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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.
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Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.
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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.
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Barzotti, Gloria. "Developing Industry Marketing Plan – the case of Food and Beverage Industry in Datalogic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
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The objective of this work is to explain the process for developing an Industry Marketing Plan in a B2B company and to describe the analysis and the activities, personally made, to support the Industry Marketing Manager in all project stages of a Marketing Plan.
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Mavrogiannis, Miltiadis. "Export marketing performance in the Greek food and beverage industry." Thesis, University of Newcastle Upon Tyne, 2003. http://hdl.handle.net/10443/1667.
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Greek export competitiveness has decreased continuously during the last decade and the external trade deficit grew to more than €20 billion in 2000. A major factor contributing to this trend is the lack of appropriate export marketing strategies. This thesis examines export marketing strategies of firms in the Greek food and beverage industry which are some of the most dynamic in Greece and contributed 20% to both total output and to total export earnings in 2000. Moreover, this sector is of wider interest because Greece is a member of the European Union and is at a similar stage of development as some other members such as Portugal and Ireland, which have similar structural characteristics and exporting contingencies. The aim of the thesis is to identify the nature of interdependencies at the firm level between internal and external environment, export marketing strategy, and export performance in the Greek food and beverage industry. In addition, the thesis aims to identify marketing practices that firms in this sector could use to improve export performance and competitiveness. It also seeks to provide insights for government policy makers to improve the competitive position of Greek exporters in general. The research employs a novel approach by integrating the research techniques of qualitative in-depth interviews, and quantitative multivariate analysis of exploratory factor analysis and structural equation modelling. The advantage of this integrated approach is that the qualitative analysis ensures data quality while the quantitative analysis provides results that can be tested statistically. Using exploratory factor analysis we examme five constructs - export stimulus, export problems, competitive advantages, information sources, and entrepreneurial orientation - that influence decisions concerning export marketing strategy and the ultimate export performance. These constructs and other, including firm size, export experience, and management characteristics, are then integrated into a structural equation model to reveal the type, direction and magnitude of their interdependencies. Results show that the model has good fit with the marketing strategy related variables, especially the export marketing mix and entrepreneurial orientation, the internal environment, especially management competencies and competitive advantage, and the external environment, especially export market attractiveness and trade barriers, affecting export marketing performance. An optimal export marketing strategy is then developed which can be compared with each firm's current strategy and firm-specific recommendations follow. A key conclusion is that export marketing assistance provided by the Greek government is ineffective for reasons such as inadequate provision of information and poor generic national export promotion.
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BOBADILLA, C. A. FUENMAYOR. "NANOFIBERS: TAILOR-MADE APPLICATIONS FOR THE FOOD AND BEVERAGE INDUSTRY." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/239305.
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Attualmente, l’industria alimentare, per meglio rispondere alle attese dei consumatori, diversifica l’offerta con nuovi prodotti alimentari, risultato della continua ricerca e dell’innovazione tecnologica. L’applicazione di nuovi processi di produzione e l’impiego di materiali innovativi, hanno aumentato la varietà di alimenti disponibili e apportato dei miglioramenti rivelandosi molto promettenti per la futura produzione alimentare.
In particolare, le nanotecnologie forniscono materiali quali nanoparticelle, nanoemulsioni, membrane porose, ecc., capaci di migliorare alcune delle principali operazioni unitarie quali la filtrazione, il packaging, i sistemi di controllo analitico nonché alcune delle caratteristiche dei prodotti quali la stabilità, il sapore, l’aroma, ecc.
Tra le diverse forme di nanostrutture, particolare attenzione hanno ricevuto i materiali nanofibrosi, sviluppati mediante la tecnica di elettrofilatura (electrospinning). Questa tecnica, consente di produrre a partire da polimeri biologici e sintetici membrane nanostrutturate caratterizzate da un elevato rapporto superficie/massa, una elevata porosità e resistenza meccanica. I materiali nanofibrosi possono combinare i vantaggi dei nanomateriali particolati come le nanoparticelle, con quelli dei laminati polimerici come film o membrane.
In questa tesi si sono studiate le potenzialità delle nanofibre in tre campi di applicazioni alimentari: (i) sensori destinati al controllo di qualità degli alimenti, (ii) sistemi di incapsulamento/rilascio per la formulazione di ingredienti attivi o materiali di packaging e (iii) membrane di separazione per il filtraggio di bevande. La strategia metodologica seguita ha utilizzato un approccio ready-to-use e non proof-of-concept, con campioni, materiali e condizioni operative, il più possibile reali.
Di conseguenza la tesi è stata strutturata in tre capitoli, corrispondenti ai campi di applicazioni sopra elencati. In particolare il capitolo 1, descrive l’applicazione delle membrane nanofibrose poliammidiche per aumentare la selettività e specificità di sensori elettrochimici usati per l’analisi di matrici alimentari anche complesse. Il capitolo 2, esplora l’utilizzo delle nanofibre per incapsulare e rilasciare in modo controllato specie chimiche bioattive (quali composti fenolici antiossidanti e composti volatili antimicrobici). Infine, il capitolo 3 studia l’impiego delle membrane nanostrutturate per filtrare bevande (quali succo di mela) e per rimuovere selettivamente i suoi polifenoli amari.
Ognuna delle applicazioni specifiche rappresenta un contributo scientifico distinto ed è un singolo risultato della tesi.The increasing demand for food that are more nutritious, safe, affordable, pleasant and healthy is the driving force of product and process innovation in the food and beverage industry. Nanotechnology offers a way to meet such demands through the design of materials that are able to improve the performance in some of the most relevant operations of this industry (such as filtration, preservation and quality control), as well as some important characteristics of the products (such as stability, flavour, nutritional quality, etc.). Among the nanomaterials developed for practical purposes, electrospun nanofibrous materials, produced from synthetic and bio- polymers have received great attention by virtue of their fabrication simplicity through the electrospinning technique and their special nano-related features that include large surface-to-mass ratio, very high porosity, enhanced mechanical resistance and improved responsive capacity to changes in the surrounding atmosphere compared to conventional configurations of the same polymer or polymer blend. Nanofibrous materials can combine the advantages of particulate nanomaterials like nanoparticles with the advantages of polymeric laminate materials like films or membranes. In this thesis, we will demonstrate the potentialities of nanofibers in three spheres of food-related applications: (i) sensors aimed at food quality control, (ii) as encapsulation/release systems for active ingredients or packaging materials and (iii) as separation membranes for beverage filtration. The methodological strategy that will be followed, intends to be as close as possible to the ready-to-use approach, rather than to the proof-of-concept study, by using more realistic samples, materials and testing conditions. The thesis is thus structured in three chapters, each one devoted to the above mentioned technological sphere. In particular, chapter 1 will investigate the application of polyamidic nanofibrous membranes for increasing selectivity and specificity in electrochemical sensing of complex foodstuffs. Chapter 2 will explore the use of nanofibers for encapsulation and controlled release of bioactive chemical species (such as antioxidant phenolic compounds and antimicrobial volatiles). Finally, chapter 3 will descrive the use of nanostructured membranes for the filtration of beverages (in particular of apple juice) and for selectively removing bitter polyphenols. Every tailor-made application developed represents a separate scientific contribution and is an individual deliverable of the thesis.
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Potgieter, Bianca. "Die rol en belang van suikerbelasting in Suid-Afrika." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65711.
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The former finance minister stated in his budget speech in 2016 that sugar tax would come into force in South Africa from 1 April 2017. The treasury's reason for implementing sugar taxation is to reduce the health problems caused by sugar. It is nothing new to use fiscal measures to recover both taxes and to prevent health problems but it was not yet possible to reach a definite conclusion about the impact of sugar tax on the consumption of sugary drinks and the prevalence of obesity. The reason for this is that there is evidence that the implementation of food tax in different countries has shown different results in terms of public health issues and tax benefits. In South Africa, the implementation of sugar tax can either reduce the prevalence of obesity and thereby have a positive effect on the economy or its implementation may adversely affect the economy. If treasury does not implement sugar tax the economy can also be adversely affected by the prevalence of obesity. This dissertation deals with the effects of non-communicable diseases and sugar tax on the South African economy. The focus is on how sugar tax is being implemented internationally and how South Africa intends to implement sugar tax.Die voormalige minister van finansies het in sy begrotingstoespraak in 2016 vermeld dat suikerbelasting vanaf 1 April 2017 in Suid-Afrika in werking gaan tree. Die tesourie se rede vir die implementering van suikerbelasting is om, in samewerking met die Departement van Gesondheid, die gesondheidsprobleme wat deur suiker veroorsaak word te verminder. Dit is niks nuuts om fiskale maatstawwe te gebruik om beide belasting in te vorder en gesondheidsprobleme te voorkom nie, maar dit was nog nie moontlik om tot ’n definitiewe gevolgtrekking te kom oor die impak van suikerbelasting op die verbruik van suikerversoete drankies en die voorkoms van vetsug nie. Die rede hiervoor is dat daar bewyse is dat die implementering van voedselbelasting in verskillende lande verskillende resultate getoon het in terme van openbare gesondheidskwessies en belastingvoordele. In Suid-Afrika kan die implementering van suikerbelasting óf die voorkoms van vetsug verminder en sodoende die ekonomie bevoordeel óf die implementering daarvan kan die ekonomie negatief beïnvloed. Indien die tesourie nie suikerbelasting implementeer nie kan die ekonomie as gevolg van die voorkoms van vetsug negatief beïnvloed word. Die kern van hierdie skripsie handel oor die gevolge van nieoordraagbare siektes en suikerbelasting op die Suid-Afrikaanse ekonomie. Daar word spesifiek gefokus op hoe suikerbelasting internasionaal geïmplementeer word en hoe Suid-Afrika beoog om suikerbelasting te implementeer.
