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    Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/73560


    Title: 好時光廚藝教室推廣計劃
    Good Old Times Cooking Studio Business Plan
    Authors: 鄭雅文
    Cheng, Caitriona
    Contributors: 何小台
    Ho, Chester
    鄭雅文
    Cheng, Caitriona
    Keywords: 廚藝課
    傳統台灣食物
    Cooking class
    Traditional Taiwanese food
    Date: 2014
    Issue Date: 2015-03-02 10:11:42 (UTC+8)
    Abstract: 好時光廚藝教室推廣計劃
    Good Old Times Cooking Studio is a venue where one can create the most unforgettable culinary experience. The studio offers an opportunity to learn how to cook traditional Taiwanese food with skilled and friendly teachers who can impart the secrets of Taiwanese cooking in a fun, conducive, and personalized environment. More importantly, the cooking studio will allow you to experience the true beauty of Taiwanese traditional culinary culture and bring you the warm embrace of a Taiwanese home.
    Through this business plan, Good Old Times Cooking Studio hopes to extend the traditional Taiwanese culinary culture overseas but also retain it locally. The customized services enable more potential customers to join our program. We use “Marketing Mix Model—5P” to attempt to generate the optimal response in the target market, followed by a financial assessment to evaluate the feasibility of Good Old Times Cooking Studio in the near future. This business plan then capped off by a “Business Model Canvas” which includes our core value proposition, customers, infrastructure, and financial streams.
    1. Introduction 1
    2. Company Description 2
    2.1. Company Mission Statement 2
    2.1.1. Vision 2
    2.1.2. Mission 2
    2.1.3. Goal 2
    2.1.4. Value 2
    2.1.5. Beliefs 3
    2.2. Company Location and Facilities 3
    3. Market Analysis Summary 4
    3.1. Market Background 4
    3.1.1. Taiwan Food Culture Development 4
    3.1.2. Market Overview 5
    3.2. STP (Segmentation, Targeting, and Positioning 8
    3.2.1. Market Segmentation 8
    3.2.2. Target Segmentation 9
    3.3. Market Needs 10
    3.4. Market Size Trend & Growth 10
    3.4.1. Tourists Status 10
    3.5. Competitor Analysis 11
    3.6. SWOT Analysis 12
    4. Price and Service Summary 14
    4.1. Product and Service Description 14
    4.1.1. Feature & Faculty 14
    4.1.2. Class Details 14
    4.1.3. Reservations: 14
    4.1.4. Cancellation: 15
    4.1.5. How to Sign Up: 15
    4.2. Competencies and Comparison 15
    4.2.1. Business Scale 15
    4.2.2. Faculty Development 15
    4.2.3. Advertisement & Awareness 15
    4.2.4. Multi Business Operation 16
    4.3. Case Studies 16
    4.3.1. Blue Elephant (Bangkok, Thailand) 16
    4.3.2. École Cordon Bleu Cooking School (Paris, France) – Visitor Classes 16
    4.3.3. Comparison 16
    4.4. Future Product & Service 17
    4.4.1. Product 17
    4.4.2. Service 17
    5. Strategy and Implementation Summary 18
    5.1. Value Proposition 18
    5.2. Competitive Edge 19
    5.3. Marketing Strategy 19
    5.3.1. Pricing Strategy 19
    5.3.2. Promotion Strategy 20
    5.4. Sales Strategy 25
    5.4.1. Sales Forecast 25
    5.5. Strategic Alliance 27
    6. Management Summary 29
    6.1. Organizational Structure 29
    6.2. Management Team 30
    7. Financial Plan 31
    7.1. Important Assumptions 31
    7.2. Key Financial Indicators 32
    7.3. Return of Investment (ROI) 33
    7.4. Break-even Analysis 33
    7.5. Payback Period 35
    7.6. Purchase Budget 36
    7.7. Budgeted Income Statement 38
    7.8. Cash Receipt Budget 38
    7.9. Cash Disbursement Budget 39
    7.10. Cash Budget 39
    7.11. Budgeted Statement of Cash Flow 41
    7.12. Budgeted Statement of Balance Sheet 42
    7.13. Business Ratios 43
    8. Business Model Canvas 44
    8.1. Value Proposition 44
    8.2. Key Activities 44
    8.3. Key Resources 44
    8.4. Key Partner 44
    8.5. Customer Segment 45
    8.5.1. Tourists 45
    8.5.2. Corporate Accounts / Local Taiwanese 45
    8.6. Customer Relationship 45
    8.6.1. Data Collection 45
    8.6.2. Customer Relationship Retention 46
    8.7. Channels 46
    8.8. Cost Structure 46
    8.9. Revenue Structure 46
    9. Conclusion 47
    Reference: 無
    Description: 碩士
    國立政治大學
    國際經營管理英語碩士學位學程(IMBA)
    100933011
    103
    Source URI: http://thesis.lib.nccu.edu.tw/record/#G0100933011
    Data Type: thesis
    Appears in Collections:[國際經營管理英語碩士學程IMBA] 學位論文

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