Elaboración de una propuesta técnica de una cafetería de comercio justo en la ciudad de Otavalo
This project arises from the need to implement new business models based on Fair Trade within the food and beverage industry. Thus, the Yannuk coffee shop works with values and principles based on fair treatment of farmers and workers of the Otavalo canton. The technical study that was carried out d...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2020
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://dspace.udla.edu.ec/handle/33000/12687 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх | Тойм: | This project arises from the need to implement new business models based on Fair Trade within the food and beverage industry. Thus, the Yannuk coffee shop works with values and principles based on fair treatment of farmers and workers of the Otavalo canton. The technical study that was carried out demonstrates the theoretical foundations of Fair Trade and its importance in society and even more so within gastronomy as a profitable business concept. This technical study is based on qualitative research, which was developed in depth with the aim of getting to know the needs of the market with respect to the expectations desired or demanded by customers for a café based on Fair Trade philosophy. Upon this foundation, the business idea for the Yannuk café is built. It is structured as a basic strategic technical study outlining the vision and mission, structuring a menu according to the needs identified in the market and using 100 percent organic raw materials, operating according to Fair Trade philosophy, with a strategic location in the center of the Otavalo canton, to the delight of national and foreign tourists. For the implementation of the Yannuk café, an investment of $35,000.00 is required between fixed, current and deferred assets. An average sales of approximately $48,000.00 per year is forecast at three years with which the variable costs, fixed costs, general expenses and profit could be covered, which has been proposed at 15 percent year as a restaurant policy. For all the calculations, the restaurant's installed capacity, the inflation rate of Ecuador in the last 10 years, and a study of the sales mix were taken into account. It should be noted that the numbers presented are approximate, since the present work is not a business plan, but a technical study of concept and operational structure for the Yannuk café. |
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