Mini Dissertation (LLM)--University of Pretoria, 2017.
Mercantile Law
LLM
Unrestricted
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Drobnytskyi, A. D. "Management Systems Pecularities Within Food and Beverage Industry in the U.S." Thesis, Sumy State University, 2016. http://essuir.sumdu.edu.ua/handle/123456789/50127.
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Restaurant business in a lot of countries is important and ponderable kind of
activity in small and large businesses. A share of restaurant business by the end of
2016 is estimated to be about 4% of U.S. GDP, in the same time the restaurant
sales will be expected to grow up to $790 billion. Recently, sales within the
industry are growing that causes an interest for researching different approaches to
this kind of activity.
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Frangipani, Alessia <1997>. "Brand, Heritage and Social Media. The Case of Alcoholic Beverage Industry." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/21342.
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La tesi si fonda sull'analisi della recente letteratura storico di impresa relativa alla storia del brand e ricostruisce l’origine e l'evoluzione del concetto di “brand” dall'antichità a oggi, soffermandosi in particolare sulla seconda metà del '900, quando dopo la nascita della grande impresa moderna, il brand è diventato una risorsa strategica fondamentale. La prima parte della tesi ripercorre le tappe della trasformazione del marchio medievale in trademark e in seguito in brand, un’entità astratta che assume personalità e tratti quasi umani, la progressiva crescita dell'importanza di questo "intangible asset" per le imprese fino ai tempi più recenti. Ad oggi, la gestione del brand costituisce una parte fondamentale nel processo di acquisizione di segmenti di mercato e di potenziali clienti e la chiave della competitività aziendale. La seconda parte della tesi approfondisce il caso dell'industria delle bevande alcoliche tracciando il percorso della creazione dei grandi nomi del settore e descrivendo le diverse sfide che hanno dovuto affrontare nel tempo fino a diventare i brand leader del mercato. L’ultima parte del lavoro si concentra su i brand di un tipo di bevanda alcolica specifica, il vino Porto. Facendo riferimento alla letteratura esistente, questa sezione ricostruisce la storia del vino Porto nelle sue particolarità, identificando le difficoltà che i produttori hanno dovuto superare per rimanere brand competitivi negli anni e mostrando come l’eredità del passato sia fondamentale ancora oggi per la loro sopravvivenza.
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Potter, Rebecca Margaret. "Development and Evaluation of Wild Blueberry Soy Beverages." Fogler Library, University of Maine, 2004. http://www.library.umaine.edu/theses/pdf/PotterRM2004.pdf.
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Wilson, Ryan Leslie. "Control measures in South Africa surrounding the tobacco and alcoholic beverage industry." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/22017.
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Thesis (MComm)--Stellenbosch University, 2008.ENGLISH ABSTRACT: The tobacco industry of South Africa has fallen under strict legislation and control measures from the South African government since the passing of the initial Tobacco Products Control Act, 1993. Further amendments have been made to the initial act, namely Tobacco Products Control Amendment Act, 1999 and the proposed Tobacco Products Control Amendment Bill, 2004. This assignment emerges against the backdrop of the alcoholic beverage industry coming under similar scrutiny to that of the tobacco industry from government legislation and control measures The main objective of this assignment was to discover the similarities, if any, between the tobacco industry and the alcoholic beverage industry of South Africa, specifically with regard to their advertising practices before legislation. The purpose of this assignment is to discover whether or not the alcoholic beverage industry can learn from the example of the tobacco industry in order to maintain its self-regulation, rather than to fall under the control of State regulation and legislation. The literature and empirical study sought to achieve the following four objectives: 1.) To gain a thorough understanding of the tobacco legislation on a global scale; 2.) To analyse the control measures and legislation of tobacco in a South African context; 3.) To identify any similarities between the tobacco industry and alcoholic beverage industry of South Africa and 4.) To identify means in which the alcoholic beverage industry can work with the State in order to maintain the self-regulation of its industry. Findings indicate that similarities arise when comparing tobacco and alcohol, as both of them have addictive qualities, are often used from a very young age and both have laws prohibiting sale to minors. The success gained in South Africa with regard to anti-tobacco initiatives and government legislation since the introduction of the first Tobacco Act in 1993, has led to certain members of society feeling that similar, if not the same, strict strategies and / or legislative measures should be used to address the public health problems relating to alcohol.
AFRIKAANSE OPSOMMING: Die Suid-Afrikaanse tabaknywerheid val onder streng wetgewing en beheermaatreëls deur die Suid-Afrikaanse regering sedert die aanvanklike Wet op die Beheer van Tabakprodukte, 1993 aanvaar is. Verdere wysigings op die aanvanklike wet is aanvaar, naamlik die Wysigingswet op die Beheer van Tabakprodukte, 1999 en die voorgestelde Wysigingswetsontwerp op die Beheer van Tabakprodukte, 2004. Hierdie werk spruit voort teen die agtergrond van die alkoholdranknywerheid wat onder 'n soortgelyke soeklig geplaas is as die tabaknywerheid by wyse van regeringswetgewing en beheermaatreëls. Die hoofoogmerk van hierdie werk was om die ooreenkomste, indien enige, vas te stel tussen die tabaknywerheid en die alkoholdranknywerheid van Suid-Afrika, spesifiek met betrekking tot hul adverteringspraktyke vóór wetgewing. Die doel van hierdie werk was om vas te stel of die alkoholdranknywerheid uit die voorbeeld van die tabaknywerheid kan leer aldan nie, met die oog op die voortsetting van sy selfbeheer, eerder as om onder die beheer van Staatsregulering en wetgewing te val. Die bronmateriaal en empiriese studie was daarop toegespits om die volgende vier doelwitte te bereik: 1.) Om 'n behoorlike begrip te verkry van tabakwetgewing op 'n globale skaal; 2.) Om die beheermaatreëls en wetgewing oor tabak in 'n Suid-Afrikaanse konteks te analiseer; 3.) Om enige ooreenkomste tussen die tabak- en die alkoholdranknywerheid in Suid-Afrika te identifiseer en 4.) Om wyses te identifiseer waardeur die alkoholdranknywerheid met die Staat kan saamwerk om die selfbeheer van die nywerheid te behou. Bevindinge dui aan dat ooreenkomste wel ontstaan wanneer tabak en alkohol met mekaar vergelyk word, veral omdat albei verslawende eienskappe bevat, dikwels deur persone vanaf 'n baie jong ouderdom gebruik word en dat wetgewing albei verbied om aan minderjariges verkoop te word. Die sukses wat in Suid-Afrika rakende anti-tabakinisiatiewe en wetgewing behaal is sedert die inwerkingstelling van die eerste Wet op die Beheer van Tabak in 1993 het daartoe gelei dat sekere lede van die gemeenskap van mening is dat soortgelyke, indien nie dieselfde nie, streng strategieë en/of wetgewende maatreëls aangewend behoort te word om die openbare gesondheidsprobleme rakende alkohol aan te spreek.
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Lane, Vincent Madden. "The potential for solar heat in the Cape food and beverage industry." Master's thesis, University of Cape Town, 2010. http://hdl.handle.net/11427/13433.
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Includes bibliographical references.This report investigates whether or not current solar water heating technology has the potential to supplement conventional energy use within the Western Cape food and beverage industry. In order to achieve this, two things need to be investigated, namely, the potential for such technology in terms of market size and the cost of rolling it out. The report also states at what energy price and under what constraints solar water heating will be feasible as a bulk energy source.
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Weber, Christopher. "Operational Efficiency in the Food and Beverage Industry Through Sustainable Water Consumption." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/6813.
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The scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. Thematic analysis was used to analyze data, which resulted in 4 themes: efficient equipment, stakeholder and sustainability focus, water recycling, and supply chain support. The implications of this study for social change include the potential for leaders in the food and beverage industry to use findings to create more sustainable water supplies and demonstrate greater stewardship of the environment.
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TRANCHIDA, Giada. "CORROSION RESISTANCE OF DIFFERENT STAINLESS STEEL GRADES IN FOOD AND BEVERAGE INDUSTRY." Doctoral thesis, Università degli Studi di Palermo, 2020. http://hdl.handle.net/10447/395456.
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Hultberg, Emelie. "Perspectives on crowdsourcing : Can experiences in the food & beverage industry be transferred to the fashion industry?" Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-189309.
