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https://dspace.unl.edu.ec/jspui/handle/123456789/14093Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Aguirre A, Gonzalo | - |
| dc.contributor.author | Berrú Cabrera, María Eugenia | - |
| dc.date.accessioned | 2016-06-16T20:33:39Z | - |
| dc.date.available | 2016-06-16T20:33:39Z | - |
| dc.date.issued | 2015 | - |
| dc.identifier.uri | http://dspace.unl.edu.ec/jspui/handle/123456789/14093 | - |
| dc.description | This project's main objective is to develop a feasibility study for the implementation of a gastronomic center based on the production of tilapia, in the city of Zamora, to support tourism development, promote the development of productive alternatives in the sector income generating primary producers directly. In order to carry out the work, field research, where the relevant data were obtained to determine the supply and demand for meat-based dishes of tilapia produced in the city of Zamora was performed. Among the methods used they are: deductive, inductive, descriptive analytical and between the techniques used are direct observation method, the survey, interviews, review of literature sources such as books, revisits, internet. In market research, surveys were applied to 358 families in the city of Zamora which gave us the potential demand data with 3419 families, the average consumption of 37 meals / family / year, with an annual effective demand for food 12.6494 / year. The relationship between supply and demand shows that unmet demand is 11.5646 dishes / primer / year and dishes 12.7738 / fifth / year so the project is feasible. The technical study determines that installed capacity will cover 20% of the unmet demand in the base year and 18% in the fifth, using the 62.50% of the installed capacity and the base year in the fifth year 69.04%; the microlocalization the project will be located in the city of Zamora, in the "Santa Elena neighborhood, the size of the plant will be 280m2 and 241.32 m3 of construction and 200 m2 of parking and landscaping. The financial study concludes that the amount of investment is US $ 166492.07, of which $ 74,186.15 is fixed assets, $ 4200.00 and 88105.92 is deferred asset is working capital; project financing is structured with the contribution of 63.96% and 36.04% external internal; the price of the cost per plate is $ 7.3, plus a profit of 50%, and selling the RRP will be $ 11.02, generating an income of $ 159,241.42 Year / One and $ 170,757.16 year / fifth, in addition there will be an additional income the sale of drinks, which will be acquired at the rate lists of $ 0.50 and you will add a profit of 100%, generating an income of $ 14,455.72 the first / year and $ 18,339.73 the fifth / year. The financial evaluation determined that the point of balance in relation to COST - VOLUME - PROFIT, for the first year of operations of the Restaurant, is 37.80% of its installed capacity and for the fifth year 34.64%; the profit and loss reflects a liquid for the first year of $ 43,048.01 and for the fifth year of $ 47,656.06 utility; Net cash flow in the first year is $ 47,831.13 and the fifth year is $ 92,541.59; NPV> 0, being 65603.25; Benefit Cost Ratio gives a value of 1.65, which means the project is acceptable, because it is higher than the rate of 7.38% chance in deposits to one year. On the other hand taking into account the discounted net flows, the recovery time of the investment is 5 years, 0 months and 4 days; so the project is not sensitive to the variation of the production cost, lower than the result in the unit and can support an increase in costs of 15%, is also not sensitive to declining revenues because the result is less than the unit can withstand a drop of 10.40%. The management study provides for the establishment of a "Limited Liability Company Sole" and the company name chosen is the name "El Manantial del Sabor" plus the respective organizational structure and operating functions is proposed. In the environmental impact study, it is determined that the project is classified in Category II. "Projects with impacts that are neutral to the environment"; The project will benefit the City and the Province of Zamora Zamora Chinchipe, generating social and economic development and tourism incentive. This project aims to develop a "FEASIBILITY STUDY