Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016
The objective of this research is to determine the market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016. This work is descriptive, non-experimental and transversal design. The selection of the study population was made through non-probabilistic sampling, repres...
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| Publicado en: | Revista de Investigación Valor Agregado |
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| Autores principales: | , , |
| Formato: | Artículo de revista |
| Lenguaje: | español |
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Universidad Peruana Unión
2020
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| _version_ | 1881695121045454848 |
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| author | Luque Huamanguillas, Karla Iraida Quispe Apaza, Doris Marilia Aguilar Panduro, David Junior Elías |
| author_browse | Aguilar Panduro, David Junior Elías Luque Huamanguillas, Karla Iraida Quispe Apaza, Doris Marilia |
| author_facet | Luque Huamanguillas, Karla Iraida Quispe Apaza, Doris Marilia Aguilar Panduro, David Junior Elías |
| author_sort | Luque Huamanguillas, Karla Iraida |
| collection | Revistas |
| container_title | Revista de Investigación Valor Agregado |
| description | The objective of this research is to determine the market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016. This work is descriptive, non-experimental and transversal design. The selection of the study population was made through non-probabilistic sampling, represented by 380 people. The own elaboration instrument that measures the market conditions consists of 28 questions, distributed in five dimensions: supply, demand, consumption, quality, and price. For the statistical analysis, frequency tables and analysis by KMO factors were used. According to the most relevant results there are market conditions: with regard to the offer, it was observed that 18% prefer to consume more frequently in a certain restaurant because they have a central location; Regarding the demand with 60.8% does not know a buffet restaurant, that is, there are potential customers to attend. The consumption dimension is measured in two factors: factor 1: there is a difference between the types of food because cereals and vegetable stew are very different from soups and meats; factor 2, the difference by the tastes in their daily diet. Regarding quality, the hygiene and flavor of the food are very important (52.4%). Regarding the price, it was observed that they have the willingness to pay for consumption at a buffet (60.3%) with a monthly income of S / .1500 plus, which is willing to pay S / .30. Therefore, it is concluded that it is convenient to create a buffet restaurant in the city of Juliaca. |
| format | Online |
| id | oai:riva.upeu.edu.pe:article/1276 |
| institution | UPeU |
| issn | 2413-5836 2410-1168 |
| language | Spanish |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Universidad Peruana Unión |
| publisherStr | Universidad Peruana Unión |
| record_format | ojs |
| revista_str_mv | Revista de Investigación Valor Agregado |
| spelling | oai:riva.upeu.edu.pe:article/12762020-12-15T15:33:11Z Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 Condiciones de mercado para la creación de un restaurante buffet en la ciudad de Juliaca, Puno 2016 Luque Huamanguillas, Karla Iraida Quispe Apaza, Doris Marilia Aguilar Panduro, David Junior Elías Mercado, gastronomía, restaurante, oferta, demanda, consumo, calidad, precio Market, gastronomy, restaurant, supply, demand, consumption, quality, price The objective of this research is to determine the market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016. This work is descriptive, non-experimental and transversal design. The selection of the study population was made through non-probabilistic sampling, represented by 380 people. The own elaboration instrument that measures the market conditions consists of 28 questions, distributed in five dimensions: supply, demand, consumption, quality, and price. For the statistical analysis, frequency tables and analysis by KMO factors were used. According to the most relevant results there are market conditions: with regard to the offer, it was observed that 18% prefer to consume more frequently in a certain restaurant because they have a central location; Regarding the demand with 60.8% does not know a buffet restaurant, that is, there are potential customers to attend. The consumption dimension is measured in two factors: factor 1: there is a difference between the types of food because cereals and vegetable stew are very different from soups and meats; factor 2, the difference by the tastes in their daily diet. Regarding quality, the hygiene and flavor of the food are very important (52.4%). Regarding the price, it was observed that they have the willingness to pay for consumption at a buffet (60.3%) with a monthly income of S / .1500 plus, which is willing to pay S / .30. Therefore, it is concluded that it is convenient to create a buffet restaurant in the city of Juliaca. El objetivo de esta investigación es determinar las condiciones de mercado para la creación de un restaurante buffet en la ciudad de Juliaca, Puno 2016. Este trabajo es descriptivo, de diseño no experimental y transversal. La selección de la población de estudio se realizó a través del muestreo no probabilístico, representada por 380 personas. El instrumento de elaboración propia midió las condiciones de mercado consta de 28 preguntas, distribuidas en cinco dimensiones: oferta, demanda, consumo, calidad y precio. Para el análisis estadístico se utilizó tablas de frecuencia y análisis por factores KMO. Según los resultados más relevantes existen condiciones de mercado: respecto a la oferta se observó que el 18% prefieren consumir con mayor frecuencia en un determinado restaurante por tener una ubicación céntrica; respecto a la demanda con un 60.8% no conoce un restaurante buffet, es decir, hay clientes potenciales por atender. La dimensión consumo se mide en dos factores: factor 1: existe una diferencia entre los tipos de alimentación pues los cereales y las menestras son muy diferentes a las sopas y carnes; factor 2, la diferencia por los gustos en su alimentación diaria. Respecto a la calidad, es muy importante la higiene y sabor de la comida (52.4%). En cuanto al precio, se observó que tienen la disposición de pago por el consumo en un buffet (60.3%) con ingreso mensual de S/.1500 a más, que están dispuestos a pagar S/.30. Por lo tanto, se llega a la conclusión de que es conveniente la creación de un restaurante buffet en la ciudad de Juliaca. Universidad Peruana Unión 2020-03-03 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://riva.upeu.edu.pe/index.php/ri_va/article/view/1276 10.17162/riva.v4i1.1276 Revista de Investigación Valor Agregado; Vol. 4 Núm. 1 (2017): Revista Científica Valor Agregado; 101 - 112 2413-5836 2410-1168 spa https://riva.upeu.edu.pe/index.php/ri_va/article/view/1276/1619 https://riva.upeu.edu.pe/index.php/ri_va/article/view/1276/1774 Derechos de autor 2020 Revista de Investigación Valor Agregado |
| spellingShingle | Mercado, gastronomía, restaurante, oferta, demanda, consumo, calidad, precio Market, gastronomy, restaurant, supply, demand, consumption, quality, price Luque Huamanguillas, Karla Iraida Quispe Apaza, Doris Marilia Aguilar Panduro, David Junior Elías Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 |
| title | Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 |
| title_alt | Condiciones de mercado para la creación de un restaurante buffet en la ciudad de Juliaca, Puno 2016 |
| title_full | Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 |
| title_fullStr | Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 |
| title_full_unstemmed | Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 |
| title_short | Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016 |
| title_sort | market conditions for the creation of a buffet restaurant in the city of juliaca puno 2016 |
| topic | Mercado, gastronomía, restaurante, oferta, demanda, consumo, calidad, precio Market, gastronomy, restaurant, supply, demand, consumption, quality, price |
| topic_facet | Mercado, gastronomía, restaurante, oferta, demanda, consumo, calidad, precio Market, gastronomy, restaurant, supply, demand, consumption, quality, price |
| url | https://riva.upeu.edu.pe/index.php/ri_va/article/view/1276 |
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