, CREACION