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Crowdsourcing can today be found in practically any industry, but the extent to which it is used differ widely. A report from last year, published by the crowdsourcing platform eYeka (eYeka 2015b), shows that the fashion industry is among the industries using crowdsourcing the least. Brands that are more inclined to using crowdsourcing are those working with fast moving consumer goods (FMCG). That includes many brands from the food & beverage industry such as Coca-Cola, Pepsi, Danone etc. This study builds on this knowledge to explore the use of crowdsourcing in the food & beverage industry to find out if that experience can be used in the fashion industry where it is not widely used today. To identify different approaches of crowdsourcing used in the food & beverage industry 78 crowdsourcing campaigns from 9 brand during a two years period (2014-2015) was analysed. The analysis resulted in the identification of 3 main approaches: crowdsourcing as ideation, customer engagement and crowdsourcing for creation/production. More importantly this study comes to the conclusion that the way crowdsourcing is used by the brands in the food & beverage industry is not formed in such a way that it is exclusive to the industry in question. There are no immediate boundaries for the fashion industry to adopt the same way of working. If the fashion industry would like to follow the trend in food & beverage industry they should focus more on the creative ideation side of crowdsourcing and less on the creation, and most of all on marketing. However, there are also other areas they can learn from like Business Development.
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Merkle, Thorsten. "Passengers' airside food and beverage patronage intentions in commercial airports : a case approach." Thesis, University of Gloucestershire, 2016. http://eprints.glos.ac.uk/4675/.
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This thesis investigates the factors that influence air passengers in their food and beverage outlet patronage intentions in the airside areas of commercial airports. Commercial operations, including the provision of food and beverages are becoming more important for airport operators. Air passengers’ behaviour in the airside setting is not always following rational decision‐making processes. Due to the nature of the setting and due to a loss of behavioural freedom, behaviour is influenced by the airside context. Extant literature on airport commercial operations has not yet addressed the question of factors influencing passengers’ outlet patronage intentions. Consumer theory usually accepts one of three perspectives: The rational‐choice, the behavioural influence and the experiential perspective. The review of literature on consumer behaviour in the field of food and beverage shows that none of the three theoretical perspectives sufficiently explains behaviour in the airside context and the need for a less paradigm‐dependant approach is derived. This methodological gap around the need for a less paradigm‐dependent approach is addressed through a mixed‐methods case study approach, during which both qualitative and quantitative evidence is analysed in order to explore the effect of the airside context and other factors on air passenger outlet patronage intentions. One medium‐sized German commercial airport serves as typical case for a class of German commercial airports. Evidence is collected mainly in‐situ in the airport’s airside area. The findings reveal that, besides the airport context, personal and outlet‐related factors have an influence on behaviour. Those factors can then be related to three emotional states that passengers may experience, namely AirsideFear, AirsideStress, and AirsideEnjoy. Depending on the type of trip, air passengers show different outlet patronage intentions, resulting in the need to adjust the extant view on passenger typologies. The role of service brands in the airside setting is explored, revealing that service brands are important for very frequent flyers mainly. Findings are discussed in light of extant literature and an Airport Airside Outlet Patronage Model is developed. The thesis concludes by offering a new perspective on airside consumption. This study contributes to the knowledge of the subject field by highlighting the conceptual gap in the literature, as well as by aiming to close it. This is achieved by exploring the factors that influence food and beverage outlet patronage intentions. On a methodological level, the mixed‐methods case approach aims at overcoming the limitations caused by the application of one of the three different paradigms in extant consumer behaviour literature.
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Arizon, Vanessa. "Service quality delivery in the Food and Beverage Industry in the Western Cape." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/1225.
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Dissertation submitted in fulfillment of the requirements for the degree
Magister Technologiae: Quality in the Faculty of Engineering
at the Cape Peninsula University of TechnologyThe Quality Control laboratory in the South African Breweries (SAB) measures the quality of raw materials to final product to enable the plant to make process changes if required. The brewing laboratory also co-ordinates taste sessions, and maintains and calibrates equipment for the plant. They also have internal verification (Reference control) systems and validation (standards) systems in place to ensure accuracy of measurements. The Service Level Agreement (SLA) scores according to the researcher are low owing to staff cuts and ineffective time management.The aim of this research is to improve SLA scores and to investigate if using SLA scores is the best way to measure service quality in the Quality Control department of SAB. The researcher aims to use SERVQUAL as a measuring tool to measure service quality in conjunction with SLA‟s. Because the laboratory is a service department, it is expected by brewing internal customers that the laboratory provides the plant with quality data and equipment support in the virtual laboratories in the plant. Furthermore it is expected that the service provided will always be of a high standard, and that SLA scores will be of a high standard as well.The major issue with service quality in the SAB laboratory is the low level of SLA scores. The focus areas of SLA‟s currently are: Quality Assurance (QA)/ Technical/ Production interaction. Reference control. Equipment support. Routine analysis and ad hoc requests. Trial support. In process taste requirements. Package product taste requirements (Routine, profile, trials and flavour stability). The low score of SLA‟S are mainly due to equipment support and reference control. The other factors also contribute to the low score; however the above mentioned two consistently return low scores. The results of service quality are not significantly improved through the use of SLA‟s calling for the requirement to improve service quality using the SERVQUAL instrument.
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Rieschick, Giselle. "Corporate Social Responsibility and Corporate Financial Performance in the Food and Beverage Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4677.
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Corporate executives have a responsibility to stakeholders to justify expenses, including those devoted to corporate social responsibility (CSR) initiatives, and strengthen the organization's financial position. Due to a lack of consistent information, some food and beverage industry managers do not understand the relationship between social and environmental CSR initiatives and financial performance. Grounded in stakeholder and ethical theory, this quantitative correlational study examined the relationship between 2 variables: the independent variable of social and environmental CSR activities, for which the 2016 Best Corporate Citizens index of 'Corporate Responsibility Magazine' served as a proxy, and the dependent variable of financial performance, as measured by reviewing a 24-month return on assets. The significance test appears twice for a bivariate regression analysis: The F test reported as part of the ANOVA table and the t test associated with the independent variable in the coefficients table. The p value is the same as they are the same test. The yield was: F(1, 10) = .246, p = .633 and t(10) = .496, p = .633. The magnitude of the correlation coefficient was .173, which suggested that financial performance had no relationship with social and environmental CSR initiatives. When reviewing the overall financial rank of all 100 companies in the BCC index, a similar trend emerged. The yield was: F(1, 99) = .202, p = .654 and t(99) = -.449, p = .654. The extent of the correlation coefficient was -.045, which suggested that financial performance had no relationship with social and environmental CSR initiatives. This study has an implication for positive social change with management's decisions about social and environmental sustainability initiatives.
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Daccarett-Garcia, Jorge Y. "Modeling the environmental impact of demand variability upon supply chains in the beverage industry /." Online version of thesis, 2009. http://hdl.handle.net/1850/10629.
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Banks, Rachel M. "A Proper Cup of Tea: The Making of a British Beverage." Digital Commons @ East Tennessee State University, 2016. https://dc.etsu.edu/etd/3033.
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Tea is a drink the Western world associates with Britain. Yet at one time tea was new and exotic. After tea was introduced to Britain, tea went through a series of social transformations. The British gradually accepted tea consumption as a sign of gentility and all social classes enjoyed the drink. After 1834, when the East India Company lost their monopoly on the trade with China, a new tea industry began in India and control passed to British entrepreneurs. Faced with difficulty in their efforts to make their industry into a facsimile of Chinese methods, the British reconstituted their tea industry from the ground up. British ingenuity flourished under the guidance of innovators with machines reshaping the industry. As tea became part of British society and industry, an image of tea formed. Advertising brought that image to the public, who accepted the concept of a proper cup of tea.
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Smith, Lyndsay Danielle. "A Temperate and Wholesome Beverage| The Defense of the American Beer Industry, 1880-1920." Thesis, Portland State University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10825196.
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For decades prior to National Prohibition, the “liquor question” received attention from various temperance, prohibition, and liquor interest groups. Between 1880 and 1920, these groups gained public interest in their own way. The liquor interests defended their industries against politicians, religious leaders, and social reformers, but ultimately failed. While current historical scholarship links the different liquor industries together, the beer industry constantly worked to distinguish itself from other alcoholic beverages.
To counter threats from anti-alcohol groups, beer industry advocates presented their drink as a wholesome, pure, socially and culturally rich, and economically significant beverage that stood apart from other alcoholic beverages, especially distilled spirits. Alongside these responses, breweries industrialized, reflecting scientific and technological innovations that allowed for modern production, storage, and distribution methods.
Despite popularity and economic successes, the beer industry could not survive the anti-saloon campaigns, the changing nature of the American economy and taxation, political ambitions of the anti-liquor interests, and the influence of the First World War, which brought with it anti-German sentiments. This thesis will uncover the story of the American beer industry’s attempt to adjust to several threats facing it and how beer was ultimately condemned to the same fate as wine and spirits when National Prohibition went into effect.
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Rocha, José Vitor da Costa [UNESP]. "Análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerantes de acerola." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/90529.
