The Business Plan of So Fun International Cooking School

• Main Authors: CHI, CAI-CHING, 紀采青
• Other Authors: CHEN, CHIH-YUAN
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/5h6m4q

碩士 === 國立雲林科技大學 === 創業管理碩士學位學程 === 107 === The business plan of So Fun International Cooking School aimed to put a focus on foreign tourists, providing them courses and allowed them to get various benefits. Firstly, the tourists engaged with interpretative activities to learn Taiwan’s food culture, such as cooking and tasting local dishes. Secondly, tourists got involved to learn in well-developed environment. All in-service instructors of the school are not only professional in cooking and sufficient in using at least a foreign language but they are also professional in teaching, because they always implement flexible teaching methods based on three core values of the school as the focused goals, namely creativity, international development and humanity. Also, this plan concerned integration and connection to the industries or suppliers such as catering service, tourism, and agriculture education, to compete in the constructive competition and it bolstered the market value shared with customers. The So Fun International Cooking School is an industrial based institute which enables foreign visitors to access to the local culture with a safe, clean and comfortable environment. Taking part in the programs offered by the school, visitors were not only engaged in food cultural activities but also had opportunities to build up the relationship with people around by exchange events. Furthermore, visitors also got opportunities to experience “slow food” and downshifting or LOHAS (Lifestyle of Health and Sustainability). This business plan provided many advantages in terms of competition, customer’s segmentation, product differentiation and business model. This business plan proposed a financial assumption for the first 5 years. Estimated profits are as below: 1. The return on assets (ROA) of the business plan was 23% with the average return on assets for the first five years. 2. The gross profit margin of the business plan was 46% for the first five years. 3. The business benefit (EBIT) of the business plan was 28% with the average operating profit for the first five years. 4. The net profit rate of the business plan was 21% with the average net profit rate for the first five years. In conclusion, the business plan acquired outcomes that students could not only easily bolster their knowledge and skills about Taiwanese dishes but also multiple food dishes of various nations. Furthermore, students got to realize more Taiwanese philosophy and culture through either the dishes’ name or decoration. Additionally, the exploration of culinary culture provided students opportunity to experience Taiwanese lifestyle and created profits for the students in many aspects.