INGENIERÍA EN ADMINISTRACIÓN HOTELERA
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INGENIERÍA EN ADMINISTRACIÓN HOTELERA
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Estudio de factibilidad para la creación de una cafetería flotante en el Lago San Pablo(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-09) Varela Castro, Evelyn LilianaTitling this work is based on the collection of data on preferences in the tourism field and gastronomy of the tourists who visit Lake San Pablo, as well as additional services to prefer and the acceptance of an innovative project obtaining relevant data for research through primary and secondary sources. The research used the quantitative method for the collection of information and descriptive by observation. The objective of the elaboration of this project is to demonstrate the feasibility of creating a floating cafeteria on Lake San Pablo, taking into account the legal, environmental, economic, physical, commercial aspects and the impacts generated by the implementation of the draft. To obtain results, marketing elements such as price, place, product and promotion were applied to define objectives of this section, in the same way questionnaires and surveys were carried out in order to know the potential market and the offer, evaluation indicators were used financial, to obtain real results as well as impact indicators were used and standard recipes have been established.Item Open Access Plan de negocios para la casa de huéspedes Blue Paradise en la parroquia de Tumbabiro, cantón Urcuquí provincia de Imbabura(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-12) Benítez Álvarez, Joselyn CarolinaThe development of a business plan to improve the activities of the guest house "Blue Paradise" is based on the fact that Ecuador is a country with great possibilities to develop tourism modalities and the town where the establishment is located, has many tourist attractions that give it important comparative advantages. Blue Paradise is a guest house with excellent facilities, but with low influx of clientele. For this reason, a study was carried out whose general objective was to develop a business plan through an internal analysis to know the current conditions of the guest house and determine aspects to be improved. The study is descriptive and of the field. Interviews were applied to the manager, employees, guests and observation guides of the facilities of the guest house. The findings showed that Blue Paradise has an excellent infrastructure, well maintained, but it does not have staff dedicated to customer service, which is affecting the quality of the services provided. Similarly, it was found that the guest house is not legally registered as a tourism company, does not possess the guidelines for direction, growth, as well as its promotion, advertising is scarce and does not take advantage of digital media for it. Based on the results obtained, a proposal was developed that includes the philosophy of customer service management, functions, responsibilities and hierarchical structure, it also includes marketing plan and promotion package. The study of impacts demonstrated a positive effect of the project, consequently, its application is recommended.Item Open Access Estudio de factibilidad para la creación del restaurante "picaditas mar y tierra" en la ciudad de Ibarra de la provincia de Imbabura(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2017-12) Flores Castaño, Andrea EstefaníaProfessional people, company employees and students from universities in the city of Ibarra were the sample and target population of this research. It was vital to identify the people, know their tastes and preferences and the acceptability of the proposal. Market research conducted by field research, then analyze and tabulate the information through the use of investigative techniques such as surveys and interviews was highlighted in the analysis of the demand variables, infrastructure, equipment, administrative- financial, human resources and services, the majority of the population likes a variety in addition to offering food and drink is also distraction and entertainment. During the investigation it was determined that the lack of places in which to merge in a different product of the Costa and Sierra is considerable in the city of Ibarra, so that new views are welcome in society. Many people visit once a week seafood restaurant in the morning hours, late and very suddenly in the night, since the costs of these services are less acceptable in your pocket. In addition it was found that people love about an environment in which modern can enjoy music, video clips, excellent customer service, a variety of dishes, among others. For the name of the company took into account some aspects, such as type and variety of services offered in the establishment and the corporate imageyou want to project the potential consumer, so "Fusion of foodstuffs" is that characterizes the market. Was raised to future goals, policies, values, and economic growth data for the establishment proposing a mission and vision, developing an organizational chart and a structural-functional, designed for the designation of workers' roles, creating an operating manual, flowcharts as shown in activities to develop in the establishment. A wide variety of food, beverages and services of high priority for customers. Finally, several design marketing and marketing mechanisms to reach the final consumer, such as brochures, flyers, presentation folders, stickers, and more. x To operate the company has seen fit to deploy Av Mariano Acosta, at the entrance to the city to make some adjustments to related equipment in conjunction with the functionality required for a complete success building the company. There has been an economic and financial analysis to determine the feasibility of the project that basically it was found that the total investment for the execution of the will the amount of $ 28,000, with an IRR of 28% and a NPV of $ 23,920.31 in five years considering that the operational life of the project is 5 years. Technically it has analyzed the impacts the project will generate socio-cultural areas, economic, educational, environmental and tourism, with the following levels of impact: 2 Socio-cultural area has a level of Environment Impact Positive Impact Middle 2 Positive Economic Area, 2 Positive Impact Middle ineducation, 0 no impact on the area and last 2 Environmental Impact Positive Environment in the area of Tourism. Was also conducted and determined the overall level of the project or obtaining a value of 2 is equivalent to an average positive impact. According to the results obtained, ibarreña dedicate a portion of their income for food outside their homes, making the project to a satisfactory degree of acceptance, since the costs of services are a means, because the marketplace which is directed the project. The organizational structure designed, to distribute properly the staff, which is supported by an operating manual, allowing you to carry out their activities properly, making them increasingly efficient.To invest in a business, we must analyze whether it is profitable, since it must generate economic returns to contribute to the