| dc.contributor.advisor | 何小台 | zh_TW |
| dc.contributor.advisor | Ho, Chester | en_US |
| dc.contributor.author (Authors) | 黃宜彤 | zh_TW |
| dc.contributor.author (Authors) | Huang, Lynn | en_US |
| dc.creator (作者) | 黃宜彤 | zh_TW |
| dc.creator (作者) | Huang, Lynn | en_US |
| dc.date (日期) | 2016 | en_US |
| dc.date.accessioned | 1-Jul-2016 15:08:10 (UTC+8) | - |
| dc.date.available | 1-Jul-2016 15:08:10 (UTC+8) | - |
| dc.date.issued (上傳時間) | 1-Jul-2016 15:08:10 (UTC+8) | - |
| dc.identifier (Other Identifiers) | G1019330061 | en_US |
| dc.identifier.uri (URI) | http://nccur.lib.nccu.edu.tw/handle/140.119/98607 | - |
| dc.description (描述) | 碩士 | zh_TW |
| dc.description (描述) | 國立政治大學 | zh_TW |
| dc.description (描述) | 國際經營管理英語碩士學位學程(IMBA) | zh_TW |
| dc.description (描述) | 101933006 | zh_TW |
| dc.description.abstract (摘要) | This purpose of this business plan is to evaluate the feasibility and to form a strategy of offering healthy food services in Taipei city, Taiwan. Analysis of market trend and competitors is included in this business plan together with a market survey which is conducted to understand the potential market and the needs of the target customers. Keywords : Healthy, Food, Restaurant, Business Plan | en_US |
| dc.description.abstract (摘要) | 1. Executive Summary 1 2. General Company Description 3 2.1. Mission Statement 3 2.2. Company Goals and Objectives 3 2.3. Keys to Success 4 2.4. Business Philosophy 4 2.5. Legal Form of Ownership 5 3. Market Analysis 6 3.1. Industry Overview 6 3.2. Market Trends 7 3.3. Competitor Analysis 8 3.4. Market Survey 8 3.5. SWOT Analysis 9 3.6. Competitive Advantages 10 4. Customers 12 5. Products and Services 14 5.1. A Variety of Food Options 14 5.2. End to End Solutions for Healthy Life 15 5.3. Features and Benefits 17 6. Place Strategy 18 6.1. Location 18 6.2. Access and Facilities 19 6.3. Image and interior design 19 6.4. Distribution Channels 20 7. Promotion Strategy 21 7.1. Sales Literature 21 7.2. Partner Up with Delivery Services 21 7.3. Obtain email newsletter subscribers and customer information 22 7.4. Cause Marketing 22 7.5. Meet the trends 23 7.6. Co Creation 23 7.7. Customer Relationship Maintenance 23 7.8. Repeat Purchase Rewards 24 7.9. Promotional Budget 24 8. Pricing Strategy 26 8.1. Final Prices 27 9. Sales Forecast 29 10. Operational Plan 30 10.1. Location 30 10.2. Costs 30 10.3. Business hours 30 10.4. Employees 30 10.5. Inventory and Suppliers 31 10.6. Strategic Alliances 32 10.7. Customer Count Tracking 32 10.8. Payment Policies 32 10.9. Customer Support Service 33 10.10. Customer Comment Cards 33 11. Management and Organization 34 11.1. Organization Chart 34 11.2. Financial Status of shareholders 35 12. Startup Expenses and Capitalization 36 12.1. Startup Expenses 36 12.2. Capitalization 36 13. Financial Plan 38 13.1. Important Assumptions 38 13.2. Profit and Loss Projection 38 13.3. 3- year Cash Flow Projection 40 13.4. Break-even Analysis 41 14. Future Growth Prospects 43 15. Risks and Exit Strategy 44 Appendix 45 | - |
| dc.description.tableofcontents | 1. Executive Summary 1 2. General Company Description 3 2.1. Mission Statement 3 2.2. Company Goals and Objectives 3 2.3. Keys to Success 4 2.4. Business Philosophy 4 2.5. Legal Form of Ownership 5 3. Market Analysis 6 3.1. Industry Overview 6 3.2. Market Trends 7 3.3. Competitor Analysis 8 3.4. Market Survey 8 3.5. SWOT Analysis 9 3.6. Competitive Advantages 10 4. Customers 12 5. Products and Services 14 5.1. A Variety of Food Options 14 5.2. End to End Solutions for Healthy Life 15 5.3. Features and Benefits 17 6. Place Strategy 18 6.1. Location 18 6.2. Access and Facilities 19 6.3. Image and interior design 19 6.4. Distribution Channels 20 7. Promotion Strategy 21 7.1. Sales Literature 21 7.2. Partner Up with Delivery Services 21 7.3. Obtain email newsletter subscribers and customer information 22 7.4. Cause Marketing 22 7.5. Meet the trends 23 7.6. Co Creation 23 7.7. Customer Relationship Maintenance 23 7.8. Repeat Purchase Rewards 24 7.9. Promotional Budget 24 8. Pricing Strategy 26 8.1. Final Prices 27 9. Sales Forecast 29 10. Operational Plan 30 10.1. Location 30 10.2. Costs 30 10.3. Business hours 30 10.4. Employees 30 10.5. Inventory and Suppliers 31 10.6. Strategic Alliances 32 10.7. Customer Count Tracking 32 10.8. Payment Policies 32 10.9. Customer Support Service 33 10.10. Customer Comment Cards 33 11. Management and Organization 34 11.1. Organization Chart 34 11.2. Financial Status of shareholders 35 12. Startup Expenses and Capitalization 36 12.1. Startup Expenses 36 12.2. Capitalization 36 13. Financial Plan 38 13.1. Important Assumptions 38 13.2. Profit and Loss Projection 38 13.3. 3- year Cash Flow Projection 40 13.4. Break-even Analysis 41 14. Future Growth Prospects 43 15. Risks and Exit Strategy 44 Appendix 45 | zh_TW |
| dc.source.uri (資料來源) | http://thesis.lib.nccu.edu.tw/record/#G1019330061 | en_US |
| dc.subject (關鍵詞) | 好食 | zh_TW |
| dc.subject (關鍵詞) | 餐廳 | zh_TW |
| dc.subject (關鍵詞) | 營業計畫書 | zh_TW |
| dc.subject (關鍵詞) | Good Food | en_US |
| dc.subject (關鍵詞) | Restaurant | en_US |
| dc.subject (關鍵詞) | Business Plan | en_US |
| dc.title (題名) | 好食健康餐廳 : 營業計畫書 | zh_TW |
| dc.title (題名) | Good Food Restaurant : The Business Plan | en_US |
| dc.type (資料類型) | thesis | en_US |