FOR THE IMPLEMENTATION OF A CENTRE BASED GASTRONOMICO TILAPIA PRODUCTION, IN THE CITY OF ZAMORA, ZAMORA CHINCHIPE PROVINCE" to give effect to it, an investigation was carried out Field, where the most relevant to be analyzed in order to determine the supply and demand for meat-based dishes of tilapia in the city of Zamora data were obtained. Among the methods used they are: deductive, inductive, descriptive analytical method, including the techniques used are direct observation, survey and interview; instruments used books, revisits, internet, and questionnaires respectively. Analyzed the results: In the MARKET STUDY, surveys were applied to 358 families in the city of Zamora, who are our target market, you get the following results: the potential demand is 3419 families, effective demand is 3419 families, the Average consumption is 37 plates / family / year, the annual effective demand is 126494 plates / year; the relationship between supply and demand shows that unmet demand is 115646 plates / primer / year and 127738 plates / fifth / year; Customer service - - Product distribution channel is employed client and tastings and promotions were held in major festivals. The TECHNICAL STUDY determines that installed capacity will cover 20% of the unmet demand in the base year and 18% in the fifth; the 62.50% of the installed capacity base year and the fifth year 69.04% was used; the microlocalization project locates in the city of Zamora, in the "Santa Elena neighborhood); the size of the plant will be 280m2 and 241.32 m3 of construction and 200 m2 of parking and landscaping. The FINANCIAL STUDY concludes that the amount of investment is US $ 166492.07, of which $ 74,186.15 is fixed assets, $ 4200.00 and 88105.92 is deferred asset is working capital; project financing is structured with the contribution of 63.96% and 36.04% external internal; the price of the cost per plate is $ 7.3, plus a profit of 50%, and selling the RRP will be $ 11.02, generating an income of $ 159,241.42 Year / One and $ 170,757.16 year / fifth, in addition there will be an additional income the sale of drinks, which will be acquired at the rate lists of $ 0.50 and you will add a profit of 100%, generating an income of $ 14,455.72 the first / year and $ 18,339.73 the fifth / year. The FINANCIAL EVALUATION was determined that the point of balance in relation to COST - VOLUME - PROFIT, for the first year of operations of the Restaurant, it has to produce 5465 dishes, ie 37.80% of its installed capacity and for the fifth year 5423 plates, ie 34.64%; the profit and loss reflects a liquid for the first year of $ 43,048.01 and for the fifth year of $ 47,656.06 utility; Net cash flow in the first year is $ 47,831.13 and the fifth year is $ 92,541.59; NPV> 0, being 65603.25; Benefit Cost Ratio gives a value of 1.65, meaning that for every dollar invested will get a profit of $ 0.65; IRR, in this project is 19.81% which means that our project is acceptable, because it is higher than the rate of 7.38% chance in deposits than one year; taking into account the discounted net flows, the recovery time of the investment is 5 years, 0 months and 4 days; the project is not sensitive to the variation of the production cost, lower than the result in the unit and can support an increase in costs of 15%, nor is sensitive to declining revenues and the result is less than unity, can withstand a drop of 10.40%. THE MANAGEMENT STUDY establishes the creation of a "BUSINESS UNISTAFF LIABILITY LIMITS" and the company name chosen is the name of "THE FOUNTAINHEAD OF FLAVOR" plus the respective organizational structure and operating functions is proposed. In ENVIRONMENTAL IMPACT, it is determined that the project is classified in Category II. "Projects with impacts that are neutral to the environment"; the project will benefit the City the Zamora and Province Zamora Chinchipe, generating social and economic development and tourism incentive. | es_ES |
