Market conditions for the creation of a buffet restaurant in the city of Juliaca, Puno 2016
DOI:
https://doi.org/10.17162/riva.v4i1.1276Keywords:
Market, gastronomy, restaurant, supply, demand, consumption, quality, priceAbstract
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.
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