Diseño del restaurante de comidas típicas “EL BUEN SABOR”, mediante la elaboración del plan de negocios para fortalecer el turismo gastronómico de la Parroquia El Dorado, Cantón Cascales, Provincia de Sucumbíos

The present investigation entitled: "DESIGN OF THE RESTAURANT OF TYPICAL MEALS" THE GOOD TASTE ", THROUGH THE ELABORATION OF THE BUSINESS PLAN, TO STRENGTHEN THE GASTRONOMIC TOURISM OF THE PARISH EL DORADO, CANTON CASCALES, PROVINCE OF SUCUMBIOS. It was developed with the aim of boosting the gastronomic tourist offer of the canton Cáscales. For the realization of the project was established as a general objective: Determine the financial feasibility for the implementation of a restaurant of typical Amazonian food "EL BUEN SABOR", in El Dorado Parish, Cantón Cáscales, Province of Sucumbíos through the elaboration of a Business plan; To fulfill this objective, five specific objectives were established: Determine the situational diagnosis of the study area to establish the typical food restaurant "EL BUEN SABOR", in El Dorado Parish, Cantón Cáscales, Province of Sucumbíos. Determine the conditions of supply and demand for the implementation of the typical food restaurant in El Dorado Parish, Cantón Cáscales, Province of Sucumbíos. Determine the size and location, project engineering and organizational design for the investment proposal. Carry out the financial study that allows to determine the amount of the investments, the sources of financing, the cost of the products and the expected income of the investment proposal. And finally perform the financial evaluation to calculate the feasibility of investment through the calculation of financial indicators. In order to comply with each of the objectives, it was necessary to apply appropriate methods and techniques, thus, for the first specific objective, the analytical method was used, which allowed an analysis to be carried out in order to know the current situation of the study area and its surroundings. geographic, economic and social. Using primary and secondary query sources. Regarding the second specific objective, the analysis of the supply and demand of the project was developed, through the collection of demand information, the profile of the tourist was determined, the potential demand of the economically active population and the national and international tourists, likewise a survey was used, directed to a group of 384 people, allowing at the same time to know the needs and preferences of the market. To address the third objective was designed the business idea and the implementation of the infrastructure for the food service, swimming pool, playgrounds, children's games, the mission, vision, logo, slogan, organizational structure, functions of the staff were elaborated. process diagram for food service; the inductive and deductive methods were applied, which served to simplify the information. 5 In the fourth objective; the financial study was carried out, determining the economic amounts necessary for the initial investment of the project as well as the means through which the project will be financed. We also analyzed the indicators of fixed assets, deferred assets, current assets or working capital, direct labor, indirect materials, household goods, clothing, basic services, operating costs, office supplies, cleaning supplies, sales expenses, current assets, financing. In the fifth objective; as evaluation criteria to know the viability of the business plan, the Net Present Value, the Internal Rate of Return, was obtained; the cost benefit ratio and the capital recovery period. After the work done it is concluded that the situation of the environment is advantageous to create a new option of gastronomic tourism, in addition it was determined from the technical, administrative and financial point of view that is viable and profitable. Finally, recommendations are mainly aimed at the implementation of this project and its proper management for which the present research work is prepared as a basis for the research carried out. Therefore, the owner is recommended to execute it.

• Autor Principal: Parra Cedeño, Jonathan Cristhian (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2018
• Subjects: ADMINISTRACIÓN TURÍSTICA; RESTAURANTE; TURISMO
• Acceso en liña: http://dspace.unl.edu.ec/jspui/handle/123456789/19831