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Universidade Estadual Paulista (UNESP)
O presente trabalho teve por objetivo a análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerante de acerola, planejada para ser instalada no município de Bauru - SP, onde existe um empresário potencial investidor. O mercado brasileiro de refrigerantes tem obtido crescimento considerável, e o grande potencial de consumo deste mercado tem propiciado o surgimento de pequenas indústrias de refrigerantes. Potencial que coloca o Brasil em 3º lugar no consumo de refrigerantes, apenas atrás dos Estados Unidos e México. A acerola que é uma fruta de sabor agradável e rica em vitamina C tem despertado interesse crescente no consumidor brasileiro e apresenta uso potencial como matéria-prima na produção de refrigerante. Para analisar a viabilidade econômica de uma indústria de refrigerantes de pequeno porte, utilizou-se como referência uma capacidade de produção de 300.000 litros/mês. Foram calculados os custos de implantação e os custos de operação da unidade industrial. Para determinação das receitas foram utilizados dois cenários ao longo de um ano de produção. No cenário 1, admite-se a produção constante de 300.000 litros de refrigerante por mês, sendo que no período de entressafra (maio a julho) diversificou-se a produção, com a produção de 30% (90.000 litros) de refrigerante de acerola e 70% (210.000 litros) de refrigerante de guaraná. Já no cenário 2, admite-se que no período de entressafra da acerola, o consumo de refrigerantes apresenta uma redução de 20%, passando para uma produção de 240.000 litros/mês, sendo 72.000 litros de refrigerante de acerola e 168.000 litros de refrigerante de guaraná. Sobre os fluxos de dispêndios e receitas foram determinados os indicadores de viabilidade econômica do projeto, que são: payback simples e econômico; valor presente líquido...
The aim of the present study is to analyze investments for the installation of a small-sized industry of acerola soft drink, planned to be installed in the county of Bauru - São Paulo - Brazil where there is a potential investor. The Brazilian market of soft drinks has had considerable growth and its great potential has made many small industries emerge. This potential puts Brazil in 3rd place in soft drinks consume, only behind United States and Mexico. Acerola which is a tasty fruit and rich in vitamin C has caught Brazilian continuing interest and presents potential use as prime matter in the production of soft drinks. To analyze economic viability of a small-sized soft drink industry, a production capacity of 300,000 liters per month has been used as reference. Installation and factory operation costs have been calculated. Two scenarios along one year of production have been used to determine budget revenues. In scenario 1, the constant production of 300,000 liters per month has been admitted, the off season (May to July) production being diversified with 30% (90,000 liters) acerola soft drinks and 70% (210,000 liters) guarana soft drinks. In scenario 2, acerola off season presents a 20% reduction in the consume of soft drinks, lowering to a 240,000 liters per month production, 72,000 liters of acerola and 168,000 liters of guarana. Over the flow of 4 expenses and revenues, the project indicators of economic viability were determined, which are: simple and economic payback; liquid present value; intern feedback rate and cost benefit relation. The opportunity cost of the capital was 20%. The results obtained through economic viability indicators for both scenarios were favorable to the industry installation. Scenario 1 was more favorable than scenario 2 due to not considering the lower consume in the off-season. The investment analysis for the installation... (Complete abstract, click electronic access below)
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Kalkan, Ekrem. "Demand Estimation, Relevant Market Definition And Identification Of Market Power In Turkish Beverage Industry." Phd thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12611636/index.pdf.
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This dissertation aims to contribute to the field of economics of competition policy by analyzing the demand structure and the market power in the Turkish beverage industry and in the cola market in particular. First, a demand system for the beverage products has been estimated by using a multi-stage linearized Almost Ideal Demand System (AIDS). Using the own-price elasticity of cola in a SSNIP test (Small but Significant Non-Transitory Increase in Price), it is shown that cola market consists of a distinct relevant product market. Then, the demand elasticities of cola products at brand and package level have been estimated by the simple and nested logit models. Finally, the estimated demand elasticities of cola products have been used in measuring the degree of market power and predicting the effects of a hypothetical merger between Pepsi and Cola Turca by using a merger simulation technique. The results show that all cola suppliers have large price-cost margins for most of their products. Prices of the merging parties increase in average by 15 - 21% after the merger. The merger also causes the market price to increase by 16- 22% and consumer surplus to decrease by nearly 5% in average. Finally, depending on these results, the thesis recommends a stricter merger control criterion than dominance criterion for competition policy in Turkey.
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Brink, Andries Petrus. "Strategies engaged by a South African beverage organisation entering African markets." Thesis, Nelson Mandela Metropolitan University, 2005. http://hdl.handle.net/10948/410.
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Africa is acknowledged as a vast, untapped market for consumer goods as trade barriers are coming down and economies are starting to develop. The need for consumer goods arises with economic activity. This poses the following question, which will be addressed by this research: How can potential African consumer markets be successfully unlocked by a South African beverage organisation, thereby reducing risk of failure and eliminating the cost of a hit-and-miss approach? The secondary study focused on evaluating the aspects involved with risks and the modes of entry into foreign markets. The macro-environmental factors affecting the expansion into foreign markets were investigated to determine what influence they had on the entry mode chosen for a specific country targeted for expansion. Finally the marketing factors influencing the entry mode were analysed. The significance of trade blocs together with the advantages thereof was included in the study. The primary study was based on the theory and principles of existing literature. The Coca-Cola Sabco organisation was taken as a case study. Four countries, namely Kenya, Uganda, Mozambique and Namibia, were investigated. Questionnaires containing a set of questions to satisfy the sub-problems were sent to the various country managers and their first layers of management. Likewise, interviews were conducted with Coca-Cola Sabco head office strategic management. The empirical results obtained, indicated a strong concurrence, with the theory of entry modes and the influences of macro-environmental factors. In certain aspects, however, some contradictions with the theory pertaining to the Coca-Cola Sabco organisation, were observed. The findings concurred with the theory in that risk were minimised by the acquisition of a going concern that already possessed the infrastructure and logistics such as raw material procurement, manufacturing staff skills, distribution networks and political contacts. The empirical results contradict theory with respect to location economies and scale economies, as the Coca-Cola Company’s franchise agreement excludes the exporting of beverage products. Furthermore, Coca-Cola Sabco becomes involved in expansion initiatives only in reaction to an invitation from the Coca-Cola Company and not of its own desire. Therefore, market surveys are conducted subsequent to an invitation from the Coca-Cola Company. South African organisations planning expansion initiatives into emerging African markets need to take the specific macro- environmental factors of the country in question into consideration in order to minimise risk. A franchise agreement restricting exporting as in the case of Coco-Cola Company or any other restrictive agreement, might cause a deviation from contemporary theory, for example, where markets will be assessed for purposes of location and scale economies. Deviations from contemporary theory could also occur where a franchise opportunity is offered in a specific country that may not be the preferred market choice, due to its lack of growth potential.
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Lapointe, Bernard. "The impact of Canada/U.S. free trade on the B.C. food processing and beverage sector." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27975.
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This research was undertaken to provide a quantitative assessment of the impact of a Canada/U.S. free trade agreement on six B.C. food and beverage processing industries.
The objective was achieved by building a partial equilibrium model simulating changes in trade policy. The six industries were modelled as oligopolists in which the degree of oligopolistic behaviour and the industries' characteristics were captured through specified parameters.
Following the abolition of trade barriers the model allowed the industries to rationalize, where necessary, and the highest-cost firms in an industry left for the benefit of lower-cost ones. The final effect is measured for each industry through changes in output, employment, trade volume and prices.
As different policy scenarios have been simulated for each industry, the results obtained are quite diverse but they generally follow the a priori expectations. In open industries such as meat, fruit and vegetable and flour mixes, results, however differents for each scenario, tend to leave the industries in a better off or no worse off situation. For heavily protected industries like dairy and poultry, very sensitive to the elimination or not of the quota system, the range of possible results between the scenarios is pronounced.
It was concluded that the final effect of the abolition of trade barriers on each industry cannot be assessed specifically but in rather general terms.Land and Food Systems, Faculty of
Graduate
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"Strategic business planning for the ready-to-drink beverage market in the People's Republic of China." Chinese University of Hong Kong, 1997. http://library.cuhk.edu.hk/record=b5889008.
Full textAbstract:
by So Mei.Thesis (M.B.A.)--Chinese University of Hong Kong, 1997.
Includes bibliographical references (leaf 59).
