Propuesta de Proyecto para la creación de un “Salón de Sobremesa” en Villa La Granjita, Cubanacán, Santa Clara
Fecha
2009-06-24
Autores
Morales de San Fiel, Beatriz
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
Las empresas han arribado al siglo XXI en un contexto con alto grado de inestabilidad e incertidumbre, donde la obsesión por la calidad y el mejoramiento continuo se han convertido en indicadores de competitividad. Por tanto, se plantea un reto para las empresas turísticas: satisfacer al cliente y sobrepasar sus expectativas, cuestión cada día más difícil, pues se trata de un cliente más informado, con mayor posibilidad de acceso a diferentes fuentes de información, antes de tomar su decisión de compra. Es en este marco que se hace imprescindible la aplicación de la Dirección Integrada de Proyectos como una herramienta de la gestión moderna que permite la adaptación de las empresas y su enfrentamiento adecuado a las condiciones que impone el entorno actual. La mayoría de los hoteles pequeños, categoría tres estrellas, de circuito del destino Cuba, en particular, Villa La Granjita, ubicada en el centro del país, presentan actualmente una serie de problemas, basados esencialmente en la deficiente oferta de productos turísticos, debido a la poca diferenciación y a la carencia de productos realmente atractivos que hagan frente a la demanda del turista. Respondiendo a esta problemática se define como objetivo de esta investigación: proponer la concepción y diseño de un proyecto para la creación del Salón de Sobremesa en Villa La Granjita, Hoteles Cubanacán Villa Clara, sobre la base de un procedimiento científicamente fundamentado.
The companies have arrived to the XXI century in a context with a high grade of instability and uncertainty, where the obsession for the quality and the continuous improvement has turned into the competitives. Therefore, a challenge is set for the tourist companies: to satisfy the client’s needs and to go beyond their expectations. This becomes more difficult every day, because the client is better informed nowadays and they have more possibility of acces to different sources of information, before making their purchase decision; it becomes essential the aplication of the integrated management of Project as a tool of the modern management, that allows the adaptation of the companies and their appropiate confrontation to the conditions that are imposed in nowadays inveronment. Most of the small hotels, three starts category, of circuit of the cuba destination, in particular, Villa La Granjita located in the center of the country, present a series of problems based essentially on the bad offer touristic products, due to the little differentiation and the lack of really attractive products to afford the tourist’s demand. Responding to this problem the objetive of this investigation is defined as: the proposed of the design of a project for the creation of the after-dinner room in Villa La Granjita, from Cubanacán Hotels in Villa Clara, based on a scientificall procedure.
The companies have arrived to the XXI century in a context with a high grade of instability and uncertainty, where the obsession for the quality and the continuous improvement has turned into the competitives. Therefore, a challenge is set for the tourist companies: to satisfy the client’s needs and to go beyond their expectations. This becomes more difficult every day, because the client is better informed nowadays and they have more possibility of acces to different sources of information, before making their purchase decision; it becomes essential the aplication of the integrated management of Project as a tool of the modern management, that allows the adaptation of the companies and their appropiate confrontation to the conditions that are imposed in nowadays inveronment. Most of the small hotels, three starts category, of circuit of the cuba destination, in particular, Villa La Granjita located in the center of the country, present a series of problems based essentially on the bad offer touristic products, due to the little differentiation and the lack of really attractive products to afford the tourist’s demand. Responding to this problem the objetive of this investigation is defined as: the proposed of the design of a project for the creation of the after-dinner room in Villa La Granjita, from Cubanacán Hotels in Villa Clara, based on a scientificall procedure.
Descripción
Palabras clave
Dirección Integrada, Proyectos Turísticos, Servicio de Restauración, Vinos, Habanos, Hotel Villa La Granjita