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AFBCS 4 F&B Business Branding Flashcards | StudBud

Explore/AFBCS 4 F&B Business Branding

AFBCS 4 F&B Business Branding

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Questions 8

Answers

1
5. Concept adaptation can take place effectively when restaurants are
2. Scalable/ Profitable/ Memorable
3. Famous/Creative/Entertaining
1. Passable/ Acceptable/ Socialable
4. Relatable/Suitable/Profitable
2
8.It is important to manage stakeholders because:
1. It makes you a lot of friends
2. It leads you to wealth
4. It can lead to desirable restaurantoutcomes
3. It helps to make outlet more well known
3
1. Restaurant brands fail because
4. Lack of Management direction
2. Concepts are ambigious
1. Owners are ambitious
3. Too much competition
4
7. Name 3 stakeholders in a restaurant
4. Employees/Customers/ Competitors
3. Shareholders/Government/ Friends
2. Friends/Ex colleagues/Customers
1. Neighbours/Relatives/ Employees
5
2. Name one factor to ensure the harmony between concept and branding within restaurants,
1. Sufficient Finance
4. Strategic location
3. Concept adaptation
2. Good Staff
6
4. A major reason for the restaurant’s decline is
2. Stagnation
1. Changing Demographics
4. Overspending by owners
3. No new ideas
7
3. A restaurant life cycle goes through 4 stages
1. Beginning/ Mid term/ Three quarter/ Final
4. Introduction/Growth/Maturity/ Decline
3. Launch/Stabilises/Progress/Loss
2. Start/Growth/ Stagnant/Decline
8
6. Restaurant symbology relates to
3. Logo/Linen/Uniform
1. Theme/Food Concept/Entertainment
4. Good value for money/ Accessibility/ Visible Marketing
2. Location/Visibility/Pricing