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Executive summary…………………………………………………………...…I

Table of contents…………………………………………………………………II

1.0  Introduction…………………………………………………………………

1.1  Background…………………………………………………………………

1.2  Purpose of the Research……………………………………………………

1.3  Problem Statement………………………………………………………….

1.3.1 The technology of hand-pulled noodles is hard to learn for the people of Auckland……………………………………………………………………..

1.3.2 The change of Auckland  people's tastes............................................................

1.3.3 How to minimize negative forces and maximize positive forces............................

1.3.4.4 How to make maximize profits.........................................................................

1.3.5 The influence of hand-pulled noodles between East and West countries............

1.4 Research Questions  ..........................................................................................

1.4.1The critical success factors among management and operations activities.......................................................................................................

 1.4.2The relationship among business objectives, critical success factors and technologies…………………………………………………………………

1.4.3 The development problems in both external and internal business environments of food industry……………………………………………………………………

1.4.4The major difficult among competitive situations in food  industry.....................................................................................................................

1.4.5How can pursuing profits and customer satisfaction be balanced............................................................................................................

2.0  Preliminary Literature Review……………………………………………

2.1  The hand-pulled noodles deal with the basic strategy…………………

2.2  PESTEL analysis model……………………………………………………

2.2.1 The definition of PESTEL……………………………………………

2.2.2 The content of PESTET…………………………………………………

2.2.3 How to put the PESTET analysis model into practice …………………

2.3  SWOT analysis model………………………………………………………

2.3.1 The content of SWOT…………………………………………………………

2.3.2 The advantage of using SWOT to analyze the success of hand-pulled noodles…

2.3.3 The limits of using SWOT to analyze the success of hand-pulled noodles……

2.4  Analysis of Porter's Five Forces Model...............................................

2.4.1 What is the Porter's Five Forces Model.......................................................

2.4.2 How to use the Porter's Five Forces Model to analyze the hand-pulled noodles...

2.5 Analysis Value chain.................................................................................

2.5.1 The definition of Value chain.................................................................

2.5.2 How the primary activities affect the development of hand-pulled noodles ........

2.5.3 How the spport activities affect the development of hand-pulled noodles..........

2.6 Conclusion of Literature Review………………………………………………….

2.7 Problems of Literature………………………………………………………….

3.0 Design and Research Methods of the Study..................................................

3.1 introuduction………………………………………………………………..

3.2 Qualitative Method……………………………………………………………

3.2.1 What is the Auckland people really desire from hand-pulled noo

dles in LanZhou..................

3.2.2 The core competitive advantage of hand-pulled noodle from chefs or bosses of exist restaurant in Auckland................................................................................

3.3 QuantitativeMethod............................................................................................

3.3.1 Analysis the internal factors of food industry in Auckland................................

3.3.2 The importance of quantitative of hand-pulled noodles.....................................

4.0  Proposed Data Analysis……………………………………………………..

4.1 Introduction…………………………………………………………………....

4.2 How to combinate of primary and secondary data………………………

4.3 The primary data will be from research of both qualitative and quantitative research…………………………………………………………………………..

4.4 The secondary data will be from published References and some secondary research data…………………………………………………………………

4.5 SPSS method will be illustrated data…………………………………………….

5.0 Date analysis and Conclusion………………………………………………

5.1 Analysis data which had illustrated by SPSS method……………………..

5.2 Conclusion…………………………………………………………………….

6.0 Recommendations………………………………………………………………..

6.1 Taking full use of own features to develop the hand-pulled noodles in Auckland……………………………………………………………………………

6.2 Making all kinds of hand-pulled noodles to leave people’s tastes………………………………………………………………………………..

6.3 Pay more attention on quantitative than qualitative……………………….

6.4 Proper promotion activities in Auckland……………………………………..

7.0 References………………………………………………………………………

Executive summary

The hand-pulled noodles in LanZhou city of China has a long history, that is, the hand-pulled noodles is the feature of China. As the hand-pulled noodles are liked by most people who come from all around the world. So the hand-pulled noodles have development trend in Auckland.

This research project is about identifying critical success factors in the development of Chinese traditional hand-pulled noodle’s market in Auckland With its success, the Auckland brings in this industry about hand-pulled noodles.The purpose of this project helps to develop the hand-pulled noodles in Auckland. Also, Auckland has some advantages to develop hand-pulled noodles.For example, the NewZealand has well-developed agriculture. So this provides wealth of raw materials about doing hand-pulled noodles. And the competition of hand-pulled noodles is not strong. These

conditions will promote hand-pulled noodles in Auckland.

The content of this research includes seven parts that is introduction, preliminary literature review, Design and Research Methods of the Study, Proposed Data Analysis, Date analysis and Conclusion, Recommendations and References.The contents are mainly that using the PESTEL,SWOT, Porter's Five Forces and Value chain model to analyze the Critical success factors in the development of Chinese traditional hand-pulled noodle’s market in Auckland.

As a result, there are some primary and secondary data analyzing the development of hand-pulled noodles in Auckland.Then taking full use of own features to develop the hand-pulled noodles in Auckland and paying more attention on quantitative than qualitative can make hand-pulled noodles in Auckland develop more successfully.

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