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1
Rono, Henry Kipkogei. "Adaptation of processing technologies in the bakery industry in Kenya." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=39336.
Full textAbstract:
This was an investigation of the ways in which firms, in the developing nations during the 1980's, have adapted production technologies in their efforts to expand the production capacities and to contribute towards the nation's capability for self-sustaining industrial operations. The study was undertaken in the bakery industry in Kenya, between 1984 and 1991, in two phases that involved a survey of 82 firms and an in-depth case study of six firms. One of the principal aims of the study was to identify a more promising strategy between the small-scale operations and the Big-Push model. The argument in this study, however, is that these two models of economic growth are subject to limitations that arise essentially from their lack of treatment of the attributes of entrepreneurs as determinant factors.Examined under the modified versions of these models are the effects of the varied characteristics of the entrepreneurs, the nature of investment and location of the firms on the types and the levels of equipment adopted, capacity utilization, labour requirements and ways for skills development. Results indicate that the modified models, to incorporate entrepreneurs among the casual factors, improve prediction of the nature of investment as well as adaptation of the production technologies. With regard to the relative advantages, it was found that while small-scale operations encouraged adoption of locally manufactured equipment and utilization of considerably higher ratio of skilled labour, they are significantly constrained by limited capabilities for adoption of advanced equipment. In contrast, whereas large-scale operations adopted modern equipment and absorbed substantially greater number of the labour force, they exerted overwhelming negative impact on local technical capabilities and entrepreneurial activities.
In light of these findings it is suggested that medium size operations that offset extreme disadvantages of the two conventional models would be more favourable with respect to adaptation of the production technologies for purposes of achieving self-sustaining industrial operations in the context of the developing countries. In addition, attention should be given to policy measures that enable entrepreneurs to acquire capabilities for undertaking competitive industrial enterprises, particularly adoption and management of technically efficient techniques. One of the potential approaches is promotion of the cooperative industrial endeavour through which recent entrepreneurs can mobilize resources and operation skills
2
Чугай, Ю. О. "Розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23252.
Full textAbstract:
Чугай, Ю. О. Розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів : випускна кваліфікаційна робота : 181 «Харчові технології» / Ю. О. Чугай ; керівник роботи К. М. Іваненко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 118 с.Метою роботи є розробка проєкту хлібозаводу з установкою 3-х печей А2-ХПК-25 для виробництва хлібобулочних виробів. В дипломному проекті наведений стан розвитку хлібопекарської промисловості в Україні. Проведення розрахунки продуктивності та потужності печей, пофазних та виробничих рецептур, виходів виробів, норми витрати сировини, підбір технологічного обладнання. Містить техніко-економічні розрахунки ефективності будівництва даного проекту.
The purpose of the work is to develop a project of a bakery with the installation of 3 ovens A2-HPK-25 for the production of bakery products. The diploma project presents the state of development of the bakery industry in Ukraine. Calculations of productivity and power of furnaces, phase-by-phase and production recipes, product yields, norms of raw material consumption, selection of technological equipment. Contains technical and economic calculations of construction efficiency of this project. Also contains calculations of sanitary and energy part.
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Lindahl, Amanda. "Industry 4.0 as a Tool for Improvement in a Global FoodSupply-Chain : A Study on how Industry 4.0 can be Implemented in a Global Bakery Group." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-264426.
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Industry 4.0 is at the moment one of the most talked-about topics amongst industry companies. Management teams of discuss the area as something they want to implement, but since it is an ongoing industrial revolution it cannot be implemented straight away. This study is looking into the subject of Industry 4.0 and the identification of nine different technology drivers that a manufacturing company can use as tools in a production environment. However, what is less known is how the tools can be applied to a global company and its different cultures. Because even though Industry 4.0 is about decentralization and giving responsibility to every co-worker, they need to work with a common framework, thus standardization. A company that has started to look into Industry 4.0 is Lantmännen Unibake, who is a global bakery group. Therefore, they serve as the case company in this exploratory study where the goal is to conduct a pre-study that gives them, and the food industry, information and guidelines on how Industry 4.0 applies to their industry. Hence, what improvements it can lead to, what tools that will be suitable, and what the prerequisites for a successful Industry 4.0- transformation will be. The method to answer the research question starts with conducting a comprehensive literature study, followed by several interviews around Europe, and ending in an analysis of the current state with help from the literature framework. The analysis has ended in a conclusion that there is no single or easy answer to the questions since food industries might vary a lot from one to another. Although, in this case, the answer would be that six out of nine tools would be applicable in a global food-supply-chain, some needing more preparatory work than others. By implementing these tools, companies will see more engaged employees that are prone to take autonomous decisions, more accurate production planning, proactive rather than reactive working ways, fewer defects, and higher customer satisfaction. Regarding the prerequisites for transformation, the answer depends on what tools that are used. But what all cases have in common is that there is a need for aware and engaged employees. Everyone will have to be in on the change, understanding why and how, and what benefits that will come out of it. For future studies, it is suggested to look into how maturity models can be applied to these kinds of issues smoothly. The existing maturity models for Industry 4.0 are very complicated and difficult to apply; thus, they would need some development. Another area would be a cost model of the different tools, as well as a comparison of the tools and food regulations.I dagens läge är Industri 4.0 ett av de hetaste ämnena bland industriföretag. Ett problem är att det ofta diskuteras som något som bör implementeras vilket skapar en felaktig bild av vad Industri 4.0 är, en pågående industriell revolution. Denna studie undersöker ämnet Industri 4.0 och identifierar nio verktyg som kan användas som teknologiska drivkrafter i en tillverkningsmiljö. Då dagens forskning är i sin linda finns det begränsat med information om hur dessa verktyg kan anpassas till att fungera i en global miljö med flera olika kulturer. Även om Industri 4.0 till stor del handlar om decentralisering och att ge ökat ansvar till alla medarbetare så kräver den nya typen av industri också standardisering och att ett företag har ett gemensamt ramverk. Lantmännen Unibake är ett företag som har börjat undersöka möjligheterna med Industri 4.0. Lantmännen Unibake är en av Europas ledande bagerigrupper och agerar som case-företag i denna utforskande studien. Syftet är att sammanställa en förstudie om hur Lantmännen Unibake och livsmedelsindustrin kan utnyttja Industri 4.0:s potentialer, det vill säga vilka förbättringar det kan leda till, vilka verktyg som är applicerbara på industrin och vilka förutsättningar som krävs för en lyckad transformation. För att svara på dessa frågor har en omfattande litteraturstudie och flertalet intervjuer genomförts runt om i Europa. Med hjälp av nulägesanalysen och litteraturstudien har slutsatsen blivit att det varken finns ett ensidigt eller enkelt svar på frågorna då livsmedelsindustri skiljer sig väldigt från företag till företag. I detta fall har sex av nio verktyg identifierats som användbara för en global livsmedelsvärdekedja, dock kräver somliga verktyg mer förberedelser än andra. Genom att implementera dessa verktyg kan företaget komma att se motiverad personal som är mer benägna att ta autonoma och snabba beslut, mer tillförlitlig produktionsplanering, ett proaktivt snarare än reaktivt arbetssätt, minskad mängd defekter och högre kundnytta. Förutsättningar för en förändring beror på vilka verktyg som väljs, dock kräver alla att personalen är medveten om förändringen. Både varför den behöver göras, hur det kommer gå till och vad för fördelar det kommer leda till. Förslag för framtida studier är att se över hur en mognadsanalys kan appliceras på denna typ av situation då de modeller som existerar inom området i dagsläget är väldigt komplicerade och därför svåra att applicera på gemene företag. Ett annat område är en kostnadsanalys för de olika verktygen, likväl en jämförelse mellan verktygen och huruvida de uppfyller livsmedelsreglerna.
4
Lindahl, Amanda. "Industry 4.0 as a Tool for Improvement in a Global Food-Supply-Chain : A Study on how Industry 4.0 can be Implemented in a Global Bakery Group." Thesis, KTH, Industriell produktion, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-259353.
Full textAbstract:
Industry 4.0 is at the moment one of the most talked-about topics amongst industry companies. Management teams of discuss the area as something they want to implement, but since it is an ongoing industrial revolution it cannot be implemented straight away. This study is looking into the subject of Industry 4.0 and the identification of nine different technology drivers that a manufacturing company can use as tools in a production environment. However, what is less known is how the tools can be applied to a global company and its different cultures. Because even though Industry 4.0 is about decentralization and giving responsibility to every co-worker, they need to work with a common framework, thus standardization. A company that has started to look into Industry 4.0 is Lantmännen Unibake, who is a global bakery group. Therefore, they serve as the case company in this exploratory study where the goal is to conduct a pre-study that gives them, and the food industry, information and guidelines on how Industry 4.0 applies to their industry. Hence, what improvements it can lead to, what tools that will be suitable, and what the prerequisites for a successful Industry 4.0- transformation will be. The method to answer the research question starts with conducting a comprehensive literature study, followed by several interviews around Europe, and ending in an analysis of the current state with help from the literature framework. The analysis has ended in a conclusion that there is no single or easy answer to the questions since food industries might vary a lot from one to another. Although, in this case, the answer would be that six out of nine tools would be applicable in a global food-supply-chain, some needing more preparatory work than others. By implementing these tools, companies will see more engaged employees that are prone to take autonomous decisions, more accurate production planning, proactive rather than reactive working ways, fewer defects, and higher customer satisfaction. Regarding the prerequisites for transformation, the answer depends on what tools that are used. But what all cases have in common is that there is a need for aware and engaged employees. Everyone will have to be in on the change, understanding why and how, and what benefits that will come out of it. For future studies, it is suggested to look into how maturity models can be applied to these kinds of issues smoothly. The existing maturity models for Industry 4.0 are very complicated and difficult to apply; thus, they would need some development. Another area would be a cost model of the different tools, as well as a comparison of the tools and food regulations.I dagens läge är Industri 4.0 ett av de hetaste ämnena bland industriföretag. Ett problem är att det ofta diskuteras som något som bör implementeras vilket skapar en felaktig bild av vad Industri 4.0 är, en pågående industriell revolution. Denna studie undersöker ämnet Industri 4.0 och identifierar nio verktyg som kan användas som teknologiska drivkrafter i en tillverkningsmiljö. Då dagens forskning är i sin linda finns det begränsat med information om hur dessa verktyg kan anpassas till att fungera i en global miljö med flera olika kulturer. Även om Industri 4.0 till stor del handlar om decentralisering och att ge ökat ansvar till alla medarbetare så kräver den nya typen av industri också standardisering och att ett företag har ett gemensamt ramverk. Lantmännen Unibake är ett företag som har börjat undersöka möjligheterna med Industri 4.0. Lantmännen Unibake är en av Europas ledande bagerigrupper och agerar som case-företag i denna utforskande studien. Syftet är att sammanställa en förstudie om hur Lantmännen Unibake och livsmedelsindustrin kan utnyttja Industri 4.0:s potentialer, det vill säga vilka förbättringar det kan leda till, vilka verktyg som är applicerbara på industrin och vilka förutsättningar som krävs för en lyckad transformation. För att svara på dessa frågor har en omfattande litteraturstudie och flertalet intervjuer genomförts runt om i Europa. Med hjälp av nulägesanalysen och litteraturstudien har slutsatsen blivit att det varken finns ett ensidigt eller enkelt svar på frågorna då livsmedelsindustri skiljer sig väldigt från företag till företag. I detta fall har sex av nio verktyg identifierats som användbara för en global livsmedelsvärdekedja, dock kräver somliga verktyg mer förberedelser än andra. Genom att implementera dessa verktyg kan företaget komma att se motiverad personal som är mer benägna att ta autonoma och snabba beslut, mer tillförlitlig produktionsplanering, ett proaktivt snarare än reaktivt arbetssätt, minskad mängd defekter och högre kundnytta. Förutsättningar för en förändring beror på vilka verktyg som väljs, dock kräver alla att personalen är medveten om förändringen. Både varför den behöver göras, hur det kommer gå till och vad för fördelar det kommer leda till . Förslag för framtida studier är att se över hur en mognadsanalys kan appliceras på denna typ av situation då de modeller som existerar inom området i dagsläget är väldigt komplicerade och därför svåra att applicera på gemene företag. Ett annat område är en kostnadsanalys för de olika verktygen, likväl en jämförelse mellan verktygen och huruvida de uppfyller livsmedelsreglerna.
