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題名 好時光廚藝教室推廣計劃
Good Old Times Cooking Studio Business Plan
作者 鄭雅文
Cheng, Caitriona
貢獻者 何小台
Ho, Chester
鄭雅文
Cheng, Caitriona
關鍵詞 廚藝課
傳統台灣食物
Cooking class
Traditional Taiwanese food
日期 2014
上傳時間 2-Mar-2015 10:11:42 (UTC+8)
摘要 好時光廚藝教室推廣計劃
Good Old Times Cooking Studio is a venue where one can create the most unforgettable culinary experience. The studio offers an opportunity to learn how to cook traditional Taiwanese food with skilled and friendly teachers who can impart the secrets of Taiwanese cooking in a fun, conducive, and personalized environment. More importantly, the cooking studio will allow you to experience the true beauty of Taiwanese traditional culinary culture and bring you the warm embrace of a Taiwanese home.
     Through this business plan, Good Old Times Cooking Studio hopes to extend the traditional Taiwanese culinary culture overseas but also retain it locally. The customized services enable more potential customers to join our program. We use “Marketing Mix Model—5P” to attempt to generate the optimal response in the target market, followed by a financial assessment to evaluate the feasibility of Good Old Times Cooking Studio in the near future. This business plan then capped off by a “Business Model Canvas” which includes our core value proposition, customers, infrastructure, and financial streams.
1. Introduction 1
     2. Company Description 2
     2.1. Company Mission Statement 2
     2.1.1. Vision 2
     2.1.2. Mission 2
     2.1.3. Goal 2
     2.1.4. Value 2
     2.1.5. Beliefs 3
     2.2. Company Location and Facilities 3
     3. Market Analysis Summary 4
     3.1. Market Background 4
     3.1.1. Taiwan Food Culture Development 4
     3.1.2. Market Overview 5
     3.2. STP (Segmentation, Targeting, and Positioning 8
     3.2.1. Market Segmentation 8
     3.2.2. Target Segmentation 9
     3.3. Market Needs 10
     3.4. Market Size Trend & Growth 10
     3.4.1. Tourists Status 10
     3.5. Competitor Analysis 11
     3.6. SWOT Analysis 12
     4. Price and Service Summary 14
     4.1. Product and Service Description 14
     4.1.1. Feature & Faculty 14
     4.1.2. Class Details 14
     4.1.3. Reservations: 14
     4.1.4. Cancellation: 15
     4.1.5. How to Sign Up: 15
     4.2. Competencies and Comparison 15
     4.2.1. Business Scale 15
     4.2.2. Faculty Development 15
     4.2.3. Advertisement & Awareness 15
     4.2.4. Multi Business Operation 16
     4.3. Case Studies 16
     4.3.1. Blue Elephant (Bangkok, Thailand) 16
     4.3.2. École Cordon Bleu Cooking School (Paris, France) – Visitor Classes 16
     4.3.3. Comparison 16
     4.4. Future Product & Service 17
     4.4.1. Product 17
     4.4.2. Service 17
     5. Strategy and Implementation Summary 18
     5.1. Value Proposition 18
     5.2. Competitive Edge 19
     5.3. Marketing Strategy 19
     5.3.1. Pricing Strategy 19
     5.3.2. Promotion Strategy 20
     5.4. Sales Strategy 25
     5.4.1. Sales Forecast 25
     5.5. Strategic Alliance 27
     6. Management Summary 29
     6.1. Organizational Structure 29
     6.2. Management Team 30
     7. Financial Plan 31
     7.1. Important Assumptions 31
     7.2. Key Financial Indicators 32
     7.3. Return of Investment (ROI) 33
     7.4. Break-even Analysis 33
     7.5. Payback Period 35
     7.6. Purchase Budget 36
     7.7. Budgeted Income Statement 38
     7.8. Cash Receipt Budget 38
     7.9. Cash Disbursement Budget 39
     7.10. Cash Budget 39
     7.11. Budgeted Statement of Cash Flow 41
     7.12. Budgeted Statement of Balance Sheet 42
     7.13. Business Ratios 43
     8. Business Model Canvas 44
     8.1. Value Proposition 44
     8.2. Key Activities 44
     8.3. Key Resources 44
     8.4. Key Partner 44
     8.5. Customer Segment 45
     8.5.1. Tourists 45
     8.5.2. Corporate Accounts / Local Taiwanese 45
     8.6. Customer Relationship 45
     8.6.1. Data Collection 45
