| dc.contributor.advisor | 吳文傑 | zh_TW |
| dc.contributor.advisor | Wu, Jack | en_US |
| dc.contributor.author (作者) | 白哲明 | zh_TW |
| dc.contributor.author (作者) | Boyden, Ben | en_US |
| dc.creator (作者) | 白哲明 | zh_TW |
| dc.creator (作者) | Boyden, Ben | en_US |
| dc.date (日期) | 2008 | en_US |
| dc.date.accessioned | 14-九月-2009 09:50:43 (UTC+8) | - |
| dc.date.available | 14-九月-2009 09:50:43 (UTC+8) | - |
| dc.date.issued (上傳時間) | 14-九月-2009 09:50:43 (UTC+8) | - |
| dc.identifier (其他 識別碼) | G0095933047 | en_US |
| dc.identifier.uri (URI) | https://nccur.lib.nccu.edu.tw/handle/140.119/31351 | - |
| dc.description (描述) | 碩士 | zh_TW |
| dc.description (描述) | 國立政治大學 | zh_TW |
| dc.description (描述) | 國際經營管理碩士班(IMBA) | zh_TW |
| dc.description (描述) | 95933047 | zh_TW |
| dc.description (描述) | 97 | zh_TW |
| dc.description.abstract (摘要) | NY Deli 營運計畫 | zh_TW |
| dc.description.abstract (摘要) | None | en_US |
| dc.description.abstract (摘要) | Executive Summary .................................................................................................................3 Objectives/mission...............................................................................................................3 What is a New York-style deli? ........................................................................................4 Why open a New-York Style Deli in Taipei?....................................................................4 Market Review.......................................................................................................................5 Historical background ......................................................................................................5 Increased spending on retail food & beverages.............................................................5 Changing eating habits ....................................................................................................5 Factors in food choices of Taiwanese consumers ........................................................6 Implications for NY Deli....................................................................................................6 Competitive Environment ....................................................................................................7 Business Model ....................................................................................................................9 The Team..............................................................................................................................9 Competitive Advantages......................................................................................................9 Business Proposal .............................................................................................................10 Start-up requirements.....................................................................................................10 Exit options......................................................................................................................11 Company Overview & Strategy .............................................................................................12 Name and Brand .................................................................................................................12 Product Offerings ...............................................................................................................12 Location..............................................................................................................................13 Sourcing ..............................................................................................................................13 Pricing ................................................................................................................................13 Store Environment..............................................................................................................14 Promotional and Advertising Strategy .............................................................................15 Staffing Policy.....................................................................................................................15 Learning from other successful staffing models .........................................................16 Strategy for Entry and Growth...........................................................................................16 Business Economics .............................................................................................................17 Revenue Projections ..........................................................................................................17 Profit & Loss Projections...................................................................................................19 Pro Forma Cash Flow & Balance Sheet............................................................................20 Break-even Analysis...........................................................................................................22 Business risks ....................................................................................................................23 Alternative Strategy............................................................................................................24 Start-up requirements.....................................................................................................24 Revenue Projections.......................................................................................................24 Staffing Policy .................................................................................................................25 Profit & Loss Projections ...............................................................................................26 Appendix................................................................................................................................27 | - |
| dc.description.tableofcontents | Executive Summary .................................................................................................................3 Objectives/mission...............................................................................................................3 What is a New York-style deli? ........................................................................................4 Why open a New-York Style Deli in Taipei?....................................................................4 Market Review.......................................................................................................................5 Historical background ......................................................................................................5 Increased spending on retail food & beverages.............................................................5 Changing eating habits ....................................................................................................5 Factors in food choices of Taiwanese consumers ........................................................6 Implications for NY Deli....................................................................................................6 Competitive Environment ....................................................................................................7 Business Model ....................................................................................................................9 The Team..............................................................................................................................9 Competitive Advantages......................................................................................................9 Business Proposal .............................................................................................................10 Start-up requirements.....................................................................................................10 Exit options......................................................................................................................11 Company Overview & Strategy .............................................................................................12 Name and Brand .................................................................................................................12 Product Offerings ...............................................................................................................12 Location..............................................................................................................................13 Sourcing ..............................................................................................................................13 Pricing ................................................................................................................................13 Store Environment..............................................................................................................14 Promotional and Advertising Strategy .............................................................................15 Staffing Policy.....................................................................................................................15 Learning from other successful staffing models .........................................................16 Strategy for Entry and Growth...........................................................................................16 Business Economics .............................................................................................................17 Revenue Projections ..........................................................................................................17 Profit & Loss Projections...................................................................................................19 Pro Forma Cash Flow & Balance Sheet............................................................................20 Break-even Analysis...........................................................................................................22 Business risks ....................................................................................................................23 Alternative Strategy............................................................................................................24 Start-up requirements.....................................................................................................24 Revenue Projections.......................................................................................................24 Staffing Policy .................................................................................................................25 Profit & Loss Projections ...............................................................................................26 Appendix................................................................................................................................27 | zh_TW |
| dc.language.iso | en_US | - |
| dc.source.uri (資料來源) | http://thesis.lib.nccu.edu.tw/record/#G0095933047 | en_US |
| dc.subject (關鍵詞) | 營運計畫 | zh_TW |
| dc.subject (關鍵詞) | Business Plan | en_US |
| dc.title (題名) | NY Deli 營運計畫 | zh_TW |
| dc.title (題名) | NY Deli Business Plan | en_US |
| dc.type (資料類型) | thesis | en |
| dc.relation.reference (參考文獻) | None | zh_TW |
