Page 98 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 98
dwich Management
98 Figure 29: Developmental trajectories of different companies
Source: Gričar 2014; Bavec and Manzin 2011.
Table 7: Chronology of work on the project and completed tasks of the project.
Date Tasks Responsible person Status
17.3. – 18.4. SWOT analysis EE done
CANVAS business model EE done
19. 4. – 2.5. value proposition CANVAS model CE done
3.5. – 18.5. survey design EE done
survey analysis coordinator
clearly define the target customer and their needs Students done
meeting with Bajnof, Catering High School EE done
define the main product and services done
define the attributes of a web site (Startup Weekend) Student done
begins with building a website EE done
ideas on the start offer INF done
explore the possibility of funding INF done
clearly define the sales channel CE done
draw the graphic design websites done
ideas regarding the location of the store (rental costs) Students done
HACCP in a »trailer« EE done
identify the costs of producing main product / ser- INF done
vice EE
Students
CE
98 Figure 29: Developmental trajectories of different companies
Source: Gričar 2014; Bavec and Manzin 2011.
Table 7: Chronology of work on the project and completed tasks of the project.
Date Tasks Responsible person Status
17.3. – 18.4. SWOT analysis EE done
CANVAS business model EE done
19. 4. – 2.5. value proposition CANVAS model CE done
3.5. – 18.5. survey design EE done
survey analysis coordinator
clearly define the target customer and their needs Students done
meeting with Bajnof, Catering High School EE done
define the main product and services done
define the attributes of a web site (Startup Weekend) Student done
begins with building a website EE done
ideas on the start offer INF done
explore the possibility of funding INF done
clearly define the sales channel CE done
draw the graphic design websites done
ideas regarding the location of the store (rental costs) Students done
HACCP in a »trailer« EE done
identify the costs of producing main product / ser- INF done
vice EE
Students
CE