     8.6.2. Customer Relationship Retention 46
     8.7. Channels 46
     8.8. Cost Structure 46
     8.9. Revenue Structure 46
     9. Conclusion 47
參考文獻 無
描述 碩士
國立政治大學
國際經營管理英語碩士學位學程(IMBA)
100933011
103
資料來源 http://thesis.lib.nccu.edu.tw/record/#G0100933011
資料類型 thesis
dc.contributor.advisor 何小台zh_TW
dc.contributor.advisor Ho, Chesteren_US
dc.contributor.author (Authors) 鄭雅文zh_TW
dc.contributor.author (Authors) Cheng, Caitrionaen_US
dc.creator (作者) 鄭雅文zh_TW
dc.creator (作者) Cheng, Caitrionaen_US
dc.date (日期) 2014en_US
dc.date.accessioned 2-Mar-2015 10:11:42 (UTC+8)-
dc.date.available 2-Mar-2015 10:11:42 (UTC+8)-
dc.date.issued (上傳時間) 2-Mar-2015 10:11:42 (UTC+8)-
dc.identifier (Other Identifiers) G0100933011en_US
dc.identifier.uri (URI) http://nccur.lib.nccu.edu.tw/handle/140.119/73560-
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) 100933011zh_TW
dc.description (描述) 103zh_TW
dc.description.abstract (摘要) 好時光廚藝教室推廣計劃zh_TW
dc.description.abstract (摘要) Good Old Times Cooking Studio is a venue where one can create the most unforgettable culinary experience. The studio offers an opportunity to learn how to cook traditional Taiwanese food with skilled and friendly teachers who can impart the secrets of Taiwanese cooking in a fun, conducive, and personalized environment. More importantly, the cooking studio will allow you to experience the true beauty of Taiwanese traditional culinary culture and bring you the warm embrace of a Taiwanese home.
     Through this business plan, Good Old Times Cooking Studio hopes to extend the traditional Taiwanese culinary culture overseas but also retain it locally. The customized services enable more potential customers to join our program. We use “Marketing Mix Model—5P” to attempt to generate the optimal response in the target market, followed by a financial assessment to evaluate the feasibility of Good Old Times Cooking Studio in the near future. This business plan then capped off by a “Business Model Canvas” which includes our core value proposition, customers, infrastructure, and financial streams.		en_US
dc.description.abstract (摘要) 1. Introduction 1
     2. Company Description 2
     2.1. Company Mission Statement 2
     2.1.1. Vision 2
     2.1.2. Mission 2
     2.1.3. Goal 2
     2.1.4. Value 2
     2.1.5. Beliefs 3
     2.2. Company Location and Facilities 3
     3. Market Analysis Summary 4
     3.1. Market Background 4
     3.1.1. Taiwan Food Culture Development 4
     3.1.2. Market Overview 5
     3.2. STP (Segmentation, Targeting, and Positioning 8
     3.2.1. Market Segmentation 8
     3.2.2. Target Segmentation 9
     3.3. Market Needs 10
     3.4. Market Size Trend & Growth 10
     3.4.1. Tourists Status 10
     3.5. Competitor Analysis 11
     3.6. SWOT Analysis 12
     4. Price and Service Summary 14
     4.1. Product and Service Description 14
     4.1.1. Feature & Faculty 14
     4.1.2. Class Details 14
     4.1.3. Reservations: 14
     4.1.4. Cancellation: 15
     4.1.5. How to Sign Up: 15
     4.2. Competencies and Comparison 15
     4.2.1. Business Scale 15
     4.2.2. Faculty Development 15
     4.2.3. Advertisement & Awareness 15
     4.2.4. Multi Business Operation 16
     4.3. Case Studies 16
     4.3.1. Blue Elephant (Bangkok, Thailand) 16
     4.3.2. École Cordon Bleu Cooking School (Paris, France) – Visitor Classes 16
     4.3.3. Comparison 16
     4.4. Future Product & Service 17
     4.4.1. Product 17
     4.4.2. Service 17
     5. Strategy and Implementation Summary 18
     5.1. Value Proposition 18
     5.2. Competitive Edge 19
     5.3. Marketing Strategy 19
     5.3.1. Pricing Strategy 19
     5.3.2. Promotion Strategy 20
     5.4. Sales Strategy 25
     5.4.1. Sales Forecast 25
     5.5. Strategic Alliance 27
     6. Management Summary 29
     6.1. Organizational Structure 29
     6.2. Management Team 30
     7. Financial Plan 31
     7.1. Important Assumptions 31
     7.2. Key Financial Indicators 32