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Anua, Siti Marwanis. "Workplace and home exposure to respiratory sensitisers : examining the work to home pathway." Thesis, University of Aberdeen, 2012. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=203876.
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Background: Contamination of the skin and clothing may lead to workers inadvertently bringing harmful materials home and exposing family members, so called para-occupational exposure. This study investigates whether workplace contamination with respiratory sensitisers such as laboratory animal allergens, flour, isocyanates and enzymes is transported from work to the home environment. Methods: 3 laboratory animal facilities, 92 bakeries, 47 car body workshops, and 2 hospitals in the Grampian region of Scotland were invited to take part in a series of linked studies to increase understanding of the ‘take-home' pathway. Control subjects were recruited from staff and students at the University of Aberdeen. Take-home exposure assessment was carried out using two techniques: surface wipe sampling and vacuum sampling in workplaces, cars and homes. Samples were also collected in the homes of control subjects. Samples from bakers were analysed for total protein, wheat flour antigen (WFA) and fungal alpha amylase (FAA) while samples from laboratory animal workers were analysed for mouse urinary protein (Mus m 1). Enzyme cleaning agents were analysed for subtilisin proteolytic activity. Similar methods using SWYPE™ aliphatic pads for isocyanate contamination assessment were conducted among car body repairers. The pads were scanned and images of SWYPE™ pads were used to estimate contamination against the quantitative assay MDHS 25/3. All analyses were done by the Health and Safety Laboratory (HSL) apart from the SWYPE™ RGB tests and gravimetric measurements. Results: A total of 13 laboratory animal workers in 3 animal facilities, 38 bakers in 5 bakeries, 13 car painters in 5 car body workshops and 20 control subjects participated in the study. Two hospitals were surveyed for enzyme exposures and 3 endoscope cleaning technicians were monitored. Evidence of take-home exposure was found for bakery workers, with potential contamination that could lead to home exposure in the car body repair and hospital workers. Higher levels of Mus m 1 contamination were detected on house door handles of non-exposed controls compared to the exposed laboratory workers (0.62 vs. 0.1 ng/wipe, p<0.001) probably due to exposure variability, might be because exposed laboratory workers being involved in a job that requires more hand washing than the general population, or suggesting widespread environmental contamination with this allergen, and these making it impossible to determine if work-home pathway exists for these workers. There was detectable WFA and FAA found on the hands, forehead, shoes, cars and homes of bakers. Compared to controls, bakers had higher median levels of WFA and FAA in house vacuum samples; the difference was statistically significant for WFA/total protein (516x10-6 vs. 164x10-6, p=0.031), FAA/total protein ratios (1.45x10-6 vs. 0.04x10-6, p<0.001) and FAA loading (1.2 pg/cm2 vs. 0.1 pg/cm2, p<0.001). Among car painters, SWYPE™ colorimetric colour changes score showed three positive SWYPE™ colour changes on skin, and three positive results on shoes of car body workshop workers. However quantitative colour analysis of the SWYPE™ pads proved ineffective for field measurements. Hand wipes of hospital workers during mid-shift and post-shift showed evidence of proteolytic activity, indicating possible spread of contamination from hands, unsatisfactory hygiene practices and the potential for take-home contamination of enzyme. Presence of contamination on footwear indicated that possible transfer of enzyme to other places including homes may occur. Conclusion: These data demonstrate the existence of pathways for take-home exposure of allergens among bakers via skin and clothing from workplaces to cars and workers' homes. The take-home pathway for laboratory animal allergens and isocyanates was not demonstrated and further investigation should be performed for enzyme cleaning agents used in healthcare settings by monitoring dermal take-home exposure with comparison to controls. Further work is needed to ascertain how widespread the take-home of respiratory sensitisers may be and the possible implications to the health of workers' families and the wider community. If parental occupation can lead to take-home exposure to respiratory asthmagens, and consequently to childhood asthma, then this represents a potentially modifiable risk factor for these cases of para-occupational asthma. There is a need for greater understanding of the take-home pathway of exposure to asthmagens and sensitisers and for a programme of education and control measures to limit the transfer of such material from the workplace to the home and wider community.
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Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.
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Thesis (PhD) -- University of Western Sydney, 2003.A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.
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Medina, Camila, and Monika Miljanovic. "EXPLORING DIGITALIZATION AND VALUE CO-CREATION IN THE FOOD INDUSTRY : Study on challenges and opportunities for digitalization and the impact on the customer offering." Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-36032.
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The purpose of this study is to identify the challenges and opportunities for digitalization within the food industry, and give suggestions on how to co-create value through digitalization. This qualitative study is based on data collected from scientific articles, reports and books about digitalization and value co-creation in the food industry. The primary data collection was carried out by twelve semi-structured interviews and a complementary food industry study with eleven respondents. The collected data was handled in thematic analysis and inspired by coding. The study’s main conclusion was the discovering of a new value co- creation mechanism defined as relationship and learning.
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Schwarz, Richard. "Odhad tržní hodnoty společnosti JIZERSKÉ PEKÁRNY spol. s r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2017. http://www.nusl.cz/ntk/nusl-359888.
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This diploma thesis deals with the estimation of the market value of the company, which has long been active in the bakery market. The aim of this diploma thesis is to find the market value of JIZERSKÉ PEKÁRNY spol. S.r.o., which would reflect the real situation on the bakery market. The conclusion of the thesis should be a range of values and justification. The diploma thesis is divided into financial analysis, strategic analysis, value generators, financial plan and final evaluation. The first part of the thesis deals with the analysis of the valued company and selected competitors. Financial analysis attempts to justify the amount and changes of values, including comparison with competitors and the value creation test. The strategic analysis focuses on the internal and external potential of the valued business. In terms of internal potential, especially in comparison with competitors, the external potential emphasizes the description of the position of the valued company in the Czech Republic market. The financial plan is based on the analysis and prognosis of the value generators. The final valuation method uses standard yield valuation methods and, in a simplified version, valuating in accounting value.
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Голич, Наталія Василівна. "Адаптивні стратегії розвитку підприємств малого бізнесу харчової промисловості в умовах децентралізації." Diss., Тернопільський національний технічний університет ім. Івана Пулюя, 2021. http://elartu.tntu.edu.ua/handle/lib/35047.
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The thesis deals with the research, analysis, substantiation of theoretical and
methodical provisions, definition and development of scientific and
methodological approaches, and practical recommendations on the rational
implementation of adaptive development strategies of small food business
enterprises in the conditions of decentralization. The scientific generalization of the
principles of adaptive development strategies formation is carried out and new
types of management strategies in the process of adaptive changes are determined.
The thesis examines scientific approaches to the definition of "small business",
which focuses on the implementation of entrepreneurial activity, formed and
developed based on business ideas proposed by the entrepreneur within the
established legal standards of the state. The evolution of small business
development in Ukraine is characterized, based on which the normative-legal
support of the formation of this sector of the economy is analyzed. The main
measures to support small businesses in the stages of exit from the COVID-19
pandemic are outlined, highlighting the main stabilizing areas of development of
small businesses and identifying the features of their functioning in the market,
adapted to new conditions.Дисертація присвячена дослідженню, аналізу, обґрунтуванню теоретико-методичних положень та визначенню й розробленню науковометодологічних підходів і практичних рекомендацій щодо раціональної імплементації адаптивних стратегій розвитку підприємств малого бізнесу харчової промисловості в умовах децентралізації. Здійснено наукове узагальнення засад формування адаптивних стратегій розвитку та визначено нові види стратегій управління в процесі адаптаційних змін. У роботі досліджено наукові підходи до визначення поняття «малий бізнес», в якому зосереджено увагу на процесі реалізації підприємницької діяльності, що формується та розвивається на основі бізнес-ідеї, запропонованої підприємцем у межах встановлених нормативно-правових стандартів з боку держави. Охарактеризовано еволюцію розвитку малого бізнесу в Україні, на основі чого проаналізовано нормативно-правове забезпечення формування цього сектору економіки. Окреслено основні заходи підтримки малого бізнесу на етапах виходу з пандемії COVID-19 із виділенням основних стабілізуючих напрямів розвитку суб’єктів малого підприємництва та визначенні особливостей їх функціонування на ринку, адаптованих до нових умов
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Chiu, Chen. "Anaerobic digestion of baker's yeast wastewater using a UASB reactor and a hybrid UASB reactor." Thesis, University of British Columbia, 1990. http://hdl.handle.net/2429/29589.
