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ProStart 2
Chapter 7
Marketing
Standard
Objective
Students will identify and recognize marketing and menu concepts
Define marketing, and list the steps in the marketing process.
Explain the role that marketing plays in determining products and services.
List factors that affect a market environment.
Define target market, and explain why it is important to a business.
Identify the parts of a SWOT analysis.
List ways to attract and keep customers.
List reasons why promotions are important.
Identify the steps in developing a promotion mix and a promotion plan.
Explain the importance of training to promotions.
Recognize different types of sales promotions.
List the benefits of public relations.
Identify opportunities for public relations.
Explain the importance of the menu to a foodservice operation.
Describe à la carte, table d’hote, California, limited, du jour, and cycle
menus.
Organize the information on a menu.
Explain principles of menu layout and design.
Identify ways to test new menu items.
Explain the purposes of a menu sales mix analysis.
Define profitability and target margin.
Classify menu items according to their popularity.
List and compare basic pricing methods.
Supplies
Content:
Marketing Introduction
Power Point
Chapter Assignment
ProStart 2
Chapter 7
The Apprentice
Standard
Objective
Students will identify and recognize marketing and menu concepts
Define marketing, and list the steps in the marketing process.
Explain the role that marketing plays in determining products and services.
List factors that affect a market environment.
Define target market, and explain why it is important to a business.
Identify the parts of a SWOT analysis.
List ways to attract and keep customers.
List reasons why promotions are important.
Identify the steps in developing a promotion mix and a promotion plan.
Explain the importance of training to promotions.
Recognize different types of sales promotions.
List the benefits of public relations.
Identify opportunities for public relations.
Explain the importance of the menu to a foodservice operation.
Supplies
Content:
Watch the apprentice – an episode with food. Go though marketing strategies.
Have students create a marketing plan and sell product next time in class. Keep food
costs low. Ideas – smoothies, ice cream, lemonade, etc… The class should all sell the
same product. Use remaining class time to create market strategies.
ProStart 2
Chapter 7
Apprentice Activity
Standard
Objective
Students will identify and recognize marketing and menu concepts
Define marketing, and list the steps in the marketing process.
Explain the role that marketing plays in determining products and services.
List factors that affect a market environment.
Define target market, and explain why it is important to a business.
Identify the parts of a SWOT analysis.
List ways to attract and keep customers.
List reasons why promotions are important.
Identify the steps in developing a promotion mix and a promotion plan.
Explain the importance of training to promotions.
Recognize different types of sales promotions.
List the benefits of public relations.
Identify opportunities for public relations.
Explain the importance of the menu to a foodservice operation.
Supplies
Content:
Create and prepare to sell product during class.
ProStart 2
Chapter 7
Menu Design
Standard
Objective
Students will identify and recognize marketing and menu concepts
Describe à la carte, table d’hote, California, limited, du jour, and cycle
menus.
Organize the information on a menu.
Explain principles of menu layout and design.
Identify ways to test new menu items.
Explain the purposes of a menu sales mix analysis.
Define profitability and target margin.
Classify menu items according to their popularity.
List and compare basic pricing methods.
Supplies
Content:
Why is menu planning important?
Communication with customers, runs operation, sets theme for restaurant.
Read through list of problems from sysco.
Power point: Types of menus
Go over each type. Have students take notes on research form. Handout examples,
brainstorm as a class different restaurants.
Handout cards with menu categories on them. One set to each group. Have them sort
them according to menu layout, go over as a class.
Power point: 5 steps to menu planning
Hand out Menu Descriptions worksheet. Write a description for each food item. Check
out the “words that help you sell” on the back of the worksheet.
Show sample menus and go over that makes a great menu.
Power point: What makes a menu
Determine Hamburger type for next class and write menu description.
Homework: Create a menu
ProStart 2
Chapter 7
Menu Design
Standard
Objective
Students will identify and recognize marketing and menu concepts
Describe à la carte, table d’hote, California, limited, du jour, and cycle
menus.
Organize the information on a menu.
Explain principles of menu layout and design.
Identify ways to test new menu items.
Explain the purposes of a menu sales mix analysis.
Define profitability and target margin.
Classify menu items according to their popularity.
List and compare basic pricing methods.
Supplies
Content:
Hamburger Lab – Menu writing contest