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    題名: 在尼加拉瓜馬拿瓜市開設「Hao Chi」高檔中國餐廳企劃書
    Business Plan for “Hao Chi: Feasibility of establishing a high-end Chinese Restaurant in Managua, Nicaragua”
    作者: 蕭陵宏
    Siu,Ling Hjoy M.
    貢獻者: 白德傑
    Glen Brodowsky
    蕭陵宏
    Siu,Ling Hjoy M.
    關鍵詞: 中國餐廳
    日期: 2009
    上傳時間: 2010-12-08 01:59:19 (UTC+8)
    摘要: 在尼加拉瓜馬拿瓜市開設「Hao Chi」高檔中國餐廳企劃書
    The Hao Chi Restaurant will be a high end Chinese restaurant which will provide authentic Chinese food and a rich cultural experience to local people and visitors. It will be located in Managua Km 12 Road to Masaya.
    A prestige pricing strategy will be implemented; setting high prices so that customers are aware of the quality of the food, service and environment. The profit margin of every dish will be stipulated at 55% of the price. Hao Chi’s target market is estimated at 67,008 people.
    The initial investment and working capital to start the business will be US$230,000; which will be funded from the owner’s capital and a bank loan.
    Hao Chi Restaurant has a positive NPV of US$395,324.40 which indicates that the project is viable and has an Interest Rate of Return of 26.17%. For Hao Chi restaurant, the payback period will take 3 years and 64 days.
    1. Execute Summary 8
    1.1 The company 8
    1.2 Objectives 8
    1.2.1 General 8
    1.2.2 Specific objectives 8
    1.3 Mission Statement. 8
    1.4 Business Model 9
    1.5 The Proposal. 9
    2. Company Overview. 10
    2.1 History and background. 10
    2.2 Restaurant Name 10
    2.3 Product offering 11
    2.4 Staff 12
    2.4.1 Position 12
    2.4.2 Position Available 16
    2.4.3 Organizational Chart 17
    2.4.4 Salary structure. 17
    2.5 Entry and Growth Strategy 19
    2.6 Location and facilities 19
    2.6.1 Location 19
    2.7 Sourcing 21
    2.8 Pricing Strategy 22
    2.9 Promotion and Advertising Strategy 24
    3. Industry 26
    3.1 Overall Industry 26
    3.1.1 History 26
    3.1.2 Nicaragua Economic Overview 27
    3.2 Industry Analysis 29
    3.2.1 New entrants. 30
    3.2.2 Bargaining Power of Suppliers and Buyers 30
    3.2.3 Competitive Rivalry 31
    3.2.4 Substitutes 32
    4. Market. 33
    4.1 Market overview. 33
    4.2 Target Market. 34
    4.2.1 Segment. 34
    4.2.2 Size. 35
    4.3 Demand Forecast. 39
    5. Potential Risks 39
    5.1 Increased Competition. 39
    5.2 Loss of a Key Employee. 40
    5.3 Regulatory Changes. 40
    6. Financial Projection 40
    6.1 Variable Costs 40
    6.2 Fixed Costs 40
    6.3 Initial Investment 41
    6.4 Funding 42
    6.5 Break Even Analysis. 43
    6.5.1 Unit Contribution Margin (CM) 43
    6.5.2 Break Even 44
    6.6 Income Statement 45
    6.7 Cash Flow and Net Present Value Analysis 47
    6.7.1 Cash Flow. 47
    6.7.2 Net Present Value and Interest Rate of Return Analysis. 48
    6.8 Recovery Period of Investment (Payback). 49
    7. Conclusion 50
    8. Appendices. 52
    Appendix #1 Hao Chi Restaurant Blueprint. 52
    Appendix #2 Projected Outside to Inside View. 52
    Appendix #3 Master Room View. 53
    Appendix #4 Kitchen View. 53
    Appendix #5 Hao Chi Menu. 54
    Appendix #6 Nicaragua: Economic Indicators. 57
    Appendix #7 Nicaragua: Employment Structure by Activities. 58
    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)
    97933048
    98
    資料來源: http://thesis.lib.nccu.edu.tw/record/#G0979330482
    資料類型: thesis
    顯示於類別:[國際經營管理英語碩士學程IMBA] 學位論文

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