Culinary marketing

The Individual should comprise the following key components: a. Macroenvironment b. Customer Description c. Competition • Practical implications for the culinary organisation (in the case of the existing business models or those that could be developed in the future); choose 2 techniques among the following: a. Business Model of the business and Value Proposition b. Marketing Mix (Product/Service, Price, Place, Promotion, People, Process, Physical Facilities) c. Marketing Strategy and its adaptation to the changes in the environmental forces • Conclusion (summary of the key outcomes) • Reflection (individual reflection on the project development process; not included to the word count) • Reference list (using only reliable sources in Harvard reference style). If references do not appear in the main text and they are missing either from the main body or from the list you will receive half the points assuming that the rest is correct. Wikipedia and other non-academic, non-professional sources will be marked down.