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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