Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga
Este trabajo de la factibilidad para la creación de un alimento que brinde equilibrio nutricional y tiempo para compartir sin sacrificar el paladar ni la economía, nace con el propósito de aplicar los conocimientos aprendidos durante el transcurso de la carrera, así como la proyección emprendedora d...
- Autores:
-
Paez Corredor, Edwin Armando
Torres Ayala, Maria Yecenia
- Tipo de recurso:
- http://purl.org/coar/version/c_b1a7d7d4d402bcce
- Fecha de publicación:
- 2016
- Institución:
- Universidad Industrial de Santander
- Repositorio:
- Repositorio UIS
- Idioma:
- spa
- OAI Identifier:
- oai:noesis.uis.edu.co:20.500.14071/33744
- Palabra clave:
- Factibilidad
Creación
Productora
Calidad
Equilibrio Nutricional
This feasibility work for the creation of a food that provides nutritional balance and time to share without sacrificing taste or the economy
created with the purpose to apply the knowledge learned during the course of the race and create entrepreneurial projection our own enterprise business unit. The first part of the study consists of the introduction
in which reference is made to the thematic lines that guide the development of the work; by placing emphasis on the need for people to feed adequately when labour issues or remoteness of his work unable to feed in the House
being necessary to resort to unhealthy food. The second part corresponds to the frame of reference of the study
in which context
reference and legality that give the environment the project and focus on the possibilities of the projection before the existence of another type of feed or food alternatives are projected. The third part of the project corresponds to the design methodology
concentrating its attention on the market study and its findings about the offer and the demand for the product and its area of influence and expectations generated by the product on the market. Finally the project focuses in its administrative
financial viability and management
by calculating its implementation
dissemination and permanence in the market in the next five years
evaluating each one of the components of business success
as reflected in its financial statements.
- Rights
- License
- Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
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dc.title.none.fl_str_mv |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
dc.title.english.none.fl_str_mv |
Feasibility, Creation, Production, Quality, Nutritional Balance |
title |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
spellingShingle |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga Factibilidad Creación Productora Calidad Equilibrio Nutricional This feasibility work for the creation of a food that provides nutritional balance and time to share without sacrificing taste or the economy created with the purpose to apply the knowledge learned during the course of the race and create entrepreneurial projection our own enterprise business unit. The first part of the study consists of the introduction in which reference is made to the thematic lines that guide the development of the work; by placing emphasis on the need for people to feed adequately when labour issues or remoteness of his work unable to feed in the House being necessary to resort to unhealthy food. The second part corresponds to the frame of reference of the study in which context reference and legality that give the environment the project and focus on the possibilities of the projection before the existence of another type of feed or food alternatives are projected. The third part of the project corresponds to the design methodology concentrating its attention on the market study and its findings about the offer and the demand for the product and its area of influence and expectations generated by the product on the market. Finally the project focuses in its administrative financial viability and management by calculating its implementation dissemination and permanence in the market in the next five years evaluating each one of the components of business success as reflected in its financial statements. |
title_short |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
title_full |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
title_fullStr |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
title_full_unstemmed |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
title_sort |
Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de Bucaramanga |
dc.creator.fl_str_mv |
Paez Corredor, Edwin Armando Torres Ayala, Maria Yecenia |
dc.contributor.advisor.none.fl_str_mv |
Leon Ortega, Orlando |
dc.contributor.author.none.fl_str_mv |
Paez Corredor, Edwin Armando Torres Ayala, Maria Yecenia |
dc.subject.none.fl_str_mv |
Factibilidad Creación Productora Calidad Equilibrio Nutricional |
topic |
