Diseño del modelo de negocio para un establecimiento de alimentos y bebidas especializado en comida ancestral andina, en el cantón Colta, provincia de Chimborazo.

Abstract

The present academic project is intended to perform the appropriate research to measure the level of feasibility for the creation of an ancestral Andean food restaurant at Colta, belonging to the province of Chimborazo. The development of the proposal of this project was designed to cover two objectives that will be beneficial to Colta, being the first one, to show up the ancestral food as an intangible heritage, maintaining the tradition and making them well known. The second objective is to provide the service of restoration (food and drinks) to the habitants of the area and the national and international tourists; in order to support the local tourism. To measure the level of acceptance of the project, they were employed interviews and surveys as data collection tools. Two interviews were carried out, the first one to governmental representatives, such as the Engineer Zenaida Cuzco belonging to the Department of Tourism of Colta, and the second one to Ms. Glorié Mar in charge of the Munay restaurant, because it is relevant obtain information of business related to the field of the study. Afterwards, the surveys were polled to the inhabitants of Colta and its tourists, in order to measure the level of acceptance for the entrepreneurship, as well as the needs and preferences that must be taken into consideration to propose appropriate measures regarding variables such as price and location. Finally, the information collected was analyzed in order to design a business model with the necessary points that benefit the entrepreneurship.