請用此 Handle URI 來引用此文件：
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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳家麟(Chialin Chen) | |
| dc.contributor.author | Jorge Humberto Naranjo Ortiz | en |
| dc.contributor.author | 能合杰 | zh_TW |
| dc.date.accessioned | 2021-06-16T08:09:03Z | - |
| dc.date.available | 2023-07-01 | |
| dc.date.copyright | 2020-08-06 | |
| dc.date.issued | 2020 | |
| dc.date.submitted | 2020-07-15 | |
| dc.identifier.citation | 1. Arévalo, D. (2019) Daniel Arévalo: ‘Ante el desempleo, esto es una oportunidad’. Revista Líderes, Diario El Comercio, https://www.revistalideres.ec/lideres/danielarevalo-desempleo-oportunidad-glovo.html. 2. Camino Mogro, S. G. C., Allison. (2017). Estudios Sectoriales: Alojamiento y Servicio de Comidas. Superintendencia de Compañías, Valores y Seguros del Ecuador 3. Cárdenas, A. (2020). Al menos 15 % de población venezolana en Ecuador estaría en condición irregular. El Universo. Retrieved from https://www.eluniverso.com/noticias/2020/01/21/nota/7701576/menos-15-poblacionvenezolana- ecuador-estaria-condicion-irregular 4. Censos, I. N. d. E. y. (2019). Proyección por edades y provincias 2010/2020 (Excel Projection ). Retrieved from https://www.ecuadorencifras.gob.ec/proyeccionespoblacionales/. Retrieved 03/14/2020, from Instituto Nacional de Estadísticas y Censos https://www.ecuadorencifras.gob.ec/proyecciones-poblacionales/ 5. ¿Cómo crear una empresa en el Ecuador? (2018, 14/08/2018). New. Diario El Universo. Retrieved from https://www.eluniverso.com/noticias/2018/08/13/nota/6904184/como-crear-empresaecuador 6. Dean, J. (1950). Pricing policies for new products. Harvard business review, 28, 45-50. 7. Forsdick, S. (2019, 01/02/2019). Glovo is a new entrant to the on-demand economy –delivering anything from keys to nappies. NS Business Retrieved from https://www.nsbusinesshub.com/technology/glovo-start-up/ 8. INEC. (2011). Encuesta de Estratificación del Nivel Socioeconómico. https://www.ecuadorencifras.gob.ec//documentos/webinec/Estadisticas_Sociales/Encuesta_Estratificacion_Nivel_Socioeconomico/111220_NSE_Presentacion.pdf Retrieved from https://www.ecuadorencifras.gob.ec//documentos/webinec/Estadisticas_Sociales/Encuesta_Estratificacion_Nivel_Socioeconomico/111220_NSE_Presentacion.pdf 9. INEC. (2012). Encuesta Nacional de Ingresos y Gastos de los hogares rurales yurbanos https://www.ecuadorencifras.gob.ec/documentos/webinec/Estadisticas_Sociales/Encuesta_Nac_Ingresos_Gastos_Hogares_Urb_Rur_ENIGHU/ENIGHU-2011-2012/Metologia_ENIGHUR_2011-2012_rev.pdf Retrieved from https://www.ecuadorencifras.gob.ec/documentos/webinec/Estadisticas_Sociales/Encuesta_Nac_Ingresos_Gastos_Hogares_Urb_Rur_ENIGHU/ENIGHU-2011-2012/Metologia_ENIGHUR_2011-2012_rev.pdf 10. Kotler, P., Keller, K. L., Ancarani, F., Costabile, M. (2014). Marketing management 14/e: Pearson. 11. Osterwalder, A., Pigneur, Y. (2010). Business model canvas. Self published. Last. 12. Osterwalder, A., Pigneur, Y., Bernarda, G., Smith, A. (2014). Value proposition design: How to create products and services customers want: John Wiley Sons. 13. Porter, M. E. (2008). The five competitive forces that shape strategy. Harvard business review, 86(1), 25-40. 14. The World Bank. (2018). Inflation in Ecuador. Retrieved from https://data.worldbank.org/indicator/FP.CPI.TOTL.ZG?locations=EC. Retrieved 02/10/2020, from The World Bank Data https://data.worldbank.org/indicator/FP.CPI.TOTL.ZG?locations=EC | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/58239 | - |
| dc.description.abstract | n/a | zh_TW |
| dc.description.abstract | The restaurant’s name is 妹妹’s Wok and it is intended to recreate with some changes the Taiwanese 熱炒 experience. The purpose of this restaurant is to create and serve traditional Taiwanese food with a twist, while also creating a joyous environment that appeals to different market segments, from the working segment, to the young adults and finally during the weekends, to families. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T08:09:03Z (GMT). No. of bitstreams: 1 U0001-1407202013125400.pdf: 4610473 bytes, checksum: c345aae2c300ec6dc0bdc4faa5dc7265 (MD5) Previous issue date: 2020 | en |
| dc.description.tableofcontents | Table of Contents Chapter 1 – Executive Summary ..................................................................................................... 1 Chapter 2 – Introduction of the Business ........................................................................................ 3 2.1 Business background ................................................................................................................. 3 2.2 Business Concept ...................................................................................................................... 4 Chapter 3: The Market ..................................................................................................................... 6 3.1 Market attractiveness ................................................................................................................. 6 3.1.1 Market Landscape in Ecuador ............................................................................................ 6 3.1.2 Competitive Intensity ......................................................................................................... 9 3.1.3 Market trends .................................................................................................................... 12 3.2 Target market definition .......................................................................................................... 13 3.2.1 Geographic location ......................................................................................................... 13 3.2.2 Food and menu classification ........................................................................................... 14 3.2.3 Style of restaurant ............................................................................................................. 15 3.3 Market analysis ....................................................................................................................... 15 3.3.1 Porter’s Five Forces model............................................................................................... 15 3.3.2 Major competitors ............................................................................................................ 21 Chapter 4 - 妹妹’s Wok Consumer Analysis ................................................................................ 24 4.1 Target segments: ..................................................................................................................... 24 4.2 Market Research ...................................................................................................................... 24 4.3 Target consumers .................................................................................................................... 30 4.4 Anticipated Demand ................................................................................................................ 