A Study of New Product Development Process in
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 assura...
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ndltd-TW-089THU002530152015-10-13T12:10:00Z http://ndltd.ncl.edu.tw/handle/85981276942095575505 A Study of New Product Development Process in 台灣西式速食餐廳新產品開發流程之探討 Ching-Tsung Yuan 員敬宗 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. Lou-Hon Sun 孫路弘 2001 學位論文 ; thesis 90 zh-TW |
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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.
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author2 |
Lou-Hon Sun |
author_facet |
Lou-Hon Sun Ching-Tsung Yuan 員敬宗 |
author |
Ching-Tsung Yuan 員敬宗 |
spellingShingle |
Ching-Tsung Yuan 員敬宗 A Study of New Product Development Process in |
author_sort |
Ching-Tsung Yuan |
title |
A Study of New Product Development Process in |
title_short |
A Study of New Product Development Process in |
title_full |
A Study of New Product Development Process in |
title_fullStr |
A Study of New Product Development Process in |
title_full_unstemmed |
A Study of New Product Development Process in |
title_sort |
study of new product development process in |
publishDate |
2001 |
url |
http://ndltd.ncl.edu.tw/handle/85981276942095575505 |
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