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The start-up and step-up operation of two 16-liter, continuously operated, upflow anaerobic reactors receiving baker's yeast wastewater is presented in this thesis. The two reactors (A and B) were almost identical in construction. Reactor A was a conventional upflow anaerobic sludge blanket (UASB) reactor, and reactor B was a hybrid reactor. In addition to all the features of a UASB reactor, a fixed-film structure was installed in the mid section of the reactor B. Both reactors were operated at 35 °C and at a constant hydraulic retention time of 7 days. The waste strength, expressed in chemical oxygen demand (COD), was varied from 8 g COD liter⁻¹ (during the start-up) to 58 g COD liter⁻¹. The organic loading rate ranged from 1.1 to 9.4 g COD liter⁻¹ day⁻¹. The start-up lasted for the first 46 days. Towards the end of the start-up, methane production rates of 0.23 and 0.28 liter CH₄ liter⁻¹ day⁻¹ and COD reductions of 62.2% and 67.2% were achieved at organic loading rates of 1.1 and 1.3 g COD liter⁻¹ day⁻¹ for reactors A and B respectively. During the step-up operation, maximum methane production rates were, for reactors A and B respectively, 0.91 and 0.95 liter CH₄ liter⁻¹ day⁻¹ at organic loading rates of 5.8 and 6.4 g COD liter⁻¹ day⁻¹. In addition, reactor profiles for sludge concentration, pH, volatile fatty acids, and COD are also presented.Applied Science, Faculty of
Chemical and Biological Engineering, Department of
Graduate
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Wu, Wan-Yu. "Processing and properties of extruded flaxseed-corn puff /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422975.
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Zhang, Yingchuan. "Product quality modeling and control based on vision inspection with an application to baking processes." Diss., Available online, Georgia Institute of Technology, 2005, 2005. http://etd.gatech.edu/theses/available/etd-04082005-150621/.
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Thesis (Ph. D.)--Electrical and Computer Engineering, Georgia Institute of Technology, 2005.Dr. Jennifer E. Michaels, Committee Chair ; Dr. Bonnie Heck Ferri, Committee Member ; Dr. George J. Vachtsevanos, Committee Member ; Dr. Magnus Egerstedt, Committee Member ; Dr. Farrokh, Ayazi, Committee Member ; Dr. Sheldon M. Jeter, Committee Member. Vita. Includes bibliographical references.
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Richelle, Anne. "Modelling, optimization and control of yeast fermentation processes in food industry." Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209280.
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A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast cultures and successfully predicts the dynamics of cell growth, substrate consumption (nitrogen and carbon sources) and metabolite production (ethanol and storage carbohydrates). The developed model was used for the determination of optimal operating conditions, in the sense of a production criterion. To this end, two different approaches were used: a control vector parameterization approach and a semi-analytical formulation of the optimal operating policy. The two approaches were compared with numerical and experimental data. The results of the two approaches lead to the determination of similar optimal operation conditions, which have been implemented for a new experimental phase. Moreover, these optimal conditions are in agreement with the profiles obtained by industrial manufacturers through an empirical optimization of the process.
Doctorat en Sciences de l'ingénieur
info:eu-repo/semantics/nonPublished
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Lindström, Maja. "Food Industry Sales Prediction : A Big Data Analysis & Sales Forecast of Bake-off Products." Thesis, Umeå universitet, Institutionen för fysik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184184.
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In this thesis, the sales of bread and coffee bread at Coop Värmland AB have been studied. The aim was to find what factors that are important for the sales and then make predictions of how the sales will look like in the future to reduce waste and increase profits. Big data analysis and data exploration was used to get to know the data and find the factors that affect the sales the most. Time series forecasting and supervised machine learning models were used to predict future sales. The main focus was five different models that were compared and analysed, they were; Decision tree regression, Random forest regression, Artificial neural networks, Recurrent neural networks and a time series model called Prophet. Comparing the observed values to the predictions made by the models indicated that using a model based on the time series is to be preferred, that is, Prophet and Recurrent neural network. These two models gave the lowest errors and by that, the most accurate results. Prophet yielded mean absolute percentage errors of 8.295% for bread and 9.156% for coffee bread. The Recurrent neural network gave mean absolute percentage errors of 7.938% for bread and 13.12% for coffee bread. That is about twice as good as the models they are using today at Coop which are based on the mean value of the previous sales.I denna avhandling har försäljningen av matbröd och fikabröd på Coop Värmland AB studerats. Målet var att hitta vilka faktorer som är viktiga för försäljningen och sedan förutsäga hur försäljningen kommer att se ut i framtiden för att minska svinn och öka vin- ster. Big data- analys och explorativ dataanalys har använts för att lära känna datat och hitta de faktorer som påverkar försäljningen mest. Tidsserieprediktion och olika mask- ininlärningsmodeller användes för att förutspå den framtida försäljningen. Huvudfokus var fem olika modeller som jämfördes och analyserades. De var Decision tree regression, Random forest regression, Artificial neural networks, Recurrent neural networks och en tidsseriemodell som kallas Prophet. Jämförelse mellan de observerade värdena och de värden som predicerats med modellerna indikerade att de modeller som är baserade på tidsserierna är att föredra, det vill säga Prophet och Recurrent neural networks. Dessa två modeller gav de lägsta felen och därmed de mest exakta resultaten. Prophet gav genomsnittliga absoluta procentuella fel på 8.295% för matbröd och 9.156% för fikabröd. Recurrent neural network gav genomsnittliga absoluta procentuella fel på 7.938% för matbröd och 13.12% för fikabröd. Det är ungefär dubbelt så korrekt som de modeller de använder idag på Coop som baseras på medelvärdet av tidigare försäljning.
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CASTRO, MARCOS R. de. "O efeito bake hardening na estampagem a quente e a estrutura veicular." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/28028.
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Os projetos de carrocerias veiculares atuais procuram desenvolver estruturas leves, seja para reduzir o consumo de combustível, no caso dos motores de combustão interna, seja para maior autonomia de bateria, no caso dos veículos elétricos e híbridos. Redução no consumo de combustível significa redução na emissão de poluentes. As estruturas precisam ser leves, mas cada vez mais resistentes e rígidas a fim de proporcionar máximo conforto e segurança aos ocupantes. Estas premissas têm levado ao contínuo desenvolvimento dos materiais. No caso dos aços, um dos processos que tem permitido a melhora significativa das propriedades mecânicas é a estampagem a quente. Nos últimos anos, as peças estampadas a quente têm ocupado lugar de destaque na estrutura das carrocerias veiculares por estarem em sintonia com as demandas mencionadas. Há muitas pesquisas em curso para esta tecnologia, seja nos materiais, nos meios de produção, nos revestimentos e em aplicações. O aço mais utilizado neste processo, 22MnB5, também apresenta o chamado efeito bake hardening; a tensão de escoamento é aumentada após tratamento térmico realizado em temperaturas próximas a 200 °C. Neste trabalho, visando à melhoria nas propriedades mecânicas, amostras foram tratadas termicamente na faixa de temperatura supracitada. Após isso, dados obtidos de ensaios mecânicos foram inseridos em programas de simulação de impacto lateral cujo resultado foi a redução na intrusão na célula de sobrevivência. O efeito bake hardening também propiciou um aumento na absorção da energia de impacto em teste estático feito com barras de proteção lateral. O mecanismo metalúrgico envolvido no fenômeno, devido à difusão de intersticiais foi evidenciado no ensaio de atrito interno.
Tese (Doutorado em Tecnologia Nuclear)
IPEN/T
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
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Laneuville, Pascale. "Chasse et exploitation minière au Nunavut : une expérience inuit du territoire à Qamani'tuaq." Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/29889/29889.pdf.
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L’objectif de cette recherche est d’évaluer l’impact de la mine d’or de Meadowbank sur la relation entre la communauté inuit de Qamani’tuaq, au Nunavut, et son territoire. Ce dernier est défini comme un espace socialement et historiquement construit et dont le sens émerge de l’expérience quotidienne et de la mémoire collective. Mon étude démontre une multitude d’impacts socioéconomiques, positifs comme négatifs, découlant notamment des nouveaux emplois et des répercussions sur le caribou. La construction d’une route privée et l’imposition d’une régulation quant à son utilisation impliquent par ailleurs une contradiction entre deux formes de territorialité. Cependant, le rapport au territoire, propre aux Inuit, demeure manifeste. Une majorité d’Inuit démontre en effet la capacité à tirer avantage du nouveau contexte dans le but de supporter leurs activités sur le territoire. Aussi, les expériences particulières des travailleurs au camp minier témoignent du lien étroit entre le lieu, la communauté et son histoire.The goal of this research is to evaluate the effects of the Meadowbank goldmine on the relationship occurring between the Inuit community of Qamani’tuaq, in Nunavut, and its territory. Territory is the social and historical construction of a space which derives meaning through the everyday experience and the collective memory. The results show the existence of various socioeconomic impacts, both positive and negative, resulting among others from new jobs and from impact on caribou. The construction of a private road and the imposition of rules of usage present a contradiction between two kinds of territoriality. However, the specific Inuit way of being connected to the land continues to be expressed. Most Inuit show their ability to take advantage of the new situation in order to maintain their activities on the land. Also, the specific experiments of workers at the mining camp testify the close link between place, community and history.
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Javkhlan, Batsukh, and 甲明力(Batsukh Javkhlan). "Factors affecting customer loyalty in Mongolian bakery industry." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/jm4rna.
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碩士國立聯合大學
管理碩士學位學程
102
The purpose of this research is to explore the important factors which affect customer loyalty in Mongolian bakery industry and to find out the relationship between these factors. In this study, we assume the factors such as service quality, product quality, store environment, and price will have positive effect on customer satisfaction and customer satisfaction have positive effect on customer loyalty. The mediating effect of corporate image between customer satisfaction and customer loyalty is also investigated. Distinguishing advantages, newness The biggest survey has ever done in the Mongolian bakery industry is “Survey of Competitors general appearance-2013” which was completed by a non-governmental organization named “Knowledge management”. This thesis design is mainly based on above mentioned case; also this study will include intercommunion of important factors of bakery industry and further will concentrate on one main point problem which makes it the very first intensive study. Practical incarnation The result of this research will be focusing on how to develop customer loyalty program and actualize the program toward customers for JUR UR bakery. Data collection and its procedure The research questionnaire is based on 5 point scale. A total of 224 successful responses were received from customers of JUR UR bakery. The researcher used simple and multiple regression analysis to test hypotheses in this study. Findings Drawing on a sample of 224 components, the results of this research show that product quality and store environment have positively influence on customer satisfaction in Mongolian bakery industry. In addition, customer satisfaction can affect positively corporate image and customer loyalty.
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Fan, Po-Min, and 范博閔. "A Study on Internet Marketing of Bakery Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/dbvj4f.