Factibilidad Creación Productora Calidad Equilibrio Nutricional This feasibility work for the creation of a food that provides nutritional balance and time to share without sacrificing taste or the economy created with the purpose to apply the knowledge learned during the course of the race and create entrepreneurial projection our own enterprise business unit. The first part of the study consists of the introduction in which reference is made to the thematic lines that guide the development of the work; by placing emphasis on the need for people to feed adequately when labour issues or remoteness of his work unable to feed in the House being necessary to resort to unhealthy food. The second part corresponds to the frame of reference of the study in which context reference and legality that give the environment the project and focus on the possibilities of the projection before the existence of another type of feed or food alternatives are projected. The third part of the project corresponds to the design methodology concentrating its attention on the market study and its findings about the offer and the demand for the product and its area of influence and expectations generated by the product on the market. Finally the project focuses in its administrative financial viability and management by calculating its implementation dissemination and permanence in the market in the next five years evaluating each one of the components of business success as reflected in its financial statements. |
dc.subject.keyword.none.fl_str_mv |
This feasibility work for the creation of a food that provides nutritional balance and time to share without sacrificing taste or the economy created with the purpose to apply the knowledge learned during the course of the race and create entrepreneurial projection our own enterprise business unit. The first part of the study consists of the introduction in which reference is made to the thematic lines that guide the development of the work; by placing emphasis on the need for people to feed adequately when labour issues or remoteness of his work unable to feed in the House being necessary to resort to unhealthy food. The second part corresponds to the frame of reference of the study in which context reference and legality that give the environment the project and focus on the possibilities of the projection before the existence of another type of feed or food alternatives are projected. The third part of the project corresponds to the design methodology concentrating its attention on the market study and its findings about the offer and the demand for the product and its area of influence and expectations generated by the product on the market. Finally the project focuses in its administrative financial viability and management by calculating its implementation dissemination and permanence in the market in the next five years evaluating each one of the components of business success as reflected in its financial statements. |
description |
Este trabajo de la factibilidad para la creación de un alimento que brinde equilibrio nutricional y tiempo para compartir sin sacrificar el paladar ni la economía, nace con el propósito de aplicar los conocimientos aprendidos durante el transcurso de la carrera, así como la proyección emprendedora de crear nuestra propia unidad de negocio empresarial. La primera parte del estudio consiste en la introducción, en la que se hace referencia a las líneas temáticas que guían el desarrollo del trabajo; colocando especial atención a la necesidad de las personas de alimentarse adecuadamente, cuando por cuestiones laborales o lejanía de su trabajo no pueden alimentarse en la casa, siendo necesario recurrir a comida insana. La segunda parte corresponde al marco de referencia del estudio, en el cual se proyectan el contexto, referencia y legalidad que dan el entorno al proyecto y enfocan las posibilidades de la proyección ante la existencia de otro tipo de alimentación o alternativas de alimentación. La tercera parte del proyecto corresponde al diseño Metodológico, concentrando su atención en el estudio de mercado y sus apreciaciones en torno a la oferta y la demanda del producto y su área de influencia y las expectativas que genera el producto en el mercado. Por último el proyecto se concentra en su viabilidad administrativa, financiera y de gestión, calculando su implementación, difusión y permanencia en el mercado en los próximos cinco años, evaluando cada uno de los componentes de éxito empresarial, que se reflejan en sus estados financieros. |
publishDate |
2016 |
dc.date.available.none.fl_str_mv |
2016 2024-03-03T22:30:10Z |
dc.date.created.none.fl_str_mv |
2016 |
dc.date.issued.none.fl_str_mv |
2016 |
dc.date.accessioned.none.fl_str_mv |
2024-03-03T22:30:10Z |
dc.type.local.none.fl_str_mv |
Tesis/Trabajo de grado - Monografía - Pregrado |
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http://purl.org/coar/resource_type/c_7a1f |
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http://purl.org/coar/version/c_b1a7d7d4d402bcce |
format |
http://purl.org/coar/version/c_b1a7d7d4d402bcce |
dc.identifier.uri.none.fl_str_mv |
https://noesis.uis.edu.co/handle/20.500.14071/33744 |
dc.identifier.instname.none.fl_str_mv |
Universidad Industrial de Santander |
dc.identifier.reponame.none.fl_str_mv |
Universidad Industrial de Santander |
dc.identifier.repourl.none.fl_str_mv |
https://noesis.uis.edu.co |
url |
https://noesis.uis.edu.co/handle/20.500.14071/33744 https://noesis.uis.edu.co |
identifier_str_mv |
Universidad Industrial de Santander |
dc.language.iso.none.fl_str_mv |
spa |
language |
spa |
dc.rights.none.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
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Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) |
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http://creativecommons.org/licenses/by-nc/4.0 |
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application/pdf |
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Universidad Industrial de Santander |
