"May 2003" / Bibliography: leaves 161-180. / x, 180 leaves : ill., map ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / This study analyses driving forces, determinants and implications of emerging contractual arrangements in the Chinese agri-food system based on the transaction cost approach. / Thesis (Ph.D.)--University of Adelaide, School of Economics, 2003

by Lam Kwok-fai. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / Bibliography: leaves 88-89. / abstract --- p.ii / table of contents --- p.iv / LIST OF ILLUSTRATIONS --- p.vi / list of tables --- p.vii / ACKNOWLEDGEMENT --- p.ix / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Objective --- p.1 / Literature Survey --- p.2 / New Product Development Process --- p.2 / New Product Management --- p.5 / Influence of Supermarket in New Product Development --- p.6 / Summary --- p.6 / Research Questions --- p.8 / Chapter II. --- method --- p.9 / Type of Study --- p.9 / Study Setting --- p.9 / Time Horizon --- p.9 / Unit of Analysis --- p.10 / Population and Sample --- p.10 / Data Collection Method --- p.10 / Sample Characteristics --- p.11 / Variables and Measures --- p.13 / Data Analysis Method --- p.13 / Chapter III. --- THE RESULTS --- p.15 / Review of New Product Development in 1990 --- p.15 / Success Rate --- p.15 / Target of New Products --- p.16 / Expenses --- p.18 / New Product Development Process --- p.19 / The Existence of the Six Stages --- p.19 / Importances of the Stages --- p.19 / Time Spent on the Stages --- p.21 / The Process --- p.21 / Test Marketing and Promotion Methods --- p.24 / Key Personnel in the Stages --- p.26 / Idea Generation --- p.26 / Idea Screening --- p.26 / Business Analysis --- p.29 / Concept Development --- p.29 / Product Development --- p.29 / Test Marketing --- p.33 / New Product Management --- p.35 / Influence of Supermarket in New Product Development --- p.44 / The Unstructured Interview --- p.48 / New Product Development Process --- p.48 / Key Personnel in the Stages --- p.49 / Test Marketing and Promotion Methods --- p.50 / New Product Management --- p.51 / Influence of Supermarket in New Product Development --- p.52 / Chapter IV. --- CONCLUSION --- p.55 / Chapter V. --- RECOMMENDATIONS --- p.57 / APPENDIX I English Questionnaire --- p.60 / APPENDIX II Chinese Questionnaire --- p.74 / BIBLIOGRAPHY --- p.88

