The purpose of this research is to identify the factors that contribute to the success of international cuisine business. Factors to be considered in creating this kind of business; First factor is the customer’s desire for product. The second factor is the identifying potential market. The third factor is the research and development, pricing promotion and place of business. Fourth is the customer’s satisfaction through quality service.
Product is the end result of the manufacturing process, to be offered to the marketplace to satisfy a need or want of consumers and is received in exchange for money or some other unit of value. Price is a value that determines what a company will receive in exchange for its products. Place an establishment where business is conducted, goods are made or stored or processed or where services are rendered, many people tend to go to a restaurant in their neighbourhood, or place that near destinations. Promotional strategies consist of personal selling, advertising, sales promotion, direct marketing, and word of mouth. Service staff are those who work at a restaurant or a bar attending customers, supplying them with food and drink as requested. In any restaurant, the only point of contact that customers have with the company is through the service staff. If you do not select and train the right person for the job, it can ruin the customer’s experience. The service staffs are therefore solely responsible to make sure that their customers are happy throughout their visit to the restaurant.
Statement of the problem
This study aims to identify the success factors for International Cuisine within Marikina City. The study will seek answers to the following questions: 1. What are the strengths and weaknesses of the International Cuisine Business? 2. What are the opportunities and threats to this business? 3. What marketing strategies are used to increase the sales? 4. What are the different...
Please join StudyMode to read the full document