10. Define the four characteristics of a service. Illustrate each characteristic with an example from your example in question 6. a. Intangibility: b. Inseparability c. Perishability d. Heterogeneity:
10. Define the four characteristics of a service. Illustrate each characteristic with an example from your example in question 6. a. Intangibility: b. Inseparability c. Perishability d. Heterogeneity:
Chapter1: Taking Risks And Making Profits Within The Dynamic Business Environment
Section: Chapter Questions
Problem 1CE
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Transcribed Image Text:10. Define the four characteristics of a service. Illustrate each characteristic with an
example from your example in question 6.
a. Intangibility:
b. Inseparability
c. Perishability
d. Heterogeneity:
Transcribed Image Text:6. Define the four components of a marketing mix. Use either non-commercial
foodservice or nutritional services to illustrate your definition.
a. Product:
In the context of non-commercial foodservice or nutritional services, the product
component refers to the actual food items or services offered to consumers. This
could include the variety of menu options available, the quality and nutritional
value of the food, as well as any additional services such as dietary counseling or
meal planning provided by the foodservice establishment.
b. Price:
Price in this context refers to the cost associated with the food or nutritional
services offered. This includes menu pricing for individual items or meal plans, as
well as any discounts, promotions, or pricing strategies implemented to attract
customers while ensuring profitability for the foodservice provider.
c. Promotion:
Promotion involves the communication and marketing efforts used to raise
awareness and attract customers to the non-commercial foodservice or
nutritional services. This can include advertising campaigns, social media
presence, collaborations with health organizations or influencers, as well as
promotional events or discounts to incentivize patronage and highlight the
benefits of the services offered.
d. Place:
Place refers to the distribution channels through which the non-commercial
foodservice or nutritional services are made available to consumers. This
includes physical locations such as dining facilities, cafeterias, or wellness centers
where the services are provided, as well as online platforms or delivery services
if applicable. The accessibility and convenience of these locations play a crucial
role in reaching the target audience and ensuring customer satisfaction.
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