Flashcards in F&B - Chapter 1 Deck (16):
The selecting, costing pricing, and evaluating of menu items
Marketing aimed at a geographic area in close proximity to a restaurant
Promotion that is done at the point of customer purchase. This can stimulate impulse buying
Marketing items, such as toys or apparel, given away free or sold at cost.
(Quick Response) QR Code - a matrix bar code, originally designed for auto industry, that is becoming increasingly used in hospitality advertising
Short-term incentives (other than advertising or public relations) aimed directly at stimulating sales of specific products at a specific time
Free samples of a product given away to encourage customers to purchase the product
An exclusive dish or specialty drink for which a hotel, restaurant or lounge is well-known. Designed to generate repeat business
A sales technique in which employees suggest or recommend additional or higher priced items or services. Also known as up selling
Marketing promotions based on chance that require entrants to submit their names and addresses
The number of times a table at a restaurant is used to serve new customers during a meal period or some other time period
The neighborhood from which all, or at least the majority, of a restaurant ‘s customers come. Also known as the catchment area.
The percentage of hotel guests who eat meals at the hotel
Marketing promotions that require entrants to demonstrate some knowledge or skill
Vouchers that entitle users to a discounted or free product/service; frequently used to attract first time buyers or introduce a product