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Friday, May 3, 2019

Case 9 Discussion Questions Essay Example | Topics and Well Written Essays - 1000 words - 1

Case 9 Discussion Questions - Essay ExampleFurthermore, there was no discussion of the target audience for which the renovations would take place. As was made obvious in the case study, the hunting lodge itself is losing out on a powerful and important demographic of membership. As a means of attracting this demographic, the shareholders should be intimately aware of what types of improvements to the run for Room, if any, would engage this otherwise disenfranchised group of potential clients.A genuinely important piece of information that should be sought prior to determining whether to remodel, shutter, or leave the Hunt Room as is relates to the feelings of the current clientele. Although the room itself is not necessarily generating a large share of boodle for the club, it does fill an important niche and retain a level of happy and satisfied customers therefore, attempting to poll these individuals as to the level of change they would like to see and incorporating these input s in with layers of what would attract newer/younger patrons could be an effective bring home the bacon/win situation. Furthermore, performing such a level of market research is both easy to do and costs virtually nothing.With regards to how often a room should be reconcepted, this entirely depends on the clientele that usefulness themselves of the room, the level of brand image that is associated with the room, and the degree to which customers are not only loyal to the firm/ geological formation/club, the food, or the management, but also the actual immutability of the room itself. For these reasons, providing a hard and fast regulation with reference to a definite time period in which a given room should be reconcepted would be foolish to the litany of different business plans that exist which to a varying degree rely on the appeal of the unchanging nature of the setting itself as a prime selling point. Secondly, with regards to what makes restaurant concepts produce out of p ractice, it is the belief of this author that the style in

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