Estudio de factibilidad para la creación de un restaurante tipo de Brunch y Brinner en la ciudad de Santiago de Cali
The purpose of this undergraduate work is to determine the feasibility and viability of the creation of a Brunch-type restaurant (Breakfast-Lunch) and Brinner (Breakfast-Dinner) in the city of Santiago de Cali, in order to achieve this goal it was established to address a methodology based on qualit...
- Autores:
-
Pinilla Castelblanco, Eduardo
Nader Muñoz, Stephanie
- Tipo de recurso:
- Fecha de publicación:
- 2018
- Institución:
- Universidad de San Buenaventura
- Repositorio:
- Repositorio USB
- Idioma:
- spa
- OAI Identifier:
- oai:bibliotecadigital.usb.edu.co:10819/7302
- Acceso en línea:
- http://hdl.handle.net/10819/7302
- Palabra clave:
- Brunch
Brinner
Blinner
Tendencia
Emprendimiento
Gourmet
Gastronomía
Gastrónomo
Cultura
Sostenibilidad
Entrepreneurship
Gastronomy
Gastronomo
Culture
Sustainability
Emprendimiento
Estudios de factibilidad
Creación de empresas
- Rights
- License
- Atribución-NoComercial-SinDerivadas 2.5 Colombia
Summary: | The purpose of this undergraduate work is to determine the feasibility and viability of the creation of a Brunch-type restaurant (Breakfast-Lunch) and Brinner (Breakfast-Dinner) in the city of Santiago de Cali, in order to achieve this goal it was established to address a methodology based on qualitative and quantitative research tools. The information found in the diagnosis of the gastronomic sector and the restoration, along with the study of administrative, technical, marketing and financial viability were essential to conclude that the creation of this new business is feasible, since the evolution of the market, the adoption of new food trends, the search for new proposals and the different lifestyles of consumers, justify that the response of the target audience would be positive and receptive. |
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