Week 04
MARKETING
    Template
Developing the Consumer-
Product Relationship
          :



Email: tpavit@wu.ac.th    . 22...
Outline
       1. Marketing and Marketing Concept
       2. Marketing Mix Template
       3. Framework for developing a co...
01
                     Template

       Marketing and
       Marketing Concept


Aj. Pavit Tansakul              FBM-341 ...
Marketing
           The process of planning and executing the
                            Template
           conception,...
Marketing Concept
           Manufacturing/Production concept – belief that
           customers favor products that are a...
Marketing Concept
           Marketing concept – belief that organizations
           should determineTemplate
           ...
Service Marketing
             Good – a tangible product that a customer
             can physically Template
            ...
Characteristics of Services
             Intangibility
                            Template
             Inseparability of...
Intangibility
          Inability of services to be seen, touched, tasted,
                             Template
         ...
Inseparability
             Inability to separate production and service.
                             Template
          ...
Perishability
                       Services cannot be stored for
                       future sale.
                   ...
Heterogeneity [het-uh-roh-juh-nee-i-tee]
           Variation and lack of
           uniformity in the Template
          ...
Components of Service Products
               Goods – mostly physical factors over which management
               has dir...
02
                     Template


       Marketing Mix


Aj. Pavit Tansakul              FBM-341 Food and Beverage Manage...
Marketing Mix (4Ps)
           Combination of Marketing Mix variables to
           satisfy target market.
               ...
Product
           A good, a service, an idea, or any
                          Template
           combination of the thr...
Price
           The amount of money charged for a product.
                           Template
           A critical comp...
Promotion
           Used to increase public awareness about a
           new product or Template
                        ...
Place
           The location where food or services are
           offered        Template




Aj. Pavit Tansakul        ...
Environmental Forces
           Political
           Legal         Template
           Regulatory
           Societal
    ...
03
Framework for
         Template

developing a
consumer-product
relationship
Framework for developing
                a consumer-product relationship
                     Product               Consum...
1. Considering the product
         Who are the consumers for
                        Template
         the food and bever...
1. Considering the product
           Why do they want food and beverage product?
                          Template
     ...
1. Considering the product
           Where do they want a food and beverage
           product?       Template
          ...
2. Considering the Consumer
           Consumer in food and beverage product are
                           Template dynam...
2. Considering the Consumer
           When “Consumers” are discussed they are
           often addressedTemplategroups co...
3. Being systematic in developing the
           consumer product relationship
                        Product            ...
3. Being systematic in developing the
          consumer product relationship
                                          Ma...
04
     Template
Market
Research
Marketing Research
  Function linking the consumer, customer, and public
                      Template
  to the marketer ...
Marketing Research
  Research should have:
                       Template
    Objectivity conducted in an unbiased, open-...
1.Market research tools
                 Consumer panels
                              Template
                 Questionn...
2. Market Research Focus
                 Needs   Template       Value




                 Wants                    Goal
...
Nature of Needs & Wants
   Need
                             Template
           is as a psychological feature that arouse...
Maslow's hierarchy of needs
                     Template




Aj. Pavit Tansakul              FBM-341 Food and Beverage Ma...
Fundamental human needs
         subsistence      participation
         protection      Template
                        ...
Wants
                            A strong desire
                     Template obtain
                            to
    ...
Nature of Demands
           In F&B demands are wants for specific food
                            Template
           an...
Price, Cost, Value and Worth
   Price
                           Template
           Is the amount if money required to pu...
Price, Cost, Value and Worth
   Worth
                           Template
           Is a perception of the desirability o...
SWOT Analysis
           Identifies:
                                   Template
                 Strengths – unique resou...
05
     Template
Market
Segmentation
Market segmentation
               GeographicTemplate
               Demographic
               Psychographic
            ...
Marketing Segmentation
           Division of total market into groups of customers
           who have similar Template v...
Market Segmentation
     1. Geographic variables – climate, terrain, natural
        resources, population density, and su...
1. Geographic Segmentation
           Diving the market into geographical areas
                     NationsTemplate
     ...
2. Demographic Segmentation
           Dividing the market using human variable
                 Sex                 Templ...
3. Psychographic segmentation
           Is a stage further on from demographic grouping
              Social class   Temp...
4. Behavioral Segmentation
         Divided the market into groups
         depending on the Template
                    ...
Market segmentation
           The identified groupings or market segments
                            Template
          ...
06
      Template

