Estudio de factibilidad para la creación de un restaurante estilo convencional basado en un calendario gastronómico en el cantón Pallatanga, provincia de Chimborazo. 2017

Abstract

The present research work aimed with the objective of creating a conventional style restaurant, based on a gastronomic calendar, in Pallatanga canton. It used all the data obtained in information collection instruments like: the survey, in which it could be deduced that Pallatanga canton has a great influx of tourists, whether national and international nationals; due to this it was possible to identify that the proposal is feasible for its execution, since all the people insist that a place should serve typical or traditional foods about gastronomic calendar from Ecuador. Then, it based on the surveys applied, factors such as: unmet supply and demand were identified to see the viability and acceptability of potential market in this sector, thus the technical study helped to determine the location, capacity, standard recipes, designs from plant, so that the production processes are approved out in a correct way without increasing their organoleptic characteristics and also to avoid overproduction or wastage at the time of production, An administrative study was carried out a regulation in which organizational charts, function manuals, regulations were made internal and recruitment processes in order to have a qualified staff and that there may be good communication and organization within the establishment. Finally, a financial study was carried out in which the NPV calculation of 5,129.22 and an IRR of 20% were made, being greater than the bank credit rate, thus obtaining a value of cost benefit ratio of $ 1.58 with profits of $ 0.58 for each dollar invested, therefore the venture is viable and functional. It can be concluded by indicating that this project is profitable since there is a good projection of increase in annual sales. It is advisable to carry out some type of inventory, so it can register all sales advances of each day.