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Estrategias de sustentabilidad del Restobar La Bacana de la ciudad de Babahoyo
dc.contributor.advisor | Lozano Chaguay, Luis Alberto | |
dc.contributor.author | Aguirre Ycaza, Julio César | |
dc.date.accessioned | 2021-12-02T20:36:25Z | |
dc.date.available | 2021-12-02T20:36:25Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/10976 | |
dc.description | This case study called: Sustainability Strategy of the Restobar "La Bacana" in the city of Babahoyo, analyzes the shortcomings and difficulties of the undertakings after the arrival of the pandemic in the country, through a unit of analysis such as the aforementioned institution, to understand the difficulties of small businesses today, in order to describe the problems that can be improved in the internal administration of the organization. Through a descriptive-bibliographic research methodology together with the implementation of technical instruments for the correct collection of information such as the survey and interview applied to the owner manager and consumers of the premises, each of the inconveniences found in the target institution will be described. study with its particularities based on previously defined theoretical support in order to successfully conclude the deductive method applied by the current document on the sustainability of the Restobar "La Bacana", which as a result of the research showed that the restobar satisfies the customer with the quality of their product, however, the attention is not adequate from the employees as mentioned by the owner manager. | es_ES |
dc.description | This case study called: Sustainability Strategy of the Restobar "La Bacana" in the city of Babahoyo, analyzes the shortcomings and difficulties of the undertakings after the arrival of the pandemic in the country, through a unit of analysis such as the aforementioned institution, to understand the difficulties of small businesses today, in order to describe the problems that can be improved in the internal administration of the organization. Through a descriptive-bibliographic research methodology together with the implementation of technical instruments for the correct collection of information such as the survey and interview applied to the owner manager and consumers of the premises, each of the inconveniences found in the target institution will be described. study with its particularities based on previously defined theoretical support in order to successfully conclude the deductive method applied by the current document on the sustainability of the Restobar "La Bacana", which as a result of the research showed that the restobar satisfies the customer with the quality of their product, however, the attention is not adequate from the employees as mentioned by the owner manager. | es_ES |
dc.description.abstract | El presente estudio de caso denominado: Estrategia de Sustentabilidad del Restobar “La Bacana” en la ciudad de Babahoyo, analiza las falencias y dificultades de los emprendimientos, por medio de una unidad de análisis como lo es la institución antes mencionada, para comprender las dificultades de los pequeños negocios en la actualidad, con la finalidad de describir las problemáticas que se pueden mejorar en la administración interna de la organización. Por medio de una metodología de investigación descriptiva-bibliográfica junto con la implementación de instrumentos técnicos para la correcta recolección de información como son la encuesta y entrevista aplicadas al gerente propietario y consumidores del local, se describirá cada uno de los inconvenientes encontrados en la institución objeto de estudio con sus particularidades con base a sustentos teóricos previamente definidos con el afán de concluir de forma exitosa el método deductivo que aplica el actual documento sobre la sustentabilidad del Restobar “La Bacana”, lo cual como resultado de la investigación arrojo que el restobar satisface al cliente con la calidad de su producto sin embargo la atención no es la adecuada por parte de los empleados como menciono el gerente propietario. | es_ES |
dc.format.extent | 21 p. | es_ES |
dc.language.iso | es | es_ES |
dc.publisher | BABAHOYO: UTB, 2021 | es_ES |
dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
dc.subject | Restobar | es_ES |
dc.subject | Servicio al cliente | es_ES |
dc.subject | Control de inventario | es_ES |
dc.subject | Sustentabilidad | es_ES |
dc.title | Estrategias de sustentabilidad del Restobar La Bacana de la ciudad de Babahoyo | es_ES |
dc.type | bachelorThesis | es_ES |