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現代烘焙業營運模式之探討－以S、M、C三公司為例 = The Busin...

國立高雄大學高階經營管理碩士在職專班(EMBA)

現代烘焙業營運模式之探討－以S、M、C三公司為例 = The Business Models in the Modern Baking Industry ─Comparisons of S,M and C Bakeries

紀錄類型:	書目-語言資料,印刷品 : 單行本
並列題名:	The Business Models in the Modern Baking Industry ─Comparisons of S,M and C Bakeries
作者:	袁素貞,
其他團體作者:	國立高雄大學
出版地:	[高雄市]
出版者:	撰者;
出版年:	2009[民98]
面頁冊數:	83面圖、表 : 30公分;
標題:	Poter’s value chain competitive advantage
標題:	新商機
電子資源:	http://handle.ncl.edu.tw/11296/ndltd/75829322282374929805
附註:	參考書目：面
附註:	指導教授：陳一民
摘要註:	近年來，全球經濟大環境迅速的變動，市場的發展趨勢及產品製造的領域也在變，相對顧客的需求及產業的標準也不斷的更新，過去烘焙食品業在台灣一直屬於穩定趨於成熟期的產業，在持續性不景氣的影響下，原物料價格劇烈波動、食品安全性的警訊及健康養生觀念的訴求，直接衝擊食品餐飲業的轉型與生存，尤其是傳統糕餅業麵包店逐漸式微，面臨倒店或變更經營，也有更多的新型烘焙業加入競爭市場，這一波的變動，也開創出了許多新的商機及營運模式來因應市場的快速變遷及蓬勃發展。本研究採用質性研究之個案比較的研究方法，以波特價值鏈將一個傳統轉為連鎖經營的案例及二個現代成功案例，做總體的經營模式分析、比較與探討，找出其面對一連串事件及大環境變動的衝擊下的影響，如何發展因應對策，逆勢成長。並找出其成功的策略與特色。最後，提出建議與未來的發展方向。研究結果發現：1、新企業的優勢：M公司以現存市場經營的優缺點為借鏡，發覺市場所需，做出明確的獨特定位，以優良的技術，良好的經營默契，並完成教育及帶領顧客群的領先地位，推出全新的、靈活的多樣化的企業活動，這些策略活動的一致性，使競爭對手間模仿困難度頗高，不但可持續強化營運效能的提升，且在每一價值鏈環節中環環相扣、降低成本，增加獲利。2、C公司以飲品帶動糕餅銷售，推出「物超所值」、「高貴不貴」迎合現代消費者的需求，打敗星巴客在南部地區的年度營業額，建立響亮的口碑，這種高品質、低價位、量產策略，成功挑戰烘焙市場的新經營模式。3、S公司與M公司同為家族式企業，然因領導人的魅力與特質的不同，導致企業完全不同的發展；前者裹足不前，後者開枝散葉，連鎖店遍及全台。 In recent years, the global economic environment has been changed rapidly, the trend of the market development and the domain of product manufacture also changed, relatively, the demand of the customer and the industrial standard also renew constantly. In the past, the baking industry is tending to mature period stably in Taiwan, the influence of the globalization and the long period recession, the price of the original material fluctuate fiercely, the warning of the food safety, the quality of the nutrition food and the demand of the healthy concept attacked food and beverage industry directly, they must be reformed and transferred to survive. Particularly, the traditional pastries and bakery industry declined gradually, and faced the fact that the business was closed or changed another business model. At the same time, there were many new genre bakeries join the competitive market. The change of this wave also created many new opportunities and business model to respond the market fast vicissitude and the booming development. This research adopts qualitative approach on the comparison of the cases study, by Poter’s value chain in view of the enterprise main production and the sales procedure, the infrastructure of the firm, the human resources management, the technology development and the procurement, and then analyses two successful cases of their business model, the comparison and the discussion，and find their competitive advantage, differentiation, the features about its success. This research will examine and scrutinize the characteristics of the successful experience in these cases study，and give them the suggestions.

現代烘焙業營運模式之探討－以S、M、C三公司為例 = The Business Models in the Modern Baking Industry ─Comparisons of S,M and C Bakeries
袁, 素貞

現代烘焙業營運模式之探討－以S、M、C三公司為例 = The Business Models in the Modern Baking Industry ─Comparisons of S,M and C Bakeries / 袁素貞撰 - [高雄市] : 撰者, 2009[民98]. - 83面 ; 圖、表 ; 30公分.
參考書目：面指導教授：陳一民.
Poter’s value chain competitive advantage新商機

現代烘焙業營運模式之探討－以S、M、C三公司為例 = The Business Models in the Modern Baking Industry ─Comparisons of S,M and C Bakeries
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