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碩士萬能科技大學
經營管理研究所在職專班
106
In recent years, the baking industry in Taiwan has been affected by the change of business environment, and the consumer's worries about the food safety problem, the baking industry is facing a considerable crisis. If the baking industry fails to innovate, it will face a crisis of gradual decline. This study is a qualitative analysis of case study method, and literature analysis, to collect related information, and make interviews with senior bake workers by semi-structured interview method. This study explores how the baking industry operates the Internet marketing strategy, online store operations and merchandise exposure and sales. And observe the overall process of marketing strategy from formulation, implementation to evaluation, further describe the steps and framework of marketing strategy implementation. This study interviewed six experts from the baking industry through in-depth interview, to analyze and integration of online store marketing information, processes and patterns. It is found that data in business orientation are more important in strategy and evaluation, make good use of social media, Internet advertising and material optimization, to achieve exposure and improve performance. It is suggested that to do Internet marketing of unique products, and strengthening the benefits of blog sharing and experience.
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Jenny and 施如真. "Development of YU JEN JAI’s Bakery of Cultural Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/21569791856286174225.
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碩士大葉大學
設計暨藝術學院碩士在職專班
98
ABSTRACT The study wants to understand a development of YU JEN JAI’s bakery of cultural industrythe by using case study, discussing when the traditional bakery industry encounter a major environmental changes,then how to respond them.we hope to inject a new life into bakery culture to achieve its sustainable development. In the study, for the production and management, creative marketing and promotion of bakery culture, after analysis and verification, we find the results to get the following conclusions and recommendations . First, YU JEN JAI with a century years of history,that is the ancestor of bakery industry in LuKang Township. Second, Cake-baking skills are upgrading, product design combines tradition and innovation. Third, using of resources to educate the future generations,and to promote local cultural tourism. Fourth, using of marketing to increase the outlets and sales channels to broade scope of its business. Key Words : YU JEN JAI,bakery, cultural industries,creative marketing
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劉永福. "A Functional Posture Approach of Workplace Intervention for Bakery Industry." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/01001674542406908242.
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碩士國立清華大學
工業工程與工程管理學系工程碩士在職專班
96
Work-related musculoskeletal disorders (WMDS) are a serious occupational problem in Taiwan. It is general believed that the causes of WMDS can be attributed to five factors, such as over exertion, frequent motion, prolonged duration, vibration and low temperature, and bad working posture. However, among these five causes, bad working posture will cause musculoskeletal fatigue and pain, especially in the neck, shoulder and lower back regions. The fatigue and pain will interact with the other four causes; significantly increase musculoskeletal stress in these regions. Therefore it is considered as triggering or catalyst factor among these five causes. In order to lower or eliminate WMDS, we should improve working posture in the first place: we proposed the adaptation of functional working posture, a functional working posture is the “most nature” and “most energy-saving” posture for performing that work. The purpose of this thesis is to improve workplace design of a bakery factory based on the concept of functional posture. A total of 10 workplaces were improved. These 10 workplaces include the transport of dough container, the placement of bread onto baking stand, bread packaging, topping decoration on pudding cake, recipe measurement, dough quality inspection, moon cake stuffing, whipping spreading on Swiss rolls, material feeding into mixers, stuffing feeding into the nozzle of machines. For each of these 10 workplaces, I visited the workplace, observed their work sequence, took photographs and video films, and measured their workplace dimensions. Then I analyzed their working postures, and came up with a most desirable function working posture based on the criteria of “naturalness” and “energy-saving. Finally based on these functional postures, new workplace design was proposed. Key words：Functional work posture, work-related musculoskeletal disorders, biomechanical.
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Lee, Chienpiao, and 李建標. "The Study of Co-opetition theory for Bakery Appliance Industry." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/00240565428616632099.
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碩士靜宜大學
管理碩士在職專班
103
It is an inevitable trend that the largest corporation in an industrial chain becomes ever larger when a market is highly developed. However, in Taiwan, small and medium-sized enterprises have common problems, such as their small scale, limited capital, shortage in skilled workers, lack of expertise, and weak international competition. Therefore, it is essential for these enterprises to come up with strategic management in order to survive in such a competitive environment. Take Taiwan’s baking industry for example. In the baking market in Taiwan, bread with substantial brand names has been produced in central plants. By centralized purchasing, manufacturing, and effective logistics distribution, the baking enterprises can reduce the total relevant cost and thus expand their competitiveness. In this research,” Co-opetition theory” is applied to discuss the competition and cooperation among the small and medium-sized enterprises in the baking appliance industry in Taiwan. The structure of the baking appliance industry and the "collaborative cooperation" mode will lead to horizontal collaborative operation based on the same industrial value chain. Combining the value chain with complementary resources, the concept of collaborative cooperation helps minimize product cost and gain the advantage of special product differentiation. A value net, the shared business strategy, is formed and helps market development. This research also studies the experiential knowledge gained in the process of interaction between the industry owners and their customers and the vertically combined mode of collaborative cooperation extended in the process. The value chain is formed by the interaction of the customer driven supply chain. It is a value net that combines the overseas baking industries and Taiwan’s baking appliance industry. It is a vertical integration of upstream and downstream baking industry chain, having great opportunities for mutual benefits and a win-win industry market.
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Chang, Jui-Chuan, and 張瑞娟. "Difficulties in Career Development of Female Chefs in the Bakery Industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/00624103174036911753.
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碩士世新大學
觀光學研究所(含碩專班)
104
How should female bakers and chefs deal with the various problems that come with working in a male-dominated environment? This research aims to help female bakers better understand workplace conditions and raise their ability to deal with problems they will face in the workplace in the future. In the past, there has been little discussion of research on issues relating to female bakers, especially the process of training female bakers, the length of time required to train them, the methods used to train them, the problems they face, and their future development. This research therefore investigates the ways that female bakers are cultivated, the issues they face, and their future career plans. The research was conducted through qualitative questionnaires and interviews. Research subjects were selected from among female bakers working in the restaurants of high-end international tourist hotels with an emphasis on the quality of service, chain and independent restaurants, and regular bakeries. A total of 40 currently employed female workers were interviewed, and the research includes 28 effective materials. The research shows that there is only one channel that is advantageous for the development of female baker’s careers, namely work in hotels. This is because companies that do not offer favorable working conditions often sacrifice employees from vulnerable groups. By contrast, hotels are larger scale operations, which means that they must carefully abide by the letter of Taiwan’s Labor Standards Law. The growing transparency of information also gives female bakers more opportunities to gain visibility. The research also shows that certain training paths lead to special qualities. From the analysis, we can see that female bakers trained in traditional bakeries are able to work more rigorously and perform better than bakers trained through other pathways. This is because the limited number of workers found in traditional bakeries doesn’t allow for the same fine division of labor found in hotel bakeries. Female bakers trained in this environment must steadily master each of the basic skills of baking. There are also big differences in the attitudes that female workers of different generations have towards the workplace. Those belonging to the older generation tend to have more conservative personalities. This means that women in the workplace must be particularly hardworking. They must also take great care in their interpersonal relations to prevent themselves from incurring coworkers’ or supervisors’ jealousy or dislike. This adds to their struggles in the workplace. This research is aimed at helping women interested in pursuing baking, bakers, bakery owners and managers, baking schools, and government agencies resolve the issues facing female bakers.
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WANG, SIANG-LI, and 王翔立. "Exploring the Key Success Factors for Community Marketing in Bakery industry cases." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/54313696142899869579.
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碩士明志科技大學
經營管理系碩士班
105
Taiwan's food baking industry, the original annual output value of 106.6 billion yuan in 2014 due to black heart oil and other food security problems tumbled food baking industry, coupled with rising raw material prices and store rents soaring food baking industry worse. However, due to the rise of online shopping, consumers through the network information and lead the industry to make good use of online community marketing, so that the winter in Taiwan food baking industry initiation turn. However, many industry executives believe that online community marketing is still early, still in the test phase, not put into effect. In order to explore the key success factors of Taiwan's food baking industry in the online community marketing, this study adopted the case study method, using the case study method to select Wu Baochun Mai Fang shop and Mr. Marco baking workshop as the community marketing observation research case, In a specific period of time to observe the two groups of community marketing activities, listening and interaction, the community marketing to do a systematic analysis, with its fan page related to the click, by praise, sharing and other data, summed up their network Community marketing strategy and results, and further summed up the key success factors of its social marketing, and to a professional baking industry as the situation, trying to put forward the use of exemplary experience recommendations. The study looks forward to the success of the online marketing of the food baking industry by providing other food bakery as a mirror to break through the current state of operation.
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Liu, Hsiao-Pin, and 劉曉平. "The Key Factors and Policy Analysis for Successful Operation in Bakery Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/13726358723397687822.
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碩士中華大學
企業管理學系碩士班
98
Taiwan was one of the Asian four dragons. For the past sixty years, traditional industries have been driving the economic growth in Taiwan, and creating the economic miracles. Bakery industry provides daily livelihood products, and is also one of the traditional industries, which always grows and develops along with the service industry, however, vary from individual operation modes. But since 1997, due the trend of globalization, the Taiwanese traditional industries have encountered the Asian financial storm, and in 2002, Taiwan has joint the WTO, then followed by melamine milk case, raw material price increased and global recession, within the year of 2008, more than 600 bakeries have closed down in Taiwan, which indeed, need our attention and probing into this situation. For domestic market, there are sufficient bakeries. To ensure long-term operation and market competitiveness, the industries must figure out the operation model and strategy as per the consumers’ requirements. The objectives of this research are (1) to conclude the key factors for successful operation in bakery industry; (2) to investigate individual operation strategy; (3) use strategy matrix analysis to analyze the successful factors and its forming route. This research takes Shulin Biscuit Company as an example. After literature review and interviewing with many experts, we extract the factors and apply strategy matrix method to analyze its operation strategy with industrial value chain. We also follow six strategies as below: (1) the variety and distinguishing feature of its products, (2) the targeted market choices and gaps, (3) vertical integration decision, (4) relative economy and scale economy, (5) geographically covered range, and (6) market competitive superiority, to analyze the current running strategies and to frame the future guiding principles. This research utilizes strategy matrix analysis which enables the industries eliminating the obstacles of framing future strategies and putting them into practice.
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Sun, Yu-Cheng Du, and 杜孫玉成. "The Study on Products Water Footprints Evaluation of Baking Industry—Case Study the Baked Goods of Mind Farm Bakery." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/qvp48b.
