經營品嚐墨西哥烈酒連鎖酒吧的關鍵成功因素

Key success factors for a franchise bar for tasting Mexican spirits

狄耶哥(Diego Saucedo)

指導教授 ： 曹承礎

國立臺灣大學/管理學院/企業管理碩士專班/碩士(2014年)

https://doi.org/10.6342/NTU.2014.10577

摘要

這項研究包括有關以創新的理念建立特許經營的酒吧五章的研究，數據和信息，商業計劃的分析和結論

關鍵字

酒吧

並列摘要

Even thus that Tequila, Mezcal and Sotol are the three most representative Mexican spirits, so far there is not a place offering a taste experience of the three drinks. How successful would it be to create a bar providing the taste of Mexican spirits? This study makes an evaluation of the market, competitors, key success factors and future expectations for a franchise bar providing a tasting of Mexican alcoholic drinks.

This study includes five chapters of research, analysis of data and information, a business plan, and conclusions regarding the creation of a franchise bar with an innovative concept.

The first chapter defines the problem regarding the lack of a tasting culture of Mexican spirits and bars providing with this service. In the following two chapters we focused on how to create and sustain competitive advantage by applying: entry, differentiation and avoid competition strategies. The third chapter corresponds to the business plan to make a wider approach of the environment for the franchise in the hospitality industry.
In the final chapter, we came with the conclusion of the study providing with ideas about the key success factors, threats, recommendations and future expectations for the short and long term of the franchise bar.

並列關鍵字

Bar

參考文獻

Blue Ocean Strategy

W. Chan Kim and Renee Mauborgne

The Core Competence of the Corporation

C.K. Prahalad and Gary Hamel

Harvard Business Review, May-June 1990