Idea Evaluation
Idea Evaluation
         How Market Segment are chosen,
         Shaped, reached, targeted and
                           ...
Tool for Idea Evaluation
         MGT and Staff Brainstorming and
         asking customers with focus for
               ...
Idea Evaluation
         Screening processes will be drawn up by the
         stakeholders and applied accordingly
       ...
07
     Template
Concept
Development
Concept Development
             Self-
         Ex. Self-service buffet
         operation could be Template
         conc...
Concept Development
           Turning the ideas into concepts allows for the
           identification and consideration ...
Concept Development
           Evaluating the competition using
                 Strengths and weaknesses Analysis, will h...
Perceptions of various product for
             particular target market
                                  Very Convenient...
Concept Development
         Once idea has been converted
         into a concept it should be
                           ...
08
     Template
Product
Development
Product Development
         This stage considers the
                           Template
         nature of a food and
  ...
Exploring the meal experience
                 Food and DrinkTemplate
                 Level of Service
                 C...
Possible factor ranking for different meal
        experiences
   Core concept              Possible factor ranking
   Nig...
Possible factor ranking for different meal
        experiences
   Core concept           Possible factor ranking
   Gourme...
Possible factor ranking for different meal
        experiences
   Core concept               Possible factor ranking
   Ch...
09
         Template
Creating the Product-
Consumer Relationship
Creating the Product-Consumer Relationship
   1.          Determine promotional channels
   2.          Estimate profitabi...
The Consumer-
        Template

Product
Relationship as a
Dynamic Process
Managing change in FB
         environment is as Template
         complex and as difficult
         as in any other type ...
10
        Template
    F
ก
2 Template




Aj. Pavit Tansakul                FBM-341 Food and Beverage Management
4   Template
           1.
           2.
           3.
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Aj. Pavit Tansakul                  FBM-341 Food an...
1.
                              Template
                 Drive-
                 Drive-Through, Drive-In, Home delivery
...
1.
                     Template




Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
1.
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Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
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Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
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Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
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Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
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Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
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Aj. Pavit Tansakul              FBM-341 Food and Beverage Management
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Week 4 Marketing In F&B 3 2552

