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Level 1 Chapter 1 Slides 1-9

Level 1 Chapter 1 Slides 1-9

Assessment

Presentation

Hospitality and Catering

9th - 12th Grade

Practice Problem

Easy

Created by

Karen Miller

Used 14+ times

FREE Resource

9 Slides • 2 Questions

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© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

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MARKETING OVERVIEW

Market

oGroup that desires product or service

oCan be customers or guests

Marketing

oCommunicating message to market/guests

oCommunicates availability of product or service

oUses social media

oNot the same as advertising

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BASIC MARKETING CONCEPTS

Marketing mix

oCombination of creation, development, sale of products

oTraditional marketing plan

oFour Ps: product, price, promotion, place

Contemporary marketing mix

oDeveloped to meet current marketing challenges

oThree elements: product-service mix, presentation mix,
communication mix

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MARKETING MIX: FOUR PS

Product: Good/service consumers want/need
Price: Determined by competition, production, demand
Promotion: Message that advances sale of products
Place: Where to have product sold

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Fill in the Blanks

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BASIC MARKETING CONCEPTS: CONTEMPORARY MARKETING MIX

Product-service mix:

All food and services

Important to compete with similar operations

Presentation mix:
How an operation looks

Layout, size, furniture, decorations, lighting, uniforms

Communication mix:
All communication with guests

Includes advertising, menu, guest feedback, social networking

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MARKETING PLAN

List of steps to sell product or service
Directed at specific market
Different for each operation

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MARKETING PLAN: STEPS

Research the market:
First step
Information from guests, employees, community, government

offices

Shows strengths and weaknesses

Establish objective:
Goals to accomplish
Set time frame and deadlines

Develop marketing strategy:
Ways to achieve objective
Weigh pros and cons
Collaborate to find best strategy

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MARKETING PLAN: STEPS

Implement action plan:
Put strategy into practice
Make changes accordingly

Evaluate/modify action plan:
Monitor actions
Determine success of strategy
Revise plan when necessary

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SWOT ANALYSIS

Also called a situation assessment
Stands for: strengths, weaknesses, opportunities, threats
Determines success of operation’s strategy
Used to make improvements

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Open Ended

What is a Market?

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© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

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