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dc.contributor.advisorZilberman, Jackes
dc.contributor.authorAlva Valdizán, Isabel Thaliaes
dc.contributor.authorEspinoza Arias, Raúl Franciscoes
dc.contributor.authorMartos Laos, Maricielo Elciraes
dc.date.accessioned2017-05-11T13:20:24Z
dc.date.available2017-05-11T13:20:24Z
dc.date.issued2016-12-12
dc.identifier.citationValdizán, A., Thalia, I., Arias, E., & Francisco, R. (2016). Plan de negocio preliminar para la comercialización del destilado de tuna producido por la asociación de productores agropecuarios y destilados Nuevo Horizonte Huallanchi. Universidad Peruana de Ciencias Aplicadas (UPC). Retrieved from http://hdl.handle.net/10757/621508es_PE
dc.identifier.urihttp://hdl.handle.net/10757/621508
dc.description.abstractThe present Work of Professional Sufficiency elaborates a preliminary business plan for the production and commercialization of the tuna distillate as Premium product in the market of exclusive bars and restaurants of Metropolitan Lima in order to improve the quality of life of the Association of Agricultural Producers and Distillates Nuevo Horizonte Huallanchi-APROAGRHU. A new economic development alternative is proposed for the producers of tuna in the province of Huarochirí, since for many years they limited their income only to the sale of tuna without added value. The present research is developed under a qualitative single case study - holistic design. For the development of the preliminary business plan, in-depth interviews were conducted with five bartenders from different restaurants and bars with high consumption ticket, the head of the Peruvian National Distillate Program of Sierra and Selva Exportadora, the Manager of Economic Development of the Municipality of Santo Domingo de los Olleros, the members of APROAGRHU and the expert who provides training to improve the distillation process. In addition, documentary exploration and review tools were used based on market studies conducted for the alcoholic beverage sector. With the result of this work it is tried to determine if the commercialization of the tuna distillate meets the attributes of a Premium product and the optimal form of sale would be through bars and restaurants exclusive of Lima. Likewise, to identify the most outstanding attributes of the distillate and to propose an optimal model.
dc.description.uriTesises_PE
dc.formatapplication/pdfes
dc.formatapplication/epubes
dc.formatapplication/mswordes
dc.language.isospaes
dc.publisherUniversidad Peruana de Ciencias Aplicadas (UPC)es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.sourceUniversidad Peruana de Ciencias Aplicadas (UPC)es_PE
dc.sourceRepositorio Académico - UPCes_PE
dc.subjectCreación de empresases
dc.subjectAdministración de procesoses
dc.subjectPlanificación estratégicaes
dc.subjectAgroindustriaes
dc.subjectProductos agropecuarioses
dc.subjectLima (Perú : Area Metropolitana)es
dc.titlePlan de negocio preliminar para la comercialización del destilado de tuna producido por la asociación de productores agropecuarios y destilados Nuevo Horizonte Huallanchies
dc.typeinfo:eu-repo/semantics/bachelorThesises
thesis.degree.grantorUniversidad Peruana de Ciencias Aplicadas (UPC). Facultad de Negocioses_PE
thesis.degree.levelLicenciaturaes_PE
thesis.degree.disciplineAdministración y Negocios Internacionaleses_PE
thesis.degree.nameLicenciado en Administración y Negocios Internacionaleses_PE
refterms.dateFOA2018-06-19T07:34:26Z
html.description.abstractEl presente Trabajo de Suficiencia Profesional elabora un plan de negocios preliminar para la producción y comercialización del destilado de tuna como producto Premium en el mercado de bares y restaurantes exclusivos de Lima Metropolitana con el fin de mejorar la calidad de vida de la Asociación de Productores Agropecuarios y Destilados Nuevo Horizonte Huallanchi-APROAGRHU. Se propone una nueva alternativa de desarrollo económico para los productores de tuna de la provincia de Huarochirí, ya que por muchos años limitaron sus ingresos solo a la venta de tuna sin valor agregado. La presente investigación se desarrolla bajo un estudio cualitativo caso único – diseño holístico. Para el desarrollo del plan de negocios preliminar, se realizaron entrevistas a profundidad a cinco bartenders de diferentes restaurantes y bares con ticket de consumo alto, al jefe del Programa Nacional de Destilados del Perú de Sierra y Selva Exportadora, al Gerente de Desarrollo Económico de la Municipalidad Distrital de Santo Domingo de los Olleros, a los integrantes de APROAGRHU y al experto que brinda capacitaciones para la mejora en el proceso de destilación. Asimismo, se utilizaron herramientas de exploración y revisión documentaria basados en estudios de mercados realizados para el sector de bebidas alcohólicas. Con el resultado de este trabajo se pretende determinar si la comercialización del destilado de tuna cumple con los atributos de un producto Premium y la forma óptima de venta sería mediante bares y restaurantes exclusivos de Lima. Asimismo, identificar los atributos más resaltantes del destilado y plantear un modelo óptimo.
html.description.abstractThe present Work of Professional Sufficiency elaborates a preliminary business plan for the production and commercialization of the tuna distillate as Premium product in the market of exclusive bars and restaurants of Metropolitan Lima in order to improve the quality of life of the Association of Agricultural Producers and Distillates Nuevo Horizonte Huallanchi-APROAGRHU. A new economic development alternative is proposed for the producers of tuna in the province of Huarochirí, since for many years they limited their income only to the sale of tuna without added value. The present research is developed under a qualitative single case study - holistic design. For the development of the preliminary business plan, in-depth interviews were conducted with five bartenders from different restaurants and bars with high consumption ticket, the head of the Peruvian National Distillate Program of Sierra and Selva Exportadora, the Manager of Economic Development of the Municipality of Santo Domingo de los Olleros, the members of APROAGRHU and the expert who provides training to improve the distillation process. In addition, documentary exploration and review tools were used based on market studies conducted for the alcoholic beverage sector. With the result of this work it is tried to determine if the commercialization of the tuna distillate meets the attributes of a Premium product and the optimal form of sale would be through bars and restaurants exclusive of Lima. Likewise, to identify the most outstanding attributes of the distillate and to propose an optimal model.


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