| dc.description.abstract | El presente proyecto tiene como objetivo elaborar un Estudio de Factibilidad para la Implementación de un Centro Gastronómico en base a la producción de tilapia, en la Ciudad de Zamora, para apoyar al fomento turístico, incentivar el desarrollo de alternativas productivas en el sector primario que generen ingresos a los productores en forma directa. Para llevar a efecto el trabajo, se realizó una investigación de campo, donde se obtuvieron los datos más relevantes, a fin de determinar la oferta y demanda de platos en base a carne de tilapia producida en la ciudad de Zamora. Entre los métodos empleados están: el método deductivo, inductivo, descriptivo analítico y entre las técnicas empleadas están la observación directa, la encuesta, la entrevista, revisión de fuentes bibliográficas como libros, revisitas, internet. En el estudio de mercado, se aplicó 358 encuestas a familias de la ciudad de Zamora lo que nos proporcionó datos de la demanda potencial con 3419 familias, el consumo promedio de 37 platos/familia/año, con una demanda efectiva anual de 12.6494 platos/año. De la relación entre la oferta y demanda se deduce que la demanda insatisfecha es de 11.5646 platos/primer/año y 12.7738 platos/quinto/año por lo que el proyecto es factible. El estudio técnico, determina que la capacidad instalada cubrirá el 20% de la demanda insatisfecha en el año base y 18% en el quinto, utilizando el 62.50% de la capacidad instalada el año base y en el quinto año 69.04%; la microlocalización del proyecto será ubicado en la ciudad de Zamora, en el barrio “Santa Elena, el tamaño de la planta será de 280m2 y 241.32 m3 de construcción, además de 200 m2, de parqueadero y jardinería. El estudio financiero, concluye que el monto de la inversión es 166492.07 dólares, de lo cual $ 74186.15 es activo fijo, $ 4200.00 es activo diferido y 88105,92 es capital de trabajo; el financiamiento del proyecto se estructura con el aporte del 63.96% interno y 36.04% externo; el precio del costo por plato será $ 7.3, más una utilidad del 50%, y el de venta el PVP será de $ 11.02, generando un ingreso de $ 159241.42 año/uno y de $ 170757.16 año/quinto, además existirá un ingreso adicional por la venta de bebidas, las cuales se adquirirán listas a razón de $ 0.50 y se le adicionara una utilidad del 100%, generando un ingreso de $ 14455.72 el primer/año y de $ 18339.73 el quinto/año. La evaluación financiera determinó que el punto de equilibrio en relación al COSTO – VOLUMEN – UTILIDAD, para el primer año de operaciones del Restaurant, es de 37.80% de su capacidad instalada y para el quinto año el 34.64%; el estado de Pérdidas y Ganancias refleja una utilidad liquida para el primer año de vida de $ 43048.01 y para el quinto año de $ 47656.06; el Flujo Neto de caja en el primer año es de $ 47831.13 y el quinto año es $ 92541.59; el VAN es > 0, siendo de 65603.25; la Relación Benéfico Costo da un valor de 1.65, lo que significa el proyecto es aceptable, porque es mayor a la tasa de oportunidad de 7.38%, en depósitos a plazo fijo a un año. Por otro lado tomando en cuenta los flujos netos descontados, el tiempo de recuperación de la inversión será de 5 años, 0 meses y 4 días; por lo que el proyecto no es sensible a la variación del costo de producción, siendo inferior el resultado a la unidad, pudiendo soportar un incremento de costos del 15%, tampoco es sensible a la disminución de los ingresos ya que el resultado es inferior a la unidad, pudiendo soportar una disminución de 10.40%. El estudio administrativo, establece la constitución de una “Empresa Unipersonal de Responsabilidad Limitada” y la razón social elegida es la denominación de “EL Manantial del Sabor”, además se propone la respectiva estructura organizativa y el manual de funciones. En el estudio de impacto ambiental, se determina que el proyecto se clasifica en la Categoría II. “PROYECTOS CON IMPACTOS QUE SON NEUTRALES AL MEDIO AMBIENTE”; Que el proyecto beneficiara a la Ciudad de Zamora y a la Provincia de Zamora Chinchipe, generando desarrollo social y económico, así como incentivo turístico. | es_ES |
| dc.format.extent | 159 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | ADMINISTRACIÓN Y PRODUCCIÓN AGROPECUARIA | es_ES |
| dc.subject | FACTIBILIDAD GASTRÓNOMICO | es_ES |
| dc.title | Estudio de factibilidad para la implementación de un centro gastronómico en base a la producción de tilapia, en la ciudad de Zamora, provincia de Zamora Chinchipe | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | UED | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| TESIS MARIA EUGENIA BERRÚ CABRERA.pdf | 3,36 MB | Adobe PDF | Visualizar/Abrir |
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