Estudio de pre factibilidad para una empresa productora y comercializadora de helados artesanales de frutas de la Región Arequipa
Fecha
2019
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Editor
Universidad Antonio Ruiz de Montoya
Resumen
En el primer capítulo se plantea el objetivo general que es determinar la pre-factibilidad del proyecto, proporcionando elementos de juicio técnico, tecnológico, material, económico y financieros que permitan decidir la ejecución o rechazo del mismo..
En el segundo capítulo se muestran las bases para el estudio estratégico, desarrollando el análisis del macroentorno y microentorno donde el valor y beneficio que poseen los helados artesanales al estar compuestos por productos naturales y frutas de la región serán una ventaja competitiva frente a los competidores, se definirá también la visión, misión y objetivos de la empresa. Adicionalmente, se elaborara la matriz FODA, que nos servirán para a determinar la estrategia de la empresa.
En el tercer capítulo se desarrolla el estudio de mercado, en la que se determina como mercado objetivo personas de los NSE A y B de Arequipa Metropolitana., siendo nuestra propuesta de negocio aceptada en un 92% y en promedio el 85% de los encuestados estarían dispuestos a pagar un valor superior al promedio de los helados industriales por los helados artesanales.
En el Cuarto capítulo se plantea el estudio tecnico donde se busca determinar la capacidad de producción apropiada de la planta, disponibilidad de la materia prima, capacidad y disponibilidad de la tecnología para el proceso los cuales permitiran medir los niveles de las ventas y la rentabilidad que se pueda obtener.
En el quinto capítulo se desarrolla el estudio legal y plan organizacional, donde se determina como forma societaria una SRL, la razón social que tendrá la empresa será Gelatto Aqp S.R.L. para el inicio de nuestras actividades será reconocida como Pequeña Empresa por lo que deberá ser registrada en el Registro Nacional de Micro y Pequeñas Empresas (REMYPE). Por giro del negocio nuestra empresa se encuentra afectada por una serie de normas de la legislación
peruana como DIGESA, INDECOPI.
.
En el sexto capítulo se expone el estudio económico y financiero, para implementar este negocio se requiere S/ 218,040.70 como inversión inicial que será financiado en un 60% por el banco BCP y en un 40% por aporte propio. El precio unitario de nuestro producto sera de S/
19.00 La evaluación económica nos da un VANE de S/141,693.08, una TIRE de 34.70% , un B/C de 1.3 La evaluación financiera nos da un VANF S/. 144,654.27, una TIRF de 46.01%, un B/C de 1.8 el periodo de recuperación del capital se da en el tercer año. La idea de negocio se sometió a un análisis de sensibilidad resultando rentable en los tres escenarios, por lo que ésta se acepta.
The first chapter presents the general objective, which is stating the pre-feasibility of the project and the elements of technical, technological, material, economical and financial judgment that should determine the execution or rejection of it. In the second chapter, the bases for the strategic study are shown. The analysis of the macroenvironment and microenvironment is developed, where the value and benefit that the artisan ice creams have, being composed of natural products and fruits of the region, will be a competitive advantage over the competitors, The vision, mission and objectives of the company will also be defined. Additionally, the SWOT matrix will be developed, which will help us determine the company's strategy. In the third chapter the market study is developed, in which the NSE A and B of Arequipa Metropolitana is determined as the target market, with our business proposal accepted by 92% and on average 85% of the respondents, which are willing to pay a higher average price for artisanal ice cream compared to industrial ice cream. In the fourth chapter, the technical study is proposed, which seeks to determine the appropriate production capacity of the plant, availability of raw material, capacity and availability of technology for the process which will allow to measure sales levels and the profitability that can be obtained. In the fifth chapter the legal study and organizational plan is developed, where a SRL is determined as a corporate form, the company name will be Gelatto Aqp S.R.L. For the start of our activities, it will be recognized as a Small Business, therefore it must be registered in the Micro and Small Enterprises National Register(REMYPE). Because of line of business our company is affected by a series of rules of Peruvian law such as DIGESA, INDECOPI. In the sixth chapter the economic and financial study is exposed, to implement this business S / 218,040.70 is required as initial investment that will be financed 60% by BCP bank and 40% by own contribution. The unit price of our product will be S / 19.00. The economic evaluation gives us a VANE of S / 141,693.08, a TIRE of 34.70%, a B / C of 1.3. The financial evaluation gives us a VANF S /. 144,654.27, an ITRF of 46.01%, a B / C of 1.8, the period of recovery of capital occurs in the third year. The business idea was submitted to a sensitivity analysis that is profitable in the three scenarios, so it is accepted.
The first chapter presents the general objective, which is stating the pre-feasibility of the project and the elements of technical, technological, material, economical and financial judgment that should determine the execution or rejection of it. In the second chapter, the bases for the strategic study are shown. The analysis of the macroenvironment and microenvironment is developed, where the value and benefit that the artisan ice creams have, being composed of natural products and fruits of the region, will be a competitive advantage over the competitors, The vision, mission and objectives of the company will also be defined. Additionally, the SWOT matrix will be developed, which will help us determine the company's strategy. In the third chapter the market study is developed, in which the NSE A and B of Arequipa Metropolitana is determined as the target market, with our business proposal accepted by 92% and on average 85% of the respondents, which are willing to pay a higher average price for artisanal ice cream compared to industrial ice cream. In the fourth chapter, the technical study is proposed, which seeks to determine the appropriate production capacity of the plant, availability of raw material, capacity and availability of technology for the process which will allow to measure sales levels and the profitability that can be obtained. In the fifth chapter the legal study and organizational plan is developed, where a SRL is determined as a corporate form, the company name will be Gelatto Aqp S.R.L. For the start of our activities, it will be recognized as a Small Business, therefore it must be registered in the Micro and Small Enterprises National Register(REMYPE). Because of line of business our company is affected by a series of rules of Peruvian law such as DIGESA, INDECOPI. In the sixth chapter the economic and financial study is exposed, to implement this business S / 218,040.70 is required as initial investment that will be financed 60% by BCP bank and 40% by own contribution. The unit price of our product will be S / 19.00. The economic evaluation gives us a VANE of S / 141,693.08, a TIRE of 34.70%, a B / C of 1.3. The financial evaluation gives us a VANF S /. 144,654.27, an ITRF of 46.01%, a B / C of 1.8, the period of recovery of capital occurs in the third year. The business idea was submitted to a sensitivity analysis that is profitable in the three scenarios, so it is accepted.
Descripción
Palabras clave
Industria y comercio, Industria de helados, Helados, Estudios de viabilidad, Ingeniería industrial, Arequipa (Perú : Departamento), Ingeniería
Citación
Copa, D. y Choque, E. (2019). Estudio de pre factibilidad para una empresa productora y comercializadora de helados artesanales de frutas de la Región Arequipa [Trabajo de investigación de bachillerato, Universidad Antonio Ruiz de Montoya]. Repositorio Institucional UARM. http://hdl.handle.net/20.500.12833/1988