Planning and setting up a restaurant

Mas Vich, Victoria

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dc.contributor	Franconetti Machado, Francisco Javier
dc.contributor.author	Mas Vich, Victoria
dc.date	2022
dc.date.accessioned	2023-02-07T08:54:40Z
dc.date.available	2023-02-07T08:54:40Z
dc.date.issued	2023-02-07
dc.identifier.uri	http://hdl.handle.net/11201/160145
dc.description.abstract	[ENG] This project presents the business plan to be followed to implement a new establishment, it aims to serve as a guide for the opening of any establishment, adapting to its typology, which is why it includes all the variables that affect them, the marketing area, financial plan, human resources plan, study of the environment as well as the legal form. It is also intended to look at the current panorama, contemplating certain influential situations, as well as the pandemic caused by COVID-19. This proposal is divided into two sections: firstly, it consists in the theoretical part of opening a business, the steps to follow, and secondly, the practical application with the presentation of a case, i.e., a restaurant has been created and everything necessary to contribute to its success has been set out.	ca
dc.format	application/pdf
dc.language.iso	eng	ca
dc.publisher	Universitat de les Illes Balears
dc.rights	all rights reserved
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	338 - Situació econòmica. Política econòmica. Gestió, control i planificació de l'economia. Producció. Serveis. Turisme. Preus	ca
dc.subject.other	Hospitality industry	ca
dc.subject.other	Financial plan	ca
dc.subject.other	Market analysis	ca
dc.subject.other	New business	ca
dc.subject.other	Impact of the environment and profit and loss	ca
dc.title	Planning and setting up a restaurant	ca
dc.type	info:eu-repo/semantics/bachelorThesis	ca
dc.type	info:eu-repo/semantics/publishedVersion