請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/85252完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 潘雪博士(Shweta Pandey) | |
| dc.contributor.author | Keerati Phadungkit | en |
| dc.contributor.author | 潘奇庭 | zh_TW |
| dc.date.accessioned | 2023-03-19T22:53:05Z | - |
| dc.date.copyright | 2022-08-12 | |
| dc.date.issued | 2022 | |
| dc.date.submitted | 2022-08-01 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/85252 | - |
| dc.description.abstract | N/A | zh_TW |
| dc.description.abstract | Apart from traditional manufacturing firms, Taiwan's food and beverage sector has been a significant engine of the country's economic growth for many years. Thai cuisine is one of the fastest growing foreign cuisines in Taiwan's competitive market, and hard to enter the intense environment. Thus, a new way of running a Thai restaurant is wisely developed. The main business plan demonstrates the use of qualitative approaches for establishing a profound understanding of client preferences for Thai cuisine in Taipei. The secondary research is carried out by examining existing consumer reviews from 155 Thai restaurants on Google Maps. The results highlight many dimensions addressing standard requirements and the business gaps that must be filled. Furthermore, the solutions to tackle customer pain points are the primary strategies to differentiate itself and stand out in a competitive market. As a result, the restaurant chooses two characteristics on which customers place the most emphasis: flavor and service quality, to define the positioning of the business. Furthermore, innovation will help to support process improvements and customer experiences. The other business plan components comprise an entire industry analysis of Taiwan's food and beverage sector, competitor analysis, business strategies, organization management, and financial projections. | en |
| dc.description.provenance | Made available in DSpace on 2023-03-19T22:53:05Z (GMT). No. of bitstreams: 1 U0001-0108202212050000.pdf: 2228559 bytes, checksum: d6413afa0ac377ef81c4eacc8b52a469 (MD5) Previous issue date: 2022 | en |
| dc.description.tableofcontents | Abstract ii Table of Content iii List of Tables and Figures v List of Abbreviations vi Chapter 1: Introduction 1 Chapter 2: Market Landscape (Business Environment) 4 2.1 PEST Analysis and Market Size 4 2.2 Porter's 5 Forces Analysis 8 Chapter 3: Location and Competitor Landscape 11 3.1 Location Analysis 11 3.2 Competitor Analysis 14 Chapter 4: Opportunities and Threats 16 Chapter 5: Customer Landscape 17 5.1 Food Taste 18 5.2 Service Quality 23 5.3 Value of Money. 28 5.4 Environment and Space 30 5.5 Food Quality and Hygiene 32 5.6 Convenience 33 5.7 Food Option 35 5.8 Takeaway and Delivery Service 36 5.9 Food Appearance 39 5.10 Not Specific 40 Chapter 6: Key Research Findings 41 Chapter 7: Business Strategies 45 7.1 Segmentation and Target Market Strategy 45 7.2 Positioning Strategy 46 Chapter 9: Operational Management 48 9.1 Value Chain Model 53 9.2 Legal and Regulations 57 Chapter 8: Marketing Mix (4Ps) 48 8.1 Product Strategy 48 8.2 Price Strategy 49 8.3 Place Strategy 50 8.4 Promotion Strategy 50 Chapter 10: Organizational Management 58 Chapter 11: Financial Plan 60 9.1 Cost and Expense Estimation 60 9.2 Revenue Estimation and Financial Statements 61 Appendix 1: Taiwan Population Ranking by Population Density in 2021 65 Appendix 2: List of Thai Restaurants in Taipei Divided by District 66 Appendix 3: Food Portions per Person 71 Appendix 4: Uncooked to Cooked Rice Weight Conversion 73 Appendix 5: Average Family Income and Expenditure Per Household by the age of Household Heads for 2020 74 Appendix 6: Selected Menu – To be Discussed and Expanded 75 Appendix 7: The Cost of Building a Restaurant 76 Appendix 8: Five-year Income Statement – TTFB Company Limited 77 Appendix 9: Three-year Operating Expense Components – TTFB Company Limited 78 Appendix 10: Five-year Balance Sheet – TTFB Company Limited 79 Reference 80 | |
| dc.language.iso | en | |
| dc.subject | 商業計劃 | zh_TW |
| dc.subject | 泰國餐廳 | zh_TW |
| dc.subject | 台灣 | zh_TW |
| dc.subject | Business plan | en |
| dc.subject | Thai restauarnt | en |
| dc.subject | Taiwan | en |
| dc.title | 在台灣經營泰國餐廳的新方式 | zh_TW |
| dc.title | The New Way of Running a Thai Restaurant in Taiwan | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 110-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.coadvisor | 許文馨博士(Audrey Hsu) | |
| dc.contributor.oralexamcommittee | 堯里昂博士(Leon van Jaarsveldt) | |
| dc.subject.keyword | 泰國餐廳,台灣,商業計劃, | zh_TW |
| dc.subject.keyword | Thai restauarnt,Taiwan,Business plan, | en |
| dc.relation.page | 87 | |
| dc.identifier.doi | 10.6342/NTU202201927 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2022-08-01 | |
| dc.contributor.author-college | 管理學院 | zh_TW |
| dc.contributor.author-dept | 企業管理碩士專班 | zh_TW |
| dc.date.embargo-lift | 2022-08-12 | - |
| 顯示於系所單位： | 管理學院企業管理專班(Global MBA) | |
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| U0001-0108202212050000.pdf 授權僅限NTU校內IP使用（校園外請利用VPN校外連線服務） | 2.18 MB | Adobe PDF |
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