Proyecto de inversión para creación de un restaurante “LA COCINA DE HUGO” en el cantón Tena de la provincia del Napo, para el año 2015

The aim of this research is the implementation of a restaurant in the city of Tena, Napo province that meets quality standards for food service, so that is not handled empirically both the operative part and administrative, as slow processes of existing services is detected, thereby affecting the quality of service, and this creates slow business development in the sector, problem to be remedied by an investment project for creation of a restaurant. The research was conducted based on the following objectives, local demand is first evaluated; technical feasibility is established, the administrative and legal study was conducted; the financial analysis and evaluation of environmental and social impact. To achieve the above objectives different methods and techniques, such as the inductive method it gave a guideline to determine the overall conclusions of the project, the deductive method contributed to determining the sample size of the population was applied, demand potential, real, effective and unmet demand, the analytical method allowed, applying administrative sciences and the generalizing laws of the company were determined, the statistical method meanwhile, allowed measure results, where it was determined that the study. Market feasible, potential consumer demand is 22.289, the actual demand is 19.062 consumers and effective demand is 17.844 consumers and unmet demand is 291.989 consumers. Besides the technical study was proposed, based on the data above, and installed in 29.040 consumers capacity is calculated, it will start with a capacity utilization rate will be 90%, and a production of 25.272 menus for the first base year. The location of the restaurant will be in the field of bus terminal between Av. November 15 and street Victor Hugo Sanmiguel, and its name will be "LA COCINA DE HUGO". Then the project engineering process diagrams determining the characteristics of operation and management, technical requirements such as equipment, facilities, furniture and fixtures develops. Also an administrative study established as an individual with RUC, is further defined organizational and functional structure was made; which serves as a guideline for implementing a good organization, since it will have the following staff: a manager, a chef, a kitchen assistant-driver, a waitress, who will be part of the administrative staff and operational staff. The investment of the project is $ US $ 17.957,05, a resource that will be financed by the owner. The financial evaluation Net Value (NPV) is $ 123.880,22, with an Internal Rate of Return (IRR) is 30,68 %, which makes possible the implementation of the project; investment would, 10 months, 7 days, the cost-benefit ratio is 1.42 points favorable for project implementation indicator; sensitivity values are less than one, therefore no changes affecting the project cost and revenue increased 40,50% and decreased by 27%. In the environmental assessment determines a positive impact with an impact value of 3.67, remain manageable any waste that occurs during operation of the restaurant and also compliance with environmental standards and health standards the Ministry of Health. In the social field, the restaurant will have the capacity to serve more than 80 people per day, through service quality, hygiene, health and competitively priced in the market and thus keep customers satisfied by the service provided.

• المؤلف الرئيسي: Yangüez Pappa, Hugo Iban (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2016
• الموضوعات: ADMINISTRACIÓN DE EMPRESAS; INVERSIÓN; CREACIÓN DE UN RESTAURANTE
• الوصول للمادة أونلاين: http://dspace.unl.edu.ec/jspui/handle/123456789/13431