A Study of New Product Development Process in

• Main Authors: Ching-Tsung Yuan, 員敬宗
• Other Authors: Lou-Hon Sun
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/85981276942095575505

碩士 === 東海大學 === 食品科學系 === 89 === In the years, fast-food industry continues to be growing and has gradually influenced people’s eating habits. The western fast-food boomed also proved that it’s the trend for new type restaurants to emphasize on quality, service, cleanliness and hygiene safely assurance. At this impact, lots of new products of western fast-food are introduced to consumers which will increase product similarity and competition. “New product development” is virtually established as the most viable tool for the long-term corporate growth and maintained competitive advantage if it can be managed properly. The enterprises are willing to invest much money at a new product development. But if they out of control of the products processing, the consequences would caused failure of the products. Base on the above reasons, the project will focus on planning survey and analyze the new product development process of the western fast-food restaurants (Ex: Burger king, Mos burger, Gold in Tex and Napoli) in Taiwan. I approach a systematic new product development process and find out the strategies and organizational management practices. The main purpose of this project is to provide a reference which we can improve the foodservice quality of Taiwan.