PPT-Competitive Forces in Food Service
Author : phoebe-click | Published Date : 2016-09-05
Chapter 6 Copyright 2010 by John Wiley amp Sons Inc All Rights Reserved COMPETITIVE CONDITIONS IN FOOD SERVICE Managers must pay attention to competition now
Presentation Embed Code
Download Presentation
Download Presentation The PPT/PDF document "Competitive Forces in Food Service" is the property of its rightful owner. Permission is granted to download and print the materials on this website for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Competitive Forces in Food Service: Transcript
Chapter 6 Copyright 2010 by John Wiley amp Sons Inc All Rights Reserved COMPETITIVE CONDITIONS IN FOOD SERVICE Managers must pay attention to competition now more than ever because of the following. Competitive Rivalry, eg: number and size of firms industry size and trends fixed v variable cost bases product/service ranges differentiation, strategy Product and Technology Development, eg: a macroenvironment. Q1. what are the industry’s dominant economic features?. Market size. growth rate. the number & sizes of buyers and sellers. the geographic boundaries of the market. The degree of product differentiation. Module Descriptor . Topic. Coverage. Concepts . of Strategy:. Defining strategy, . levels . at which strategy operates; . Approaches . to strategic decision making; and purpose, . objectives . and goals. Analyzing the External Environment. Today. Competitors, Indirect/Direct. Strategic Maps. Key Success Factors (KSF’s). Value Chain Assessment. Porters 5 Forces. Dominant Economic Traits of the Industry. BSAD 141. Dave Novak. BDIS: 1.2 (13-26). Lecture Outline. Business Strategy. Competitive Advantage. Goals versus Objectives. Porter’s 5 Forces Model. Value Chains. How do . information systems . fit in? . Market. BMI3CC. 4 Ps and 2 Cs of Marketing. The study of marketing can be narrowed down to the 4 Ps and 2 Cs. 4 Ps:. Product. Price. Placement. Promotion. 2 Cs:. Customer/Consumer. Competition. We spent a few days studying consumers, now we will learn about competition. CW5 Ron Biddle. DoD. Approved Food Sources. Kandahar, Afghanistan. TRADOC Soldier Fueling Team. RC NEW EQUIPMENT TRAINING . The Worldwide Directory . of Sanitarily Approved. Food Establishments for Armed Forces Procurement. This . Analyzing the External Environment. Today. Competitors, Indirect/Direct. Strategic Maps. Key Success Factors (KSF’s). Value Chain Assessment. Porters 5 Forces. Dominant Economic Traits of the Industry. Chapter 3. “Give Me Real Data, I Want Solid Grounding.”. Copyright 2014 Pearson Education, Inc. for Prentice Hall. Competitive strategy: To provide absolute lowest, rock-bottom prices on everything we sell. Managers’. Mental Models. Beliefs and. Understandings . about:. Macro . Env. .. Industry . Env. .. Appropriate Size . and Diversity. How to Organize. Decisions about. Business Definition. Mission and Objectives. Jason C. H. Chen, Ph.D.. Professor of MIS. School of Business Administration. Gonzaga University. Spokane, WA 99258. chen@jepson.gonzaga.edu. File name on your group work. Please name your group files as follows:. COMPETITIVE BIDDING. COMPETITIVE BIDDING. “. THE GOAL OF THE COMPETITIVE BIDDING PROCESS IS TO HAVE AS MANY BIDDERS AS POSSIBLE RESPOND TO AN FCC FORM 470, RFP, OR OTHER SOLICITATION METHOD SO THAT THE APPLICANT CAN RECEIVE BETTER SERVICE AND LOWER PRICES.”. The Covenant sets out the relationship between the nation, the government and the Armed Forces. It recognises that the whole nation has a moral obligation to members of the Armed Forces and their families, and it establishes how they should expect to be treated. . Think about the many place where you purchase food today. Food retailers include, in addition to the traditional supermarket, bakery shops, department stores, drugstores and discounters, gasoline filling stations, stop and shop convenience stores, the school cafeteria, fast food .
Download Document
Here is the link to download the presentation.
"Competitive Forces in Food Service"The content belongs to its owner. You may download and print it for personal use, without modification, and keep all copyright notices. By downloading, you agree to these terms.
Related Documents