記錄
編號
10669
狀態
G0498795233
助教
查核
建檔完成
索書
號
查核完成
學校
名稱
輔仁大學
系所
名稱
國際創業與經營管理學程碩士在職專班
舊系
所名
稱
學號
498795233
研究
黃家盈
生(中)
研究
Huang, Chia-Ying
生(英)
論文
名稱
(中)
新型態餐飲服務業研究-這好健康飲食餐廳
論文
名稱
(英)
Here for Good: A Business Plan
其他
題名
指導
教授
(中)
熊震寰
指導
教授
(英)
校內
全文
開放
日期
不公開
校外
全文
不公開
開放
日期
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不開
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由
涉及個人智慧財產
電子
全文 不同意
送交
國圖.
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封面 摘要 目錄 第一章 第二章 第三章 第四章 第五章 第六章 第七章 第
八章 第九章 第十章 第十一章 第十二章 附錄
電子
全文
01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16
學位
類別
碩士
畢業
學年
度
98
出版
年
99
語文
別
英文
關鍵
創業計畫
字(中)
關鍵
字(英)
摘要
(中)
摘要
(英)
新型態餐飲服務業研究─這好健康飲食餐廳
As revealed in many domestic and foreign research reports, the diet is closely
related to people’s health. People are paying more and more attention to the
food safety and the nutrition of the meals. Therefore, I will plan to establish a
Chinese restaurant to meet the demands of healthy diet. Compared with the
majority of organic restaurants in the market which only provide meals in a fixed
mode, the restaurant of this plan uses advanced and intelligent Point of Sale
(POS) to calculate the daily nutrition needs. Based on different gender, age, job
type and daily nutrition requirement of the consumer groups who have special
requirements, it provides an innovative ordering system for consumers. Moreover,
the restaurant takes the traceable organic and safe agricultural products and
livestock from the farms which have governmental certifications. The restaurant is
complied with the latest HACCP safety and health standards and standardized
operating procedures (SOP), so as to provide customized meals of both health and
the consumer requirement. According to Directorate-General of Budget,
Accounting and Statistics, Executive Yuan, Taiwan (DGBAS) statistics in 2009,
the total consumption amount of dining out in Taiwan reaches 321.8 billion NT$,
with an average growth rate of 9%. So the catering industry has become a
booming industry. The Statistics from the Department of Health, Executive Yuan
has revealed the top ten causes of death during 2008. According to the report,
chronic diseases account for more than half of the causes for the death of
Taiwanese people which are significantly related to the improper diet. Global
Views’ statistics shows that in 2007, the majority of the people dining-out are
office working groups, 80% of whom would buy lunch near the company or
directly eat at the company’s restaurant. According to the survey of 1111 Job
Bank, 89% of office working staff worries about suffering from cancer.
"Colorectal cancer" and “liver cancer" both are the types that office workers
worry about most. The Cancer Foundation in Taiwan points out that the main
reasons causing the cancers mentioned above are frequently dinning out,
unbalanced nutrition, abnormal lifestyle and poor bowl movement ~ 3 ~
(constipation or polyps). Therefore, through establishing the restaurant meeting
the different nutritional needs and offering natural and non-toxic ingredients, it
provides the best solution for dining out office working groups, keeping them
healthy and staying away from cancer. Under the guidance of the plan, I will
establish an exclusive restaurant with the concepts of health and nutrition as well
as professional brand image; therefore the restaurant would be hard to be imitated
by competitors. Taking office working groups as the main target consumers, I will
establish the first Single restaurant with the motif of health near the fourth and the
fifth sections along Nanjing East Road where office working groups concentrate,
which can be independently operated and with complete kitchen fittings. The
restaurant will reach the breakeven point till the 8th month. Since the 10th month,
it is estimated to sale 500 meals per day. Moreover, I plan to set up the second
and the third independent single restaurant respectively during the 25th month and
the 34th month by means of reinvestment from earnings. To seek the rapid
expansion of chain restaurants in the future, at the 44th month, I plan to set up a
central kitchen with a daily max production volume of 5,000 meals by means of
month-by-month investment. With the industrial production, the restaurant will
reach economy of scale, and thus reduce labor cost and enhance advantages in the
negotiation of stuffs. After the central kitchen is set up, I will establish in
succession 7 simple chain restaurants without kitchen in Taipei City and Xinbei
City at the 47th month, 48th month, 49th month, 58th month, 60th month, 62nd
month and 64th month. The total initial investment is expected to be 6 million
NT$. Since the seventh year, the monthly revenue will reach up to 51 million
NT$, and with a monthly net profit of 1.7 million NT$. 10 new branch stores and
a central kitchen with HACCP standard will be established in Taipei City and
Xinbei City. The restaurant possesses the advantages of a small amount of initial
investment and with high return on equity. By copying the successful experience
and reinvesting from earnings in Taiwan and even abroad, it will create an
international chain of Chinese catering business with an advanced POS system to
provide health and non-toxic meals. Keywords: organic foodstuff, nutrition diet.