  1. 1. Week 04 MARKETING Template Developing the Consumer- Product Relationship : Email: tpavit@wu.ac.th . 2248 http://tourism.wu.ac.th
  2. 2. Outline 1. Marketing and Marketing Concept 2. Marketing Mix Template 3. Framework for developing a consumer-product relationship 4. Market Research 5. Market Segmentation 6. Idea evaluation 7. Concept development 8. Product development 9. Creating the consumer-product relationship 10. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  3. 3. 01 Template Marketing and Marketing Concept Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  4. 4. Marketing The process of planning and executing the Template conception, pricing, promotion, and distribution of ideas, goods, and services to create exchanges that satisfy individual and organizational objectives. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  5. 5. Marketing Concept Manufacturing/Production concept – belief that customers favor products that are available and Template highly affordable. Product concept – belief that customers prefer existing products and product forms. Selling concept – belief that customers will not organization’ buy enough of the organization’s product unless the organization undertakes a large selling and promotion effort. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  6. 6. Marketing Concept Marketing concept – belief that organizations should determineTemplate the needs/wants of target markets and deliver desired satisfaction more effectively and efficiently than competitors. Social Marketing concept – belief that organizations should determine needs/wants of markets and deliver satisfaction more effectively and efficiently than competitors in a way that consumer’ maintains or improves the consumer’s and society’ well- society’s well-being. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  7. 7. Service Marketing Good – a tangible product that a customer can physically Template touch. Service – the application of human or mechanical efforts to people or objects. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  8. 8. Characteristics of Services Intangibility Template Inseparability of production and consumption Perishability Heterogeneity Services generally are sold before they are produced. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  9. 9. Intangibility Inability of services to be seen, touched, tasted, Template smelled, or possessed before buying. Atmospherics – physical elements in an operation’ customers’ operation’s design that appeal to customers’ emotions. Appearance Color Sound Odor Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  10. 10. Inseparability Inability to separate production and service. Template Services are normally produced at the same time they are consumed. The waitstaff, bartender, and maitre d’hotel produce services at the same time the customer is consuming them. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  11. 11. Perishability Services cannot be stored for future sale. Template Unused capacity cannot be shifted from one time to another. The service operation must have the capacity and capability to produce when demand occurs. The cost of keeping a customer is far less than that of creating a new one. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  12. 12. Heterogeneity [het-uh-roh-juh-nee-i-tee] Variation and lack of uniformity in the Template performance by different service employees. Fluctuations in service caused by unskilled employees, customer perceptions, and the customers themselves. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  13. 13. Components of Service Products Goods – mostly physical factors over which management has direct, or almost direct, control and are usually tangible. Template Service – nonphysical, intangible attributes that management should control. Important components of service: Friendliness Speed Attitude Responsiveness. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  14. 14. 02 Template Marketing Mix Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  15. 15. Marketing Mix (4Ps) Combination of Marketing Mix variables to satisfy target market. Template Product Price Place Promotion Target market – Customers with common characteristics for which an organization creates products/services. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  16. 16. Product A good, a service, an idea, or any Template combination of the three. New product – a genuine innovation that has not been served commercially. New to the chain – an imitation of a successful product offered by another chain. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  17. 17. Price The amount of money charged for a product. Template A critical component of the marketing mix. Often used as a competitive tool. product’ Helps establish a product’s image. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  18. 18. Promotion Used to increase public awareness about a new product or Template brand. Used to renew interest in a product that is waning in popularity. Used to facilitate exchanges by informing prospective customers about an organization and its products. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  19. 19. Place The location where food or services are offered Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  20. 20. Environmental Forces Political Legal Template Regulatory Societal Economic Competitive Technological Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  21. 21. 03 Framework for Template developing a consumer-product relationship
  22. 22. Framework for developing a consumer-product relationship Product Consumer Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  23. 23. 1. Considering the product Who are the consumers for Template the food and beverage products? What food and beverage product do they want? Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  24. 24. 1. Considering the product Why do they want food and beverage product? Template When do they want a food and beverage product? Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  25. 25. 1. Considering the product Where do they want a food and beverage product? Template How they obtain a food and beverage product? Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  26. 26. 2. Considering the Consumer Consumer in food and beverage product are Template dynamic. sophisticated, complex, and dynamic. Psychology, Sociology, Social Psychology, Geography, The Behavior individuals and Groups relate to the consumer through the examination of Human Needs, Wants and Demands Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  27. 27. 