HOS 245 - Hospitality Marketing

• 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)

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies

A =  90 - 100
B =   80 - 89
C =   70 - 79
D =   60 - 69
F =     0 - 59

1. Identify the components of a marketing plan and a business plan.
2. List the key information sources restaurant and food service managers use to better understand their marketing environment.
3. Develop a marketing budget.
4. List the different types of advertising and its effectiveness on the intended target market. 

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