Abstract --- p.i
Chapter I. --- INTRODUCTION --- p.1
The Company Background --- p.1
Market Outlook --- p.3
Step Into the Largest Consumer Market --- p.4
Behind the Story - Protectionism Policies of Central Government --- p.5
Scope and Objective --- p.7
Chapter II. --- METHOD --- p.7
Chapter III. --- LITERATURE REVIEW --- p.8
Chapter IV. --- SITUATION ANALYSIS --- p.18
Business Potential --- p.19
Government Intervention --- p.20
Chapter V. --- STRATEGIC FRAMEWORK FOR DEVELOPING A CHINA BRAND : RECOMMENDATIONS --- p.21
Business Objective --- p.22
Business Strategy --- p.23
Brand Portfolio Vision of Coke --- p.23
Chapter VI --- .CHINA BRAND DEVELOPMENT PHILOSOPHY --- p.24
Process Overview --- p.28
Research --- p.28
Brand Proposition --- p.33
Brand Architecture --- p.34
Brand Positioning --- p.35
Brand Characteristic --- p.39
Brand Components --- p.40
Brand name --- p.40
Product --- p.41
Packaging & Pricing --- p.42
Launch Strategy --- p.43
Building the brand --- p.43
Product strategy --- p.45
Packaging & pricing strategy --- p.45
Distribution strategy --- p.46
Sampling --- p.50
Consumer promotion --- p.51
Trade promotion --- p.52
Future Plan --- p.53
Chapter VII. --- CONCLUSION --- p.53
Chapter VIII. --- APPENDIXES --- p.55
Chapter IX. --- BIBLIOGRAPHY --- p.59
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Lin, Hui, and 林慧. "A Comparative Study on Taiwan''s Beverage Industry and Beverage Industry Environment in the Asian Pacific Region." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/99787936019254075915.
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Singh, Abhinav Kumar. "Vision Based Inspection System of Beverage Industry." Thesis, 2017. http://ethesis.nitrkl.ac.in/8886/1/2017_MT_AbhinavKSingh.pdf.
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This thesis provides an overview of machine vision based system which is used to ensure quality of end products in production line of different manufacturing industry. The use of machine vision has improved efficiency and reduced cost of quality inspection. Now a day’s machine vision is widely used for measurement purposes in a lot of industry. Food and beverage industry uses machine vision based system for quality inspection system. This thesis provides a framework for machine vision based quality inspection in beverage industry. We have designed hardware setup for automated visual inspection system .In this project we used online processing and offline processing for detection of faulty bottle. We have used proximity sensor and camera in which proximity sensor now detect the bottle and send the signal to camera then camera takes picture .This process has been done using LabVIEW.
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Guimarães, Luís. "Advanced Production Planning Optimization in the Beverage Industry." Tese, 2013. http://hdl.handle.net/10216/73669.
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Guimarães, Luís Filipe Ribeiro dos Santos. "Advanced Production Planning Optimization in the Beverage Industry." Doctoral thesis, 2013. https://repositorio-aberto.up.pt/handle/10216/67543.
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Guimarães, Luís Filipe Ribeiro dos Santos. "Advanced Production Planning Optimization in the Beverage Industry." Tese, 2013. https://repositorio-aberto.up.pt/handle/10216/67543.
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Chen, Shuai-Chih, and 陳帥誌. "Web Content Analysis of Food and Beverage Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3h4nmb.
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碩士國立屏東科技大學
資訊管理系所
106
In modern days, because of the increasing usage of internet, we can use our smart phone surfing through the net whenever we want. For catering, otherwise then the typical mode of advertisement on TV to wide its reputation, we can also have all gourmet by the way of delivery, and internet is a gorgeous tool for marketing. By designing a high-quality website to run online marketing, a company can increase its reputation and performance. This thesis investigates the building of websites of catering, and resume critical items that should be included. By caparing and analysing websites of diffrent areas in Asia, the result is as follows：(1)Modern design is most likely to use high-definition photos ,card-style typesetting. (2) Apart from the basic information like phone number, address and menu, most of siteowners put their community link to wide their reknown. (3) Comunication between owner and costumer is still more likely to be one-by-one style. Analysis of websites provide owners as future reference in part of infrastructure, interface, functions and contents. Keywords： Catering, Restaurent, Content Analysis, Contents of Website
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Aggarwal, Akash, and Lakshita Jain. "Factors Affecting Consumer Purchase Decision." Thesis, 2020. http://dspace.dtu.ac.in:8080/jspui/handle/repository/17969.
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This study is done to find out the factors affecting a consumer’s preference which lead the consumer to establish a bu ying decision for different beverage products that are available in the present industry of beverages. Primary data here has been gathered with the help of e-questionnaire & secondary data was through the literature review. Descriptive Reseach method is used in this study. Also, a sample-size of 126 respondent is taken by doing the calculation using sample size calculation by proportion. Random sampling is done. Various factors are identified by grouping the attributes with high correlation using factor analysis. These factors affect the consumer’s purchasing decision at the beverage industry. These are six factor identified namely Price, Qualit y, Health Consciousness, Look & Feel, Temperature, Taste which are then used as Ind variables in regresion analysis so that the impact of these factors at the dependent variable i.e. the consumer’s purchasing decision. Further, this study will enable the companies to better understand the customer’s requirements and preference for choosing a beverage. This helps the companies to identify the areas related to their product on which t hey should focus more and find possible solutions to guarantee continued existence in the competitive environment of the Beverages Industry.
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Couto, Maria Margarida Cardoso de Lucena e. Vale. "The food and beverage industry in a pandemic context." Master's thesis, 2020. http://hdl.handle.net/10071/21801.
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The pandemic has been a serious concern since its arrival in early 2020 around the globe. The
aim of this dissertation is to study the decay of the Food & Beverage Industry, facing the
pandemic of Covid-19. Throughout this research we have studied the classification of our
sample, the fears and discomforts of our respondents regarding the new reality faced and the
routine alteration of inquiries and by extension the impacted in the industry. In order to respond
to these questions, we have based our investigation in the conception of a survey we have
distributed and analyzed, a predictive model and clustering analysis. The findings drawn in this
study were meaningful and lead us to the confirmation of the biggest fears and discomfort
reasons when attending restaurants in a pandemic context but also the causes that make
individuals reconsider their attendance in restauration establishments.A pandemia tem vindo a tornar-se uma preocupação séria desde a sua chegada no início do ano de 2020. O principal objetivo desta dissertação é o estudo do declínio da Indústria de Comidas e Bebidas, face à pandemia de Covid-19. Através desta investigação estudámos a classificação da nossa amostra, os medos e a adaptação pela qual os inquiridos estão a passar e por fim a alteração de rotina e por consequente o impacto na indústria. Com a finalidade de responder a estas questões, baseámos a nossa investigação debruçando-nos no desenvolvimento de um questionário que distribuímos e analisámos, um modelo de preditivo e análise de "Clusters". As constatações que retirámos deste estudo foram relevantes e levaram-nos à confirmação dos medos e desconfortos mais impactantes quando frequentamos um estabelecimento de restauração num contexto pandémico, mas também às causas que levam os inquiridos a reconsiderar a decisão de frequentar estes estabelecimentos.
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Chang, Shu-Miao, and 張淑妙. "Development of a Strategic Outsourcing Model for the Beverage Industry." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/89299533595980298757.
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碩士中原大學
工業工程研究所
92
ABSTRACT How to let enterprises make more benefits in competitive market is that get more superior competence〔44〕, in 1947, Von Neumann and Morgenstern first introduced strategy concept into Game Theory：enterprises in order to keep their own competitive competences in a market trend of full and concentration, they have to focus on their core competences, and to look for outside resources over specialized filed, for considering a strategic plan of operation in time. The major research is when Taiwan Beverage Industry facing a decision making of co-packing, how to understand enterprise’s core competences and its trend analysis through with a systematic process and develop a decision making model in time, as well as provide a systematic reference model of strategic decision making for decision maker and/or project manager. In the beginning of the whole model development, the major research generalize three key structures from references and papers, those three key structures are：Core Competence、Economical Cost、Competitive Position；and in terms of the economic view point to extend seven effective factors：Core Competitive Ability、Core Resource Ability、Scale Economic、Boundary Benefit、Transaction Cost、Competition and Corporation Coexistent Relationship、Pure Corporation Relationship, for the foundation of model development. After that to refer the problem solving procedure to draft a six steps process：Define the Valid Factors、Current Situation、Identify Causes、Implement Effects、Standardize Solution、Model Structured，then base on the Product Development Procedure to combine PMT (Process Maturity Table) and generalize eighteen valid factors, clarify current situation and confirm the causes as well. Then, base on the QFD (Quality Function Development) model to integrate each step into a matrix table, and use the simple notation to identify the relation between valid factors and effective factors, then standardize the ranking with a status sheet for draft out the co-packing extent as well as co-packing mode. In finally of the decision making model, it refers the FMEA (Failure Modes and Effects Analysis) to carry out the RPN (Risk Priority Number), then review and check in harmonization with spider chart that draw from status sheet for trend analysis and/or modulate strategy. After confirm and fine-tune the systematic process and model development, the major research is over a case study for specific describe the model development process of decision making model, and the project manager of the case study can reduce the processing time of the decision making compare with the original complicate process in previously as well. Key Words：Beverage Industry, Outsourcing, Strategic Model.
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Chung, Fu-Peng, and 鐘褔鵬. "A study on Key Successful Factors for Beverage Franchise Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/16836387275939783663.
