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西班牙铁板烧餐厅的创业计划

Acknowledgements第7-8页
摘要第8-9页
Abstract第9页
Chapter 1 Introduction第12-23页
    1.1 Background第12-13页
    1.2 Current Status第13-15页
    1.3 Research implications第15-19页
        1.3.1 Theoretical implications第15-17页
        1.3.2 Practical implications第17-19页
    1.4 Research contents and methods第19-23页
        1.4.1 Research contents第19-22页
        1.4.2 Research methods第22-23页
Chapter 2 Literature review第23-37页
    2.1 Literature review第23-33页
    2.2 Models/concepts/frameworks and its application第33-37页
Chapter 3 Environmental Analysis第37-47页
    3.1 The Opportunity第37-39页
        3.1.1 Market research 26第37-38页
        3.1.2 The Gap第38-39页
    3.2 Macro - environment analysis第39-45页
        3.2.1 PESTEL analysis第39-43页
        3.2.2 Projected strategic moves by current players第43-44页
        3.2.3 Changes brought to the competitiveness of the industry by the new venture第44-45页
    3.3 Innovations brought to the industry by the new venture第45页
    3.4 Strategy第45-46页
    3.5 Ethics and Sustainability第46-47页
Chapter 4 The company and the team第47-51页
    4.1 Legal structure第47-48页
    4.2 Ownership第48页
    4.3 The advisory board第48页
    4.4 The management team第48-51页
        4.4.1 Expected contributions by each team第48-50页
        4.4.2 Expected Salary第50-51页
Chapter 5 Marketing Plan第51-67页
    5.1 Identification of customers第51-52页
    5.2 Number of potential customers第52-53页
    5.3 Requirements of various customer segments第53-57页
        5.3.1 Importance of purchase convenience, rapid delivery, product customization, etc. forthese segments第53-56页
        5.3.2 Ways to effectively access each segment, distributors, a captive sales force, e-commerce, etc第56-57页
    5.4 Appropriate sales and promotion approaches第57-59页
    5.5 Analysis of how purchase decisions are made, and how/if this behavior can bechanged第59-62页
    5.6 Customer price sensitivity第62-63页
    5.7 Cost of acquiring and retaining customers第63-65页
    5.8 Strengths and weaknesses of competitors and ways that competitors are likely toreact when the company enters the market第65-67页
Chapter 6 Operating and Financial plans第67-82页
    6.1 Conversion of inputs into outputs that customer value第67-69页
        6.1.1 Supplier relationships第67页
        6.1.2 Inventory required第67-69页
        6.1.3 In-house/outsourced operations第69页
    6.2 Financial Plan第69-80页
        6.2.1 Cost calculations第69-71页
        6.2.2 Projected break-even point第71-72页
        6.2.3 Projected Profit and Loss第72-75页
        6.2.4 Projected cash flows第75-76页
        6.2.5 Analysis of possible scenarios and probability of occurrence第76-80页
    6.3 Contingency plan第80-82页
Chapter 7 Conclusions第82-85页
    7.1 Main research conclusions第82-83页
    7.2 Limitations and future research directions第83-85页
References第85-87页

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