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This document discusses marketing fundamentals and the marketing environment. It covers topics like demographic environment, trends in age, family structure and population shifts. Specific groups discussed include millennials and increased diversity in markets. The concept of corporate social responsibility is also introduced.
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This document outlines chapter 2 of the course "Fundamentals of Marketing MKT243". The chapter discusses the marketing environment, including the macroenvironment which is the external environment. It also discusses corporate social responsibility. Specific topics covered include the demographic environment, trends in age, family structure, population shifts, education, and diversity. Demographics related to different generations such as Millennials are also examined.
Chapter2marketingenvironmentethics
This document outlines chapter 2 of the course MKT243 Fundamentals of Marketing. The chapter discusses the marketing environment, including the macroenvironment which is the external environment. It also discusses corporate social responsibility. Specific topics covered include the demographic environment, key demographic trends, and the increasing diversity of markets. The pyramid of corporate social responsibility is also presented.
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Chapter2marketingenvironmentethics
This document outlines chapter 2 of the course "Fundamentals of Marketing MKT243". The chapter discusses the marketing environment, including the macroenvironment which is the external environment. It also discusses corporate social responsibility. Specific topics covered include the demographic environment, trends in age, family structure, population shifts, education, and diversity. Demographics related to different generations such as Millennials are also examined.
Chapter2marketingenvironmentethics
This document outlines chapter 2 of the course MKT243 Fundamentals of Marketing. The chapter discusses the marketing environment, including the macroenvironment which is the external environment. It also discusses corporate social responsibility. Specific topics covered include the demographic environment, key demographic trends, and the increasing diversity of markets. The pyramid of corporate social responsibility is also presented.
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From Google via https://support.google.com/alerts (Content subject to change at any time)
***©2012 Google***
//HERE ARE A FEW ADVANCED OPTIONS//
/////GOOGLE ALERTS IS NOW A BEAST/////
:: Advanced options
Choose a delivery rate
Google Alerts allows you to choose how often you receive alerts. The default is once a day: Google Alerts checks for new results once per day and emails you if it finds new results. This means that you will receive at most one email per day for this alert.
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This document provides an analysis of McDonald's public relations plan for entering the Indian market using Ronald Smith's four phase strategic PR planning model.
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#######################
From Google via https://support.google.com/alerts (Content subject to change at any time)
***©2012 Google***
//HERE ARE A FEW ADVANCED OPTIONS//
/////GOOGLE ALERTS IS NOW A BEAST/////
:: Advanced options
Choose a delivery rate
Google Alerts allows you to choose how often you receive alerts. The default is once a day: Google Alerts checks for new results once per day and emails you if it finds new results. This means that you will receive at most one email per day for this alert.
If you want to get more frequent emails, you can change this to "as-it-happens". If you want to receive less frequent emails, you can change this to "once a week."
:: Set the volume
The "volume" setting determines how many results you see in each alert. In the default setting, "Only the best results," Google Alerts tries to filter the results so that they are relevant to your query and high quality. If you select "All results," you'll receive all the results that Google Alerts finds for your search terms, without any filtering to remove results which are low quality or less relevant.
:: Choose a specific source
The default alert type is Everything. Everything alerts include results from Google Web Search, Google Blog Search and Google News. If you are only interested in one type of results, you can select a single alert type.
Deliver to RSS feed
Users with Google Accounts can have their alerts delivered via RSS feed. Simply sign in and choose the "Feed" option in the "Deliver to" field.
You can read your feed in Google Reader or any other RSS feed reader. Developers and feed readers can receive real-time updates by subscribing to the feed using the PubSubHubbub protocol. This allows applications to be notified of new alerts as they become available.
:: "Manage your Alerts" page
Users with Google Accounts can view, create, edit and delete their alerts using the "Manage your Alerts" page. You can create a Google Account for any email address.
You can manage alerts for more than one email address by adding your other email address to your existing Google Account. To add an email address to your Google Account, visit your Google account page and use the "Email addresses" section.
:: Export alerts
You can get a list of all your alerts in CSV format by visiting www.google.com/alerts/export, or by visiting the "Manage your Alerts" page and clicking Export alerts. At this time, it isn't possible to import this list of alerts to a Google Account. You can, however, use the list as a reference to manually set up the same alerts in another account.
