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Five Forces of Competition Model (Expanded)

Five Forces of Competition Model (Expanded). Entry Barriers Economics of Scale Proprietary product differences Brand identity Capital requirements Access to distribution Absolute cost advantages Proprietary learning curve Access to necessary inputs Proprietary low-cost product design

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Five Forces of Competition Model (Expanded)

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  1. Five Forces of Competition Model (Expanded) Entry Barriers Economics of Scale Proprietary product differences Brand identity Capital requirements Access to distribution Absolute cost advantages Proprietary learning curve Access to necessary inputs Proprietary low-cost product design Government policy Expected retaliation Rivalry Determinants Industry growth Fixed (or stage) costs/value added Intermittent overcapacity Product differences Brand identity Switching costs Concentration and balance Informational complexity Diversity of competitors Corporate stakes Exit barriers New Entrants Threat of New Entrants Industry Competitors Intensity of Rivalry Bargaining Power of Suppliers Bargaining Power of Buyers Suppliers Buyers Determinants of Supplier Power Differentiation of inputs Switching costs of suppliers and firms in the industry Presence of substitute inputs Supplier concentration Importance of volume to supplier Cost relative to total purchases in the industry Impact of inputs on cost or differentiation Threat of forward integration relative to threat of backward integration by firms in the industry Determinants of Buyer Power Bargaining Leverage Buyer concentration versus firm concentration Buyer volume Buyer switching costs relative to firm switching costs Buyer information Ability to backward integrate Substitute products Pull-through Price Sensitivity Price/total purchases Product differences Brand identity Impact on quality/performance Buyer profits Decision makers’ incentives Threat of Substitutes Substitutes Determinants of Substitution Threat Relative price performance of substitutes Switching costs Buyer propensity to substitute

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