大学生日本料理创业计划书

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1、120029刘晓珺日本料理创业计划书日本料理创业计划书创业者姓名刘晓珺日期2014-06-09学号1220029通信地址上海建桥学院电子邮件sakura_momokoo@126.com120029刘晓珺日本料理创业计划书目录第一部分执行总结·····························································11.1项目背景·····························································11.2市场概述··································

2、···························11.3策略管理·····························································11.4投资与财务···························································1第二部分市场分析·····························································12.1行业分析及发展前景·············································

3、······12.2消费人群定位·························································22.3竞争分析·····························································22.4行业SWOT分析························································2第三部分项目发展战略························································23.1选择地点·······

4、······················································23.2装修配置·····························································43.3员工培训·····························································53.4营销战略·····························································5120029刘晓珺日本料理创业计划书第四部分项目风险与规避·

5、······················································64.1外部风险·····························································64.2内部管理风险·························································64.3市场风险·····························································74.4应对措施·························

6、····································7第五部分投资者的退出·························································8120029刘晓珺日本料理创业计划书120029刘晓珺日本料理创业计划书第一部分执行总结1.1项目背景料理是一种文化，中国人很接受这种气氛和这种饮食，中国可谓是餐饮王国，人口多，自然餐饮是少不了的。特色餐饮自然更受欢迎和青睐，人们都喜欢尝试新鲜“食”物。日料在最近几年在国内也开始越来越流行，寿司、北极贝一类食品也随着日料店的经营走进千家万户。1.2市场概述餐饮业作为我国第

7、三产业中的一个传统服务性行业，从改革开放这20多年的发展进程中，始终保持着旺盛的增长势头，取得了突飞猛进的发展，展现出繁荣兴旺的新局面。餐饮业是一个传统行业，也是一个朝阳行业，它历史悠久，并且永不落幕。中国有句古话“民以食为天”。可见餐饮业容量充足。1.3管理策略组织及管理者：公司将采取目标管理、扁平化的组织形式，运用先进的OEC管理模式，实现低成本、高效率的管理。生产管理：尝试创新、不断改进料理技术、确保食材新鲜程度的同时努力降低料理成本。经营管理团队：通过专业化的培训，使其具备较强的执行