Citas bibligráficas
Caro, G., Gonzales, S. (2016). Nivel de competitividad de los restaurantes de 3 tenedores de la ciudad de Trujillo en el año 2016 [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/10002
Caro, G., Gonzales, S. Nivel de competitividad de los restaurantes de 3 tenedores de la ciudad de Trujillo en el año 2016 [Tesis]. PE: Universidad Privada del Norte; 2016. https://hdl.handle.net/11537/10002
@misc{renati/509980,
title = "Nivel de competitividad de los restaurantes de 3 tenedores de la ciudad de Trujillo en el año 2016",
author = "Gonzales Zavala, Silvia Fiorella",
publisher = "Universidad Privada del Norte",
year = "2016"
}
ABSTRACT Competitiveness is a key element for development, growth and sustainability of businesses especially in the tourist industry, according to the literature is a multidimensional concept and are different criteria to define and measure. The purpose of this research is to determinate the level of competitiveness of 3 forks of the city of Trujillo 2016 evaluating internal aspects of each one. To measure the competitiveness of restaurants methodology Map Competitiveness IDB includes eight strategic dimensions through which the level of competitiveness of the company is measured: strategic planning, production, quality, marketing, human resources, accounting and finance, environmental management and information systems. These dimensions were divided into these aspects and in features and characteristics running a regression model parameters for processing the data. The parameters assumed quantitative values by which different scores for each dimension, aspect and feature were found. Data was collected from a field study with a sample of 15 restaurants in the city of Trujillo. The main findings of this study indicate that 3 forks of the city of Trujillo show a medium level of competitiveness by 2016. Finally, conclusions are identified and recommendations are made for further research that contributes to the impact of this work.
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