Please use this identifier to cite or link to this item:
http://hdl.handle.net/10362/143229| Title: | How to apply entrepreneurship in real life: developing a hybrid restaurant-bar concept |
| Author: | Proença, Guilherme Alves |
| Advisor: | Duarte, Miguel Muñoz |
| Keywords: | Innovation Entreprenerueship |
| Defense Date: | 2-Jun-2022 |
| Abstract: | This work project aims to understand why Hybrid Restaurant-Bar Concepts are increasing in popularity and whether this concept can be seen as an investment opportunity. Throughout the work project several hypotheses were tested during experiments to maximize the efficiency of the Business Model Canvas framework. Methodologies as Lean Start up and Customer Development Model were applied on a theoretical Hybrid Restaurant named “The Duo”. |
| URI: | http://hdl.handle.net/10362/143229 |
| Designation: | Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics |
| Appears in Collections: | NSBE: Nova SBE - MA Dissertations |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2021-22_spring_31880_guilhermeproenca.pdf | 2,63 MB | Adobe PDF | View/Open |
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