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日本經營之神稻盛和夫曾有過一個有趣的想法： 讓高階主管親自去擺烏龍麵攤，如果他們經營得好，那也就表示他們了解經營的眉角。 配料怎麼選？湯頭如何調？才能夠贏得客戶的喜愛還有一再光顧？成本怎麼控？定價策略又該如何拿捏？ 同樣是賣烏龍麵，經營方式有千百種可能， 從選址、客群設定、產品定價到銷售模式， 一碗小小的烏龍麵，反映的不只是口味， 更蘊含著商業決策的精髓與經營者的個性…… -- Hosting provided by SoundOn
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