

Level 1 Chapter 1 Slides 1-9
Presentation
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Hospitality and Catering
•
9th - 12th Grade
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Practice Problem
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Easy
Karen Miller
Used 14+ times
FREE Resource
9 Slides • 2 Questions
1
© 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
3
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:
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All food and services
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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?
© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.
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