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May 01, 2024
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2023-2024 Catalog Archived
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HOS 245 - Hospitality Marketing Lecture Hours: 3 Credits: 3
Description: This course is a study of fundamental marketing strategies that are specific to the hospitality industry. Emphasis is placed on how marketing strategies target customer needs and wants.
Prerequisite(s): Take CUL 104 and CUL 235 with a minimum grade of C. Course Topics:
- Explain why effective marketing is essential for success in the restaurant and foodservice business.
- Identify and describe the characteristics and major areas of an effective marketing plan and how managers assess its success
- Understand the importance of branding in the marketing process.
- Explain how and why the marketing and delivery of quality service and products is essential to the success of restaurant and foodservice operations
- Identify the key information sources restaurant and foodservice managers use to better understand their marketing environment.
- Explain the importance of the economic environment, vendors and competitors in understanding and assessing market conditions.
- Identify demographic and psychographic factors used to define the target market.
- List the steps involved in the purchasing decision process.
- Identify external and internal factors that influence buyer behavior.
- Explain the purposes of a business plan and a marketing plan and how managers implement them
- Identify the key components in a business plan.
- Describe how managers develop a marketing plan and marketing budget
- Summarize the effective use of Web sites and email in marketing.
- Explain the importance of social media in marketing.
- Describe the importance of cell phone applications (apps) in marketing.
- Describe how managers establish advertising objectives and schedule.
- State the methods managers use to evaluate advertising and personal selling effectiveness.
- Explain the difference between sales promotions, publicity, and public relations in the marketing effort.
- Describe the importance of effective external and internal promotion marketing.
- Explain the importance of developing an effective guest loyalty program.
- Identify the areas managers assess when evaluating their marketing efforts.
- List the tools managers use to evaluate the impact of marketing on guest purchases.
- Explain the importance of assessing marketing-related return on investment (ROI).
Textbooks: Textbook information can be found on the Book Inn website Required Materials:
- Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.
Grading System: An overall grade of C or higher is required for transferability.
A = 90 - 100
B = 80 - 89
C = 70 - 79
D = 60 - 69
F = 0 - 59 Student Learning Outcomes:
- Identify the components of a marketing plan and a business plan.
- List the key information sources restaurant and food service managers use to better understand their marketing environment.
- Develop a marketing budget.
- List the different types of advertising and its effectiveness on the intended target market.
For SCC Online Courses: If the course you are taking is online, please review the SCC Online Course Policies that include:
- Identity Verification
- Required materials for all online courses
- Mandatory Attendance Requirement
- Orientation and Support
- Proctored Exams
Standard SCC Course Policies: Please review the Standard Course Policies on the following topics:
- Academic Integrity
- Add/Drop period
- Attendance
- Classroom Conduct
- Equal Access
- IT Access
- Online Behavior
- Online Confidentiality
- Services For Students with Disabilities
- Student Concerns
- Student Help Services
- Withdrawals
Official Course Syllabus 2023-2024
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