Responsive image
博碩士論文 etd-0515116-130643 詳細資訊
Title page for etd-0515116-130643
論文名稱
Title
印度美食餐廳在臺創業企畫
Starting a Fine Dining Indian Restaurant in Taiwan
系所名稱
Department
畢業學年期
Year, semester
語文別
Language
學位類別
Degree
頁數
Number of pages
52
研究生
Author
指導教授
Advisor
召集委員
Convenor
口試委員
Advisory Committee
口試日期
Date of Exam
2016-06-03
繳交日期
Date of Submission
2016-06-15
關鍵字
Keywords
Kshatriya Palace、自製的正宗精緻印度烹飪、風味、味蕾
homemade fine dining authentic Indian cuisine, Kshatriya Palace, palate, flavor profile
統計
Statistics
本論文已被瀏覽 5877 次,被下載 784
The thesis/dissertation has been browsed 5877 times, has been downloaded 784 times.
中文摘要
台灣著名的豐富美食,和來自世界各地的多樣化佳餚,促使台灣知名度漸增。在台灣,餐飲業已被證實為重要的利潤根基,愈來愈多台灣民眾,及居住在台的國外人士,期待味蕾可以接收更多種的風味。結合不同自製的正宗精緻印度烹飪,與引人入勝的餘興概念,大眾肯定會樂於享受,這樣一股充滿神秘又富情調的用餐體驗。

下列的文件是Kshatriya Palace的商業企劃,一間座落在台灣台北的美食印度餐廳。Kshatriya Palace會運用圓柱體廚房的概念,達成娛樂的效果,且搭配自製的食譜,提供一個愉悅的用餐經驗,充分迎合台灣對豐富味覺的新興追求。
Abstract
Taiwan is increasingly being populated with its famous rich foods and various different delicacies from all around the world. The restaurant industry in Taiwan has proven to be a major profit-based establishment. More and more Taiwanese as well as foreigners living in Taiwan are looking toward a more richer flavor profile for their palates. With a combined variety of homemade fine dining authentic Indian cuisine and an attractive concept for entertainment, the public will appreciate and enjoy a lovely atmospheric dining experience.

