Zhodnocení konkurenceschopnosti vybraného podniku
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Vysoká škola báňská - Technická univerzita Ostrava
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Abstract
The aim of this study is to evaluate the competitiveness of restaurant equipment. Selected problem is solved by PEST analysis, five competitive forces, SWOT and BCG. For data collection was used to survey method and mystery shopping. Carried out the research were identified competitive advantages and disadvantages, identified factors that need attention and was revealed current market position. The results of this study can be used as a competitive tool in achieving the goals.
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Import 02/11/2016
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analysis, competition, competitiveness, marketing, enterprise, restaurant, service, customer