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Análisis de la cartera de productos del restaurante “La Fontana” del Hotel Meliá Santiago de Cuba

Author

Listed:
  • Libia Arlen Fergusson Alvarez
  • Yamari Poulot Munive

Abstract

La presente investigación se realizó en el restaurante La Fontana del Hotel Meliá Santiago de Cuba. Como objetivo general se propone realizar un análisis crítico valorativo de la cartera de productos de dicho punto de venta. En el análisis se utilizó el paquete estadístico SPSS (Statistical Package for Social Sciences) en su versión 15.0. Además se aplicó la técnica de ingeniería de productos y precios, con el objetivo de trazar estrategias para las ofertas del restaurante. El análisis realizado permitió proyectar la demanda a través del alisamiento exponencial. La comparación de la carta menú vigente con la precedente dio como resultado que la carta menú actual es inferior en diseño, imagen y calidad. Finalmente se trazaron estrategias de productos atendiendo a su clasificación: perros, incógnita, vacas y estrellas para aumentar la popularidad de las mismas.

Suggested Citation

  • Libia Arlen Fergusson Alvarez & Yamari Poulot Munive, 2013. "Análisis de la cartera de productos del restaurante “La Fontana” del Hotel Meliá Santiago de Cuba," Revista Caribeña de Ciencias Sociales, Servicios Académicos Intercontinentales SL, issue 2013_10, October.
  • Handle: RePEc:erv:rccsrc:y:2013:i:2013_10:02
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