Examinando por Materia "Restaurant"

Mostrando 1 - 6 de 6
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    Estudio de factibilidad para un restaurante con diferentes estilos de alimentación
    (Universidad EAFIT, 2022) Sánchez Riveros, Laura Mercedes; Castiblanco Cárdenas, Christian Camilo; Peña Méndez, Sonia Milena; Uribe de Correa, Beatriz Amparo; Salazar Gómez, Francisco Javier
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    Estudio de prefactibilidad para la apertura de un nuevo local de hamburguesas gourmet andes burger en el municipio de el Retiro
    (Universidad EAFIT, 2024) Ríos Londoño, Felipe; Henao Arango, María Cecilia
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    Estudio de prefactibilidad para la creación de un restaurante especializado en la gastronomía ecuatoriana para la ciudad de Medellín
    (Universidad EAFIT, 2025) Cumbajin Arguero, Bayron Rolando; Gómez Salazar, Elkin Arsecio
    The pre-feasibility study analyzes the feasibility of establishing an Ecuadorian gastronomy restaurant in Medellín, identifying a market niche that has been little explored and taking advantage of its growing international acceptance. Macroeconomic factors, demographics and gastronomic trends are evaluated, in addition to a market study to analyze demand, consumption habits and competition. The technical analysis defines costs, infrastructure and supplies, ensuring operational viability and regulatory compliance. From an organizational and legal standpoint, roles, business structure and regulatory requirements are established. The financial study projects investment, profitability and risk mitigation strategies using a mixed approach with tools such as the SWOT matrix. The study supports the creation of the restaurant as an innovative alternative to diversify the gastronomic offer in Medellín and meet an unsatisfied demand.
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    Organizational structure, human capital and collaboration networks: determinants of innovation capability in restaurants
    (Universidad EAFIT, 2018-06-29) Delgado Cruz, Alejandro; Vargas Martínez, Elva Esther; Rodríguez Torres, Federico; Montes Hincapié, Juan Manuel; Universidad Autónoma del Estado de México; Universidad Latina de América; Universidad de Medellín
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    Propuesta de diseño del proceso de compras para Grupo La Comarca S. A. S.
    (Universidad EAFIT, 2023) Acosta Patiño, Juan Fernando; Montoya Hernández, Ángela María; Giraldo Hernández, Gina María
    Companies must connect the demands and expectations of customers with their organizational objectives in order to last over time. To achieve this articulation, those constituted by restaurants must offer high-quality dishes at competitive prices, exceptional service and a differentiated gastronomic proposal to stand out among similar establishments in their area of influence. In order to achieve this alignment, strict control of raw materials and proper procurement planning are necessary, thus guaranteeing that restaurants have the necessary products to satisfy customer demand and meet organizational objectives. This work focused on the design of the procurement process for an organization with five restaurants of different specialties in the city of Ibagué, Colombia. The investigation was carried out in three phases: diagnosis of the current purchasing process, definition of the needs and proposal for the design of the purchasing process, and its characterization. This research was based on both primary and secondary sources of information. The primary sources consisted of direct observation exercises and semi-structured interviews with different actors, while the secondary sources used were scientific databases such as Elsevier, Scopus, Science Direct, Google Scholar, as well as Instituto Colombiano de Normas Técnicas y Certificación (Icontec). The findings indicate that the organization does not currently have an established purchasing process, for which a process that responds to its needs in the following aspects was proposed and characterized: process control, supply of inputs, documentation and standardization of the process and, finally, use of technological tools.