Propuesta de factibilidad para la creación de un restaurante tradicional de la serranía ecuatoriana, en el cantón Tena, provincia de Napo, 2017

Abstract

The current titling work is about the creation of the traditional restaurant from Ecuadorian highland, in Tena canton, province of Napo. According to the estimated analysis based on collecting instruments of information, so the surveys deducted that in Tena exists big boom of national tourists, foreigners, persons from Ecuadorian highland, due to it was interpreted the proposal feasibility and profitability because the people previously mentioned, feel the necessity of typical food consumption from their native cities, therefore it encourages in an unconditional way to the canton for improving the gastronomical culture variation in the different areas of the sector. Based on the surveys some factors were identified like unsatisfied offer and demand through the acceptability of potential market was evident in the sector, also the place, the capacity, the standard recipes, the plant design were determined in order to not change the organoleptic characteristics and avoid the declines or the overproduction. In the administrative study flow charts, function manuals, procurement processes were done for designing the appropriate staff that fits the profile expectations and exists organization. The evaluation was carried out with a VAN (net present value) of $64.011 and a TIR (internal return rate) of 75%, being major the rate of bank credit and a benefit/cost of $1,56 with earning of $0,56 for each invested dollar, therefore the project is viable and functional. It is recommended to do daily inventories in order to determine the progress in sales registers.