     7.3. Return of Investment (ROI) 33
     7.4. Break-even Analysis 33
     7.5. Payback Period 35
     7.6. Purchase Budget 36
     7.7. Budgeted Income Statement 38
     7.8. Cash Receipt Budget 38
     7.9. Cash Disbursement Budget 39
     7.10. Cash Budget 39
     7.11. Budgeted Statement of Cash Flow 41
     7.12. Budgeted Statement of Balance Sheet 42
     7.13. Business Ratios 43
     8. Business Model Canvas 44
     8.1. Value Proposition 44
     8.2. Key Activities 44
     8.3. Key Resources 44
     8.4. Key Partner 44
     8.5. Customer Segment 45
     8.5.1. Tourists 45
     8.5.2. Corporate Accounts / Local Taiwanese 45
     8.6. Customer Relationship 45
     8.6.1. Data Collection 45
     8.6.2. Customer Relationship Retention 46
     8.7. Channels 46
     8.8. Cost Structure 46
     8.9. Revenue Structure 46
     9. Conclusion 47		-
dc.description.tableofcontents 1. Introduction 1
     2. Company Description 2
     2.1. Company Mission Statement 2
     2.1.1. Vision 2
     2.1.2. Mission 2
     2.1.3. Goal 2
     2.1.4. Value 2
     2.1.5. Beliefs 3
     2.2. Company Location and Facilities 3
     3. Market Analysis Summary 4
     3.1. Market Background 4
     3.1.1. Taiwan Food Culture Development 4
     3.1.2. Market Overview 5
     3.2. STP (Segmentation, Targeting, and Positioning 8
     3.2.1. Market Segmentation 8
     3.2.2. Target Segmentation 9
     3.3. Market Needs 10
     3.4. Market Size Trend & Growth 10
     3.4.1. Tourists Status 10
     3.5. Competitor Analysis 11
     3.6. SWOT Analysis 12
     4. Price and Service Summary 14
     4.1. Product and Service Description 14
     4.1.1. Feature & Faculty 14
     4.1.2. Class Details 14
     4.1.3. Reservations: 14
     4.1.4. Cancellation: 15
     4.1.5. How to Sign Up: 15
     4.2. Competencies and Comparison 15
     4.2.1. Business Scale 15
     4.2.2. Faculty Development 15
     4.2.3. Advertisement & Awareness 15
     4.2.4. Multi Business Operation 16
     4.3. Case Studies 16
     4.3.1. Blue Elephant (Bangkok, Thailand) 16
     4.3.2. École Cordon Bleu Cooking School (Paris, France) – Visitor Classes 16
     4.3.3. Comparison 16
     4.4. Future Product & Service 17
     4.4.1. Product 17
     4.4.2. Service 17
     5. Strategy and Implementation Summary 18
     5.1. Value Proposition 18
     5.2. Competitive Edge 19
     5.3. Marketing Strategy 19
     5.3.1. Pricing Strategy 19
     5.3.2. Promotion Strategy 20
     5.4. Sales Strategy 25
     5.4.1. Sales Forecast 25
     5.5. Strategic Alliance 27
     6. Management Summary 29
     6.1. Organizational Structure 29
     6.2. Management Team 30
     7. Financial Plan 31
     7.1. Important Assumptions 31
     7.2. Key Financial Indicators 32
     7.3. Return of Investment (ROI) 33
     7.4. Break-even Analysis 33
     7.5. Payback Period 35
     7.6. Purchase Budget 36
     7.7. Budgeted Income Statement 38
     7.8. Cash Receipt Budget 38
     7.9. Cash Disbursement Budget 39
     7.10. Cash Budget 39
     7.11. Budgeted Statement of Cash Flow 41
     7.12. Budgeted Statement of Balance Sheet 42
     7.13. Business Ratios 43
     8. Business Model Canvas 44
     8.1. Value Proposition 44
     8.2. Key Activities 44
     8.3. Key Resources 44
     8.4. Key Partner 44
     8.5. Customer Segment 45
     8.5.1. Tourists 45
     8.5.2. Corporate Accounts / Local Taiwanese 45
     8.6. Customer Relationship 45
     8.6.1. Data Collection 45
     8.6.2. Customer Relationship Retention 46
     8.7. Channels 46
     8.8. Cost Structure 46
     8.9. Revenue Structure 46
     9. Conclusion 47		zh_TW
dc.source.uri (資料來源) http://thesis.lib.nccu.edu.tw/record/#G0100933011en_US
dc.subject (關鍵詞) 廚藝課zh_TW
dc.subject (關鍵詞) 傳統台灣食物zh_TW
dc.subject (關鍵詞) Cooking classen_US
dc.subject (關鍵詞) Traditional Taiwanese fooden_US
dc.title (題名) 好時光廚藝教室推廣計劃zh_TW
dc.title (題名) Good Old Times Cooking Studio Business Planen_US
dc.type (資料類型) thesisen
dc.relation.reference (參考文獻) 無zh_TW