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碩士國立臺東大學
資訊管理學系碩士班
103
Abstract In recent years, the water footprints have become an important issue which is eager to explore the important measure target of water resources. The ways of evaluation were received considerable attention. Three typical models which were divided into green water footprints、blue water footprints and grey water footprints, according to national or regional waters consumption during production processes corresponding to the relevant type. Enhance to achieve the efficient uses of water resource. In this study, use the baking workshop as study subject to explore the definition of baking industry and evaluate multiple water footprints and examine to view its feasibility. In this thesis, Case study on attached baking workshop of The Mind Farm Center for Individual with Mental Disabilities, Tai-Tung., with interviews and observation methods, from the production point to estimate the amount of water during the production of baked goods. The definition and measurement of this study presents the results of feasibility can be used for water resource administrators’ reference.
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Hsu, Yu-Chang, and 許裕昌. "Examining the effect of brand belief on brand loyalty:The example of bakery industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/25796867821790876425.
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碩士國立高雄第一科技大學
行銷與流通管理研究所
99
In recent years, the global environment is changing rapidly and the bakery industry is also varied in production method. In consumer market, customer needs and the industry stardard are continuely improving. However, the material price is changed rapidely, food safety information is noticed, and healthy concept is proposed by customer which have a significant impact on bakery industry. Especially in the traditional bakery industry, the situation is more serious that might cause stores to go bankrupt or change the business model. Facing future, more competitors will entry this industry. Therefore, traditional bakery store need to develop well branding strategy and unique sellfing point to win the future. Brand connects company and customers which plays a important communicator role to influence customer decision process. Brand beliefs are including self-relevance, merchandise, salespeople, store environment, and advertisement information. When company provides well brand believes, customers will be willing to have a close relationship with this brand. Thus, facing this multichannel environment and intense competition that company should concertrate on building brand stratey to set up unique business model. This research from the view of bakery industry examines the brand relationship between customers and bakery store brand. About the research sample, 350 questionnaires were distributed, 315 questionnaires were collected among that 249 questionnaires are valid and the effective response rate was 79.05%. This study used SPSS12.0 software to do the analysis. The research conclusions are as follows: 1. Self relevance, merchandise, and advertising information have a positive significant effect on brand trust and brand affect. 2. Brand trust and brand affect have a positive significant effect on behavioral loyalty and attitiudinal loyalty.
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Hsu, Yu-Hsuan, and 徐郁暄. "A Study of Business Model for Tourism-Factory Innovative-An Example of Bakery Industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/49kvr6.
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碩士中原大學
企業管理研究所
105
In the era of innovative services, the economy has changed into the service-dominated from the manufacturing-dominated. Traditional manufactories have oriented their business towards services based on the appeal of consumers. A tourism-oriented factory helps brand image setting and product marketing. Factories thus will rely not only on the values of tangible products, but also on the brand distinction made by intangible services, which will create more added values. Tourism-oriented factory is a model of value-added innovation. The study focused on the operators of traditional pastry industry who have turned factories into the tourism orientation, and discussed how they deal with different factors in the innovative operating models. Then case study was conducted to make the discussion and analysis deeper. Four tourism-oriented pastry factories with different innovative models were selected. By data collection and analysis, qualitative research was conducted to analyze their model adaptability and the similarity and difference of the factors in those models. Finally, conclusions and suggestions were given as an operating reference for the operators of tourism-oriented factory and service industry, helping both the factory operators and related service operators understand the operating orientation, control the economic progress, meet the demands of consumers and create more profits. The research took case study on four tourism-oriented pastry factories, and summarized the following findings after comparing the similarity and difference of their innovations and operating models. Marketing innovation: It’s suggested to set the goal of becoming leading brand and attract consumers by the brand and values of products. Product innovations: It’s suggested to attract consumers by innovative products and package designs. Process innovation: It’s suggested to emphasize on the production process standardization and the food safety. Organization innovation: It’s suggested to develop expansive marketing strategy beyond the traditional innovative thoughts.
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HSU, CHIA-CHENG, and 許佳丞. "A Study of Marketing Strategy of Bakery Industry- A Case Study of H Brand." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/rffnq7.
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YANG, YA-CHING, and 楊雅晴. "A Study of Operation and Marketing Strategies of Bakery Industry: The Case of F Company." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/qnssyx.
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碩士國立高雄大學
國際高階經營管理碩士在職專班(IEMBA)
105
The path of economic development in Taiwan has evolved from agricultural sector to manufacturing, and then to service Industry. Due to rapid growth, high rate of return, low investment threshold, and high domestic demand, bakery becomes one of the important industries in the service sector. This study undertakes SWOT and 4P analyses to assess the F Company’s marketing strategies and its competitive ability. The results obtained from this study will provide useful reference for other food industry in the service sector. The results indicated that F Company implements five marketing strategies including “special product development”, “cost down” , ”brand image promotion”, ”quality control”, and “business diversification”. The strengths of the F Company appear in the areas of high reputation, high consumer royalty, high quality control, and good enterprise image. The weaknesses of F Company include “high product price”, “high product expired rate”, and “poor advertising ability”. The opportunities for the F Company demonstrate in the areas of “the development of other market”, and “the development of internet ordering and home delivery services”. The threats to F Company includes “an increase of low price bakery”, “an increase of material price” and “the competition of chain cafe”. For F Company’s further competitiveness, this study makes suggestions including “the promotion of oral marketing”, “the improvement of existing training system”, “the creation of joint system”, “the undertaking market segmentation strategy”, “the establishment of alliance with chain cafe”, “the building pre-sale discount system” and “sale small bread”.
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Lee, Yin-Mei, and 李穎玫. "A Study on Bakery Course of Department of Food and Beverage Management and Industry Demand." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/42432733839227769580.
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Wu, Sheng-chuan, and 吳生泉. "Product Positioning of Taiwanese Bakery Culture Creative Industry─A Case Study of Shan Mai Food." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/52712822359292549184.
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碩士逢甲大學
經營管理碩士在職專班
99
As the changing of social patterns and family structure, leisure and tourism, also the rise of the local economy, Taiwan traditional bakery is full of variety, personalizing, convenience and getting important nowadays, from tea snacks in everyday life: pineapple cake, bean cake, to special occasions cakes, wedding cake, moon festival cake, cake for business contacts, gift for friends visiting and so on. Additionally, the management of bakery business, marketing, packaging design and innovative ingredients are rise from the second-level food processing industry to third-level industry of retail services, more further to the sixth-level industry of aesthetic experience economic industry. Once the bakery industry becomes a part of the cultural and creative industries, how the bakery industry stands out from many other businesses become the most important issue. For business owners, it is achieved half of success with a clear product positioning strategy, the decision analysis methods will play an important roles. The product positioning has to have detailed planning and do the decision-making step by step. This study is to explore the product positioning strategy of bakery industry. Shan Mai Food is the case selection, which promote the aesthetic experience economy successfully, and give the meaning of culture creative to traditional bakery industry. The「Shan Mai」 taro cakes starting the promotion while the beginning of 「One characteristic of each township」policy. When each of the local government is looking for what their local characteristic is, Shan Mai has already promoted their brand as 「the characteristic of Ta-Chia.」.Therefore, to go along with the policy, the Ta-Chia promoted as the hometown of taro. Taiwan taro cake is created by Shan Mai Food, original intention of the product is to promote marketing channel and popularity for Ta-Chia taro, therefore, the「Ta-Chia taro」industry as the promotion industry and taro cake as the specialty of area. The most famous product of Ta-Chia was rush mats and rush hats before the taro cake is not being positioning. There is no one of Ta-Chia expect taro cake will become the specialty of Ta-Chia. In the early of Shan Mai product DM, has introduced the taro industry in Ta-Chia, also the benefit, characteristic and quality of Ta-Chia Taro, in order to extended Shan Mai taro cake is a excellent product, and creating a new definition of「Taiwan taro cake」as a new category in Taiwan bakery industry. Shan Mai taro cake is become a leader of the taro cake development, and has established the brand Shan Mai equal to taro also equal to the position Ta-Chia industry. Shan Mai Food began from traditional local bakery, then famous by creating the Shan Mai taro cake in Taiwan. In 2003, Shan Mai Food established the first sightseeing factory of Taiwan 「Shan Mai Taro Culture Sightseeing factory」by helping from the Ministry of economic affairs and ITRI. In 2004, Shan Mai taro cake was also chosen as the「dessert of state dinner」. In 2008, was elected one of the representational fifteenth Taiwan gifts by Ministry of economic affairs. Shan Mai taro is full with the characteristic of Taiwan, and has become one of the 「Taiwan tastes」also 「Taiwan memories」.The Shan Mai taro cake has being recommended from both national and international companies as a well know brand with Taiwan local characteristics. According to the Shan Mai example in the study, the restructuring process of the traditional bakery industry to culture creative industry, from the local characteristics brand to become a national brand. To analysis the brand position strategy of Shan Mai and product marketing strategy, start from brand image construction project in order to maintain the brand equity, also keeping the freshness of the brand. Finally, to summed up the analysis of internal and external environments in order to have the position strategy plans for owners who are in the bakery industry as the reference when the owners have to make decision of marketing position. This case is one of the typical models of culture creative industry marketing position.
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Chen, Ming-Ling, and 陳明苓. "An Exploratory Research on Innovative Business Model of Baking Industry - A case study of Mr.Mark Bakery." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/62333966415514518600.
Full textAbstract:
碩士國立成功大學
企業管理學系專班
95
In the past three years, Taiwan's economy diluted. Prices raise but employment income does not consequently follow. This lowers the general capacity in expense and directly struck food and beverages industry. Traditional bakery stores trembles with financial difficulty. Bakery business used to be a stable consistent economy; however, in response to the economic condition, bakery stores have to find their own way with many innovative marketing models. This investigation adopts qualitative approach on the case study of The Store of Mr. Mark Bakery. It will analyze the case’s business model, which includes 4 major aspects and their subordinate 15 elements. The 4 aspects are “Strategic choices”, “Value network”, “Create value” and “Capture value”. The “Strategic choices” aspect includes target customer market, value proposition, differentiation, pricing competitors and branding. The “Value network” aspect includes supplier chain, customer relationship, and suppliers of information flows. The “Create value” aspect includes headquarter business model, branch store business model, marketing activity. Finally, The “Capture value” aspect includes cost structure, financial aspects, and profit sharing system. This research will examine these aspects and elements and scrutinize the characteristics of the successful experience in the case study.
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Нванкво, Нкемджіка Адаобі, and Nkemjika Adaobi Nwankwo. "Управління розвитком діяльності підприємства на інноваційних засадах (на прикладі Dobby’s Bakery shop)." Master's thesis, 2020. http://elartu.tntu.edu.ua/handle/lib/33602.
