請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80494完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 曹承礎(SENG-CHO CHOU) | |
| dc.contributor.author | 企業管理碩士專班 | zh_TW |
| dc.contributor.author | Cho Ho Ng | en |
| dc.contributor.author | 吳楚豪 | zh_TW |
| dc.date.accessioned | 2022-11-24T03:07:53Z | - |
| dc.date.available | 2022-02-16 | |
| dc.date.available | 2022-11-24T03:07:53Z | - |
| dc.date.copyright | 2022-02-16 | |
| dc.date.issued | 2022 | |
| dc.date.submitted | 2022-02-14 | |
| dc.identifier.citation | 1. Ashim Kumar Biswas and Prabhat Kumar Mandal (2020) Meat Quality Analysis - Advanced Evaluation Methods, 67-80, Techniques, and Technologies, Academic Press 2. Fresh and Aged (2020) 開工大吉 平安健康, [Facebook page] Retrieved December 22, 2021, from https://www.facebook.com/freshandaged/photos/a.305954249540766/1744744838995026/ 3. Harvard Business School, The Five Forces, Retrieved December 20, 2021, from https://www.isc.hbs.edu/strategy/business-strategy/Pages/the-five-forces.aspx 4. Meat Livestock Australia (2019) Dining out culture driving beef consumption in Taiwan, Retrieved December 20, 2021, from https://www.mla.com.au/news-and-events/industry-news/dining-out-culture-driving-beef-consumption-in-taiwan/# 5. Meat Livestock Australia (2020) High value market opportunities in Taiwan, Retrieved December 20, 2021, from https://www.mla.com.au/prices-markets/market-news/2020/high-value-market-opportunities-in-taiwan/ 6. MUCHOYAKI (2018) A L Carte Menu, Retrieved December 20, 2021, from https://www.facebook.com/muchoyaki/photos/a.272598880263503/276419593214765 7. The International Trade Administration (2019) Retrieved December 20, 2021, from https://www.export.gov/apex/article2?id=Taiwan-Beef 8. Vokamo (2018) What is SGS?, Retrieved December 20, 2021, from http://www.vokamo.com.cn/about/about/id/48.html 9. 乾式熟成肉品專門 (2020), CAB PRIME ~T.Bone / Ribeye, [Facebook page] Retrieved December 20, 2021, from https://www.facebook.com/DryAged.Mars/photos/pcb.1697948490363007/1697948373696352/ 10. 安捷乾式熟成肉品公司 (2021), [Facebook page] Retrieved December 20, 2021, from https://www.facebook.com/238365810271707/photos/a.238369293604692/625467381561546/ | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/80494 | - |
| dc.description.abstract | N/A | zh_TW |
| dc.description.provenance | Made available in DSpace on 2022-11-24T03:07:53Z (GMT). No. of bitstreams: 1 U0001-1402202212154700.pdf: 2702470 bytes, checksum: 20c273de3eb61b20526004a25e657e75 (MD5) Previous issue date: 2022 | en |
| dc.description.tableofcontents | TABLE OF CONTENTS Executive Summary 6 1.Introduction 8 1.1 Dry-Aged Beef 8 1.2 Millennium 9 1.2.1 Business Description 9 1.2.2 Business Location 10 1.2.3 Product and Services 13 2. Market Outlook 13 2.1 Market Attractiveness 13 2.1.1 Market Landscape 13 2.1.2 Competitions 13 2.1.3 Market Trends 18 2.2 Target Market 19 2.2.1 Geographic Location 19 2.2.2 Demographic 20 2.3 Market Survey 21 2.3.1 Survey Design 21 2.3.2 Survey Result and Analysis 24 3. Business Model 33 3.1 Business Model Canvas 33 3.1.1 Value Proposition 33 3.1.2 Customer Segments 33 3.1.3 Channels 34 3.1.4 Customer Relations 34 3.1.5 Revenue Streams 35 3.1.6 Key Resources 35 3.1.7 Key Activities 35 3.1.8 Key Partnerships 36 3.1.9 Cost Structure 36 3.2 Value to Consumers 36 3.3 SWOT analysis 37 3.4 Porter 5 forces analysis 40 4. Organization and Operation 42 4.1 Organizational Chart 42 4.2 Human Resources Management 43 4.2.1 Recruitment and Training 43 4.3 Production 45 4.3.1 Dry-aging Production Process 45 4.3.2 Operational Hours and Scheduling 47 4.3.3 Domestic and International Certification 47 4.4 Supplier Management 48 4.4.1 Sourcing 48 4.4.2 Equipment 49 5. Marketing and Sales 51 5.1 Goals and objectives 51 5.2 Branding 51 5.3 Sales and Distribution 52 6. Financial Forecast 53 6.1 Start-up Cost 53 6.2 Condition Forecast 54 6.3 Cash Flow 55 7. Future Plans and Exit Strategy 56 8. References 61 9. Appendix 62 | |
| dc.language.iso | en | |
| dc.subject | 乾式熟成 | zh_TW |
| dc.subject | Dry-Aged | en |
| dc.title | 千代成商業計劃書 | zh_TW |
| dc.title | The Business Plan of: Millennium Dry-Aged food Company | en |
| dc.date.schoolyear | 110-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 陳建錦(Sue-Ching Jou),盧信銘(Mau-Sheng Lee) | |
| dc.subject.keyword | 乾式熟成, | zh_TW |
| dc.subject.keyword | Dry-Aged, | en |
| dc.relation.page | 73 | |
| dc.identifier.doi | 10.6342/NTU202200593 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2022-02-14 | |
| dc.contributor.author-college | 管理學院 | 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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