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Technology continues to enhance our real-time communications across the globe. And as the world seemingly gets smaller, the opportunities get bigger. In the United States alone, exports rose to their highest level on record last November. And China also reported record trade figures last year.
This issue of Pragmatic Marketer takes a look at how to make the most of globalization since, as Adi Kabazo puts it in his article, “While commercializing, marketing and supporting technology products in multiple regions can be a dream come true, it can also be an extremely daunting challenge.”
From translation efforts to pricing to development, this issue features insights for going global that we hope you’ll reach for time and again.
We strive to be a go-to resource for product management and marketing professionals. If there’s anything you’d like to see in an upcoming issue, please reach out to editor@pragmaticmarketing.com.
Sincerely,
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This document discusses public affairs management and reflections for the NWCCC of Commerce. It forecasts a 25% cut in public expenditure in the UK and restructuring of regional development. It also discusses the impact of a potential euro zone default and uncertainty around UK economic growth forecasts. It provides data on historical and projected public sector expenditure as a percentage of GDP from 1995-2016, sourced from the UK Treasury. It addresses issues like global economic change, corporate campaigning, avoiding potential crises, and the life cycle of public issues.
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2016 q2 McKinsey quarterly - digital strategy, the economics of disruption
Market Analysis project Report 3M india ltd -manendra shukla
Market Analysis project Report 3M india ltd -manendra shukla
Chapter 5: Market Segmenting, Targeting, and Positioning
Chapter 5: Market Segmenting, Targeting, and Positioning
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Dimitris Drosos Lecturer Technological Education Institute of Piraeus Busines...
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CHAPTER 4.ppt
This document provides an overview of different types of foodservice menus, including: a la carte menus that price each item separately; semi a la carte menus that group some items together; and prix fixe menus that offer a complete meal at a set price. It then describes specific menus for breakfast, brunch, lunch, dinner, catering, room service, and more. Various styles of menu presentations and service are also outlined.
CHAPTER 3.ppt
This document discusses nutrition and menu planning. It covers the six major nutrient groups - protein, carbohydrates, fats, vitamins, minerals, and water. It describes what each nutrient group provides to the body. It also discusses dietary guidelines including adequate nutrient intake, weight management, physical activity, recommended food groups, and food safety. The key aspects of a healthy diet are variety, balance, and moderation of calories.
CHAPTER 2.ppt
A market survey provides a detailed analysis of customers, the local community, and potential physical locations for a foodservice business. It involves two preliminary steps - establishing the business concept and determining community need. The survey examines factors like the target customer's demographics, preferences, habits, and spending power. It also analyzes the local area's growth, regulations, competition, and advertising potential. Finally, the ideal location is evaluated based on attributes such as zoning, soil tests, size, visibility, parking, and infrastructure support. A thorough market survey is essential for developing a new foodservice operation that meets customer demands and has the highest chance of success.
CHAPTER 3.ppt
The document discusses various aspects of menu planning for foodservice organizations. It covers what a menu is, common menu trends, types of menus including static, cycle and single-use, factors that influence menu planning such as customer satisfaction, nutrition, regulations and management decisions. It also provides details on menu planning considerations for specific meals like breakfast, lunch and dinner. Menu planning is a collaborative process that requires balancing customer preferences with costs, capabilities and compliance with regulations.
CHAPTER 8.pdf
The document discusses various aspects of retailing including defining retailing, classifying retail operations, types of retail operations, non-store retailing, and franchising. It classifies retail operations based on ownership, level of service, product assortment, and price. The major types of retail operations discussed are department stores, specialty stores, supermarkets, drugstores, convenience stores, discount stores, and restaurants. Non-store retailing includes various direct marketing approaches. Franchising involves a franchiser granting a franchisee the right to sell its products or services in exchange for fees and agreement to the franchiser's way of doing business.
CHAPTER 4.pdf
Positioning bases provide strategies for how products can be positioned in the market. There are six main positioning bases: association with attributes, using price or quality, stressing use or applications, focusing on the type of user, associating with a particular product category, and positioning against competitors. Often multiple positioning bases are used together to differentiate a product in the market.
