11.docx - Running head EARLS RESTAURANT SERVICE INDUSTRY...

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Running head: EARL’S RESTAURANT SERVICE INDUSTRY MARKETING 1 Service Marketing HOSP 3670 Institution Name
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EARL’S RESTAURANT SERVICE INDUSTRY MARKETING 2 Table of contents Cover page………………………………………………………………………… 1 Table of contents ………………………………………………………………… 2 Executive summary……………………………………………………………….. 4 Introduction……………………………………………………………………….. 5 Seven P’s of service marketing…………………………………………………... 6 People……………………………………………………………………… 6 Physical evidence………………………………………………………… 7 Process…………………………………………………………………… 8 Promotion………………………………………………………………… 9 Product…………………………………………………………………… 10 Price ………………………………………………………………………. 10 Place……………………………………………………………………….. 10 Flower of service model………………………………………………………… 11 Information………………………………………………………………… 11 Order taking …………………………………………………………… 11 Billing…………………………………………………………………….. 11 Payment…………………………………………………………………. 12 Consultation……………………………………………………………… 12 Hospitality……………………………………………………………… 12 Safekeeping……………………………………………………………… 12 Exceptions……………………………………………………………….. 13 Service scape analysis………………………………………………………….. 13
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EARL’S RESTAURANT SERVICE INDUSTRY MARKETING 3 Table of contents Summary ………………………………………………………………… 15 Conclusion …………………………………………………………………… 16 References…………………………………………………………………….. 17
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EARL’S RESTAURANT SERVICE INDUSTRY MARKETING 4 Executive summary Earl’s restaurant is a service business model, which was initially developed to be a family meat and beer joint by Leroy and Stanley fuller but was later developed into a big hospitality business, which offers the native delicacies in the suburban region of Canada. The management made use of the marketing techniques and measures to make the industry grow into a big entity by making the industry visible to the public.
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  • Winter '12
  • kariuki
  • Marketing, Earls, Earls restaurant, restaurant service industry, SERVICE INDUSTRY MARKETING, EARL’S RESTAURANT

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