Question 1

The property analysis is an unbiased evaluation of the strengths of the operations.

Accepted Answer

A) True 
 B)False

Question 2

A property analysis should include such items as:

Accepted Answer

A)  equipment quality, staffing needs, inventory management, and safety standards. 
B)  menu appeal, food quality, service quality, and image. 
C)  both A and B. 
D)  none of the above. 
A)  equipment quality, staffing needs, inventory management, and safety standards. 
B)  menu appeal, food quality, service quality, and image. 
C)  both A and B. 
D)  none of the above.

Question 3

A ______________ identifies how much revenue is brought in from the various segments of the market presently being served.

Accepted Answer

The answer of A ______________ identifies how much revenue is...

Question 4

Divides people based on their attitudes, interests, and opinions:

Accepted Answer

A)  psychographic segmentation. 
B)  segmentation variables. 
C)  demographic segmentation. 
D)  none of the above. 
A)  psychographic segmentation. 
B)  segmentation variables. 
C)  demographic segmentation. 
D)  none of the above.

Question 5

Name the three questions restaurateurs need to ask themselves for control purposes when monitoring the marketing plan.

Accepted Answer

Answers should include the following:
-D

Question 6

Explain place- distribution mix and product- service mix.

Accepted Answer

The Mixes:
Place- Distribution Mix: the

Question 7

Perceptual maps can be useful tools in developing a positioning statement.

Accepted Answer

A) True 
 B)False

Question 8

Most customers will not complain in the restaurant unless there is something really wrong.

Accepted Answer

A) True 
 B)False

Question 9

A good positioning statement tells customers where the operation is located.

Accepted Answer

A) True 
 B)False

Question 10

A perceptual map provides a visual representation of:

Accepted Answer

A)  the relative importance of various benefits to guests. 
B)  the perception of how well a facility provides various benefits. 
C)  neither of the above. 
D)  both A and B. 
A)  the relative importance of various benefits to guests. 
B)  the perception of how well a facility provides various benefits. 
C)  neither of the above. 
D)  both A and B.

Question 11

How might you tell if a marketing plan is successful and when the plan has not worked?

Accepted Answer

It is easy to see when a marketing plan

Question 12

The four P's of the marketing mix include __________,__________ ,__________ , and__________.

Accepted Answer

product, p

Question 13

A simple category of data that can easily be collected and is very useful is customer zip codes.

Accepted Answer

A) True 
 B)False

Question 14

Stages of the product life cycle include:

Accepted Answer

A)  maturity stage. 
B)  growth stage. 
C)  introductory stage. 
D)  decline stage. 
E)  all of the above.
F) all except D. 
A)  maturity stage. 
B)  growth stage. 
C)  introductory stage. 
D)  decline stage. 
E)  all of the above.
F) all except D.

Question 15

Marketing encompasses everything from the development of the concept, product, and/or service to how it should be priced, promoted, and made available to people.

Accepted Answer

A) True 
 B)False

Question 16

Market segmentation involves dividing a homogeneous market into smaller heterogeneous segments.

Accepted Answer

A) True 
 B)False

Question 17

The best way to find out what a restaurant is doing well and poorly is to ask customers.

Accepted Answer

A) True 
 B)False

The property analysis is an unbiased evaluation of the strengths of the operations.

A property analysis should include such items as:

A ______________ identifies how much revenue is brought in from the various segments of the market presently being served.

Divides people based on their attitudes, interests, and opinions:

Name the three questions restaurateurs need to ask themselves for control purposes when monitoring the marketing plan.

Explain place- distribution mix and product- service mix.

Perceptual maps can be useful tools in developing a positioning statement.

Most customers will not complain in the restaurant unless there is something really wrong.

A good positioning statement tells customers where the operation is located.

A perceptual map provides a visual representation of:

How might you tell if a marketing plan is successful and when the plan has not worked?

The four P's of the marketing mix include , , , and.

A simple category of data that can easily be collected and is very useful is customer zip codes.

Stages of the product life cycle include:

Marketing encompasses everything from the development of the concept, product, and/or service to how it should be priced, promoted, and made available to people.

Market segmentation involves dividing a homogeneous market into smaller heterogeneous segments.

The best way to find out what a restaurant is doing well and poorly is to ask customers.

Introduction

Understanding the Customer

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 3: Developing a Marketing Plan

The property analysis is an unbiased evaluation of the strengths of the operations.

A property analysis should include such items as:

A ______________ identifies how much revenue is brought in from the various segments of the market presently being served.

Divides people based on their attitudes, interests, and opinions:

Name the three questions restaurateurs need to ask themselves for control purposes when monitoring the marketing plan.

Explain place- distribution mix and product- service mix.

Perceptual maps can be useful tools in developing a positioning statement.

Most customers will not complain in the restaurant unless there is something really wrong.

A good positioning statement tells customers where the operation is located.

A perceptual map provides a visual representation of:

How might you tell if a marketing plan is successful and when the plan has not worked?

The four P's of the marketing mix include __________,__________ ,__________ , and__________.

A simple category of data that can easily be collected and is very useful is customer zip codes.

Stages of the product life cycle include:

Marketing encompasses everything from the development of the concept, product, and/or service to how it should be priced, promoted, and made available to people.

Market segmentation involves dividing a homogeneous market into smaller heterogeneous segments.

The best way to find out what a restaurant is doing well and poorly is to ask customers.

Introduction

Understanding the Customer

Promoting the Operation

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

The four P's of the marketing mix include , , , and.