CHAPTER 1.ppt
This document provides an overview of marketing concepts including definitions of marketing, the marketing mix, and different marketing management philosophies. It defines marketing as the process of creating and delivering value for customers and society. The marketing mix refers to the 4 P's of marketing: product, price, place (distribution), and promotion. Four common marketing management philosophies are described: production orientation focuses on a company's capabilities, sales orientation uses aggressive sales, market orientation satisfies customer needs and wants, and societal orientation considers customers and society's long-term interests.
Chapter 6 vITAMIN.ppt
This document discusses vitamins, including that there are 13 vitamins and 22 minerals needed for the body's functioning. It describes the two types of vitamins - water-soluble and fat-soluble - and provides details on vitamins A, D, E, K, C, and the B vitamins. For each vitamin, it outlines its functions, deficiency and toxicity symptoms, and food sources.
Chapter 5 protein.ppt
This document discusses proteins, including their structure, functions in the body, digestion, and sources from food. Proteins are made of amino acids and play many critical roles like building tissues, transporting minerals, making hormones, and helping blood clotting. Both animal and plant proteins can provide amino acids, as long as plant proteins are combined to make their amino acid profiles more complete. The recommended intake of protein is sufficient to support growth and maintenance without overconsumption risks.
Chapter 4.ppt
This document discusses fats and oils (lipids). It defines lipids as a family of compounds that are a main component of cells, including triglycerides, cholesterol, and lecithin. Triglycerides are composed of fatty acids attached to a glycerol backbone, and there are three types of fatty acids. Lecithin is a phospholipid used as an emulsifier. Cholesterol is the most abundant sterol and is used by the body to make bile acids, maintain cell membranes, and produce various hormones.
vitamin B complex.pptx
The document discusses several B vitamins and their functions, deficiency symptoms, and food sources. Thiamin helps convert carbohydrates to energy and deficiency can cause fatigue, nausea and nerve damage. It is found in pork, beef, liver, grains and oatmeal. Riboflavin aids metabolism and red blood cell production, and deficiency results in dry skin; it is present in dairy products, eggs and leafy greens. Niacin also helps energy production and skin/digestion, and deficiency can lead to diarrhea or death; sources include meat, eggs and whole grains.
Chapter01 (intorduction to nutrition).ppt
This chapter introduces important concepts in nutrition. It discusses factors that influence food selection, such as flavor, cost, culture and health. It defines key terms like nutrient, nutrient density and kilocalorie. It also outlines the main classes of nutrients and characteristics of a nutritious diet. Finally, it explains dietary reference intake values like the RDA, AI and UL that are used to determine recommended nutrient levels.
5 tips safe knife handling.pptx
The document provides 5 tips for safe knife handling: always pick up knives by the handle, cut away from the body, use a cutting board with a damp cloth underneath, use the right knife for each task, and keep knives sharp as a dull knife requires more pressure to cut. It also outlines the learning outcomes, assessment methods, and table of contents for a lesson on knife safety.
japenesefinal-160201133526.pdf
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
KITCHEN1.ppt
The document provides pictures and descriptions of 45 common culinary tools and equipment. It instructs readers to look at each picture, write their guess of what it is, and then provides the correct name and a brief description of what each tool is used for. The tools covered include various knives, pots, pans, utensils, appliances, and other kitchen items essential for food preparation.
planning a menu.ppt
The document discusses factors to consider when planning menus, including satisfying guest expectations, achieving marketing objectives, meeting quality standards, being cost-effective, and following accuracy laws. It outlines constraints like facility layout, available labor, ingredients, and marketing implications. Effective menu planning requires balancing customer needs and preferences with operational constraints. The menu dictates many aspects of running a food service operation from staffing to equipment to production.
Kitchen Equipment MS.ppt
This document provides images and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of various tools and asking the reader to identify them. It then provides the names and descriptions of each tool, explaining how they are used. The tools described include dry and liquid measuring cups and spoons, various knives, cutting boards, bowls, whisks, pots, pans, baking dishes, and small appliances. The purpose is to educate people on the names and proper uses of basic kitchen equipment.
