Catering Services - Chapter 3 & 4 PDF

**Chapter 3** 1. **Customer** -- determining a customer profile for catering services is difficult due to the span of age groups participating in catered functions. 2. Businesses can often provide valuable information to new and developing operators. Competing/ Competition 3. Custo...

**Chapter 3** 1. **Customer** -- determining a customer profile for catering services is difficult due to the span of age groups participating in catered functions. 2. Businesses can often provide valuable information to new and developing operators. Competing/ Competition 3. Customers have generally identified a specific date when they begin to plan a private function. Availability 4. Are often a primary factor in the customer's decision. / location 5. The specific needs of a private party can be the determining factor in the final selection of a facility. Facilities 6. The reputation of a catering service for providing quality product, timely delivery. Service 7. Is the single most important community factor affecting the success of a new catering operation. Economic Health ( under, Community) 8. Is one of the most critical supply areas in the foodservice industry for the first part of the twenty first century. Labor 9. Is a significant factor for the catering business, an off premise catering company, Location 10. An integral part of a development proposal for either a new catering business or additions to an existing business is to determine the feasibility of making a profit. Feasibility Statement 11. Customer consider (4) additional major factors: - Availability - Location - Facilities - Service 12. 13. 14. 15. 16. 17. Chapter 4 1. Is a critical function of every catering business. Catering sales 2. Is the key to the successful growth and development of catering businesses of all sizes, Marketing 3. Defines marketing as the process of planning and executing the conception, pricing, promotion, and distribution of ideas, American Marketing Association 4. Marketing Cycle; - Identify Customer Needs - Create Product or service - Develop Customer Interest - Measure success 1. Includes the marketing strategy elements and may be conducted either as an alternative to the marketing cycle, The Marketing Mix 2. Marketing Mix; - Product - Place - Promotion - Price 3. Can refer to separate details of a larger product concept. Product 4. refer to how and where the product will be made available to the customer. Place 5. refers to the advertising and public relations activities supporting a product or service. Promotion 6. the financial measurement of a successful product planning and promotional effort. Price 7. The application of computer food service management systems to the marketing process is invaluable in relation to saving time, customer follow up, planning, Marketing 8. An essential marketing tool for any organization is, Forecasting 9. Is a critical function for any business operation. Forecasting 10. provides additional sources of revenue and profit by capturing a percentage of income of products and services from outside contract providers. Packaging catering services 11. calls for methods that capture information that will help identify areas for improvement. Measuring customer satisfaction 12. designed to support catering operations include documents and reports that facilitate production and service in addition to sales efforts. Computer software programs 13. are shaped by demographic and social trends. Identify customer needs 14. The identification of customer needs provides an opportunity to create new catering product and services. Create product if service 15. Is develop through a combination of advertising and in-house promotion. Develop customer interest 16. Is measured by customer response. Evaluate success