Full textAbstract:
Кваліфікаційна робота присвячена питанням формування інноваційних напрямків розвитку
підприємства кондитерської промисловості. Стаття досліджує питання інновацій та розвитку
підприємств у сучасних умовах. Проаналізовано кондитерську галузь та основні техніко-
економічні показники виробничо-господарської та фінансової діяльності досліджуваного
підприємства - «Хлібобулочний магазин Доббі», охарактеризовано асортимент, цінову та
збутову політику підприємства в контексті його інноваційного розвитку. Обґрунтовано
інноваційні шляхи розвитку «Хлібобулочного магазину Доббі», зокрема в напрямку його
товарної інноваційної політики, технічного оновлення виробництва та ефективного управління
кадровим потенціалом.The masters thesis is devoted to the issues of formation of innovative directions of development of the enterprise of confectionery industry. The paper investigates the issues of innovation and enterprise development in the present conditions. The confectionery industry and the main technical and economic indicators of production and economic and financial activity of the studied enterprise – "Dobby Bakery Store" are analyzed, the range, price and sales policy of the enterprise in the context of its innovative development are characterized. Innovative ways of development of "Dobby Bakery Store" are substantiated, in particular in the direction of its product innovation policy, technical updating of production and effective management of personnel potential.
INTRODUCTION... 7 CHAPTER 1. THEORETICAL AND METHODOLOGICAL INNOVATION AND ENTERPRISE DEVELOPMENT IN THE PRESENT ENVIRONMENT... 11 1.1. Research on the essence of the development of modern economic entities in a competitive market environment 11 1.2. Innovation, innovation and innovation processes in the context of industrial development... 13 1.3. Innovative development of industrial enterprises in the context of integration processes ....15 Conclusions to Section 1 22 2. CHAPTER 2. ANALYTICAL AND CALCULATION ANALYSIS OF EFFICIENCY AND DEVELOPMENT INDICATORS CONFECTIONERY ENTERPRISES DOBBY'S BAKERY SHOP... 23 2.1. General characteristic "Dobby's Bakery shop".... 23 2.2. Main technical and economic indicators of production, economic and financial activity "Dobby's Bakery shop".... 25 2.3. Analysis of production and economic activities of Dobby's Bakery shop by indicators of efficiency of use of production potential ...30 Conclusions to Section 2 ...32 3. CHAPTER 3. PROJECT AND CALCULATION INNOVATIVE DIRECTIONS OF ENTERPRISE DEVELOPMENT CONFECTIONERY....38 3.1. Improvement of product innovation policy of Dobby's Bakery shop in the context of increasing its competitiveness in the market ....38 3.2. Technical re-equipment of the enterprise as a direction of ensuring its innovative development 42 3.3. Labor efficiency in implementing a new line and improving the quality of Dobby's Bakery shop products ....45 Conclusions to Section 3 ....51 4. CHAPTER 4. LABOR PROTECTION AND SAFETY IN EMERGENCIES ....52 4.1. Occupational health at work 52 4.2. Ensuring the operation of the Dobby`s Bakery shop in emergencies ...54 CONCLUSIONS ....56 REFERENCES.... 57 APPENDICES
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JOU, JIUN-HUNG, and 周俊宏. "The Influence of Bakery Industry Transformed by Experiential Marketing on Brand Image, Customer Satisfaction and Customer Loyalty." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/42649301693229593408.
Full textAbstract:
碩士中華大學
企業管理學系碩士班
100
With rapid economic growth and improvement of living standard, consumers gradually ask for higher life quality. Adequate clothing and food which could satisfy consumers in the past could no longer meet consumer needs in modern times. Consumers today questing for material satisfaction but also spiritual satisfaction evidenced that the so-called “Experiential Marketing” era, brought up by Schmitt(1999), has arrived. This study aimed to employ the four strategies of Schmitt’s experiential module and choose one company which puts “experiential marketing” into practice, Sunny Hill Pineapple Cake Company, to explore the influence of experiential marketing on brand image, consumer satisfaction and consumer loyalty. This study conducted an experiential marketing questionnaire survey among the consumers at the three-section compound of Sunny Hill Pineapple Cake Company in Nantou. A total of 266 effective questionnaires were collected. In this study, descriptive statistical analysis and Structural Equation Modeling (SEM) are used to analyze data. The result showed that experiential marketing has remarkable influence on brand image, and then indirectly influences consumer satisfaction and consumer loyalty with its influence on brand image. The above-mentioned indirect influence on consumer satisfaction and consumer loyalty is greater than the direct influence of experiential marketing on consumer satisfaction and thus on consumer loyalty. The four strategies in Experiential Marketing are significantly related to each other. Furthermore, different demographic groups will have different feelings of the experiential marketing strategies.
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Hsu, Yu-pin, and 徐玉嬪. "A Strategic Analysis of the Traditional Pastry Industry: A Case Study of the Old Snowflake Bakery in Fengyuan." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/zean33.
Full textAbstract:
碩士南華大學
國際暨大陸事務學系公共政策研究碩士班
101
Fengyuan is the birthplace of traditional pastry as early as the late Qing Dynasty. It got the reputation of “the town of pastry.” With the progress of time, Western pastries gradually infiltrated into the eating habits of Taiwanese. Facing the impact of the Western food culture and gradually declining of traditional pastry, a serious threat to the development and survival of the traditional pastry industry is imminent. In this thesis, take the Old Snowflake Bakery as an example, I discuss how to integrate internal conditions and external resources to create a sustainable business. I review the literature and take in-depth interviews. I use the SWOT analysis to discuss the brand image building by each generation of owners of the Old Snowflake Bakery, management model and product improvement. I try to find out why the Old Snowflake Bakery became a feature bakery in in Fengyuan’s traditional pastry industry.
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Liang, Ting-Ya, and 梁婷雅. "A study of improving service processes in bakery industry with An SSME perspective-The case of company S." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/6536g7.
Full textAbstract:
碩士國立中興大學
高階經理人碩士在職專班
102
The purpose of this study is being used the viewpoints of SSME to explore the well-known bakery company in Taiwan which needs to improve their service processes. Before they make their improvement program of service processes the company must integrate their internal resources, and the difficult problem of customer service, marketing and business management will be solved and creating higher value for customers eventually. This study utilized qualitative data analysis and interview to explore how the case company improved service processes with the viewpoints of SSME. In conclusion, the major contribution of this study is to reveal the industry experience of how to cater the consumer demand and to seek a breakthrough improvement of service processes as well. Providing solution to the companies that interested in improving service processes by using SSME viewpoints.
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LU, WEI-JU, and 呂偉如. "The Selection of Production Strategy for Food Industry under Food Safety Crises-Using a Bakery Company as an Example." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/x2uy9w.
Full textAbstract:
碩士中華大學
工業管理學系
107
In recent years, with the progress of science and technology, food chemical technology has also become more mature. Some firms, in order to reduce the cost of products or the appearance of products, use expired raw materials, put illegal additives, alter food expiration dates, allow residues exceeding the standard amounts, and perform other illegal acts. As a result, the number of food safety incidents increases. The food industry includes the agriculture, food manufacturing industry, food sales and catering industries. According to the industry standard classification categorized by the Executive Yuan, the baking industry belongs to the baked, cooked and steamed food sector in the food manufacturing industry. In the wholesale stores, convenience stores and restaurants, bakery foods are ubiquitous and have great varieties. Under the gutter oil incident, no matter firms homemade or outsource their products, a lot of baked goods were affected. Therefore, this study aims to explore what the best production strategy for the bakery industry is, such as entirely homemade, original equipment manufacturing (OEM) or original design manufacturing (ODM), when facing the food safety risk. This study first collects relevant criteria in the literature and then classifies them into the benefits, opportunities, costs and risks (BOCR) aspects. A preliminary production strategy selection framework is established, and experts are invited to confirm the integrity of the production strategy selection structure. A questionnaire based on this structure is prepared and then filled out by the staff in a food baking company. After the questionnaire is collected, the results of the questionnaire are analyzed using fuzzy analytic network process (FANP) and benefits, opportunities, costs and risks (BOCR) to select the most suitable production strategy.
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WU, Hui-Ling, and 吳慧玲. "The Feasibility Study of Applying CPFR to The Retailing Industry of Taiwan-Using the GWHW and Bakery Industries as Case Studies." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/82465408851467775732.
Full textAbstract:
碩士淡江大學
資訊管理學系
91
Collaborative Planning Forecasting and Replenishment (CPFR) was originated solving the supply chain problem. There are many companies in other countries implement CPFR to prove that works and shows positive effort of it. There are only a few retailing companies using CPFR in Taiwan. This research developed a prototype system as the research tool. Building a CPFR prototype system as an interviewing tool increased the interviewers understanding of CPFR. Furthermore, another purpose of this research is to study the feasibility of applying CPFR to retailing industry of Taiwan and to discuss if CPFR could offer retailing industry of Taiwan about benefits and any advises. Finally, the research discusses the consideration factors of implementing the CPFR system. After analyzing, the finding revealed that CPFR is suitable for GWHW and Bakery industry. The prototype system has to be customized and based on the every industry. Such as GWHW, it should increase automation to decrease artificial typing work. In addition, degree of information and reliability would affect CPFR system, and implementing CPFR system could cause bottleneck which comes from the collaborated partners and supported by executive mostly.
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MAO, KUN-HUNG, and 茆坤鴻. "A study on the influence on achievement innovation environmental perceptions and strategies orientation on beverage and bakery food industry managing channels." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/69312722067755872075.
