The Study on Entering International Market Configuring Strategy of Taiwan’s Food Bake Ware Industry

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Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/107932

Title:	The Study on Entering International Market Configuring Strategy of Taiwan’s Food Bake Ware Industry
Authors:	Chang, Juijun
Contributors:	經營管理學系碩士在職專班
Keywords:	food bakeware;International market allocation strategy;Strategy dimension;Strategy type;Strategy essence
Date:	2017
Issue Date:	2017-09-19 05:45:07 (UTC+0)
Publisher:	亞洲大學
Abstract:	It’s said that “Bread is the staff of life”, the food industry has been the key issues of the peo-ple's livelihood, and the food baking industry plays one important part of role. Especially in Asia and other emerging countries. The food baking industry developed fast due to the increase wich national income. This industry refined developing direction and diversify base on customer needs. In the past, there are many scholars studying the food baking industry, but less researches for how the food baking industry to enter the international market. Coupled with food safety awareness and leisure life get more and more attentions, DIY baking gradually became the mainstream in the recent years. In such circumstance, there would have considerable development potentials, if the bakeware industry can grasp the innovation and create the fashion trend. Under the situation of the limit domestic market of Taiwan gradually saturated. The purpose of this study that how the bakeware industry to expand out of Taiwan and enter into the international market. In order to meet the regional industrial characteristics, this study is based on the expert inter-view to verify the relationship between the three aspects of the strategy on the formulation of the international market layout strategy, including strategy structure, strategy type and strategy es-sence. The interviews have covered six experts and scholars of food baking industry system on both sides of the Taiwan Strait, who included supply chain manufacturers, baking equipment suppliers, raw ingredients suppliers. In this study, 250 questionnaires were issued, 76 valid ques-tionnaires were retrieved and the effective questionnaire rate was 30.4%. The results show that there is a significant positive correlation between the first substructure "expanding the tangible operation scale" and the international market layout, and the other two sub-factors have no sig-nificant positive correlation. The overall view of the strategic structure and the international mar-ket layout is a significant positive correlation. There are significant positive correlations between the two subfactors of strategy essence, which proves that the overall structure is also a high sig-nificant positive correlation. There has one subfactor of strategy type which has a significant cor-relation with the international market. This study proposes a mode of how the bakeware industry enter into the international market layout, and makes conclusions and suggestions for Taiwan food bakeware industry for reference.
Appears in Collections:	[經營管理學系 ] 博碩士論文

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