Estudio de factibilidad para la creación de un restaurante de comida tradicional, en el cantón Riobamba, provincia de Chimborazo, 2017

Abstract

The objective of the present titling work was to carry out a feasibility study for the creation of a traditional restaurant in the city of Riobamba; through a descriptive that is based on bibliographic and field sources to obtain secure information, which determined the profile of the client to whom the products and services are directed; applying the survey to the citizens, positive results were obtained about the implementation of a traditional food establishment where artisanal thematic techniques are highlighted and it is obtained every day of the year obtaining a good reception and within the reach of the client for their personal satisfaction. The viability of the feasibility study and the convergence with the proposed objectives was determined through the technical, legal and administrative, environmental and financial studies in which the steps to be followed and the characteristics necessary for the execution of the project are clearly detailed, with these studies were obtained by the financial evaluators as Net Present Value (NPV) 1.572,40 Internal Rate of Return (IRR) 16% Period of Recovery of Investment (PRI) 14,32 Minimum Rate of Return (TMR) 6.293,63. Break-even point (PE) 11775, 27. Cost Benefit Ratio (B/C) 2, 06, showing that this study is financially viable and based on the positive results of the recovery of capital and profits, it was considered economically sustainable, concluding that micro entrepreneurship has profitability and sustainability for the execution of it.