The following paper is a business plan for Kshatriya Palace, a fine dining Indian restaurant located in Taipei, Taiwan. Kshatriya Palace will use a cylindrical kitchen concept for entertainment combined with homemade recipes to provide a fine dining experience to capitalize on Taiwan’s growing interest for a richer flavor profile.
目次 Table of Contents
Thesis Approval Form…………………………………………………..i
摘要 ……………………………………………………………………..ii
Abstract ……...…………………………………………………………iii
Table of Contents ………………………………………………………iv
Tables List……………………………………………………………...vii
Figures List……………………………………………………………viii
1.0 Executive Summary ………………………………………………...1
2.0 Company Overview ………………………………………………...2
2.1 Mission Statement …………………………………………...2
2.2 Goals and Objectives ………………………………………...3
2.3 Services ……………………………………………………….4
2.4 Organizational Structure ……………………………………5
3.0 Market and Industry Analysis ………………………………….....6
3.1 Market Summary ……………………………………………6
3.2 Industrial Analysis ………………………………………......7
3.2.1 Global Industry ………………………………….......7
3.2.2 Taiwan Industry ……………………………………..7
3.3 The Market ………………………………………………......8
3.4 Market Needs ………………………………………………...9
3.5 Target Market Demographics ………………………………9
3.6 Main Competitors ………………………………………….10
3.7 Competitive Analysis ………………………………………11
3.8 Competitive Comparison …………………………………..12
3.9 Customer Analysis …………………………………………13
4.0 Marketing Strategies ……………………………………………...14
4.1 Product ……………………………………………………...14
4.2 Price …………………………………………………………16
4.3 Place ………………………………………………………....16
4.4 Promotion …………………………………………………...17
4.4.1 Promotional Plan …………………………………..18
4.5 Sales Literature …………………………………………….20
5.0 Financial Plan ……………………………………………………..22
5.1 Start-up Summary …………………………………………22
5.2 Break Even Analysis ……………………………………….23
5.3 Sales Forecast ………………………………………………25
5.4 Projected Income Statement ………………………………27
5.5 Cash Flow Projections ……………………………………..30
5.6 Projected Balanced Sheet ………………………………….31
6.0 Conclusion ………………………………………………………....33
6.1 Keys to Success ……………………………………………..33
7.0 References ………………………………………………………....34
8.0 Appendix …………………………………………………………..36
8.1 Monthly Income Statement ………………………………..36
8.2 Monthly Balance Sheet …………………………………….40
8.3 Monthly Cash Flow Statement …………………………….42
8.4 Assumptions ………………………………………………...43
參考文獻 References
1. Parsa, H., Van der Rest, J., Smith, S., Parsa, R., & Bujisic, M. (2015). Why restaurants fail? Part IV: The relationship between restaurant failures and demographic factors. CORNELL HOSPITALITY QUARTERLY, 56(1), 80-90. Retrieved March 28, 2015, from Web of Science.
2. Laikko-Roto, T., & Nevas, M. (2014). Restaurant business operators' knowledge of food hygiene and their attitudes toward official food control affect the hygiene in their restaurants. FOOD CONTROL, 43(1), 65-73. Retrieved March 28, 2015, from Web of Science.
3. Berkowitz, S., Marquart, L., Reicks, M., Mykerezi, E., & Degeneffe, D. (2014). Providing flexible food portions in a restaurant setting: Impact on business operations, food consumption and food waste. FASEB JOURNAL, 28(1). Retrieved March 28, 2015, from Web of Science.
4. Chen, S., & Elston, J. (2013). Entrepreneurial motives and characteristics: An analysis of small restaurant owners. INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 35, 294-305. Retrieved March 28, 2015, from Web of Science.
5. Heo, C., Lee, S., Mattila, A., & Hu, C. (2013). Restaurant revenue management: Do perceived capacity scarcity and price differences matter? INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, 35, 316-326. Retrieved March 28, 2015, from Web of Science.
6. “Business Plans for Opening a Restaurant.” Small Business - Chron.com. Accessed June 14, 2015. http://smallbusiness.chron.com/business-plans-opening-restaurant-4740.html
7. “Business Plans for Starting Up a Restaurant.” Small Business - Chron.com. Accessed June 14, 2015. http://smallbusiness.chron.com/business-plans-starting-up-restaurant-2370.html
8. “Checklist for a Restaurant Start Up.” Small Business - Chron.com. Accessed June 14, 2015. http://smallbusiness.chron.com/checklist-restaurant-start-up-4604.html
9. “Drafting a Restaurant Business Plan.” Small Business - Chron.com. Accessed June 14, 2015. http://smallbusiness.chron.com/drafting-restaurant-business-plan-39652.html
10. King, M. (2013, 09 06). Global Restaurant Industry. Retrieved from companies and markets: http://www.companiesandmarkets.com/MarketInsight/Food-and-Drink/Global-Restaurant-Industry/NI7961
11. King, M. (2013, 09 06). Global Restaurant Industry. Retrieved from companies and markets: http://www.companiesandmarkets.com/MarketInsight/Food-and-Drink/Global-Restaurant-Industry/NI7961
12. NCCU. (2016, n.d n.d). Taiwan Market Review. Retrieved from NCCU Institutional Repository : http://nccur.lib.nccu.edu.tw/bitstream/140.119/33955/6/302706.pdf/
13. Renwick, J. (2002, 0 10). Taiwan warming up to Indian flavors. Retrieved from chinapost: http://www.chinapost.com.tw/news/2002/08/10/29545/Taiwan-warming.htm/
14. Saffron-Indian-Food. (2014, n.d n.d). SAFFRON FINE INDIAN CUISINE. Retrieved from TaiwanFun: http://www.taiwanfun.com/north/taipei/dining/0705/0705Saffran.htm
15. Spice-shop. (2016, n.d n.d). The Spice Shop Indian Cuisine. Retrieved from Spice-shop: http://www.spiceshoptw.com/
16. Taiwanhoreca. (2013, 05 20). Eating-Out Culture in Taiwan Catering Industry’s Driving Force behind the Scenes. Retrieved from Taiwanhoreca: https://www.taiwanhoreca.com.tw/en_US/industry/news/info.html?id=8ED0D99AD4A7FC2A/
17. Tandoor-Taipei. (2014, n.d n.d). Home. Retrieved from Tandoor-Taipei: http://www.tandoor-taipei.com/
18. (2016). Retrieved from I love Milk: http://www.ilovemik.com/
19. Indian Pure Vegetarian Appetizers. (2016). Retrieved from Food Panda: https://www.foodpanda.com.tw/en/restaurant/w3rk/ma-you-you-yin-du-chu-fang-tai-bei-xin-yi-dian-mayur-indian-kitchen-restaurant-mik-1-xinyi-store
20. South Indian Specialty. (2016). Retrieved from Mayur Indian Kitchen: http://www.indianfoodtaiwan.com/#!south/c2tm
21. Tandoori BBQ. (2016). Retrieved from Mayur Indian Kitchen: http://www.indianfoodtaiwan.com/#!tandoori-bbqs/c1d7o
22. Vegetable Appetizers. (2016). Retrieved from Mayur Indian Kitchen: http://www.indianfoodtaiwan.com/#!veg-appetizers/c14io
23. National Immigration Agency (2016). https://www.immigration.gov.tw/lp.asp?ctNode=29986&CtUnit=16677&BaseDSD=7&mp=2
24. Trinity Indian Store (2016). Retrieved from http://www.indianstoretaiwan.com.tw
25. Taipei Metro (2016). Retrieved from http://english.metro.taipei/np.asp?ctNode=70216&mp=122036
26. Ministry of Transportation and Communications (2016). Retrieved from http://www.motc.gov.tw/en/home.jsp?id=254&parentpath=0,150,250
27. National Taipei University of Business (2016). Retrieved from http://www.ntub.edu.tw/files/11-1000-1062.php?Lang=en
28. University of Taipei (2014). Retrieved from http://www.utaipei.edu.tw/files/11-1000-2689.php
29. National Taipei University of Technology (2016). Retrieved from http://www-en.ntut.edu.tw/bin/home.php
電子全文 Fulltext
本電子全文僅授權使用者為學術研究之目的,進行個人非營利性質之檢索、閱讀、列印。請遵守中華民國著作權法之相關規定,切勿任意重製、散佈、改作、轉貼、播送,以免觸法。
論文使用權限 Thesis access permission:校內校外完全公開 unrestricted
開放時間 Available:
校內 Campus: 已公開 available
校外 Off-campus: 已公開 available


紙本論文 Printed copies
紙本論文的公開資訊在102學年度以後相對較為完整。如果需要查詢101學年度以前的紙本論文公開資訊,請聯繫圖資處紙本論文服務櫃台。如有不便之處敬請見諒。
開放時間 available 已公開 available

QR Code