請用此 Handle URI 來引用此文件:
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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳彥豪(Yen-Hau Chen) | |
| dc.contributor.author | Apajit Praphutthikul | en |
| dc.contributor.author | 王安佩 | zh_TW |
| dc.date.accessioned | 2021-06-17T06:05:01Z | - |
| dc.date.available | 2021-01-24 | |
| dc.date.copyright | 2019-01-24 | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2019-01-21 | |
| dc.identifier.citation | References
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/71629 | - |
| dc.description.abstract | Abstract
These days, people tend to depend their life outside of their residences longer because of various reasons, for example, convenient or work requirements, as well as the growing of healthy lifestyle trend. Although ready-to-drink beverage is the most convenient and available one, people seem to concern on the artificial or chemical substances that manufacturer use for keeping their product’s lives longer. There is a change in trend in what people consume as the coffee shop, café and beverage kiosk can be seen anywhere. Some people see what they consume as a reflection of their images. Some think that everything they consume count for their health and body shape. Coconut based beverage kiosk will be an alternative beverage kiosk which locates in Bangkok, Thailand, and replaces milk or other forms of dairy products with coconut related products such as coconut water, coconut milk, coconut oil or coconut sugar for those who are allergic of milk or lactose or search for healthy benefits from daily drinks. For instance, coconut coffee will be made by using coconut water to brew coffee and mixing with coconut milk instead of milk. This business begins with illustrating the interestedness in this business industry by adopting tools such as five forces and SWOT, then explaining the business model by using value proposition model canvas and business model canvas, after that doing market research for product’s prototype and target customer to develop management strategy. Financial plan is calculated to evaluate the feasibility of the project. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T06:05:01Z (GMT). No. of bitstreams: 1 ntu-108-R06749070-1.pdf: 4894770 bytes, checksum: acd1f8638f9c16baf557ebca2a4cdfeb (MD5) Previous issue date: 2019 | en |
| dc.description.tableofcontents | Table of Contents
Abstract ii List of figures v List of tables v CHAPTER 1: EXECUTIVE SUMMARY 1 CHAPTER 2: INTRODUCTION OF THE BUSINESS 2 2.1 Background of the business 2 2.2 Business concept 5 CHAPTER 3: MARKET AND BUSINESS ANALYSIS 7 3.1 Coffee shop or beverage shop market structure 7 3.2 Market environment analysis 8 3.3 The attractiveness of the market 10 3.4. The analysis of the business 19 CHAPTER 4: BUSINESS MODEL 21 4.1 Vision, mission and goals of the business 21 4.2 Customer profile and value proposition 21 4.3 Business model canvas 23 4.4 Unique values of our products 25 CHAPTER 5: THE MARKET RESEARCH 26 5.1 In-depth interview and market test of our Minimum Viable Product (MVP) 26 5.2 Past research, findings and journals 29 5.3 Main issues from this market research for strategic planning 34 CHAPTER 6: MARKETING STRATEGY 35 6.1 STP strategy 35 6.2 Branding strategy 36 6.3 Marketing mix 37 CHAPTER 7: OPERATIONAL PLAN 44 7.1 Location 44 7.2 Operating hours 44 7.3 Equipment in shop 44 7.4 Products 46 7.5 Cleaning process 47 7.6 Payment process 48 7.7 Human resource 48 7.8 Operation scheduling 51 CHAPTER 8: FINANCIAL PLAN 53 8.1 Financial objectives and goals 53 8.2 Sources and structure of fund and cost of investment 53 8.3 Financial assumptions 54 8.4 Five years financial forecast 59 8.5 Project feasibility analysis 61 CHAPTER 9: EVALUATION, EXPANSION AND CONTINGENCY PLAN 63 9.1 Factors contribute in success and failure 63 9.2 Contingency plan 63 9.3 Expansion plan 64 References 65 APPENDIX (1): Questions for in-depth interview 72 | |
| dc.language.iso | en | |
| dc.subject | coconut | en |
| dc.subject | kiosk | en |
| dc.subject | beverage | en |
| dc.title | 椰奶小舖商業計畫書 | zh_TW |
| dc.title | A Coconut-based Dairy Alternatives Kiosk
– Business Plan | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 107-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 陳家麟(Chia-lin Chen) | |
| dc.contributor.oralexamcommittee | 余峻瑜(Juin-Yu Yu) | |
| dc.subject.keyword | coconut,kiosk,beverage, | en |
| dc.relation.page | 72 | |
| dc.identifier.doi | 10.6342/NTU201900145 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2019-01-21 | |
| dc.contributor.author-college | 管理學院 | zh_TW |
| dc.contributor.author-dept | 企業管理碩士專班 | zh_TW |
| 顯示於系所單位: | 管理學院企業管理專班(Global MBA) | |
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|---|---|---|---|
| ntu-108-1.pdf 未授權公開取用 | 4.78 MB | Adobe PDF |
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