Marketing Brochure/Facility Development
NFSC 230: Introduction to Foodservice Administration
Skill Areas: Foodservice Management
Assignment Title: Marketing Brochure/Facility Development
What I Learned: In this assignment I learned how to create a professional brochure that is intended to increase customers for a particular café by developing a theme, target audience, café logo, mission statement, location, sample menu and prices based off competition, special features and promotions that satisfy the wants and needs of the target audience, and hours of operation.
Reflection to assignment: This assignment helped to improve my ability to market the 4 P’s: product, place, price, and promotion. It also helped me to realize the effort and thought that is needed to reach a specific target audience and in running a successful business. All the information I have learned in this assignment has prepared me for a future management position in the nutritional field.
Relevance to the profession: Foodservice Management is a very important component of Nutrition and Food Science as a profession. The skills taught through this assignment are important for working in the community as well as in the clinical setting.
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Marketing Brochure.pdf Size : 1023.289 Kb Type : pdf |
