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course information of 104 - 2 | 6776 Strategic Research of Food Market(食品市場策略研究)

Taught In English6776 - 食品市場策略研究 Strategic Research of Food Market


教育目標 Course Target

(1)期待學生可以理解有效掌握市場的動向與趨勢、乃是維持食品企業再生產循環的重要原動力。 (2)給予學生適切的市場規劃的基礎訓練、得以有能力規劃市場的戰略。 (3)補充市場調查的基本知識與市場情報的管理概念,並且協助修習學生得知如何運用在食品市場規劃策略的擬定過程中。 (4)透過授課教師隨時蒐集自日本衛星頻道中所放映之食品市場策略相關特別節目單元,除了提供作為個案分析的材料,也希望可以促使修習學生拓展出國際視野。(1) It is expected that students can understand that effectively grasping market trends and trends is an important driving force for maintaining the reproduction cycle of food companies. (2) Provide students with appropriate basic training in market planning so that they can plan market strategies. (3) Supplement the basic knowledge of market research and the management concepts of market intelligence, and help students learn how to apply it in the formulation process of food market planning strategies. (4) The teachers collect special program units related to food market strategy from Japanese satellite channels at any time. In addition to providing materials for case analysis, it is also hoped to encourage students to expand their international horizons.


課程概述 Course Description

主要為協助修習者對於食品產業當中所存在的流通構造特質與企業所採用市場策略有所理解,因而將循序講解市場規劃的基礎理論、基本概念、事業領域等,再配合授課教師所提供之國際間大規模食品企業所推動的最新市場規劃策略案例,以及市場策略國際化的案例,與修習學生進行個案分析與討論。
It is mainly to help practitioners understand the characteristics of the circulation structure that exists in the food industry and the market strategies adopted by enterprises. Therefore, the basic theories, basic concepts, business fields, etc. of market planning will be explained step by step, and combined with the international knowledge provided by the instructor. Conduct case analysis and discussion with students on the latest market planning strategy cases promoted by large-scale food companies, as well as cases of international market strategies.


參考書目 Reference Books

和田充夫、恩藏直人、三浦俊彥「Marketing戰略」,有斐閣(日本語原文,授課教師自行翻譯編輯為中文教材)
Mitsuo Wada, Naoto Onzo, Toshihiko Miura "Marketing Strategy", Yuhikaku (original Japanese text, translated and edited by the instructor into a Chinese textbook)


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
出席狀況出席狀況
Attendance status
30
參與討論與提供議題參與討論與提供議題
Participate in discussions and contribute topics
30
期末研究報告期末研究報告
Final research report
40

授課大綱 Course Plan

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Course Information

Description

學分 Credit:0-3
上課時間 Course Time:Tuesday/2,3,4[AG103]
授課教師 Teacher:王良原
修課班級 Class:食科碩1,2
選課備註 Memo:
This Course is taught In English 授課大綱 Course Plan: Open

選課狀態 Attendance

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目前選課人數為 5 人。

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