31 Chapter 5: 妹妹’s Wok Business Model ........................................................................................ 33 5.1 Business Summary – Purpose ................................................................................................. 33 5.2 Business Location ................................................................................................................... 35 5.3 Products and Services .............................................................................................................. 35 5.3.1 Proposed Menu ................................................................................................................. 35 5.3.2 Services ............................................................................................................................ 37 5.4 Value Proposition .................................................................................................................... 41 5.4.1 Value to Consumers ......................................................................................................... 41 5.4.2. Core capabilities .............................................................................................................. 43 5.4.3 Competitive Advantage .................................................................................................... 45 5.4.4 Business Model Canvas.................................................................................................... 47 5.4.5 Pricing Strategy ................................................................................................................ 49 Chapter 6 – Marketing Strategy Plan ........................................................................................... 53 6.1 Advertising and communication strategies ............................................................................. 54 6.2 Logo and corporate image ....................................................................................................... 56 6.3 Digital Marketing .................................................................................................................... 57 6.4 Consumer Management ........................................................................................................... 58 Chapter 7 – Operations Strategy ................................................................................................... 60 7.1 Organizational chart ................................................................................................................ 60 7.2 Corporate governance – management and ownership ............................................................. 62 7.3 Human resource management ................................................................................................. 63 7.3.1 Recruitment and Selection ................................................................................................ 63 7.3.2 Training ............................................................................................................................ 65 7.4 Production process .................................................................................................................. 66 7.4.1 General information: operating hours and scheduling ..................................................... 66 7.4.2 Production Process ........................................................................................................... 69 7.4.3 Payment method ............................................................................................................... 70 7.5 Supplier Management ............................................................................................................. 70 7.5.1 Supplier sourcing strategy ................................................................................................ 70 7.5.2 Inventory management ..................................................................................................... 71 7.5.3 Equipment ........................................................................................................................ 72 Chapter 8: Financial viability ........................................................................................................ 73 8.1 Presumptions and key assumptions ......................................................................................... 73 8.2 Capacity Analysis .............................................................................................................. 75 8.3 Cost analysis ............................................................................................................................ 78 8.31 Start-up costs ..................................................................................................................... 78 8.32 Fixed costs ......................................................................................................................... 79 8.3.3 Variable Costs .................................................................................................................. 80 8.3.4 Cost of Goods Sold .......................................................................................................... 81 8.3.4 Other Costs ....................................................................................................................... 83 8.4 Statement of income – Projections and forecast ..................................................................... 83 8.4.1 Profit ................................................................................................................................. 83 8.4.2 Profit Forecast .................................................................................................................. 85 8.5 Viability analysis ..................................................................................................................... 85 Chapter 10: Implementation and Conclusion ............................................................................... 90 References ........................................................................................................................................ 93 | |
| dc.language.iso | en | |
| dc.subject | 商業計劃 | zh_TW |
| dc.subject | Business Plan | en |
| dc.subject | Restaurant | en |
| dc.title | 台式餐廳「妹妹's Wok」商業計劃 | zh_TW |
| dc.title | Business Plan for 妹妹's Wok, a Taiwanese-style restaurant in Quito, Ecuador. | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 108-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 余峻瑜(Jiun-Yu Yu),韓廷允(Jung-Yun Han) | |
| dc.subject.keyword | 商業計劃, | zh_TW |
| dc.subject.keyword | Business Plan,Restaurant, | en |
| dc.relation.page | 94 | |
| dc.identifier.doi | 10.6342/NTU202001505 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2020-07-15 | |
| 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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|---|---|---|---|
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