Chapter 3 & 4 - Banquet and Catering

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Target market

population group that represents the primary customer

teenage customer profile

proms, banquets- locations gyms and ballrooms

catering services must possess what?

the flexibility to respond to a wide variety of customer needs

30-60 year old customer profile

tournament banquets, social or business functions

computer software programs provide what?

valuable tools with which to achieve profitable and efficient operations in catering management

20-30 year old customer profile

wedding popular and business functions

Location

- access to major transportation - availability of parking - security

Catering software support

- accounting - contact information and follow up - booking information - sales and marketing activities

labor

- availability of labor in the surrounding area to support your business demands - seasonal or year demands - full time or part time - skilled, semi-skilled, unskilled

Maximizing catering revenue

- building package prices - add-ons to build revenue - value adds for customer satisfaction

Competition analysis comparison

- catering services - menu items - pricing structure - package pricing - facilities

four major segments in developing a catering business

- customer - competition - community - labor pool

Availability

- customer generally has a specific date maybe with two or three alternatives - the catering service that can offer both price and availability on the primary date will receive first consideration

key parts in maximizing catering revenue

- food - beverage - entertainment -decorations - audio visual - special effects

competitions service quality

- food service (food quality and service quality) - planning service - entertainment - meeting services -overall follow through - invoice and billing

Why foodservice business fail?

- lack of business knowledge - lack of technical knowledge - lack of sufficient working capital - change in family status - burnout

products and services

- music - floral -special events - audio visual -entertainment - theme concepts - guest amenities - transportation

applying market-survey information

- particularly helpful in menu pricing - determines price acceptability by using competitors' efforts as in indication of the portable success

marketing cycle

- process (procedure or method) of achieving marketing activities - results are the abyss of the marketing plan

competition analysis

- provides basic information for market analysis - benchmarks the pricing range - provides an overview of the 'industry' in your area and 'pattern of business'

catering revenue management basics

- rates - dates -space

competitions facilities

- size and number of function rooms - total seating - condition of facilities - dance floors, bars and other areas such as gardens

identify needs

- use demographics and social trends - perceives these trends and apply then to catering services - customer priorities choose: convince and time management

Marketing Mix: 4 P's

Product, price, promotion, place

Successful development of any business relies on finding the right what?

Target Market

True of False: Weak marketing plans can lead to business failure.

True

True of False: marketing is the activity that is most often sacrificed.

True

True or False: when business is slow management save money by NOT spending on advertising

True

customers base the decision on which catering service to use for a private function on four manor factors

availability, location, facilities and service

what is "the competition?"

business which offer products and services which closely mirror those you intend on providing to a similar target market

The primary consideration for off-premise catering for location is?

distance to function locations

entertainment and concept packing provides what?

dynamic and profitable ways to expand catering services

Single most important factor to community is?

economic health

market survey research is essential to the success of what?

every catering service


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