並列摘要
The brand Topping Ice Cream was established in the year 2013 May 18 without pervious planning or preparation. The urge of starting such business was initiated by two co-founders with the pure intension of providing a better product and with the right conscious. Because within the past 3 years, there have been increasing news reports regarding to the raising concern on human health problem. As people are becoming more health conscious, this has led to certain public concern on the quality of the product they have been indulging. Therefore, the goal of Topping Ice Cream is to deliver an image of purity, fun, honesty, innocence, and quality which consumers can be confident that Topping’s product is truly suitable for people of all ages. To ensure the long-term success of the Topping Ice Cream, this Business Plan is to provide a general structure of how the company should proceed and achieve within the next 8 years with two stages of investments; initial and future investments. The Business Plan includes a comprehensive planning and preparation of Topping Ice Cream’s strategies that help define the company brand and differentiates itself in this competitive global environment.
參考文獻
延伸閱讀
- 李宗翰（2020）。運動平台之成長策略行銷分析〔碩士論文，國立政治大學〕。華藝線上圖書館。https://doi.org/10.6814/NCCU202001221
- 吳芳俊、梁有松、陳德照（1983）。TOPCON驗光儀的臨床評估。中華民國眼科醫學會雜誌，22()，61-65。https://doi.org/10.30048/ACTASOS.198305.0009
- 俞祐翔（2019）。結合商業模式畫布與開放式創新商業模式之策略行動分析-以製劑代工個案公司為例〔碩士論文，國立交通大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0030-0306202016335011
- 黃琬惟、周東清、鄭崇明、錢安增、郭淑寬（1988）。An Investigation of Bacterial Contamination in Import Ice Cream。藥物食品檢驗局調查研究年報，()，128-132。https://doi.org/10.6946/ASRNL.198809.0128
- 陳宏瑞、陳立元、楊庭均、江定誼（2017）。A Study on the Lean Startup Development: A case of 3D Ice Cream Machine。International Journal of Systematic Innovation，4(3)，24-32。https://doi.org/10.6977/IJoSI.201703_4(3).0003