Co-branding and Ingredient Branding Practices
Chapter 9
- Give examples of co-branding and ingredient branding practices in the hotel and restaurant industry. What are the advantages and disadvantages of these practices?
- Explain why many people are willing to pay more for branded products than for unbranded products. What does this tell you about the value of branding?
- As a hotel or restaurant manager, how would you gain new product ideas?
Chapter 10
- What is a service culture? Why is it a requirement for an internal marketing program?
- What are the benefits of explaining advertising campaigns to employees before they appear in the media?