The developments and changes of small and medium foods enterprisesExample: M company
| Autor: | Wen-Chih Tsai, 蔡文智 |
|---|---|
| Rok vydání: | 2013 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 101 Food is the first necessity of the people. In recent years consumers all over the world concern about not only delicious but also healthy meals. Because sanitary regulations change among nations and purchasing power enhances in newly industrialized countries, various channels lead the food industry environment change rapidly. For industry promotion, traditional small and medium food enterprises are facing strong internal and external challenges. Through the requirements in the domestic market and newly industrialized countries, traditional small and medium food enterprises promote in technology, manufacture, selling, human resources, research, financial accounting, information and management are much more important. In traditional small and medium food enterprises, systematization management and market expedition always are the declining tendency. In early Taiwan, small and medium food enterprises almost run small family business. Subjective concepts of founders and employers are the principal for running business. Employees followed supervisors’ instructions; they lacked of food safety and sanitary consciousness. Furthermore they were unfamiliar with selling channels. In this situation, even though products are excellent, enterprises do not arrange mass marketing in case risks come. Demand increasing, channels rising, and market expanding caused the original methods of management cannot fit with the environment changes. Old industries will be marginalized and faded out. Therefore, creation and innovation are necessary for enterprises to change the original methods of management and bravely face challenges and risks. Enterprises eagerly find methods to reverse declining tendency such as products recreation, channel diversification, and quality installation. This essay will discuss how a traditional small and medium food enterprise gave up old manufacture process and passive running business way, and then it enhanced 6 parts of management models in manufacture, marketing, human resources, research, financial accounting, and information. Moreover, it follows every stable step by founders and is awareness of consumers’ healthy eating behaviors. The traditional small and medium food enterprise recreate product position and brand value successfully. However, it meets various obstacles such as different opinions from founders and arguments among consumers, channels, agents in domestic and overseas, suppliers, administrations, and employees during the innovation. Which niches or mass market will be the target market in the future? What barriers and difficulties will face when enterprises install quality management system? Above obstacles and impacts will be discussed more in the essay. Last but not least, how important evidence-based management is in reality for enterprises expansion! Enterprises deliver the evidence-based management knowledge to employees and revise management policies in order to avoid old management risks and impacts. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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