食品公司創(chuàng)業(yè)計(jì)劃書(shū)

1、食品公司創(chuàng)業(yè)計(jì)劃書(shū)食品公司創(chuàng)業(yè)計(jì)劃書(shū)精品資料wd文檔可編輯修改歡迎下載交流食品公司創(chuàng)業(yè)計(jì)劃書(shū)5.3.1主打?qū)＞?.....................................................285.3.2重點(diǎn)滲透......................................................295.3.3外腦的介入..................................

2、..................295.4技術(shù)描述............................................................295.5產(chǎn)品定價(jià)............................................................315.6新產(chǎn)品研發(fā)......................................................

3、....315.7企業(yè)價(jià)值文化........................................................32六、市場(chǎng)預(yù)測(cè)................................................................336.1市場(chǎng)預(yù)測(cè)方式........................................................336.2市場(chǎng)環(huán)境分

4、析........................................................336.2.1國(guó)外食品行業(yè)現(xiàn)狀分析..........................................336.2.2我國(guó)食品行業(yè)現(xiàn)狀..............................................346.3影響食品行業(yè)的發(fā)展因素...........................

5、...................356.3.1有利因素......................................................356.3.2不利因素......................................................356.4主要競(jìng)爭(zhēng)對(duì)手的SWOT分析.............................................376.4.1、

6、優(yōu)勢(shì).........................................................376.4.2、劣勢(shì).........................................................38七、市場(chǎng)營(yíng)銷組合............................................................397.1產(chǎn)品策略...............

7、.............................................397.2營(yíng)銷的隊(duì)伍與管理....................................................397.2.1管理的現(xiàn)狀：..................................................397.2.2管理的策略：..................................

8、................407.3價(jià)格策略............................................................437.4直銷渠道............................................................447.5促銷策略.........................................................

9、...467.6主要影響因素........................................................48八、生產(chǎn)管理計(jì)劃............................................................508.1原料供應(yīng)............................................................508.2技術(shù)人員與廠

10、房選址、布局............................................508.3生產(chǎn)工藝............................................................518.4生產(chǎn)規(guī)模、產(chǎn)品過(guò)渡..................................................528.5質(zhì)量管理............................

11、................................538.6包裝運(yùn)輸............................................................53九、財(cái)務(wù)規(guī)劃................................................................549.1編制財(cái)務(wù)計(jì)劃的作用.................................

12、.................549.2創(chuàng)業(yè)計(jì)劃書(shū)的假設(shè)條件................................................559.2.1資金需求..........................................................559.2.2資金投入計(jì)劃..................................................559.3資金的

13、來(lái)源與使用....................................................569.4具體的財(cái)務(wù)規(guī)劃......................................................569.5財(cái)務(wù)分析說(shuō)明........................................................579.6.財(cái)務(wù)假設(shè)....................