This document discusses the 7 P's of marketing catering services - Product, Price, Place, Promotion, People, Process, and Physical Evidence. It outlines factors to consider for each P, including customer demographics, location, marketing channels, staffing, the service process flow, facility layout, menu, and creating the right ambience. The goal is to effectively market and provide high quality catering services by considering all relevant aspects for each of the 7 P's.

1. Catering Services and 7 P’s

3. Product

4. Price

5. PlaceElements to be considered :Economic status and Spending power of people Customer age group Eating out habits Ethnic origin of local population Customer’s self perception Proximity to competitor’s outlets Accessibility Real estate costs

6. PromotionMessages through production channels Front-line Staff Service OutletsMessages through marketing channelsPrint Direct Mail WebsiteSales Promotion Sampling Coupons Special offer GiftsMessages originating outsideWord of Mouth Media Editorial

7. PeopleEssentials of high contact service Hire the right people Enable the staff Motivation

8. ProcessFlow of Service (8 Stages)- Service Encounter-Proposal - Marketing Plans - Preparation time - Big Event - Set up - Complaint Handling - Payment / Billing

9. Physical EvidenceLayoutMenuStaff Dress CodeEquipments Kitchen Dining roomAmbienceFlavour Visual Environment Auditory Environment Thermal Environment ScentCustomer Amenities

10. Thank you