by Chu King Shun, Ng Siu Ting. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaves 87-88). / Questionnaire in Chinese. / ABSTRACT --- p.I / ACKNOWLEDGEMENT --- p.II / LIST OF TABLES --- p.VI / Chapter CHAPTER I - --- INTRODUCTION --- p.1 / Chapter CHAPTER II - --- METHODOLOGY --- p.4 / Data and Information Collection --- p.4 / Primary Data --- p.4 / Secondary Data --- p.5 / Data Analysis and Interpretation --- p.6 / Target Market Analysis --- p.7 / Marketing Plan --- p.8 / Assumptions --- p.9 / Limitations --- p.10 / Chapter CHAPTER III - --- DATA ANALYSIS --- p.11 / Descriptive Analysis --- p.11 / Socio-demographic Characteristics --- p.11 / Respondents' Perception of Thai Food --- p.13 / Respondents' Willingness to Try Thai Food --- p.14 / Respondents' Willingness to Spend on Thai Food --- p.15 / Respondents' Frequency of Having Dinner in Foreign Restaurants --- p.17 / Respondents' Average Spending Per Meal --- p.18 / Reasons for Respondents to Visit Foreign Restaurants --- p.19 / Channels that Usually Provide Respondents Information about Restaurants --- p.20 / Respondents，Method of Payment --- p.21 / Respondents，Preference of the Location of a Thai Restaurant in China --- p.21 / Respondents' Staple Food --- p.22 / Perceived Requirement of a Thai Restaurant --- p.23 / Difference between Chinese Male and Female's Perceived Requirements of a Thai Restaurant --- p.25 / Comparison of Chinese' Perceived Requirements of a Thai Restaurant for Different Region Groups --- p.26 / Comparison of ChINEese' Perceived Requirements of a Thai Restaurant for Different Occupation Groups --- p.28 / Comparison of Chinese' Perceived Requirements of a Thai Restaurant for Different Income Groups --- p.29 / Chapter CHAPTER IV - --- PRE-ENTRY ANALYSIS --- p.31 / Economic Environment --- p.31 / General Economy --- p.31 / Foreign Trade and Investment --- p.31 / Economic Relations with Hong Kong --- p.32 / Political Environment --- p.32 / Reforms --- p.32 / Legal --- p.33 / SOCIO-CULTURAL ENVIRONMENT --- p.35 / Profile of Chinese Consumers Diversifying --- p.35 / Chapter CHAPTER V - --- FEASIBILITY STUDY --- p.39 / Market Opportunity --- p.39 / Economic Development --- p.39 / Taste Preference of Chinese --- p.40 / Accessibility of Factors of Production --- p.42 / Labor --- p.42 / Raw Materials --- p.43 / Capital --- p.43 / Government Regulation --- p.44 / Forms of Ownership --- p.44 / Exchange Control --- p.44 / Chapter CHAPTER VI - --- RECOMMENDATION --- p.46 / Target Market --- p.46 / Geographic Analysis --- p.46 / Demographic Analysis ´ؤ Occupation --- p.47 / Demographic Analysis ´ؤ Income Level --- p.48 / Entry Mode --- p.49 / Evaluation on Various Modes of Entry --- p.49 / Recommendation for Setting up a Thai Restaurant in China --- p.50 / Marketing Plan --- p.51 / Price --- p.51 / Product --- p.53 / Place --- p.54 / Promotion --- p.56 / Chapter CHAPTER VII - --- CONCLUSION --- p.60 / APPENDIX --- p.62 / BIBLIOGRAPHY --- p.87

University of Macau / Faculty of Law

published_or_final_version / Business Administration / Master / Master of Business Administration

published_or_final_version / Urban Planning and Environmental Management / Doctoral / Doctor of Philosophy

published_or_final_version / History / Master / Master of Philosophy

by Chan Yuk Keung. / Bibliography: leaves 91-98 / Thesis (M.Phil.)--Chinese University of Hong Kong, 1983

by Au Lai Hang. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 63-65). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.iv / Chapter CHAPTER I- --- INTRODUCTION --- p.1 / The Changing Distribution System in China --- p.1 / Objectives of the Study --- p.3 / Arrangement of Content --- p.4 / Chapter CHAPTER II - --- METHODOLOGY --- p.5 / Chapter CHAPTER III - --- LITERATURE REVIEW --- p.8 / Channel Selection --- p.8 / Distribution Practices Adopted in China --- p.9 / Channel Length --- p.10 / Chapter CHAPTER IV- --- CURRENT DISTRIBUTION STRUCTURE IN CHINA --- p.12 / Carbonated Soft Drinks: Coca Cola Versus Sunkist --- p.13 / Biscuits: United Biscuits Versus Nabisco --- p.19 / Chocolate : Mars Versus Ferrero --- p.25 / Generalisation of Current Distribution Channel --- p.32 / Key Factors Affecting Channel Selection in this Context --- p.33 / Chapter CHAPTER V - --- THE SHANGHAI RETAIL SCENE --- p.41 / The Shanghai Economy --- p.41 / Fast Moving Consumer Goods Handlers in Shanghai --- p.43 / Development of Chain Supermarkets in Shanghai --- p.43 / Chapter CHAPTER VI - --- SURVEY FINDINGS --- p.45 / Objectives --- p.45 / Response Rate --- p.45 / Survey Results --- p.45 / Chapter CHAPTER VII - --- IMPLICATIONS --- p.50 / To Manufacturers --- p.50 / To Current Distribution Structure --- p.52 / Chapter CHAPTER VIII - --- CONCLUSION --- p.55 / APPENDIX --- p.58 / BIBLIOGRAPHY --- p.63