2. Considering the Consumer When “Consumers” are discussed they are often addressedTemplategroups comprising as LARGE Million of People. This market may range from 300 people, as in small group, rural, exclusive restaurant, up world- to 300 million people for world-branded McDonald’ products like McDonald’s Key issue here is Centered on consumers Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  28. 28. 3. Being systematic in developing the consumer product relationship Product Consumer Template Idea for product Market research Market Segmentation Concept development Identification of Target market Creation and offer of tangible product Creation of satisfied customer Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  29. 29. 3. Being systematic in developing the consumer product relationship Market research 1 Template Market Segmentation 2 Idea Evaluation 3 Concept development 4 Product Development 5 product- Create product-consumer relationship 6 Product-consumer relationship development framework Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  30. 30. 04 Template Market Research
  31. 31. Marketing Research Function linking the consumer, customer, and public Template to the marketer through information that is used to: Identify and define marketing opportunities and problems. Generate, refine, and evaluate marketing actions. Monitor marketing performance. Improve understanding of marketing as a process.
  32. 32. Marketing Research Research should have: Template Objectivity conducted in an unbiased, open- minded manner; conclusion based on data and analysis. Accuracy use of research tools that are carefully constructed and implemented. Thoroughness- ensuring that the sample represents the population; a questionnaire, if used, is pretested; and the analysis of date is statistically correct.
  33. 33. 1.Market research tools Consumer panels Template Questionnaire Interviews Sales analyses Market information Other generally available data Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  34. 34. 2. Market Research Focus Needs Template Value Wants Goal Demands Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  35. 35. Nature of Needs & Wants Need Template is as a psychological feature that arouses an organism to action toward a goal and the reason action, for the action, giving purpose and direction to behavior. behavior. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  36. 36. Maslow's hierarchy of needs Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  37. 37. Fundamental human needs subsistence participation protection Template leisure affection creation understanding identity freedom Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  38. 38. Wants A strong desire Template obtain to something. something. F&B want are desires desires for satisfiers of the complex set of needs. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  39. 39. Nature of Demands In F&B demands are wants for specific food Template and beverage products The level of demand is also affected by the capability of the customer to buy F&B operators should try to influence demand by making their product desirable, valuable, available, and affordable Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  40. 40. Price, Cost, Value and Worth Price Template Is the amount if money required to purchase the product Cost As well as price, the cost of transport, time, opportunity or etc. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  41. 41. Price, Cost, Value and Worth Worth Template Is a perception of the desirability of a particular product over another Value Is a perception of the balance between worth and cost Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  42. 42. SWOT Analysis Identifies: Template Strengths – unique resources a company can provide. Weaknesses – aspects of a company that limit their ability to achieve their goals. Opportunities – areas where competitive advantage exists or where new markets could be developed. Threats – elements that might prevent accomplishment of objectives. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  43. 43. 05 Template Market Segmentation
  44. 44. Market segmentation GeographicTemplate Demographic Psychographic Behavioral Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  45. 45. Marketing Segmentation Division of total market into groups of customers who have similar Template values, and buying needs, wants, behavior. Market – a group of people who need products and possesses the ability, willingness, and authority to purchase them. Homogeneous market – individuals with similar product needs. Heterogeneous market – individuals with dissimilar product needs. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  46. 46. Market Segmentation 1. Geographic variables – climate, terrain, natural resources, population density, and subculture Template customers’ that influence customers’ product needs. 2. Demographic variables – population characteristics that might influence product selection. 3. Psychographic variables – motives and lifestyles characteristics. 4. Behavioristic variables – the basis of some feature of consumer behavior toward a product. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  47. 47. 1. Geographic Segmentation Diving the market into geographical areas NationsTemplate Regions Cities Districts Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  48. 48. 2. Demographic Segmentation Dividing the market using human variable Sex Template Age Income Occupation Education Religion Race Nationality Stage in Family life cycle Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  49. 49. 3. Psychographic segmentation Is a stage further on from demographic grouping Social class Template Lifestyle Personality characteristics Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  50. 50. 4. Behavioral Segmentation Divided the market into groups depending on the Template way in which customer use product. Hierarchy of usage from Never used product through regular user Loyalty – is measured as the ratio of consumption levels of a a range of products. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  51. 51. Market segmentation The identified groupings or market segments Template must be the focus of the food and beverage operator’’s business. operator Choosing which segments the product will target will then depend on the financial, technical, material and HR available. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  52. 52. 06 Template Idea Evaluation
