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Food and Beverage Management

Food and Beverage Management

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Food and Beverage Management

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  1. Food and Beverage Management Concept Development

  2. Considering the consumer • Consumers are sophisticated, complex and dynamic • The nature of the consumer is continually changing • Without the consumer there is no link between the needs people have and the food and beverage product

  3. Considering the product • The key question concerning the demand for food and beverage products include: • Who are the consumers? • What products do they want? • Why, when and where do they want a food and beverage product? • How do they obtain a food and beverage product?

  4. Consumer and product

  5. Product-consumer relationship

  6. Different foodservice operations • Are designed for the: • Needs people have at a particular time • Rather than for the type of people they are • The same customer can: • Be business customer during the week • A member of a family at the weekend • Wanting a quick lunch or snack while travelling • Be organise a special event

  7. Value is a personal judgement Good value is where the worth is perceived as greater than the costs Poor value is where the costs are perceived as greater than the worth

  8. Cost is not just the price • It can also include: • not being able to go somewhere else; • transport costs; • time or; • having to look and behave a certain way in the venue

  9. Market segmentation • Various ways to segment markets include: • Geographic • Demographic • Psychographic • Behavioural

  10. Cash/time model

  11. Idea evaluation • Techniques include: • Evaluate existing products • Evaluate competitors products • Management and staff brainstorming • Surveying customers

  12. Perceptions of various products for a particular target market

  13. Setting goals and objectives • Goals, or aims, are the broad intentions of an organisation • Objectives are the measurable outcomes and include: • Economic objectives • Managerial objectives • Social responsibility objectives