UNIT 8: MARKETING IN HOSPITALITY

UNIT 8: MARKETING IN HOSPITALITY

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LO1 Understand the concepts of marketing in a services industry context

Core concepts: definition of marketing, customer needs, wants and demands, product and services markets, value, customer satisfaction/retention, quality, cost/benefits, efficiency/effectiveness, profitability, the growth of consumerism, strategic/tactical marketing, reasons for growth, marketing as a business philosophy, relationship marketing, changing emphasis of marketing Marketing environment: micro environment of the company; stakeholders eg suppliers, intermediaries, owners, financiers, customers, competitors, local residents, pressure groups; macro environment demographics eg economy, society, ecology, technology, politics, legal, culture; strengths, weaknesses, opportunities and threats (SWOT) analysis; political, economic, social, technical (PEST) analysis; Porter’s competitive forces Consumer markets: central role of the customer, customer culture, models and types of behaviour, consumer orientation (internal and external), competitor orientation, decision process, value chain, value and satisfaction, long-term relationships Market segmentation: principles of segmentation, targeting and positioning, segmentation bases eg geographic, demographic, behavioural, lifecycle stage, income, gender Ethics and social responsibility: sustainability, social audit, public relations, legal and regulatory considerations, public policy, third world issues, trends eg green issues, environmentalism, pressure groups Services industry context: contexts eg hospitality, travel, tourism, sports, leisure, recreational industries, public, private, voluntary (not-for-profit) sectors

LO2 Understand the role of the marketing mix Marketing

mix elements: nature and characteristics of products and/or services, service quality, people, partnerships, programming, packaging Products/services: characteristics, features/benefits, product strategy/mix, lifecycle, development processes, test-marketing (simulated and controlled), concept development and testing, unique selling points (USPs), branding Place: distribution channels, customer convenience and availability, physical distribution and logistics, niche marketing, vertical/horizontal integration, impact of technology, franchising, ethical issues Pricing: strategies eg skimming, penetration, product mix, price adjustments, competitor analysis, policy eg cost-plus, break-even, value-based, competition-based, variable, price setting considerations; factors affecting pricing decisions eg demand elasticity, competition,ethics

UNIT 8: MARKETING IN HOSPITALITY

LO3 Be able to use the promotional mix

Promotional mix: role eg public relations, sponsorship, personal selling, advertising and sales promotions, branding, effective communications, communication channels, online marketing, promotional-mix decisions, budgetary considerations, monitoring and evaluating promotions Advertising: objectives, methods, reach, frequency, impact, creating copy, costs and budgeting Campaign: format, objectives, target market, evaluation Sales promotion: aims and objectives, reasons for growth, methods, tools, limitations, branding and merchandising, evaluation

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LO4 Understand the marketing cycle in a services industry environment

Research and information: relevance, new and existing products, services and markets; market information systems, defining the market, measuring current demand, the marketing research process, forecasting and demand measurement, positioning of products and services, quality as an influence on customer perceptions Data collection and analysis: needs, wants, location, focus group, primary research eg questionnaires, surveys, interviews, samples; secondary research eg internal records, statistics, published information, government publications, industry journals, qualitative/quantitative data, analysis, evaluation Communications: range of media eg television, newspapers, magazines, radio, billboards, and posters; suitability for specific products, services and markets Marketing plan: implementation, timescales, costs, evaluation eg objectives, revisions, and outcomes

UNIT 8: MARKETING IN HOSPITALITY

Learning outcomes and assessment criteria

Learning outcomes

On successful completion of this unit a learner will:

 Assessment criteria for pass

The learner can:

LO1 Understand the concepts of marketing in a services industry context

1.1 discuss concepts of marketing for a relevant services industry

1.2 assess the impact of the marketing environment on the industry

1.3 evaluate the relevance of consumer markets in the industry

1.4 discuss the rationale for developing different market segments

LO2 Understand the role of the marketing mix

2.1 assess the importance of components of the marketing mix to the industry

2.2 analyse pricing strategies and policies in relation to the industry

LO3 Be able to use the promotional mix

3.1 evaluate the role of the promotional mix

3.2 plan an advertising campaign for a services industry operation

3.3 analyse the role that sales promotion and public relations play in promotional efforts


LO4 Understand the marketing cycle in a services industry environment

4.1 discuss the relevance of market research to services industry operations

4.2 undertake market research for an appropriate product or service

 4.3 analyse the suitability of different media for marketing an appropriate product or service

4.4 evaluate the implementation of the marketing plan for an appropriate product or service

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UNIT 8: MARKETING IN HOSPITALITY

Guidance
Link

Unit 3: Customer Service Unit 17: Quality Management in Business Unit 19: External Business Environment Unit 20: Business Health Check Unit 21: Small Business Enterprise.This unit also links to the following Management NVQ units:

 B1: Develop and implement operational plans for your area of responsibility

B2: Map the environment in which your organisation operates

 B3: Develop a strategic business plan for your organisation

B8: Ensure compliance with legal, regulatory, ethical and social requirements

C1: Encourage innovation in your team

C2: Encourage innovation in your area of responsibility

C3: Encourage innovation in your organization

 E1: Manage a budget

E2: Manage finance for your area of responsibility

 F1: Manage a project

 F3: Manage business processes

 F4: Develop and implement marketing plans for your area of responsibility

F9: Build your organisation’s understanding of its market and customers

F12: Improve organisational performance.

Essential requirements

Learners must share a common understanding and definition of marketing and know the relevant technical terminology. Case studies will enable learners to make comparisons of marketing opportunities and practices in different types of business, and this will support learning outcomes 2, 3 and 4. Study of moral and ethical issues and examination of different marketing trends in the relevant industry will encourage debate and the exchange of ideas. This will develop learners’ understanding of marketing decision making.

UNIT 8: MARKETING IN HOSPITALITY

Employer engagement and vocational contexts

Breadth of knowledge and increased understanding may be achieved by a combination of visiting speakers, visits to businesses and residential opportunities designed to cover key sectors of the relevant services industry. Visits to industry exhibitions will enable learners to make comparisons of the promotional techniques used by exhibitors. This will support the delivery of learning outcome.

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