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ACTIVIDAD DE APRENDIZAJE No.5
EVIDENCIA No.4
PROPUESTA DE INVESTIGACIÓN DE MERCADOS
ALUMNO:
CARLOS ALBERTO HOYA SANJUAN
TUTOR:
JUAN ORLANDO BERDUGO MORANTES
SERVICIO NACIONAL DE APRENDIZAJE
TECNOLOGÍA EN NEGOCIACIÓN INTERNACIONAL
BARRANCABERMEJA
20!
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INVESTIGACIÓN DE MERCADOS DE RESTAURANTES DE POLLO A LA BROASTER
EN LA CIUDAD DE BARRANCABERMEJA PARA DETERMINAR LAS
POSIBILIDADES DE LA APERTURA DE UN RESTAURANTE DE ESTE TIPO
PRESENTADO POR:
CARLOS ALBERTO HOYA SANJUAN
SERVICIO NACIONAL DE APRENDIZAJE
TECNOLOGÍA EN NEGOCIACIÓN INTERNACIONAL
BARRANCABERMEJA
2016
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TABLA DE CONTENIDO
1. TITULO.....................................................................................................4
2. PLANTEAMIENTO DEL PROBLEMA..............................................................4
3. JUSTIFICACION DEL PROYECTO..................................................................44. OBJETIVOS...............................................................................................4
4.1. OBJETIVO GENERAL.................................................................................................44.2. OBJETIVOS ESPECIFICOS..........................................................................................4
5. MARCO TEORICO.......................................................................................4
5.1. TENDENCIAS DE CONSUMO DE ALIMENTOS EN COLOMBIA.....................................45.2. COMPORTAMIENTO DE PRECIOS DE ALIMENTOS EN EL 2015...................................45.3. ACERCA DEL POLLO A LA BROASTER.......................................................................45.4. EL MERCADO DEL POLLO A LA BROASTER...............................................................4
5.4.1. Total del mercado..............................................................................................45.4.2. Clase Social........................................................................................................5
5.4.3. Edades...............................................................................................................5
5.4.4. Región...............................................................................................................5
6. TIPOS DE INVESTIGACIÓN.........................................................................5
7. NECESIDADES DE INFORMACION RESTAURANTE DE POLLO A LA BROASTER..5
8. METODOLOGA.........................................................................................5
!. RESTRICCIONES........................................................................................5
1". PROCESO DE MUESTREO........................................................................511. RESULTADOS..........................................................................................5
11.1. RESULTADOS CUANTITATIVOS.........................................................................................5
12. ESTRATEGIAS.........................................................................................5
12.1. PRODUCTO................................................................................................................512.2. PLAZA......................................................................................................................612.3. PRECIO.....................................................................................................................612.4. COMUNICACIÓN..........................................................................................................6
13. TABLA DE CONTENIDO PROPUESTA DEL TRABAJO FINAL...........................6
14. RECURSOS.............................................................................................6
15. CRONOGRAMA.......................................................................................6
16. BIBLIOGRAFA........................................................................................6
17. ANE#OS................................................................................................6
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1. TITULOInv!"#$%'n ( )*&%(+! !+,* *!"%-*%n"! ( .+//+ % /% ,*+%!"* n /% -(%( (
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7. NECESIDADES DE INFORMACIONRESTAURANTE DE POLLO A LA BROASTER
GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG
. METODOLOGA
". RESTRICCIONESHHHHHHHHHHHHHHH
10. PROCESO DE MUESTREO
11. RESULTADOS
11.1. R)-'%&($- C&%%&%$-
12. ESTRATEGIASCCCCCCCCCCCCCCCCCCCCCCCCCC
12.1. P+$(,%$GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG
12.2. P'&&
12.3. P+),$
12.4. C$*,&,GGGGGGGGGGGGGGGGGGGGGGGGGGGGGG
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13. TABLA DE CONTENIDO PROPUESTADEL TRABAJO FINAL
14. RECURSOSHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
15. CRONOGRAMAGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG
16. BIBLIOGRAFAVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV
17. A)$-
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