Full textAbstract:
碩士國立臺北大學
企業管理學系
95
ABSTRACT How under facing competitive environment this research probes into domestic food and beverage and cures in the thorough fare of the food industry to answer . Experience the consciousness to the external competitive environment of analysing the domestic food industry , the tactics that will innovate to the achievement state (undertaking ) have any to mix differently rightly . Innovate and find out the suitable type of operation of enterprises through the achievement state (undertaking ). With the changes of the times, the impressions to the food and beverage , curing industry of the people are improving either, it is not the traditional industry in the past again. The national income is raised, the living type attitude is changing constantly, the desire to pursue quality of the life is growing on and on, in addition, economic department commercial department and medium and small undertaking place popularize and coach in a more cost-effective manner, and the development and measure of multiple favorable tour undertakings, the above can all bring many businesses opportunity and infinite development space for the food and beverage , curing industry . Go over, only the big enterprise could establish the system of huge chain , and rely mainly on straight camp's shop mostly. And rise and make use of way to join to carry on the chain in recent years , make all trades and professions expand the shop to count fast. The chain joins the department and attracts a large amount of manpower, material resources and fund in the society, but may break out during the imminence and solve , would probably cause the serious social concern, while happenning in the food and beverage, curing the chain system most frequently in this kind of question, such as before egg tower , the steamed dumpling effect,even 50 yuan the upsurges of Pizza too it keep by life-span for 7- month only. Such short life-span that there are enterprise industry life cycles only, build and construct the innovative way to survive of the food industry, make great efforts to explore allly . It is a transition because in conformity with industry type attitude and environment, enable protecting industry competitiveness , most traditional food and beverage, the curing industry begins to be devoted to changing in type of operation, improve the achieving the transition of management newly of different fields , such as hotel owner's mounting , product performance , sales mix and consuming the service quality paid attention to most at present ,etc.. The will is to establish the long and steady situation of economic development of Taiwan for the toughness and seeking survival of the small and medium-sized enterprises of Taiwan. It is how to take shape to lead in the face of the tactics of changing enterprises of the environment, Manu and Sriram (1996) leads defining on the perceptions : Enterprise's organization uses the tactics to meet or improve and reach the interests goal expected toward industry's environment. Garcia-Pont and Nohria (2002) point out enterprise must draft between strategy and change , industry of environment with reacting, could innovate in order to focus on with taking action independently even more in the future . There are four kinds of Miles and Snow (1978) to wise attitudes of enterprise's development: The defenders, prospectoes , analysers, and the persons who reactors. It is being only the Reactors that the scholar is studying the conclusion and pointing out, the persons who Prospectors , Anylysers, three kinds of strategies forms have ability to lead enterprises to organize and acquire an advantage in the competition industry's environment. And the environment perceptions which enterprises face is in documents in the past, the attitude that Naman & Slevin (1993) proposed two kinds of types of the environmental perceptions : The Stable Environment, the Turbulent Environment. Evan & Black (1967), Draft (1978) divides enterprise's organizational innovation into the technological innovation and management innovation. Probing into innovation with different angles, this research adopts this innovative theory as studying the focal point. Achievement state (Type of Operation ): It is that trade that divide comes in the way or type attitude managed . Regard meeting customer's demand as object , combine the goods and serve. It is the manageability attitude of offering different products and service to make up that the achievement state innovates. This main purpose of research is verifying me in small and medium-sized enterprises of the beginning, food and beverage especially cure food industry thorough fare will choose in the face of different environment which achievement state innovate, which suitable achievement states innovate different strategies are led and will be chosen. Use the quality depth to visit dating in order to curing industry and catering trade undertaking director and decision high-order executive as the main fact. And then understand the ability and level of organizational innovation of domestic enterprises of food circle, and through the combination of consumer's questionnaire investigation One-Anova statistical analysis, improving as enterprises and guilding principle. Study the conclusion finally: In first , the strategies of person who chooses to prospect is apt to develop the technological innovation, food industry are in the Turbulent environment . Second , food industry choose defender's strategies to be apt to develop the technological innovation in the Turbulent environment . Third , The strategies of persons who choose to prospect in stable environment , food industry is apt to develop management innovation . Fourth , food industry choose defender's strategies to be apt to develop management innovation in stable environment . Fifth , food industry Choose analyst's strategies to be apt to develop technology and management innovation in the environmental perceptions . Keywords： type of operation , the circulation industry , managing channel ,thorough fare in achievement state , enterprise's organizational innovation , environmental perceptions , strategies orientation
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Tseng, Hsiu-Dan, and 曾秀丹. "A Study of the Relationship among Compensation System, Organizational Climate and Employee Job Satisfaction-The Case of the Bakery Industry in Taiwan." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/50317233608376289506.
Full textAbstract:
碩士大葉大學
人力資源暨公共關係學系碩士在職專班
97
This study aims to explore the correlation among Compensation System, Organiza-tional Atmosphere and Employee Job Satisfaction, hoping that by carrying out empirical study on aspects such as Organizational Atmosphere and Employee Job Satisfaction, reference elements will be made available to managers in the establishment of their compensation system. The following important study conclusions are generalized after statistical analysis has been carried out on sampled data in a sample survey. Empirical study is carried out in the form of a questionnaire survey in which employees in the bakery industry of Tai-wan are defined as study population and four major hypotheses are proposed on the ba-sis of a study framework developed through the review of relevant literature. 1. The compensation system has positive influence on the organizational atmos-phere. Two sub-aspects in particular, i.e. salary fairness and salary adjustment, have the most influence on organizational atmosphere. 2. The compensation system also has significant positive influence on employee job satisfaction. In particular, the influence of salary fairness on employee job satisfaction is most significant. 3. Empirical study reveals that organizational atmosphere has positive influence on employee job satisfaction. Of various sub-aspects, collegial relationship has the most influence on employee job satisfaction. 4. Organizational atmosphere has significant mediating effect on the impact of compensation system on employee job satisfaction.
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Wen-Cheng, Hsu, and 許文誠. "A Study of Applying Mobile Wireless Communication on The Inventory Process for The Retailing Industry - Using The Bakery Retailing as An Example." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/99478353602220442844.
Full textAbstract:
碩士淡江大學
資訊管理學系
91
Most of the retailers use the barcode technology to make an inventory of stock on hand, but for some retailer, the barcode system is hard to apply on, for example, the bakery retailing. The main purposes of this research are using the inventory equipment with the mobile wireless communication to develop a prototype inventory system. And to see if the inventory structure can help the retailers collect the stock on hand data more efficient. Then, by interviewing the bakery chain stores will prove the practicability of the inventory structure. The outcome shows that the retailers think this inventory structure could provide help accelerating the management of stock-up and inventory, passing the information back to the company at once. Increasing inventory times can improve the data more accurate and precise. To adopt the inventory equipment and networking transmission in the research, it is widely accepted for retailers to the computer hardware and weekday networking transmission fees in the cost of the invention. To sum up, the inventory structure is quite worthy to do further research and carrying out, except for the rejection of the operators and to do further evaluation of software benefit.
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Yung-YiLi and 李永義. "An Empirical Study of the Impacts of Bakery Industry Cultural and creative Strategic Experiential Modules on Experiential Value, Customer Satisfaction, and Customer Loyalty." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/93269193329837989591.
Full text
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Chen, Hsin-Jung, and 陳信融. "The Influence of the Experiential Marketing and Brand Image on Consumer Loyalty in Baking Industry: An Example of Mr. Mark Bakery Chain Stores." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/47yj4y.
Full textAbstract:
碩士長榮大學
高階管理碩士在職專班(EMBA)
102
The wave of global economy sweeping across Taiwan has various bakeries boom in the transformation of product sales markets. New-style consumer-oriented marketing is also created to satisfy more consumers. Creating satisfaction for consumers has become the objective of businesses. Experiential Marketing could provide consumers with multiple senses of purchase and enhance product value, while Brand Image becomes the key business objective for baking businesses. Some businesses strongly promote local brands, natural ingredients, or imported products to create the unique Brand Image. Moreover, personality traits of consumers could affect Consumer Loyalty. Consequently, this study tends to analyze the effects of Brand Image and Experiential Marketing on Consumer Loyalty in baking industry for the business reference. With convenience sampling, questionnaire survey is proceeded in this study. Total 650 copies of questionnaires are distributed and 507 copies are retrieved, with the effective returned rate 78%. Percentage, mean, standard deviation, t-test, ANOVA, and Regression Analysis are applied in SPSS for the analyses and testing, aiming to discuss the effects of Brand Image and Experiential Marketing on Consumer Loyalty in baking industry. The research results show the significantly positive effects of Brand Image and Experiential Marketing on Consumer Loyalty, the significantly positive effects of Brand Image on Experiential Marketing, and the mediating effects of Experiential Marketing between Brand Image and Consumer Loyalty. The research conclusions of the effects of Brand Image and Experiential Marketing on Consumer Loyalty in baking industry could be the reference for coping with consumer preference and in-depth research on competitive strategies. The further researchers are suggested to study bakeries of other brands for more deductive results.
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Taborda, Rita Santos Guerra. "Sweetening abroad: internationalization strategy of a tarte." Master's thesis, 2015. http://hdl.handle.net/10362/15766.
Full textAbstract:
This project aims to plan the internationalization strategy of the Portuguese small firm A Tarte, producer of a gourmet pie, to a European country in order to enlarge its sales. Therefore, a thorough analysis of the company and of the bakery market is performed to understand the complete environment. It is followed by a quantitative analysis of fourteen countries to select the most attractive market, whose results indicated United Kingdom as the best option. After, the direct exporting entry mode was analysed and costs estimated. Lastly, the expansion to London is recommended to be pursued with a UK local agent/distributor support
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PAPOUŠKOVÁ, Jitka. "Analýza podmínek pro vstup firmy na zahraniční trh." Master's thesis, 2010. http://www.nusl.cz/ntk/nusl-79826.
Full textAbstract:
The aim of this thesis is to analyze the conditions under which a company can enter a foreign market. I have chosen the company Ipema, spol. s r. o. for my thesis. The company operates in food processing industry, specifically in the manufacture of bakery, since 1992. The company wants to expand it´s products to the Austrian market. Motivation and the reason for this process is the interest of Austrian customers in bread. To succeed in a foreign market is not easy. It is very important to know all the conditions and obligations which must be realize.
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Шевченко-Перепьолкіна, Р. І., Р. И. Шевченко-Перепелкина, and R. Shevchenko-Perepyolkina. "Злиття та поглинання як засоби запобігання збитковості підприємств харчової промисловості." Diss., 2015. http://dspace.oneu.edu.ua/jspui/handle/123456789/3457.
Full textAbstract:
Дисертація присвячена розробці теоретико-методичних засад та виробленню практичних рекомендацій щодо економічного обґрунтування проведення операцій злиття та поглинання підприємствами малого бізнесу хлібопекарської галузі економіки України.
У першому розділі здобули подальшого вдосконалення дефініції «злиття» та «поглинання», їх типізація та мотиви проведення. Висвітлено ретроспективу та сучасний стан світового та вітчизняного ринків злиття та поглинання.
В другому розділі вироблено алгоритм економічного обґрунтування операцій злиття та поглинання малих підприємств. На основі трендового аналізу розроблено процедуру спрощеного пошуку підприємств-кандидатів задля їх подальшого злиття та поглинання. Для визнання злиття чи поглинання запропонований розрахунок економічного ефекту, який полягає в поєднанні прогнозу прибутку підприємства-цілі і синергетичного ефекту.
