HM557Catering2

HM557Catering2 - Catering Foodservice Development HM 557...

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Catering Foodservice Development HM 557
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Developing Catering Business Market Survey – Supply vs. Demand Customer Market structure-competition Community Who will serve
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Analyzing the competitors Types of menus Types of service Location: on site-off-site Facility comparison
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Marketing American Marketing Association Definition: “process of planning and executing the conception, pricing, promotion, and distribution of ideas goods and services to create exchanges that satisfy individual and organizational objectives
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Marketing Cycle Identify Customer needs Create product or service Develop Customer Interest Measure success
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Catering Menus Breakfast, lunch and dinner Hors d’oeuvre menu Reception Menu Special Function Menu A la Carte menus (with or without dessert or salad) Beverage Menus
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Styles of Service Determined by: Skill level of Wait staff Cuisine being served Equipment available Price Range Customer profile
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This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

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HM557Catering2 - Catering Foodservice Development HM 557...

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