1. Marketing Mix Four Ps – Place
Definition: a pathway of products are moved
from the product provider to the consumers
Direct
distribution • Staff
Location
• Near commerce
buildings and university

2. Location of Thai BBQ Food
Shop 62, G/F, Harbour Crystal Centre, 100 Granville Road, Tsim Sha Tsui.

3. Marketing Mix Four Ps –
Promotion
1) Advertisements -Logo on package
-Leaflets & posters
-Food magazines
-Internet promotion
-Direct mail & Message strategy
2) Sales promotion -Group coupon
-Discount
-Joining Food Expo
3) Public relation -Sponsorship to non-
organization functions
-Membership

4. Marketing Mix Four Ps –
Promotion Advertisements
Internet promotion
Facebook fan pages
Open-rice
•Internet promotion
2) Sales promotion
1) Advertisements Group coupon through internet e.g. Yahoo!
Adv:
-Match the technologies change
•Facebook fan pages
- Reach more target customer
3)Public relation
•Open-rice
Sponsorship to non-organization functions
e.g. POLY U
Adv:
-Increase popularity & attract more university students & staffs
Membership
Adv: Promotion & build good customer relationship
•Group coupon through internet e.g. Yahoo!
Sales promotion
2) Sales promotion Joining Food Expo
Adv:
increase short term sales & popularity effectively
Adv:
-Match the technologies change
- Reach more target customer

5. Marketing Mix Four Ps –
Promotion
3)Public relation •Sponsorship to non-organization functions
e.g. POLY U
Adv:
-Increase popularity & attract more university
students & staffs
•Membership
Adv: Promotion & build good customer
relationship
•Sales promotion
•Joining Food Expo
Adv:
increase short term sales & popularity
effectively

6. Implementation Milestone, Budget
& Control
Milestone
At the beginning
 Focus on advertisements
 Increase popularity
Afterwards
 Continuous sales promotion & public relations
 Build good customer relationship & increase sales volume
By the end of year
 Increase market share in the TST East F&B industry

7. Implementation, Budget & Control
Budget
Meat Vegetable
Budgeted selling price $12 $10
Budgeted production cost $4 $3
(including wood skewer:
$0.2 )
Sale Volume Forecast Expected Revenue
Income($)
35000 Expected Revenue
30000 400000
350000
25000
300000
20000 250000
Unit Meat
15000 200000
Vegetable
150000
10000
100000
5000 50000
0
0
Apr-12
May-12
Aug-12
Nov-12
Jun-12
Jul-12
Sep-12
Feb-13
Mar-13
Dec-12
Jan-13
Oct-12
May-12
Aug-12
Apr-12
Jul-12
Sep-12
Nov-12
Feb-13
Dec-12
Jun-12
Oct-12
Jan-13
Mar-13
Month Month

8. Implementation, Budget & Control
Marketing-related expenses
Financial Year on 1st Apr 2012 to 31st Mar 2013
Month Apr12 May12 Jun-Jul Aug 12 Sep 12-Mar TTL
12 13
Total($) 9500 20000 23000 22000 94000 168500
Estimated 0 230000 460000 230000 2185000 3105000
sales *summer *summer *summer *winter &
revenue($) spring
% of sales / 8.70% 5% 9.57% 4.30% 5.43%

9. Implementation Milestone, Budget
& Control
1)Marketing objective control
2)Marketing Mix control
• Feedback from customers satisfaction surveys -
Questionnaires
• Customer Relationship Management (CRM) systems
• Comparing the sales volume
3)Financial Budgetary control
4)Financial reports
5)Contingency plan

10. Reference
 Gronroos, C., (2002). Relationship approach to
marketing in service contexts. The marketing
and organizational behavior interface. Journal
of Business Research 20(1).
 Kotler, P. & Armstrong, G. (2010). Principles of
marketing (13th Edn). Upper Saddle River, N.J. :
Prentice Hall
 Powers, T. (1990). Marketing hospitality.
Canada: John Wiley & Sons, Inc.