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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

Plan de negocios para una cevichería en barra / Business plan for a cevichería in barra

Campos Cabrera, Carlos Enrique, Dávila Rodríguez, Carlos Javier, Kamimura Nishimura, Carlos Enrique 25 April 2021 (has links)
Barra cevichera es un modelo de restaurante que permite una experiencia gastronómica diferente. El trato entre chef y cliente es directo y este intercambio enriquece a ambos. Desde nuestra barra cevichera, los comensales verán de muy cerca la preparación de los platos que luego degustarán. El chef será el protagonista porque preparará frente a ellos el plato que consumirán, absolverá sus preguntas y sus explicaciones completaran esta experiencia en el que comensal y cocinero son los protagonistas. Todo es más desestructurado y vivencial en una barra. Barra Cevichera preparará los mejores ceviches de pescado y ceviches mixtos, exquisitos chicharrones de pescado y mariscos, creará excelentes combinaciones y combos con los frutos del mar, además del toque especial producto de la fusión Nikei. Al realizar el sondeo de mercado se determinó que el concepto de barra cevichera es conocido por nuestro público objetivo que está compuesto por diferentes edades y de NSE B y C que asisten mínimo una vez al mes a degustar un plato de ceviche en un rango de tiempo comprendido entre las 12 del mediodía y las 3 de la tarde. Por esta razón es que decidimos diferenciarnos con este modelo de barra e incursionar con este plan de negocio que luego podemos replicarlos en diferentes puntos de Lima y provincias, este objetivo se cumplirá mediante la revisión de los estados financieros proyectados, para generar beneficios y utilidades a muchas personas generando oportunidades y una mejor calidad de vida. En ese sentido se puede afirmar que es un plan de negocio viable porque su TIR (Tasa Interna de retorno) proyectada a 5 años es 48.73 %, y su VAN (valor Actual Neto) es de S/237,498. En resumen, en el contexto actual en que el mundo atraviesa una pandemia, el escenario se presenta con incertidumbre, sin embargo, se prevé una vez superado el virus, que el sector de restaurantes recuperara el crecimiento que venía teniendo con el boom gastronómico peruano y su reconocida cocina, debido a que las personas desean volver a la normalidad, asistir a lugares públicos y consumir platos tradicionales con amigos y familiares, y Barra Cevichera estará preparado para ese regreso. / Barra cevichera is a restaurant model that allows a different gastronomic experience. The treatment between chef and client is direct and this exchange enriches both.From our cevichera bar, diners will see very closely the preparation of the dishes that they will later taste. The chef will be the protagonist because he will prepare in front of them the dish that they will consume, he will answer their questions and his explanations will complete this experience in which the diner and the cook are the protagonists. Everything is more unstructured and experiential in a bar. Barra Cevichera will prepare the best fish ceviches and mixed ceviches, exquisite fish and seafood chicharrones, will create excellent combinations and combos with the fruits of the sea, in addition to the special touch product of the Nikkei fusion. When conducting the market survey, it was determined that the concept of the ceviche bar is known by our target audience, which is made up of different ages and NSE B and C who attend at least once a month to taste a plate of ceviche in a range of time. between 12 noon and 3 in the afternoon. For this reason, we decided to differentiate ourselves with this bar model and enter into this business plan that we can then replicate in different parts of Lima and provinces, this objective will be met by reviewing the projected financial statements, to generate benefits and profits to many people generating opportunities and a better quality of life. In that sense, it can be said that it is a viable business plan because its 5-year projected IRR (Internal Rate of return) is 48.73%, and its NPV (Net Present Value) is S / 237,498. In summary, in the current context in which the world is going through a pandemic, the scenario is presented with uncertainty, however, once the virus has been overcome, it is expected that the restaurant sector will recover the growth that it had been having with the Peruvian gastronomic boom and its renowned cuisine, because people want to return to normal, attend public places and consume traditional dishes with friends and family, and Barra Cevichera will be prepared for that return. / Trabajo de investigación

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