DISEÑO DEL RESTAURANTE “ESTANCIA DE LAS ORQUÍDEAS”, MEDIANTE LA ELABORACIÓN DEL PLAN DE NEGOCIOS PARA FOMENTAR EL DESARROLLO DEL TURISMO EN LA COMUNIDAD ATACAPI, PARROQUIA MUYUNA, CANTÓN TENA, PROVINCIA DE NAPO
The Mayuna rural parish, of the Napo canton, identifies itself as Kichwa Amazónico, the same one that contributes with cultural elements that must be rescued, valued and applied, such as ancestral medicine, customs, traditions, music, dance, traditional gastronomy and forms of community organization...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2018
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| Matèries: | |
| Accés en línia: | http://dspace.unl.edu.ec/jspui/handle/123456789/19878 |
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Afegir etiqueta | Sumari: | The Mayuna rural parish, of the Napo canton, identifies itself as Kichwa Amazónico, the same one that contributes with cultural elements that must be rescued, valued and applied, such as ancestral medicine, customs, traditions, music, dance, traditional gastronomy and forms of community organization are aspects that strengthen their identity of Kichwa cultural wealth of Napo. Within the Gastronomy stands out the typical drinks such as Chunda Aswa, Allu Aswa, Varapo Aswa, Ipañaku, Sara api, Instsik Aswa, Waysa, Lumu Azwa, Shiwamuy Azwa: typical foods such as Maito: ayampacos, saw panga, llaqui panga , Maytu of garabato yuyo, Maytu of chonta yuyo (maytu of palmito), Maytu of chonta curo, Aychaguamaytu, Lumuchakatu (mazamorra of guanta), Sikukatu, Armallukatu; Kichwa broth: Yacupi yanuschka shiquitu, Yacupi yanushka andia, Yacupi yanushka churu, among others, which led to the carrying out of the present study, whose main objective was to design the restaurant "Estancia de las Orquídeas", through the elaboration of the Business Plan to promote the development of tourism in the Atacapi community, Muyuna parish, Tena canton, Napo province, for which some methods were used such as synthetic, descriptive, inductive-deductive analytical and statistical analysis; likewise, some techniques, such as the bibliographic review and the survey, which allowed gathering the necessary information for the development of the investigation. Based on the information collection, an analysis of the different studies was carried out, obtaining results in each one of its stages, so that the financial evaluation showed the following results: the net present Value that gave a value of $ .363,822, 38, which means that it is greater than the investment of $ .113,758.04; the Internal Rate of Return of 64.95% that is greater than the opportunity cost of 14%, the period of capital recovery that will be carried out in 1 year, 9 months and 19 days, the Benefit / Cost Ratio that yields profitability of $ 1.06, for each dollar invested, and the sensitivity analysis that supported an increase in costs of 59% and a decrease in revenues of 29.5%, which means that the project is not sensitive therefore it is profitable. Keywords: Projects, Design, Gastronomy |
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