Geneys Blaquicett, Dayana MilenaMúnera Franco, Yesica Johana2019-09-272019-09-272019-08-08https://repositorio.unicordoba.edu.co/handle/ucordoba/1733The objective of this project is to study the feasibility for the creation of a company dedicated to the distribution of products for the preparation of fast foods in the municipality of Montelíbano. This place would be focused on the sale of products named for the preparation of fast foods. Beginning with the development of the project, the reasons for innovating with a local of this type are explained, where the constant increase in the consumption of the inhabitants of the municipality of Montelíbano in recent years stands out for fast food which has become evident after the increase of establishments dedicated to the preparation and distribution of the same, according to data that were provided by the municipal mayor's office where we could verify that in the course of the last 3 years they have doubled from in 2016 97 establishments to 206 in the year 2018 .  The relevant studies are then developed to generate an adequate evaluation of the project, which includes market, technical, organizational and economic studies.  In the market study an investigation is made of the possible buyers, the different alternatives of suppliers that the market possesses, the diverse offer that exists in the fast food industry and also what is the potential competition of the project. Subsequently, the survey is carried out, where important information about the behavior, tastes and preferences of fast food establishments that currently exist in the municipality is collected, once the information is collected, the commercial strategy is analyzed and developed, the which seeks to capture the target segment that was proposed for the project and therefore make sales projections a reality.  Then in the organizational study the necessary personnel are determined, what are the requirements and skills that these people must possess to carry out their work efficiently, once these data are obtained, the technical study is prepared where the costs are quantified, the investments, the technologies to be used are chosen, the energies involved in the process of selling inputs in the Polaris Distributor are determined, the location is also chosen through the qualitative method by points and a Layout is proposed for the internal distribution of the premises. The technical study includes the minimum sanitary regulations that the premises must have for its correct operation, where certain strictly necessary modifications are involved and finally they detail what the pertinent procedures for the installation of the premises should be.  The last study that is carried out is the economic one, where cash flow is elaborated, which is generated through the results obtained previously, such as total investment, fixed and variable costs incurred, in this study the depreciation of assets, reinvestments in which it must be disbursed, income tax paid, etc. Once the estimated cash flow for the eight years where you want to evaluate has been carried out, the most used evaluation criteria in the projects, the NPV and the IRR are applied. After obtaining the corresponding values, they are analyzed, where the profitability generated by the project is determined. As the market is constantly changing, the most risky variables are determined and a sensitivity analysis is carried out, in order to know which ones generate the greatest variability in the expected profitability and thus be able to make decisions that benefit the business profitability.  Finally, it concludes with the conclusion of the project, where figures and methods used are shown, the main conclusions of each chapter that contribute to the final conclusion are also exposed, which indicates that the project is feasible, viable and generates profitabilityResumen Ejecutivo................................................................................................................. 11. Referente teórico y conceptual ....................................................................................... 51.1 Antecedentes históricos de la comida rápida ............................................................... 51.2 Referente conceptual .................................................................................................... 61.2.1. Análisis del medio externo e interno .................................................................... 61.2.2. Investigación de mercado ..................................................................................... 71.2.3. Conceptos de marketing ....................................................................................... 82. Módulo de mercado...................................................................................................... 102.1.1 Mercado................................................................................................................ 102.2.1 Producto/ Servicio ............................................................................................... 112.3 Diseño metodológico ................................................................................................. 112.3.1 Metodología. ....................................................................................................... 112.3.2 Método. ............................................................................................................... 122.3.3 Instrumentos. ....................................................................................................... 122.3.4 Técnicas............................................................................................................... 132.3.5 Entrevista semiestructurada. ............................................................................... 132.3.6 Fuentes de información .................................................................................. 142.3.7 Población y muestra ........................................................................................... 142.3.8 Técnicas e instrumentos aplicados: .................................................................... 152.4 Resultados ................................................................................................................. 162.4.1Metodología del Estudio de Mercados ................................................................. 162.4.2 Estudio del área de influencia ............................................................................. 172.4.3 Encuesta de opinión dirigida a los administradores de los establecimientos de comidas rápidas en el municipio de Montelìbano. ....................................................... 183.3 Análisis de la Demanda .............................................................................................. 312.5 Análisis de la oferta ................................................................................................... 323. Módulo Técnico y Organizacional ............................................................................... 343.1 Definición del tamaño ................................................................................................ 343.2 Programa de producción del bien. .............................................................................. 343.2.1 Plan maestro de producción (PMP)..................................................................... 343.3 Diseño de ingeniería .................................................................................................. 353.4 Estudio de localización .............................................................................................. 353.4.1 Macrolocalización ............................................................................................... 363.4.2 Microlocalización ................................................................................................ 373.5 Estudio de planta. ...................................................................................................... 383.5.1 Adecuación de planta. ......................................................................................... 393.5.2 Maquinarias y equipos ........................................................................................ 403.6 Estudio administrativo ........................................................................................... 403.6.1 Naturaleza jurídica .............................................................................................. 403.7 Organizacional ........................................................................................................... 413.7.1 Nombre de la empresa ......................................................................................... 413.7.2. Logotipo ............................................................................................................. 413.7.3 Identidad estratégica........................................................................................... 423.7.5 Organigrama ....................................................................................................... 464. Módulo de Impacto Ambiental, Económico y Social ............................................... 564.1 ..................................................................................................................................... 564.2 Económico ............................................................................................................. 564.3 Social .......................................................................................................................... 575. Módulo Financiero ....................................................................................................... 585.1 Inversión ......................................................................................................................... 585.2 Costos operacionales ............................................................................................. 595.3.1 Punto de equilibrio .............................................................................................. 67application/pdfspaCopyright Universidad de Córdoba, 2019FACTIBILIDADCREACIÓNCOMIDASTrabajo de grado - Pregradoinfo:eu-repo/semantics/restrictedAccessAtribución 4.0 Internacional (CC BY 4.0)FEASIBILITYCREATIONFOODS