  53. 53. Idea Evaluation How Market Segment are chosen, Shaped, reached, targeted and Template satisfied by the operation begin ideas. by generating ideas. Ideas can come from examining how existing FB products are meeting the demand of VARIOUS segments. Researching and Identify key factors for success. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  54. 54. Tool for Idea Evaluation MGT and Staff Brainstorming and asking customers with focus for Template these approaches are useful. The generation of many ideas, then need to be considered more appraisal to be made. Idea generation should be sought from the stakeholders of the operation. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  55. 55. Idea Evaluation Screening processes will be drawn up by the stakeholders and applied accordingly Template Example consumers’ Does the idea meet consumers’ needs? Is the group of consumers with these needs large enough to make the idea worth? Does the FB operator have resources available to deliver the idea? Will the idea generate customer satisfaction? Will the idea generate a benefit to the operation Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  56. 56. 07 Template Concept Development
  57. 57. Concept Development Self- Ex. Self-service buffet operation could be Template conceptualized as: continental- An informal, continental-style, all- all-day restaurant A family meal occasion satisfy all appetites value-for- An inexpensive, value-for- eat-as-you-like- money, eat-as-you-like- concept Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  58. 58. Concept Development Turning the ideas into concepts allows for the identification and consideration of the potential market Template if the concept was as well as the potential competition converted into a product Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  59. 59. Concept Development Evaluating the competition using Strengths and weaknesses Analysis, will help to Template position the new product. The position of the product is related to key consumer needs variables. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  60. 60. Perceptions of various product for particular target market Very Convenient location Less Convenient location Very fast, service Template (w/in 30 min’ travel (more than 30 min’ travel High street fast food High street fast food Pizza restaurant Home delivery Destination Local ethnic rest. Restaurant Slow, unhurried service Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  61. 61. Concept Development Once idea has been converted into a concept it should be Template tested: How they view the concept in relation to the competition If they would purchase the product and how frequently, and what price might appropriate What they see as the benefit of the product What improvement to the product could be made Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  62. 62. 08 Template Product Development
  63. 63. Product Development This stage considers the Template nature of a food and beverage product, in order to turn a consumer focus into operational focus Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  64. 64. Exploring the meal experience Food and DrinkTemplate Level of Service Cleanliness and Hygiene Price and Value for Money Atmosphere Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  65. 65. Possible factor ranking for different meal experiences Core concept Possible factor ranking Night out Template 1. Atmosphere 2. Food and Drink 3. Service 4. Price 5. Cleanliness and Hygiene Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  66. 66. Possible factor ranking for different meal experiences Core concept Possible factor ranking Gourmet event Template Drink 1. Food and 2. Service 3. Atmosphere 4. Cleanliness and Hygiene 5. Price Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  67. 67. Possible factor ranking for different meal experiences Core concept Possible factor ranking Cheap meal Template 1. Price 2. Food and Drink 3. Cleanliness and Hygiene 4. Service 5. Atmosphere Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  68. 68. 09 Template Creating the Product- Consumer Relationship
  69. 69. Creating the Product-Consumer Relationship 1. Determine promotional channels 2. Estimate profitability Template 3. Plan product launch 4. Offer product and apprise performance Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  70. 70. The Consumer- Template Product Relationship as a Dynamic Process
  71. 71. Managing change in FB environment is as Template complex and as difficult as in any other type of business. The focus will be satisfying the consumers needs. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  72. 72. 10 Template F ก
  73. 73. 2 Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  74. 74. 4 Template 1. 2. 3. 4. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  75. 75. 1. Template Drive- Drive-Through, Drive-In, Home delivery Drive- Take- service, Take-out option Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  76. 76. 1. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  77. 77. 1. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  78. 78. 1. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  79. 79. 2. 1. Template 2. 2.1 2.2 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  80. 80. 2.1 Quick Service Restaurant Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  81. 81. 2.2 Template 1. 2. 3. 2 4. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  82. 82. 3. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  83. 83. 4. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  84. 84. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  85. 85. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  86. 86. Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  87. 87. 1. 2. Template 3. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  88. 88. ’51 Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  89. 89. ’51 2551 100,000 5.0 Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  90. 90. ’51 64,113 12,000Template 52,113 3 / 3.0 3 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  91. 91. 1. ( ) Template 2551 70.0 5.2 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  92. 92. 2. 2551 10.0 2.0 Template 5 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  93. 93. 3. (Quick Service Restaurant) Template 20.0 5.0 90 40 20 15 10 15 1,000 10 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  94. 94. ’51 2547 Template 2550 Clean Food Good Taste 68.1 2547 29.4 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
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  97. 97. ’51 Template Aj. Pavit Tansakul FBM-341 Food and Beverage Management

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