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碩士國立中山大學
高階經營碩士班
98
Abstract Due to the recent financial crisis, global economy downturn forces corporate to downsize, shut down unprofitable plants and layoff which have increased unemployment rate dramatically. Franchising creates a lot of employment opportunities as well as dream come true for many people who dream of becoming a boss. For those reasons, franchising operation model is one of the quickest ways to increase business scale and conquer market share in both Mainland China and Taiwan in a short time. In a value chain, a franchising system not only can increase economy of scale and operation efficiency through ship in/out logistic, production process, marketing, after sale service but also through supporting activities such as infrastructure, human resource, training, purchasing, research and development. However, how to survive or even stand out in such a competitive market, key successful factors plays a very important role. This research paper focuses on beverage franchising chain policy, aiming at understanding key factors which effect a franchisee to choose best fit franchiser and to understand beverage market trend in both mainland China and Taiwan. This research paper chooses a couple franchising policy factors among mainland China and Taiwan and uses analytical hierarchy process to understand franchisee’s decision making process. The interviewees include industrial experts among mainland China and Taiwan, academic representatives and franchisees from both mainland China and Taiwan (9each). By having in depth discussion with each interviewee, qualitative and quantitative AHP survey data was collected for analysis in order to understand franchising industry development trend in mainland China and Taiwan. This research paper further understands the relationship between franchising key policies and future development trend in mainland China and Taiwan through collecting qualitative and quantitative AHP survey data at the same time. By comparing perception differences between the 3 types of interviewees through ANOVA analysis, a more specific proposal can be provided for franchisee, franchiser and related government department for reference. Keyword: Franchising, Chain, beverage market , human resource, analytical hierarchy process, AHP, ANOVA statistic analysis
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Hsu, Hung-Wen, and 許鴻文. "Competitive Conducts of Strategic Groups of Beverage Industry in Taiwan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/79256253408929535320.
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碩士中原大學
企業管理研究所
100
Industries or even organizations in the same business shall adopt distinct strategies when facing the rapid-changing world, for example, environment variables and resource conditions, such as position, competitive resource or competitors of its own. It is a very crucial process to know how to position itself for the industry in order to maintain the strength of competing under the liberalization of global economic competition and the internalization of industrial policy. This study adopts the beverage industry data, including Taiwan Economic Journal (TEJ) database and MOPS of public trading in Taiwan during 2003 to 2011. Then we discuss through the literature review, depth interview and statistical analysis to retrieve the most useful variables in observing beverage industry: advertising intensity ratio, R&;D intensity ratio, market share, and gross profit margin. Classifying by SCP model, we divide them into Structure level (market share), Conduct level (advertising intensity ratio and R&;D intensity ratio), and Performance level (operating margin). Through the Co-plot analysis, we sort out the strategic groups of the beverage industry. We also analyze the correlation between beverage industry strategic conduct and its operating performance, as well as the variation of strategic group’s development. The results are as follows: 1. From the point of static structure, we have the leading groups and the laggard group. In leading groups we can see from its performing quality, we have three types of groups: “cost leadership type” (Uni-president: relatively speaking, the ratio of R&;D is high and the advertising ratio is low. The market share is the highest but the gross profit margin is the lowest); “Balanced developing type” (Weichuan, AGV, and HeySong: overall, the ratios of advertising and R&;D are high, and so is the gross profit margin, however, the market share ratio stands in the middle place); and “Niche type” (Tenren: R&;D development resource ratio is low, and the advertising ratio is high; the market share is low but the gross profit margin is the highest one). 2. From the dynamic variation of the beverage industry, we discover that Tenren, Weichuan, AGV, and Apple Sidra have no obvious strategic variation. HeySong’s lacking of clear strategy in 2008-2009 lead it to the failure on market share and gross profit margin in 2010. Not until 2011 did it adopt wine dealer’s strategy, HeySong’s performance gradually rising up. During 2005-2009, compared to other beverage companies, Uni-president’s market share has decreased slightly; however, after it started to emphasize the strategy of gross profit margin, the market share has decreased slightly since 2010. Therefore, in conclusion, the short term strategy of Uni-president is to increase its market share; the elevation of the gross profit margin will be the target in the long term. This study aims to analyze the differences amongst every strategic group in the whole industry through Co-plot analysis. By discussing the strategic groups in beverage industry, we can help enterprises to understand their competitive positions and provide them the references for decision-making, so that they can create their own competitive edges.
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"A Study of linear programming method in planning the production expansion for a soft-drink manufacturer." Chinese University of Hong Kong, 1986. http://library.cuhk.edu.hk/record=b5887174.
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"A study on the distribution channels of fast moving consumer products in food & drinks industry in Shanghai." Chinese University of Hong Kong, 1997. http://library.cuhk.edu.hk/record=b5889027.
Full textAbstract:
by Au Lai Hang.Thesis (M.B.A.)--Chinese University of Hong Kong, 1997.
Includes bibliographical references (leaves 63-65).
ABSTRACT --- p.i
TABLE OF CONTENTS --- p.iv
Chapter CHAPTER I- --- INTRODUCTION --- p.1
The Changing Distribution System in China --- p.1
Objectives of the Study --- p.3
Arrangement of Content --- p.4
Chapter CHAPTER II - --- METHODOLOGY --- p.5
Chapter CHAPTER III - --- LITERATURE REVIEW --- p.8
Channel Selection --- p.8
Distribution Practices Adopted in China --- p.9
Channel Length --- p.10
Chapter CHAPTER IV- --- CURRENT DISTRIBUTION STRUCTURE IN CHINA --- p.12
Carbonated Soft Drinks: Coca Cola Versus Sunkist --- p.13
Biscuits: United Biscuits Versus Nabisco --- p.19
Chocolate : Mars Versus Ferrero --- p.25
Generalisation of Current Distribution Channel --- p.32
Key Factors Affecting Channel Selection in this Context --- p.33
Chapter CHAPTER V - --- THE SHANGHAI RETAIL SCENE --- p.41
The Shanghai Economy --- p.41
Fast Moving Consumer Goods Handlers in Shanghai --- p.43
Development of Chain Supermarkets in Shanghai --- p.43
Chapter CHAPTER VI - --- SURVEY FINDINGS --- p.45
Objectives --- p.45
Response Rate --- p.45
Survey Results --- p.45
Chapter CHAPTER VII - --- IMPLICATIONS --- p.50
To Manufacturers --- p.50
To Current Distribution Structure --- p.52
Chapter CHAPTER VIII - --- CONCLUSION --- p.55
APPENDIX --- p.58
BIBLIOGRAPHY --- p.63
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蘇錦隆. "A typological analysis of wholesaling channels of beverage industry in Taiwan." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/wqre99.
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Herng-Ching, Yeh, and 葉恆青. "A Study of e-Business Models for Food and Beverage Industry." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/62161247050928888385.
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碩士國立臺灣科技大學
工業管理系
91
The Internet is a technology with many properties that have the potential to transform the competitive landscape in many industries. The impact of Internet can render existing business models obsolete and drastically change the competitive landscape in existing industries. We should delve the value creation logic of a business and E-business models on the internet. How to use the E-business models in the Food and Beverage industry to make customization services for customer is our purpose. First, we analyze value creation logic of the Food and Beverage industry. Then, we examine the two different value configurations: the value chain and the value shop. Based on the two different value configurations, we find a Food and Beverage industry value configuration. How can a restaurant take advantage of them and make money on the Internet? An Internet business model spells out how. It is the method by which a firm plans to make money long-term using the Internet. Food and beverage industry takes advantage of the properties of the Internet in the way it builds each of the components─value, scope, revenue sources, pricing, connected activities, implementation, capabilities and sustainability─and crafts the linkages among these components. If restaurants want to join E-commerce industry and make it successfully, its E-commerce store must provide multi — products choice and customization services. We suggest a decision configuration to match the Food and beverage business models and E-commerce store business models. This decision configuration can help restaurant owners to understand which E-commerce store business models are useful in their situation.
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Lee, Yi-Chun, and 李怡君. "Consumers’ Perception of Over-Service in the Food and Beverage Industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/16356841520781185144.
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碩士國立高雄餐旅大學
餐旅管理研究所
99
"Over-service" is the service which is provided to exceed customers’ expectations but is resulted in bringing negative effects on customers. From the researches of Kano’s two-dimensional quality model and the instances of Service failure, the “over-service” phenomena exist in the service industry, however, the concepts of the good quality service which is based on achieving or exceeding customers’ expectations are prevalent in the Academia, but the Academia neglects that the "over-service" also influences on the quality. Focus group interviewing is used to collect the data of over-service phenomena in food and beverage industry in this study. Six groups of consumers, a total of 37, were interviewed. The results come out with 6 types of over-service phenomena, "keeping a close watch," "keeping on talking," "pretending to be familiar ", "flattery and toady," "attracting other’s attention," "deciding and acting on their own". Finally, based on the findings, this study is going to suggest that while the industry is implementing "over-service" management, the educations for employees to have empathy to meet customers’ different expectations are also needed.
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Lin, Szu-Tseng, and 林思岑. "Research on The Aptitude of Entrepreneur in Food & Beverage Industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/50875861485485338402.
