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http://thehotelschool.com/hotel-management-institutes-in-delhi-ths.html | The Hotel School is among the best Hotel Management Institutes in Delhi imparting quality knowledge to students, grooming them for future and enhancing the techniques, updating them with all latest merchandising techniques in food service industry.\n

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1800 1800 121

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1800- -121

121- -53

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Merchandising in Food Service Industry

The menu as the main focus of the food service operation and its relationship to efficient operation,

merchandising, theme, and customer satisfaction is examined."Truth in Menu" issues, in terms,

trends in popularity of menu items, layout, and menu copy for merchandising, standardized recipes,

pricing techniques, and market surveys will be explored.

Successful merchandising ensures customer satisfaction and encourages both repeat sales and

creates a shopping/eating environment everyone enjoys. Appeal to as many of the senses as

possible.

There are different Hotel management institutes in Delhi which enhances the technique and skill

required for the same.

As I am willing to put some more lighton different merchandising techniques followed in food service

industry.The Hotel School New Delhi is among those Hotel Management Institutes in Delhi which

gives exposure in knowing and understanding theconcept and importance of merchandising

techniques used in food service industry. The students are exposedto such conceptsby industrial

visits, lecture by industry experts and training on the same. The Hotel Schoolis among the best Hotel

Management Institutes in Delhi imparting quality knowledge to students, grooming them for future and

enhancing the techniques, updating them with all latest merchandising techniquesin food service

industry. The mentioned below are some of theMerchandising techniques in food and beverage

sector.

Merchandising Techniques

Physical appearance

Pricing; quality of food, sales

Merchandising terms

Research andActivity

Physical appearance

Physical appearance can create customer loyalty. It is important to provide the basic services

consumers look for when choosing a place to eat or a store to shop in.

Colors, décor, music, staffing ratio, theme, cuisine

Presentation of food: 'eat with your eyes'

Menu pricing

Pricing; integral part of food and merchandising, needs to be reasonable/competitive for the venue

and the product.

Quality of food and merchandising techniques have a direct effect on pricing; 'get what you pay for'

Need to deliver and satisfy perceived value. Customers need to feel they made the right choice and

were not forced into the choice.

Capitalize on the sales of popular products; menu design and layout

special discounts in which special memberships

Special discounts in which special memberships, tickets, or specific cards get reduced pricing and/or

other membership benefit (eg. buy one get one free)

Merchandising terms for preparation method

Select words that create powerful and evocative images and initiate anticipation

Home-bake ,Oven-roasted ,Hand-selected ,Pan-seared, Lightly smoked, Aromatic Traditional

Spicy,Crunchy,Tangy ,Crisp Delectable

Merchandising terms for Nutritional claims

Salt free,Fat free,Low calorie,50% less fat,50% less salt, No Trans-fat,Cholesterol free,Heart

Healthy,High fiber,Natural source/Organic

Research & Activity

Determine your target market/variables/characteristics

Ask people what they want, what they like and what they don't like; informal feedback and/or surveys

Find out how much they're willing to spend

How large the portion sizes should be

How value is perceived

Offer foods that reflect trends

Good menu will sell, it will make patrons hungry

If they can't decide among three different items better chance of getting them to return!

Make a lasting impression

Be flexible and aware of customer needs

Staff need to 'deliver' the menu; knowledge, suggestions, service.

The Hotel School among the best Hotel Management Institutes in Delhi imparting quality knowledge

to students, grooming them for future and enhancing the techniques, updating them with all latest

merchandising techniquesin food service industry.