Marketing

Catalog description

This course examines our present-day marketing system from a managerial point of view and emphasizes the marketing principles in today’s food industry. Subjects covered include consumers, market research and target markets, feasibility analysis, products, promotion, channels of distribution, pricing, international marketing and use of technology in marketing. Understanding the basic principles of marketing is an asset for a chef and provides him flexibility when promoting his restaurant or helping his/her managers in this particular area. culinary activity and how to manipulate the mechanism of the perception of taste and flavor to produce modern and original creations.