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碩士國立高雄餐旅大學
餐旅管理研究所
99
In recent years, a large number of people have had notion of being entrepreneurs and like to start food & beverage industry, but the real action is limited persons,successful business people and even fewer. Therefore, this study will be food & beverage entrepreneurs as the main sample and control sample of the community in general is expected to start their own business entrepreneurs to compare differences in characteristics of their business, entrepreneurs need to find food and beverage business with the characteristics of its nature contains : innovativeness, relationship network, the cost concept, autonomy, self control, self-confidence in six main business characteristics, and the establishment of adaptive scale food entrepreneurs. The results showed that entrepreneurs of the food necessary for the characteristics: (1) the concept of costs, (2) self-control, (3) self-confidence for these characteristics have a significant impact for business results, while (1) self-confidence, (2) concept of costs,(3) autonomy, (4) relationship network, (5) innovativeness for these qualities have a significant impact on successful business results. After the establishment of scale reliability and validity of the Scale, then the predictive validity of the test, the scale of the prediction accuracy rate of 66.3%. And compare the personal background for business for the differences found in education, current occupation, future career for a significant difference for business, while in education, ranking the home, families, the professional, successful future career start for significant differences. Finally, the results and suggestions were concluded to further research, enterprise guidance associations and people who intend to run food & beverage business in the future as references.
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Ping, Huang Yu, and 黃育平. "New Product Development in Franchise─A case study of Beverage Industry." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/90682607333146860837.
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碩士大葉大學
事業經營研究所
91
This thesis presents two cases from beverage industry. The two cases are conducted by thorough interviews, referred to previous documents, compared the data of the same trade, and analyzed by the case study method. Meanwhile, by using the steps and frames of the development of new products, and by comparing and analyzing the factors which influence the chain store industry, six conclusions are drawn as follows : 1.The price competition among the different systems of beverage chain stores will become more and more violent, so the owners of chain stores should improve the quality of their products in order to survive the market. 2.When the number of franchisers is increasing, both franchisees and franchisers should coordinate and cooperate with each other . Thus, they both can grow together, get benefit mutually and run the business forever. 3.Creative products and high quality service are the core of competition power of beverage industry. Therefore, customers’ satisfaction and the R&D of new products should be paid most attention to. 4.Each franchise system of beverage industry should have its own unique and consistency in order to differentiate itself from other systems. 5.Franchisers should establish a complete set of product development system and get involved in it actively to keep their business going . 6.In the future, competiton chain stores will be replaced by competition chain store systems. Hence, the headquarter of each franchise should make sure its position in the marketplace, promote the image of its product and speed up the R&D of its new products.
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Tshabalala, Mpumi. "The impact of the integration of business management systems in a South African food and beverage company." Thesis, 2015. http://hdl.handle.net/10210/14216.
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Chiang, Yih-Bin, and 姜義彬. "The Market Power and the Development Strategy Improvement of Taiwan Beverage Industry." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/50922908117460632148.
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碩士國立中興大學
農業經濟學系
85
The Market Power and the Development Strategy Improvement of Taiwan Beverage Industry Yih-Bin Chiang Abstract During 1994-95 period, Taiwan non-alcoholic beverage industry faced an obvious change from prosperous to depressive market situation. It is argued that such disadvantageous changes may be linked with serious competitiveness in domestic and overseas markets as well as the open trade tendency. This study uses a price-cost margin （PCM） model on Taiwan beverage industry linking market performance with market structure and behavior under open economy condition to estimate the conjectural variation and the effect of the market concentration degree on the profitability. The estimation results are used to analyze the market power and suggestion on the possible development strategy improvement of Taiwan beverage industry . Using the 1994-1995 yearly financial data of the representative 19 beverage firms in Taiwan, a them series and cross section pooling data were estimated by the pooling commend on the PCM model of the aggregate beverage and four sub- categorized beverage. Some important conclusions are listed below:1.Domestic aggregate beverage industry has the monopolistic competitive type of lower market power associated with the significant positive effects of the market concentration on the profitability. Moreover, the sub- categorized beverage show the Cournot-type market power. The unbalanced market power phenomenon imply the importance of market segmentation and brand image of domestic firms. The orientation toward specialization and scale economies for the creation of larger market sales or market concentration may be more beneficial for firms'' performance or profitability.2.There exists import and export market power for Taiwan beverage industry leading to a trade collusion behavior such as import cooperation through agency contracts as a common strategy. Fruit and vegetable juices show a more significant collusion possibility than carbonic drinks and other beverages. The generalized import-substitution strategy is harmful to domestic R&D, advertising, operational efficiency and the employment of non-skill and skillful labors. Export market power, however, may be easily replaced by own foreign investment of firms themselves.3.There are significant effects of capital adjustment on firms'' profitability. As a result, firms emphasizing on technology imports and equipment renewal may have significant profit accumulation. The inelastic impact of advertisement on profitability may be explained as a short-run effects while long-run significant advertising effects may exist for the maintenance of firms'' product image.Based on the above conclusions, development strategies of firms and government industrial policy are suggested for support of sustained development of Taiwan beverage industry. Keywords: Price- Cost Margin, Market Power, Taiwan Beverage Industry, Development Strategy.
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Chang, Wan-Ling, and 張婉玲. "The relationship between digital marketing and customer loyalty in Taiwanese Beverage Industry." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/89864242801396868033.
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碩士世新大學
傳播管理學研究所(含碩專班)
100
Beverage marketing increases constantly by years and consumer preference on choosing beverage shows a various ways as well. Therefore, this paper is focused on Taiwan function beverage to figure out the relationship among demographic variables drinking frequency, digital marketing strategy and customer loyalty by questionnaire survey ,study area concentrates on consumers live in north Taiwan (Keelung, Taipei, Taoyuan, HsinChu, Miaoli), sent out 550 copies, 440 were recovered. This research found that demographic variables, especially occupation, monthly income, have significant differences in digital marketing strategies; Consumers monthly income below NTD 20,000 particularly shows a significant difference in digital marketing strategies. The frequency of drinking function beverages has a significant difference in digital marketing; Mid drinkers have show a significant difference than heavy and mild-drinkers. Drinking frequency in the past month has a significant difference in customer-creat-content marketing strategy and mobile marketing.strategy. Mid-internet users have a significant difference in a virtual community marketing strategy, customer-creat content marketing strategy, blog marketing and mobile marketing strategy. In conclusion, virtual community marketing strategy, customer-create contents marketing strategy, mobile marketing strategy and game marketing strategy have significant affections in customer loyalty; Mobile marketing strategy specially has a signification in customer loyalty. This research is helpful for beverages industry to make an appropriate marketing strategy also contributes on consumption behavior theory, marketing segmentation theory.
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Rao, Jiajia. "Rationalizing lipid nanoemulsion formation for utilization in the food and beverage industry." 2013. https://scholarworks.umass.edu/dissertations/AAI3589150.
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There is growing interest in the use of nanoemulsions as delivery systems for lipophilic functional agents in food and beverage products due to their high optical clarity, physical stability and bioavailability. The goal of this research is to establish quantitative structure-function relationships to allow rational formulation of food-grade nanoemulsions for food and beverage applications. Initially, formation of oil-in-water nanoemulsions using a low energy method was examined. Nanoemulsions were formed using the phase inversion temperature (PIT) method, which involves heating a surfactant, oil, water (SOW) systems near the PIT, and then cooling rapidly with stirring. Preliminary experiments were carried out using a model system consisting of a non-ionic surfactant (C12E4), hydrocarbon oil (tetradecane), and water. Nanoemulsions were formed by holding SOW mixtures near their PIT (38.5 °C) and then cooling them rapidly to 10 °C. The PIT was measured using electrical, conductivity and turbidity methods. The optimum storage temperature for PIT-nanoemulsions was about 27 °C lower than the PIT. The stability of PIT-nanoemulsions at ambient temperatures can be improved by adding either Tween 80 (0.2 wt%) or SDS (0.1 wt%) to displace the C12E4 (Brij 30) from the nano-droplet surfaces. Experiments were then carried out to establish if stable nanoemulsions could be formed using the PIT method from food-grade ingredients. Nanoemulsions were fabricated from a non-ionic surfactant (Tween 80) and flavor oil (lemon oil) by heat treatment. Different types of colloidal dispersion could be formed by simple heat treatment (90 °C, 30 minutes) depending on the surfactant-to-oil ratio (SOR): emulsions at SOR < 1; nanoemulsions at 1 < SOR < 2; microemulsions at SOR > 2. The results suggested that there was a kinetic energy barrier in the SOW system at ambient temperature that prevented it from moving from a highly unstable system into a nanoemulsion system. The conditions where stable nanoemulsions could be fabricated were also established when sucrose monopalmitate (SMP) and lemon oil were used as the surfactant and oil phase. Nanoemulsions (r < 100 nm) were formed at low surfactant-to-oil ratios (SOR < 1) depending on homogenization conditions, whereas microemulsions (r < 10 nm) were formed at higher ratios (SOR > 1). Relatively stable nanoemulsions could be formed at pH 6 and 7, but extensive particle growth/aggregation occurred at lower and higher pH values. Flavor oil nanoemulsions were also formed using an emulsion titration method that involves titration of emulsion droplets into surfactant micelle solutions. In this study, the effectiveness of nanoemulsion formation using nonionic surfactants (sucrose monopalmitate (SMP) and/or Tween 80 (T80) was investigated. Lemon oil was transferred from emulsion droplets into the micelle phase until a critical lemon oil concentration (Csat ) was reached. The solubilization process was rapid (< few minutes), with the rate increasing with increasing surfactant concentration. The value of Csat increased with increasing surfactant concentration and was higher for SMP than Tween 80. The influence of lemon oil composition (1×, 3×, 5×, and 10×) on the formation and properties of oil-in-water nanoemulsions was also studied. Initially, the composition, molecular characteristics, and physicochemical properties of four lemon oils were established. The main constituents in 1-fold lemon oil were monoterpenes (> 90 %), whereas the major constituents in 10-fold lemon oil were monoterpenes (≈ 35%), sesquiterpenes (≈ 14%) and oxygenates (≈ 33%). The density, interfacial tension, viscosity, and refractive index of the lemon oils increased as the oil fold increased ( i.e., 1× < 3× < 5× < 10×). The stability of oil-in-water nanoemulsions produced by high pressure homogenization was strongly influenced by lemon oil composition. The lower fold oils were highly unstable to droplet growth during storage (1×, 3×, 5×) with the growth rate increasing with increasing storage temperature and decreasing oil fold. Oil fold also affected the solubilization and stability of lemon oil nanoemulsions titrated into a non-ionic surfactant (Tween 80) solution. The movement of oil molecules from nanoemulsion droplets to surfactant micelles increased with increasing lemon oil fold. Finally, nanoemulsions were used as delivery systems for β-carotene, a bioactive lipophilic component. The influence of carrier oil composition (ratio of digestible to indigestible oil) on the physical stability, microstructure, and bioaccessibility of β-carotene nanoemulsions was investigated using a simulated gastrointestinal tract model. The extent of free fatty acid production in the small intestine increased as the amount of digestible oil in the droplets increased. The bioaccessibility of β-carotene also increased with increasing digestible oil content, ranging from ≈ 5% for the pure lemon oil system to ≈ 76% for the pure corn oil system.
