| dc.contributor | Marlon Javier Mejía Medrano | |
| dc.contributor | | |
| dc.creator | Karen Lisbeth Cruz Morel | |
| dc.creator | Mauricio Rafael Rodezno Martínez | |
| dc.creator | Mauricio Rafael Rodezno Martínez | |
| dc.date | 2023-01-03T21:45:47Z | |
| dc.date | | |
| dc.date | 2023-01-03T21:45:47Z | |
| dc.date | 2017 | |
| dc.date | Octubre-2017 | |
| dc.date.accessioned | 2023-11-07T20:38:19Z | |
| dc.date.available | 2023-11-07T20:38:19Z | |
| dc.identifier | URL del documento | |
| dc.identifier | https://repositorio.unitec.edu.hn//xmlui/handle/123456789/5318 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/9212999 | |
| dc.description | Actualmente en el Distrito Central de Honduras no existe ninguna opción de restaurantes que preparen comida saludable. Por esta razón se decidió elaborar un estudio de prefactibilidad para un restaurante que solo o fresca comida saludable y ver si es viable su implementación. Se realizaron los 3 principales estudios: de mercado, técnico y financiero. De acuerdo al estudio de mercado se determinó que la demanda iba a ser de 5% del total de la población económicamente activa del Distrito Central. Luego para definir la maquinaria y equipo necesario para la puesta en marcha se realizó el estudio técnico. Posteriormente se proyectaron las demandas a 5 años con respecto a los datos obtenidos en el estudio de mercado y técnico, dando inversión inicial de aproximadamente L 1,000,500 y una TIR del 45.86% a un costo de capital promedio ponderado del 17.88%. Se concluye que el proyecto de un restaurante de comida saludable es factible según los estudios que se presentan en el siguiente documento. | |
| dc.description | As of today, in the Central District of Honduras, there is no healthy restaurant options. Because of this, it was decided to elaborate a prefeasility study for a restaurant that only provides or sells healthy food and prove its viability. Three main studies were elaborated and taken into consideration: market, tecnical and financial investigations. Acording to the market studies that where made, it was determined that 4% of the population that is economically active within the Central district, was our cuerrent demand. Then, to define what machinary and equipment was needed, the technical study was done. After that, we projected the demand to 5 year with the data that was obtained in the market and tecnical study, giving a initial investment of approximate L 1,000,500 with an internal rate of return of almost 45.86%. Given that the capital cost is only of 17.88%, having a margin of almost 30 percentual points. It can be conclude that this proyect is feasible according to the studies and investigations that were taken place and which whom are presented in this document. | |
| dc.format | PDF | |
| dc.format | application/pdf | |
| dc.language | Español | |
| dc.language | es-HN | |
| dc.publisher | Universidad Tecnológica Centroamericana Unitec | |
| dc.rights | Atribución-NoComercial-SinDerivadas 4.0 Internacional | |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es | |
| dc.source | Universidad Tecnológica Centroamericana Unitec | |
| dc.subject | Comida Saludable | |
| dc.subject | Distrito Central | |
| dc.subject | Nutricion | |
| dc.title | Estudio de prefactibilidad: creación de un restaurante de comida saludable | |
| dc.type | Tésis | |
| dc.coverage | Tegucigalpa, Francisco Morazán, Honduras | |
