Implementación de un restaurante con técnicas vanguardistas en la cocina ecuatoriana, ciudad de Latacunga, provincia de Cotopaxi. 2018

Abstract

This degree work is based on the implementation of a restaurant with avant-garde techniques in Ecuadorian cuisine, in Canton Latacunga.When determining the primary source of research, which in this case was the survey was deduced with the data obtained from it that the implementation of the restaurant with avant-garde techniques in Ecuadorian cuisine is feasible in the Canton Latacunga, since no other restaurant offers preparations with avant-garde techniques. By applying the respective survey it was possible to identify factors such as supply and unmet demand to see the feasibility and acceptability of the restaurant in the potential market of the sector, so the technical study helped to determine the location, capacity, standard recipes, design of the plant .to ensure that the products do not lose their organoleptic characteristics at the time of processing, and also to avoid overproduction or wastage at the time of production. An administrative study was carried out, in which organization charts, function manuals, and hiring processes were carried out in order to have a qualified staff that is in agreement for the elaboration of the different dishes. To complete the project, a financial study was carried out, where the calculation of the Net Present Value (NPV) of 43,487.72 and an Internal Rate of Return (IRR) of 62% was made, higher than the bank credit rate. Obtaining a value of cost benefit ratio of 1.66 with profits of $ 0.66 for each dollar invested, therefore the venture is variable and functional. It can be concluded by mentioning that the project is profitable since there is a good projection of the increase in annual sales.