論文
目次
參考
文獻
論文
Industry analysis and Opportunity 7 1 Market Opportunities 7 2 Market Trends 9
3 Industry Background and Sales 13 4 Future Trends 16 5 Organic Food
Restaurant Definition 16 Target customers 19 Location Selecting 26 Competitor
Analysis 29 1 Yuan Wei (原味) means original taste 29 1.1 Operation Philosophy
and Process29 1.2 Product characteristics and restaurant’s health management
30 1.3 Estimated market share 31 1.4 Lunch meal types and prices 32 1.5 SWOT
Analysis 32 2 1000 calorie diet plan 35 2.1 Operation Philosophy and Process 35
2.2 Menu design and central kitchen 35 2.3 Product categories 37 2.4 Marketing
plan 39 2.5 Market share estimate 40 2.6 SWOT Analysis 40 Product Plan 43 1.
Product Design 43 2. Intelligent POS System 45 2.1 Current POS system 45 2.2
Improving the Existing POS System 46 2.3 Nutrition Database of Dishes 48 2.4
Central Server Calculating System: 53 2.5 Existing nutrition calculation system
54 3. The Selection of Food Stuff 56 3.1 Organic ingredients 56 3.2 Safe
Traceable Food Staff 56 4. User interface of iPOS 59 5. The uniqueness of the set
meal 63 5.1 Formularized and customized set meals 63 5.2 Prevent the nutrition
file of the meal from leakage 64 5.3 Specially-made VMA premix formula 66
Promotion Activities 67 1. The promotion in the first stage 67 2. The promotion
in the second stage 69 3. Other promotions 70 Concept of Health 71 1. Immediate
perception before and after the meal 72 2. Recognition from the Meal 74
Production and Operation Planning 78 1. Production plan and flow 78 Central
Kitchen 80 1. Operational plan and expansion model 83 2. Single restaurant
model 84 Quality Management 92 1. Food stuff stock-in operations 92 2. Storage:
93 3. Food Stuff Preparing 93 4. Semi-product treatment processes and process
line control 94 5. Premix making 94 6. product quality management 94 7.
HACCP(Hazard Analysis and Critical Control Point): 95 MANAGEMENT
TEAM 97 1. Single restaurant organization model 97 2. Chain restaurant
organization model 107 3. Internal Management of the Restaurant-Staff
Management and Incentive Mechanism: 113 Financial Plan 116 1. Sales Forecast
116 ~ 6 ~ Sustainable operation of the resource 132 1. Sustainable operation of
the enterprise 135 2. Annual examination and report onto the sustainable
operation 138 Reference 147
Robert M. Grant (2008). Contemporary Strategy Analysis. MA: Blackwell. Jeffry
A. Timmons & Stephen Spinelli, Jr. (2009). New Venture Creation. NY: McGraw
Hill.
148
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時間
2010/7/29
轉檔
日期
2010/08/17
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