community by creating jobs and a good quality of life of workers.In short, the idea has wide acceptance in the middle, which creates high expectations and many thanks to the visionary investment study which has determined its feasibility in the market.Item Open Access Diseño de un instructivo de cata y maridaje de vinos para los restaurantes de primera categoría de la ciudad de Otavalo(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-06) Maldonado Landázuri, Thalía ValentinaThe main objective of this investigation project is to demonstrate the feasibility of the creation of a tasting and wine pairing guide for the first category Restaurants of the City of Otavalo. One of the main focuses will also be the dissemination of the same, through a wine tasting and wine pairing workshop that will be taught to the administrative and operational staff of the restaurants of the first category of the City of Otavalo. Thanks to the research carried out, it was possible to determine characteristics that restaurants must have in order to be categorized as first class, taking into account infrastructure, services and the menu, which should benefit from an optimum quality for the enjoyment of diners. The present investigation was carried out in order to establish a complementary and innovative service for diners who visit this type of gastronomic establishments on a daily basis. The study was conducted directly to the diners and staff of these restaurants, taking into account the taste for wine, frequency of consumption, knowledge on the subject, and the fundamental; the acceptance of the implementation of a tasting and wine pairing instruction.Item Open Access Propuesta para la implementación del servicio de catering para la cafetería y heladería Victoria ubicada en la ciudad de Ibarra(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-04) Navarrete Murgueytio, Evelyn SaloméThe present investigation has as purpose to realize a proposal for the implementation of the service of catering in the Coffee shop and Ice cream shop Victory located in the city of Ibarra, the present work of investigation begins with the compilation of bibliographical sources, the methods of investigation are applied, like the descriptive and qualitative method to go from the generalities to the particularities of the phenomena studied, as well as based on a descriptive investigation for this purpose. For the collection of the information, surveys and an interview were applied to the Manager who owns the premises, within the results obtained in the surveys it can be seen that there is acceptance of the present proposal, using the quantitative method, data was collected that served to understand the current problems and what should be changed in the future, by increasing the catering service in the cafeteria would offer an alternative to it, offering an efficient and quality service. The main objective of this research is to give a contribution to the existing business, and in turn it is carried out at all levels to achieve the goal of being competitive in a market saturated with services that do not provide what is necessary to be differentiated. Faced with the business opportunity, we began to use visual investigation as the first instance to determine processes that are carried out without relevant control or direction. In addition to the qualitative method, it was possible to analyze valuable information provided by the customers of the Victoria Coffee Shop and Ice Cream Shop, as well as the manager, to understand what the client wants and how he would like to receive a quality service. Once the information collected was analyzed, several questions were answered such as, what is the opinion of the clientele when learning about the new catering service and how many of that universe would be willing to be part of the new service, as a result it can be concluded that the proposal It had a good reception.Item Open Access Propuesta para la implementación del área de organización de eventos en el Hotel Turismo Internacional de la ciudad de Ibarra(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-10) Villareal Hidrobo, María BelénThe purpose of this investigative work is to formulate a proposal for the implementation of the event organization area at the Tourism international hotel in the city of Ibarra. In order to deepen the present investigation, it was necessary the bibliographic gathering of similar studies and terminology related to the subject. Material and investigative methods were selected for making a deeper diagnostic of the behavior of the internal and external client, and likewise a field investigation was done allowing us to know the actual reality of service and its principal problems. The proposal for the implementation of the area, contemplate the administrative, operative and marketing conditions. The administrative conditions include: the design of a strategic plan for the new area with the organizational structure, philosophy, political policies and regulations that must implement, and in like manner, function manuals were designed for the members describing the activities that each one must perform according to their job position. With respect to the operative conditions, event formats were elaborated in order to facilitate activities when planning the said events. Also the innovation of the uniforms and equipment was proposed which includes: accesories, utensils and furniture, and finally, an annual training plan was designed, with important subjects for the development and continuous improvement of service. Concerning the marketing of the area, a proposal for the creation of a corporate image is being designed which comprises the logos of the area as ¨Events and Catering Tourism International¨, and the attractive design of a portfolio of new services for the clients.Item Open Access Análisis de la participación de la mujer afroecuatoriana en la industria hotelera en el Valle del Chota(Pontificia Universidad Católica del Ecuador Sede Ibarra, 2019-06) Ogonaga Espinoza, María JoséTitling this work aims to analyze the participation of women Afro-Ecuadorian in the hospitality industry in the Chota Valley, as well as determine what labour inclusion that exists in this area, taking as a reference the level of studies and knowledge of each of them and thus publicize the most important data through primary and secondary sources. Oral tradition and qualitative method was used in research as more important for the collection of data, and thus know the current situation of women in the Valle del Chota. One of the situations that have lead to the Chota Valley women to find ways to boost the economy is the low employment and the difficulty of access to university studies. In addition, dealing with the racism still exists in certain places. There are people who have dedicated themselves to work all their life in their various homes but need more support and encouragement in order to have more income and look forward for a new ways to obtain them, these being that to seek employment in the hotel establishments located around the Chota Valley. By what have been raised. The problem in the following manner is to analyze the participation of women Afro-Ecuadorian in the hospitality industry?