Business plan: Mon Nam : Vietnamese restaurant in Hämeenkyrö, Finland
Vu, Thi Huyen (2020)
2020
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2020101321308
https://urn.fi/URN:NBN:fi:amk-2020101321308
Tiivistelmä
The objectives of the report were to emphasize the importance of a business plan and its main features to companies. The theoretical framework was conducted from academic publishments, whereas its principal focus was limited to the most significant knowledge and expertise in Marketing, Accounting, and Risk Management aspects. Nevertheless, the other parts of a standard Business Plan structure were brought to smaller discussions as well.
At the same time, the author took advantage of the secondary research to create an actual plan for restaurant Mon Nam of JuiX Oy in Finland. The practical application serves the restaurant owners’ interest and the writer’s expectation to draw insight into the start-up story of two young foreign entrepreneurs in Finland.
The data and information used in the theoretical part were gathered from published books, e-books, academic articles, and relevant organization’s websites. The literature contents are marketing-, accounting-, risk managing-, and restaurant business plan-oriented.
As a result of this study, a recommendation for entrepreneurs on how to create a simple business plan was made. It can be applied for similar smaller business forms at the start of their project. Above all, the plan may help the audiences get familiar with different parts of a business plan, and provide the beneficiary entrepreneurs with tailoring instruments to operate on a daily basis or call for external investments and grants.
At the same time, the author took advantage of the secondary research to create an actual plan for restaurant Mon Nam of JuiX Oy in Finland. The practical application serves the restaurant owners’ interest and the writer’s expectation to draw insight into the start-up story of two young foreign entrepreneurs in Finland.
The data and information used in the theoretical part were gathered from published books, e-books, academic articles, and relevant organization’s websites. The literature contents are marketing-, accounting-, risk managing-, and restaurant business plan-oriented.
As a result of this study, a recommendation for entrepreneurs on how to create a simple business plan was made. It can be applied for similar smaller business forms at the start of their project. Above all, the plan may help the audiences get familiar with different parts of a business plan, and provide the beneficiary entrepreneurs with tailoring instruments to operate on a daily basis or call for external investments and grants.