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Instituto de Proyección Regional y Educación a Distancia |
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Gestión Empresarial |
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Instituto de Proyección Regional y Educación a Distancia |
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Universidad Industrial de Santander |
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Universidad Industrial de Santander |
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Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)http://creativecommons.org/licenses/by/4.0/http://creativecommons.org/licenses/by-nc/4.0Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)http://purl.org/coar/access_right/c_abf2Leon Ortega, OrlandoPaez Corredor, Edwin ArmandoTorres Ayala, Maria Yecenia2024-03-03T22:30:10Z20162024-03-03T22:30:10Z20162016https://noesis.uis.edu.co/handle/20.500.14071/33744Universidad Industrial de SantanderUniversidad Industrial de Santanderhttps://noesis.uis.edu.coEste trabajo de la factibilidad para la creación de un alimento que brinde equilibrio nutricional y tiempo para compartir sin sacrificar el paladar ni la economía, nace con el propósito de aplicar los conocimientos aprendidos durante el transcurso de la carrera, así como la proyección emprendedora de crear nuestra propia unidad de negocio empresarial. La primera parte del estudio consiste en la introducción, en la que se hace referencia a las líneas temáticas que guían el desarrollo del trabajo; colocando especial atención a la necesidad de las personas de alimentarse adecuadamente, cuando por cuestiones laborales o lejanía de su trabajo no pueden alimentarse en la casa, siendo necesario recurrir a comida insana. La segunda parte corresponde al marco de referencia del estudio, en el cual se proyectan el contexto, referencia y legalidad que dan el entorno al proyecto y enfocan las posibilidades de la proyección ante la existencia de otro tipo de alimentación o alternativas de alimentación. La tercera parte del proyecto corresponde al diseño Metodológico, concentrando su atención en el estudio de mercado y sus apreciaciones en torno a la oferta y la demanda del producto y su área de influencia y las expectativas que genera el producto en el mercado. Por último el proyecto se concentra en su viabilidad administrativa, financiera y de gestión, calculando su implementación, difusión y permanencia en el mercado en los próximos cinco años, evaluando cada uno de los componentes de éxito empresarial, que se reflejan en sus estados financieros.PregradoProfesional en Gestión EmpresarialFeasibility studies for the creation of a company producer of fresh pasta to the vacuum in the city of bucaramangaapplication/pdfspaUniversidad Industrial de SantanderInstituto de Proyección Regional y Educación a DistanciaGestión EmpresarialInstituto de Proyección Regional y Educación a DistanciaFactibilidadCreaciónProductoraCalidadEquilibrio NutricionalThis feasibility work for the creation of a food that provides nutritional balance and time to share without sacrificing taste or the economycreated with the purpose to apply the knowledge learned during the course of the race and create entrepreneurial projection our own enterprise business unit. The first part of the study consists of the introductionin which reference is made to the thematic lines that guide the development of the work; by placing emphasis on the need for people to feed adequately when labour issues or remoteness of his work unable to feed in the Housebeing necessary to resort to unhealthy food. The second part corresponds to the frame of reference of the studyin which contextreference and legality that give the environment the project and focus on the possibilities of the projection before the existence of another type of feed or food alternatives are projected. The third part of the project corresponds to the design methodologyconcentrating its attention on the market study and its findings about the offer and the demand for the product and its area of influence and expectations generated by the product on the market. Finally the project focuses in its administrativefinancial viability and managementby calculating its implementationdissemination and permanence in the market in the next five yearsevaluating each one of the components of business successas reflected in its financial statements.Factibilidad para la creación de una empresa productora de pastas frescas al vacío en la ciudad de BucaramangaFeasibility, Creation, Production, Quality, Nutritional BalanceTesis/Trabajo de grado - Monografía - Pregradohttp://purl.org/coar/resource_type/c_7a1fhttp://purl.org/coar/version/c_b1a7d7d4d402bcceORIGINALCarta de autorización.pdfapplication/pdf932695https://noesis.uis.edu.co/bitstreams/991e32d3-6b5f-49d5-897e-d916f9e67d87/download6b8f1452c7c79df66aa9111cd9ac376aMD51Documento.pdfapplication/pdf5205281https://noesis.uis.edu.co/bitstreams/59eae305-1009-45c5-bc80-c9591e03757d/download640be7bdc74c8c973267d068f7e3e540MD52Nota de proyecto.pdfapplication/pdf324419https://noesis.uis.edu.co/bitstreams/849d4da0-891d-482f-b2be-5a5b7167f067/downloaddfa636430245df9983c2c98f56182d9cMD5320.500.14071/33744oai:noesis.uis.edu.co:20.500.14071/337442024-03-03 17:30:10.684http://creativecommons.org/licenses/by-nc/4.0http://creativecommons.org/licenses/by/4.0/open.accesshttps://noesis.uis.edu.coDSpace at UISnoesis@uis.edu.co |