Co-branding and Ingredient Branding Practices

Co-branding and Ingredient Branding Practices

Chapter 9

  1. Give examples of co-branding and ingredient branding practices in the hotel and restaurant industry. What are the advantages and disadvantages of these practices?
  2. 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?
  3. As a hotel or restaurant manager, how would you gain new product ideas?

Chapter 10

  1. What is a service culture? Why is it a requirement for an internal marketing program?
  2. What are the benefits of explaining advertising campaigns to employees before they appear in the media?

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