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Yu, Dong Shau, and 游東曉. "The Research of Marketing Channel Power and Conflict in Taiwan Beverage industry." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/07001260065652386815.
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Sivagurunathan, Periyasamy, and 西瓦. "Development of a High-rate Hydrogen Production Technology for Beverage Industry Wastewater." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/07039757504013893903.
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博士逢甲大學
環境工程與科學學系
102
Biohydrogen production from renewable biomass is expected to replace the current fossil fuels and combat the anthropogenic CO2 emissions. Dark fermentation could be the future industrial process due to its higher production rates than light-dependent fermentation process. This study aimed to enhance the biohydrogen production from an industrial feedstock (beverage wastewater), focusing on process improvements in suspended and immobilized cells operational system. In order to select the efficient hydrogen-producers for beverage wastewater (BWW), initially sucrose was chosen as a sole carbon source to enrich efficient hydrogen-producers from two different compost seeds. Among these two seeds enriched culture from compost of food waste (C1) provides the stable and enhanced hydrogen production. Peak hydrogen yield (HY) of 3.76 mol/mol sucrose, hydrogen production rate (HPR) of 1.15 L/L-d were achieved under the conditions of (temperature 37 °C, pH 7.0 and substrate concentration of 10g/L). Once the most efficient enriched mixed culture was chosen, further optimization of pH, temperature and substrate concentration from BWW was carried out and resulted in an optimized level of pH 5.5, temperature 37 °C and a substrate concentration of 20 g/L. Under these conditions, the optimal HPR and HY were observed as 2.16 L/L-d and 1.30 mol/mol hexose utilized. Ratwosky kinetic model was used to evaluate the effect of temperature and provided the optimal temperature values of 38.5. While, Monod model was used to predict the substrate concentration effects and it showed the Rm and Ks values as 3.57 L/L-d and 8.29 g/L, respectively. CSTR was seeded with selective enriched mixed culture and operated under the suitable conditions obtained from batch experiments (pH 5.5-6.5, temperature 37 °C, substrate concentration 20 g/L). During continuous operation at hydraulic retention time (HRT) 8 h, propionic acid accumulation was appeared in the reactor with a concentration of 2.36 g/L leading to a drop in hydrogen production rate (HPR) from 10 to 8.5 L/L-d. To overcome the HPr inhibition, a temperature shift (from 37 °C) to 45 °C for 8 h was applied. This significantly improved the inhibited HPR and HY to 13.6 L/L-d. and 1.68 mol/mol hexose, respectively, with a simultaneous reduction in the HPr concentration to 0.7 g/L. Microbial community analysis based on PCR-DGGE after temperature shift revealed the absence of Selenomonas lacticifex and Bifidobacterium catenulatum (involved in HPr formation), and presence of hydrogen producing bacteria namely Clostridium butyricum, Clostridium perfringenes, Clostridium acetobutylicum, and Ethanoligenens harbinense. Temperature shift strategy could overcome the HPr inhibition and significantly improve the hydrogen fermentation of an industrial wastewater. In order to improve the efficiency of hydrogen production from BWW with suspended cells operation, CSTR was further operated with different HRTs (6, 4, 3, 2 and 1.5 h) to find out optimal hydrogen production rate and operational stability of the bioreactor. The peak HPR 37.5 L/L-d and energy production rate 441 KJ/L-d were observed at 1.5 h HRT, while the maximum HY of 1.59 mol/mol hexose was observed at 6 h HRT. Butyrate-type fermentative pathway was observed at all tested HRTs. Lactate concentration increased with decreasing in HRT, which significantly affects the HY. At optimal HRT 1.5 h with peak HPR 37.5 L/L-d, the four species (C. butyricum, C. tyrobutyricum, C. perfringenes and K. oxytoca), were observed. Hydrogen production efficiency from BWW was further studied with immobilized cell operation. A novel material (hybrid immobilization material, HY-IM) was developed by the combination of calcium-alginate, activated carbon (prepared from de-oiled jatropha waste), wako gel (silica gel) and chitosan for immobilization of hydrogen-producing bacteria. The Scanning electron microscopy (SEM) images of the HY-IM showed bacterial cells entrapment. The hydrogen production performance of the reactor with HY-IM (1.12 ±0.04 mol H2/mol hexose utilized) was comparable to suspended cells reactor (1.07±0.01 mol H2/mol hexose utilized), and demonstrated repeated usage of same HY-IM in the reactor with high stability under ten repeated batch operations. The hydrogen production from beverage industry wastewater (20 g/L hexose equivalent) using an immobilized cell reactor was studied at various HRT (8-1.5 h) in a mode of continuous operation. Maximum hydrogen production rate (HPR) of 55 L/L-d was obtained at HRT 1.5 h (an organic loading of 320 g/L-d). This HPR value is much higher than those of other industrial wastewaters employed in fermentative hydrogen production. The cell biomass concentration peaked at 3 h HRT with a volatile suspended solids (VSS) concentration value of 6.31 g/L (with presence of self-flocculating Selenomonas sp.) but dropped to 3.54 gVSS/L at 1.5 h HRT. With the shortening of HRT, lactate concentration increased, but butyrate concentration did not vary significantly and remained as the dominant metabolite at all HRTs. The Clostridium species (C. butyricum, C. tyrobutyricum, C. celerecrescens, C. pasteurianum and C. acetobutylicum) were present as seen from PCR-DGGE analyses. Comprehensive discussion provided the information about advantages and disadvantages of using suspended and immobilized cell systems on improving the hydrogen production performances in terms of yield and production rate. Additionally, the energy production rate (EPR) also compared to show the overall efficiency of the process. The maximum EPR (641.05 KJ/L-d) and HPR (55.4 L/L-d) obtained from the immobilized cells were 47 % higher than the suspended cells (441.52 KJ/L-d) (37.5 L/L-d). Based on these results, it is concluded that, immobilized cell operation is suitable for efficient and stable hydrogen production than suspended cell systems from beverage wastewater. Overall this study demonstrated that beverage wastewater is a high energy yielding feedstock capable of producing both hydrogen and ethanol
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Lai, Zhen-Wei, and 賴振偉. "Study of application of smart beverage production line on Industry 4.0 education." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/km5e42.
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碩士國立臺灣科技大學
機械工程系
106
Promoting the development of Industry 4.0 has become a significant strategy for many countries in recent years. However, Industry 4.0 needs the cooperation of cross-disciplinary talents, so manpower cultivation and talented education are big challenges in development of Industry 4.0. This paper is based on the concept of Siemens Industry 4.0 factory including big data, cloud computing, smart factory, cyber-physical system and mobile devices to create a smart beverage factory. Processes include labeling, syrup filling, drink filling and testing to complete a customized beverage. The machine quickly transmits data through the Internet of Things (IoT) technology. With the installation of embedded devices in the machine, each machine is an independent part and operates independently. Big data management through cloud computing technology will reduce labor costs. We combined the above concepts and processes to achieve automated and customized production, demonstrating it to students. Students can actually control and monitor the plant and quickly learn about the relevant knowledge and applications of Industry 4.0. We invited 15 students to visit the factory and implement a CPS project. The result of evaluation shows that the teaching aid does improve knowledge of students on Industry 4.0.