У третьому розділі висвітлено сучасний стан хлібопекарської галузі України та Одеської області, зокрема, запропоновану автором модель реалізовано на прикладі малих підприємств м. Ізмаїл та апробовано на поглинанні частки малого бізнесу. Модель також репрезентовано на прикладі ряду малих підприємств Одеської області.Диссертация посвящена разработке теоретико-методических основ и выработке практических рекомендаций по реализации операций слияния и поглощения предприятиями малого бизнеса хлебопекарной отрасли экономики Украины. Хлебопекарная отрасль в последние годы имеет тенденции к снижению объемов производства, что приводит к повышению конкуренции между производителями и усложнению экономических условий существования предприятий. В современных рыночных условиях предприятия именно этой отрасли часто становятся нерентабельными. Особенно это актуально для малых предприятий, не имеющих достаточных средств для проведения эффективных реструктуризационных процессов, таких как операции слияния и поглощения. На основе теоретического анализа существующих научных позиций в диссертационной работе получили дальнейшее усовершенствование дефиниции «слияние» и «поглощение», их типизация и мотивы проведения. Освещены ретроспектива и современное состояние мирового и отечественного рынков слияний и поглощений. Детальное внимание уделено современным тенденциям слияний и поглощений в пищевой промышленности и, в частности, в хлебопекарной отрасли. Прослежено, что, хотя отрасль и претерпевает значительные экономические трудности, в ней достаточно активно происходят интеграционные процессы. С целью нахождения оптимальных путей оценки малых предприятий для проведения операций слияния и поглощения во втором разделе диссертации был проведен критический анализ существующих подходов к диагностике экономического состояния предприятий, так как предлагаемые в большинстве случаев учеными процедуры диагностики являются достаточно сложными и затратными, а, следовательно, не всегда приемлемыми для низкодоходных малых предприятий. Потребности малого бизнеса в оценке требуют, чтобы процедуры диагностирования были: во-первых, детальными и развернутыми, базировались на концептуальном применении современной экономической теории, методологии и практики, во-вторых, отличались простотой, быстротой и доступностью широкому кругу экономистов и практиков. Для удовлетворения этих потребностей в работе был предложен алгоритм экономического обоснования эффективности проведения операций слияния и поглощения малых предприятий. На основе трендового анализа с применением экономико-статистического аппарата разработана процедура упрощенного поиска предприятий-кандидатов для их дальнейшего слияния и поглощения, которая построена на основе графического и математического анализа рядов динамики чистой прибыли малых предприятий. Предлагаемая процедура, на основе сопоставления среднего уровня прибыли субъекта малого бизнеса и коэффициента тренда, дает возможность отнести предприятие к одному из типов: предприятие-поглотитель и предприятие-цель. Разработанная процедура легла в основу дальнейшей модели определения экономического эффекта. Автором для признания операции слияния или поглощения целесообразной и эффективной предложен расчет экономического эффекта, который заключается в сочетании прогноза прибыли предприятия-цели и синергетического эффекта, возникающего в результате слияния (поглощения) предприятий малого бизнеса. По каждому из слагаемых автором предложены подробные методические указания по их расчету. В третьем разделе проанализировано современное состояние хлебопекарной отрасли Украины и Одесской области. Особенности развития малого бизнеса хлебопекарной отрасли были рассмотрены на примере г. Измаил. Предложенная автором модель прогнозирования целесообразности проведения операций слияния и поглощения была реализована на примере малых предприятий г. Измаила и апробирована на поглощении доли малого бизнеса. Разработанная экономико-математическая модель оценки малого бизнеса с расчетом экономического эффекта показала свою эффективность для потребностей малых предприятий. С целью расширения репрезентативности предложенной модели проведена классификация малых предприятий пищевой отрасли Одесской области на группы поглотителей и целей и обоснование их последующего слияния и/или поглощения на основе трендового анализа и прогнозирования чистой прибыли и синергетического эффекта. Основные положения, изложенные в диссертации, доведены до уровня методических разработок и практических рекомендаций. Практическое значение полученных результатов диссертационной работы определяется обоснованными методическими предложениями по совершенствованию системы экономического обоснования и проведения операций слияния и поглощения в сфере малого бизнеса с целью обеспечения их финансово-экономической эффективности.
The thesis focuses on developing theoretical and methodological principles and working out practical recommendations concerning the economic justification of making agreements for mergers and acquisitions of small businesses of Ukrainian bakery industry. Chapter I draws attention to the further development of the definitions of the terms “merger” and “acquisition”, their typification and reasons for making such agreements. It also gives a retrospective review and the current state of the world and home markets of mergers and acquisitions. In Chapter II an algorithm of economic justification of mergers and acquisitions of small businesses has been developed. On the basis of trend analysis the study has worked out a procedure of simplified search of applicant enterprises for their further merger and acquisition. The calculation of the economic effect of mergers and acquisitions is suggested, which is done by combining a profit forecast of the target enterprise and the synergetic effect. Chapter III describes the current state of the Ukrainian bakery branch of industry, in Odessa region in particular. The pattern suggested by the author was realized by the example of small businesses of Izmail and approved for acquisition of a part of a small business. The model was also represented by the example of a number of small businesses of Odessa region.
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Tseng, Yi-Chi, and 曾易耆. "Exploring Business-to-Business Service Quality of Frozen Baked Food Industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/63722323588543797778.
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Chen, Hui-Lin, and 陳惠鈴. "The Importance and Satisfaction Analysis of Experiential Marketing in Traditional Bakery Industry’s Transformation :The Case of Yu-Jan-Shin." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/09394523722742443244.
Full textAbstract:
碩士中華大學
企業管理學系碩士班
101
The purpose of this research is to explore the important and satisfaction analysis of experiential marketing in traditional bakery industry by using Importance-Performance and Gap Analysis ( IPGA) model. The concept of experiential marketing is according to the research of Schmitt(1999). There are the senses, feelings, thinking, acting and relating as experiential marketing dimensions. Using consumers of Yu-Jan-Shin Store as the subjects, a total of 365 copies of valid questionnaire are collected. According to the results of analyses, among 30 service attributes, there are 14 items should improved in IPGA model, The order of factors for improvement are as follows, “The store provide free and enough parking space”, “Rational price of commodities”, “The store is spacious and clean”, “To pay a bill quickly and correctly, do not wait a long time”, “Good quality of commodities”, which are the current factors of experiential marketing quality improvement for bakery industry . Finally, we provide 14 main improvement items for managers as efficient improvement solutions and suggestions.
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Wu, Min-Hua, and 巫旻樺. "Development Process of the Long-Standing Traditional Baked Industry—A Case Study of Jiu Zhen Nan Taiwan Traditional Baked." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/dy78ug.
Full textAbstract:
碩士國立高雄餐旅大學
台灣飲食文化產業研究所
99
Introduced by ancestors from Fujian and Guangdong, the traditional baked culture in Taiwan was inherent from our ancestors’ hometown traditions and lifestyles. The traditional baked culture can be seen in almost all events, from annual rituals to important events of life. It has a history of more than a hundred years on this land. From strenuous start-up to expansion of branch stores, many old pastry stores have gone through this process of business development, which also highlights the importance of traditional baked in Taiwan’s dietary culture. In recent years, Taiwan’s traditional baked culture has been severely impacted by the development of western bakery and pastry stores in Taiwan. Only a small number of old Taiwan traditional baked stores have survived. Jiu Zhen Nan Taiwan Traditional Baked is one of them. Why can it sustain for more than a hundred years and enjoy considerable reputation in southern Taiwan? Based on the case research method, this paper collected data from interview and previous literature to analyze the development process and activities of the pastry industry. As performance analysis was not the focus of this paper, the derived results might not be used to infer development of other industries. This was the main limitation of this research. In this study, factors affecting Jiu Zhen Nan Taiwan Traditional Baked development were divided into internal and external factors. The external factors were explored from the development of the traditional baked industry in Taiwan and then more specifically in southern areas of Taiwan. The internal factors were discussed with a focus on the effects of corporate culture. At last, a comparison of Jiu Zhen Nan Taiwan Traditional Baked with six long-standing pastry stores was conducted. Findings suggested that the development of the traditional baked industry in Taiwan has been significantly influenced by external factors in the economic dimension. In Jiu Zhen Nan Taiwan Traditional Baked''s development over more than a hundred years, its movements were mainly affected by development of southern regions, and its business also fluctuated with the overall business climate. Internally, Jiu Zhen Nan Taiwan Traditional Baked was positively affected by its distinct corporate culture. The comparison of old traditional baked stores around Taiwan showed that most of these stores could sustain for more than a hundred years mainly because of their adaptation to modern trends and engagement in “positioning”, “brand management”, and “continuous innovation”. Developing a positive and distinct corporate culture is essential for branding and sustainability. No matter the owners stress “handing down the business to the capable rather than the heir”, their success has been built upon “putting the right person in the right position” and a sound management system.
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Chang, Juijun, and 張瑞榮. "The Study on Entering International Market Configuring Strategy of Taiwan’s Food Bake Ware Industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/cxv9y4.
Full textAbstract:
碩士亞洲大學
經營管理學系碩士在職專班
105
It’s said that “Bread is the staff of life”, the food industry has been the key issues of the peo-ple's livelihood, and the food baking industry plays one important part of role. Especially in Asia and other emerging countries. The food baking industry developed fast due to the increase wich national income. This industry refined developing direction and diversify base on customer needs. In the past, there are many scholars studying the food baking industry, but less researches for how the food baking industry to enter the international market. Coupled with food safety awareness and leisure life get more and more attentions, DIY baking gradually became the mainstream in the recent years. In such circumstance, there would have considerable development potentials, if the bakeware industry can grasp the innovation and create the fashion trend. Under the situation of the limit domestic market of Taiwan gradually saturated. The purpose of this study that how the bakeware industry to expand out of Taiwan and enter into the international market. In order to meet the regional industrial characteristics, this study is based on the expert inter-view to verify the relationship between the three aspects of the strategy on the formulation of the international market layout strategy, including strategy structure, strategy type and strategy es-sence. The interviews have covered six experts and scholars of food baking industry system on both sides of the Taiwan Strait, who included supply chain manufacturers, baking equipment suppliers, raw ingredients suppliers. In this study, 250 questionnaires were issued, 76 valid ques-tionnaires were retrieved and the effective questionnaire rate was 30.4%. The results show that there is a significant positive correlation between the first substructure "expanding the tangible operation scale" and the international market layout, and the other two sub-factors have no sig-nificant positive correlation. The overall view of the strategic structure and the international mar-ket layout is a significant positive correlation. There are significant positive correlations between the two subfactors of strategy essence, which proves that the overall structure is also a high sig-nificant positive correlation. There has one subfactor of strategy type which has a significant cor-relation with the international market. This study proposes a mode of how the bakeware industry enter into the international market layout, and makes conclusions and suggestions for Taiwan food bakeware industry for reference.