Citas bibligráficas
Alfaro, C., Del, B., Blas, A. (2018). Plan de Negocio para la implementación de un centro de educación técnico productivo, orientado a la formación y capacitación para asesores de mesa en la ciudad de Arequipa 2017 [Trabajo de suficiencia profesional, Universidad Tecnológica del Perú]. https://hdl.handle.net/20.500.12867/1435
Alfaro, C., Del, B., Blas, A. Plan de Negocio para la implementación de un centro de educación técnico productivo, orientado a la formación y capacitación para asesores de mesa en la ciudad de Arequipa 2017 [Trabajo de suficiencia profesional]. PE: Universidad Tecnológica del Perú; 2018. https://hdl.handle.net/20.500.12867/1435
@misc{sunedu/3034029,
title = "Plan de Negocio para la implementación de un centro de educación técnico productivo, orientado a la formación y capacitación para asesores de mesa en la ciudad de Arequipa 2017",
author = "Blas Humpire, Addely Gabriela",
publisher = "Universidad Tecnológica del Perú",
year = "2018"
}
The following draft business plan is developed in the city of Arequipa in 2017, looking for main objective the implementation of a training center for advisor to table; This Centre will have the name of "Astrid de la Gala". The question to develop this business plan is: Why implement a center of training for advisers of table in the city of Arequipa? The creation of the CETPRO "Astrid de la Gala" is justified since today the market is very competitive and clients increasingly seek more benefits of the service which is now not enough that only the food is pleasing and the local the appropriate; if not also seek that the service they receive from the waiters is the most appropriate covering your expectations, this is very important because fulfilling all required by the client, in addition, It will recommend the services of the establishment. The development of this business plan we take as objective setting a center of training for advisers of table in the city of Arequipa and specific objectives: Improve the quality of care in food and beverages establishments; to provide to our users courses updated in treatment with the client and professional development; to offer a training Managerial highly qualified and to promote an ideology of attention and good practices in food and drinks; for which a descriptive investigation of type was realized - explanatory; that took into account a methodology not probability based on surveys, are divided into three parts; the first with a sample of 409 clients surveyed in several restaurants in the city; the second survey was directed at waiters with a total sample of 100 waiters surveyed in several restaurants of different categories and finally the third survey took into account administrators of different restaurants of different categories with a total sample of 7 restaurants. As for the financial aspect, as specified in the present work, it will be the economic contribution of the partners, complemented by a bank loan. Using pictures of finance we note that in the following two years to recover the investment and this business plan is viable economically, which is shown with the financial statements, break-even point, the VAN, and the TIR, getting a good return. It is so you reach the conclusion that the quality of care in establishments of foods and beverages, it comes constantly in training and innovating to maintain a standard of quality; Most of the staff working in the area of food and beverage, do not have courses of specialization in terms of dealing with customer and professional development; Few establishments of foods and beverages that train weekly or bi-weekly, and that such training is by qualified personnel and only in upscale restaurants we have seen that they have an ideology of care and put into operation the BPM in foods and beverages.
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