Vegetables.pptx
This document provides an overview of different types of vegetables categorized by their part of the plant and includes information on their nutritional components, cooking methods, and storage. It discusses vegetables by tubers, bulbs, roots, stems, leaves, seeds, flowers, and fruit. It also addresses the nutrients, minerals, vitamins, proteins, and carbohydrates contained in various vegetables. The document outlines methods for cooking vegetables including boiling, baking, pan cooking, steaming, frying, pressure cooking, broiling, and microwaving. It provides tips for proper storage of fresh, canned, dried, and frozen vegetables.
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This document provides information about an upcoming webinar on tourism rejuvenation. The webinar will be held on January 14, 2021 from 10:00am to 1:00pm at The Haven All Suite venue. It will bring together hospitality stakeholders, academicians, students, and industry experts to discuss current issues in the industry, survival strategies, and new implementations through an interactive concept. The webinar will use Zoom, Facebook, YouTube, and Twitter platforms and will include online games, a hotel virtual tour, and hotel promotions to engage the audience. Main organizers and industry sponsors are also listed.
menu_planning_training.pptx
The document provides information on menu planning for the Child and Adult Care Food Program (CACFP). It discusses the goals of CACFP to improve health, develop good eating habits, and assist with the costs of serving healthy meals. It provides guidance on creditable and non-creditable foods, emphasizes variety, balance, and contrast in menu options. Sample menus and resources for menu planning are also included. The overall document aims to help CACFP providers plan nutritious and appealing menus that meet program requirements.
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CHAPTER 2.pdf
- 1. MKT243 Fundamental of Marketing 1 FUNDAMENTAL OF MARKETING MKT243 Chapter 2 Marketing Environment
- 2. DHD2010 MKT243 Fundamental of Marketing 2 The Company’s Macroenvironment (External environment) Corporate Social Responsibility Topic Outline
- 3. DHD2010 MKT243 Fundamental of Marketing 3
- 4. DHD2010 MKT243 Fundamental of Marketing 4
- 5. DHD2010 MKT243 Fundamental of Marketing 5
- 6. DHD2010 MKT243 Fundamental of Marketing 6
- 7. DHD2010 MKT243 Fundamental of Marketing 7
- 8. DHD2010 MKT243 Fundamental of Marketing 8
- 9. DHD2010 MKT243 Fundamental of Marketing 9
- 10. DHD2010 MKT243 Fundamental of Marketing 10
- 11. DHD2010 MKT243 Fundamental of Marketing 11
- 12. MKT243 Fundamental of Marketing 12
- 13. DHD2010 MKT243 Fundamental of Marketing 13
- 14. DHD2010 MKT243 Fundamental of Marketing 14
- 15. DHD2010 MKT243 Fundamental of Marketing 15
- 16. DHD2010 MKT243 Fundamental of Marketing 16
- 17. DHD2010 MKT243 Fundamental of Marketing 17
- 18. DHD2010 MKT243 Fundamental of Marketing 18 Demography is the study of human populations in terms of size, density, location, age, gender, race, occupation, and other statistics Demographic environment is important because it involves people, and people make up markets Demographic trends include age, family structure, geographic population shifts, educational characteristics, and population diversity
- 19. DHD2010 MKT243 Fundamental of Marketing 19
- 20. DHD2010 MKT243 Fundamental of Marketing 20
- 21. DHD2010 MKT243 Fundamental of Marketing 21 Millennials (gen Y or echo boomers) include those born between 1977 and 2000 Comfortable with technology Includes Tweens (ages 8–12) Teens (13–19) Young adults (20’s)
- 22. DHD2010 MKT243 Fundamental of Marketing 22 Demographic Environment Increased Diversity Markets are becoming more diverse International National Includes: Ethnicity Gay and lesbian Disabled
- 23. DHD2010 MKT243 Fundamental of Marketing 23
- 24. DHD2010 MKT243 Fundamental of Marketing 24
- 25. DHD2010 MKT243 Fundamental of Marketing 25
- 26. DHD2010 MKT243 Fundamental of Marketing 26
- 27. DHD2010 MKT243 Fundamental of Marketing 27 The Pyramid of Corporate Social Responsibility