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    題名: 在尼加拉瓜新設亞洲料理餐廳的商業規則
    作者: 賈桂洛
    貢獻者: 吳文傑
    賈桂洛
    關鍵詞: 尼加拉瓜
    日期: 2007
    上傳時間: 2009-09-14 09:54:15 (UTC+8)
    摘要: 在尼加拉瓜新設亞洲料理餐廳的商業規則
    I Executive Summary………………………………………………. 5
    Statement of Purpose……………………………………………. 5
    Description of Business…………………………………………. 5
    Industry………………………………………………………….. 5
    Management and Organization………………………………….. 5
    Product and Services…………………………………………… 6
    Strategies and Goals………………………………………..……. 6
    Financial Overview……………………………………………… 6

    II The Business

    Description of Business……………………………………………..… 8
    Name, Status and Business Concept…………………………..… 8
    Ownership and Legal …………………………………………… 8 Geographic Sales Area………………………………………..…. 9
    Location……………………………………………………….…. 9
    Facility ………………………………………………………….. 10

    Industry Analysis…………………………………………………….. 11
    Industry Description…………………………………………..... 11
    Industry Size and Maturity……………………………………... 11
    Industry Trends and Factors……………………………...…… 12
    Industry Standards………………………………………………. 12
    Industry obstacles………………………………………………. 13
    Industry opportunities………………………………………….. 14

    Market and Competition…………………………………………... 15
    Market Description – Size and Target Market …………………. 15
    Market Trends………………………………………………… 16
    Competition Identification and Main Competitors…………… 17
    Market Share …………………………………………………… 20
    Market Growth Potential……………………………………… 20
    Market Obstacles and Opportunities…………………………… 21

    Strategies and Goals……………………………………………..… 22
    Long-Range Goals and Strategies ………………………….... 22
    Business Objectives and Growth Strategy…………………… 23

    Product and Services………………………………………………… 23
    Product Description……………………………………………. 23
    Product Positioning ……………………………………………. 25
    Marketing and Sales…………………………………………………. 27
    Marketing Strategy…………………………………………….. 27
    Marketing Plan……………………………………………….... 27
    Marketing Budget and Advertising Plan……………………….. 28

    Management………………………………………………………… 29
    Management Team……………………………………………… 29
    Key Personnel Responsibilities and Duties…………………….. 30
    Key Personnel Incentives………………………………………. 31
    Personnel Plan………………………………………………… 32

    Operations………………………………………………………...… 32
    Operations…………………………………………………… 32
    Control & Procedures………………………………………... 34
    Supply……………………………………………………… 35
    Customer Service Policy……………………………………… 35
    Inventory Control……………………………………………… 35
    Cash Flow Control…………………………………………….. 36

    III Financial Data……………………………………………………. 37
    Important Assumptions…………………………………………. 37
    Capital Requirements……………………………………….… 38
    Repayment…………………………………………………….. 38
    Conclusion……………………………………………………… 38

    Pro formas…………………...……………………………………… 39
    Five Year Pro forma Balance Sheet…………………………….. 39
    First-Year Pro forma Income Statement……………………… 41
    Breakeven Analysis……………………………………………... 42
    Five-Year Pro forma Income Statement……………………….. 43
    First-Year Pro forma Statement of Cash Flows……………….... 45
    Five-Year Pro forma Statement of Cash Flow………………….. 46

    Appendixes……………………………………………………………. 47
    Appendix 1……………………………………………………… 47
    Rotonda Bello Horizonte Commercial Area
    Appendix 2……………………………………………………… 48
    Multicentro Las Americas Shopping Center Layout Design
    Food Court Photos
    Appendix 3……………………………………………………… 50
    Multicentro Las Americas’ Food Court Outdoors
    Appendix 4 …………………………………………………... 51
    Teppanyaki Japanese Restaurant Benchmark Layout Design
    參考文獻: 無
    描述: 碩士
    國立政治大學
    國際經營管理碩士班(IMBA)
    95933043
    96
    資料來源: http://thesis.lib.nccu.edu.tw/record/#G0959330431
    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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