HTM 213 Chapter 4: Chapter 4

• School: GVSU
• Department: Hospitality and Tourism Management
• Course: HTM 213
• Professor: Robert Robins

Document Summary

Marketing: seeing the business from the guests perspective, ** their perspective is their reality. Steps towards excellent service: recognize that service is important, develop guest-friendly procedures that meet guests/standards, assess and respond to guests changing preferences. A feasibility study: is a form of market research that analyzes the possible site, relevant demographic stats, probable competitors, and projected financial success of a proposed food service operation. Basic functions (break-down: identify market area characteristics, evaluate site, analyze competition, estimate demand, project operating results. Property analysis: written, unbiased appraisal of a food service operations production and service areas, products and services. (used to access the strengths and weaknesses) Ii: covers the same categories listed in the feasibility study. Market analysis: identifies the food service operations current markets and examines marketplace factors and trends that provide operations or pose threats to the operation. Market area characteristics: demographic information, retain sales volume, number and types of businesses, impact of tourism, available transportation, economic stability.