HTM 2514 1st Edition Lecture 13 Outline of Last Lecture I. Brand your BusinessII. Your marketing Plana. Strategies for each marketing objectiveIII. Ways to spend your marketing dollarsa. Advertising in Print and Electronic MediaOutline of Current Lecture I. Customer ContactII. Planninga. Strategic Plan and Tactical PlanCurrent LectureI. Customer Contacta. Tips for meeting potential customers:i. Need to provide positive image when you first meet your potential customersii. A professional-looking office with comfortable furniture would be helpfuliii. Avoid using the main dining room because constant interruptions and noise are likely to occur in this areaiv. Keep the conversation privatev. Avoid a lag in the conversation and keep the conversation focused on the business at hand.II. Planninga. Is the first function of the catering managementb. Is a beginning point to the successful execution of a catering eventc. Is to ensure the caterer’s futured. Enables the caterer to establish achievable objectivese. Is a blueprint/mapThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.f. Begins with brainstorming ideasg. Must include “what if” scenariosh. Keep in mind that the longer the time period you have before the event, the better opportunity a caterer has to create a detailed plani. Strategic Plani. Is to guide the entire catering operation over the long term, 3-5 years intothe futureii. Is much broader and more general in its designj. Tactical Plani. Is to guide the caterer in a much shorter time frameii. Creates a forceful focus on each eventiii. Focuses on precise detail and executionk. There are five required elements that must be identified before any plan can be created (budget, menu, location, number of guests, and labor requirements)l. These elements are the same whether a caterer is planning a small or large eventm. Keep in mind that each plan for events require chef’s
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