Food trends influence food selection, food service and food presentation and therefore form an important aspect of event catering. The concept of identifying food trends in due time is closely linked to the management process of marketing, which identifies, anticipates and supplies customer requirements efficiently and profitably. By doing so, management is able to satisfy customer needs, wants and values ultimately effectuating customer (and brand) loyalty.
By applying the case study method the management issues surrounding food trends have been brought to light retaining holistic and meaningful characteristics of organizational and managerial processes. Researching the topic by using the Radisson SAS Hotel London Stansted Airport as a basis has allowed access to internal procedures transforming theory into practice.
Inhaltsverzeichnis (Table of Contents)
- Abstract
- Introduction
- Methodology
- Literature Review
- Results
- Discussion
- Conclusion
- Recommendations
- References
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This project investigates food trends influencing UK corporate events, focusing on their implications for management. It examines how hotels identify and respond to changing consumer preferences in the food and beverage industry. The report explores the key themes of:- Identifying and understanding food trends in the corporate event market
- Analyzing the relationship between food trends and customer satisfaction
- Investigating the impact of food trends on hotel management and operations
- Developing recommendations for effective food trend management in corporate events
Zusammenfassung der Kapitel (Chapter Summaries)
- Abstract: This section provides a concise overview of the project's objectives, methodology, and key findings. It highlights the importance of food trends in event catering and their impact on customer satisfaction and brand loyalty. The project utilizes a case study approach, focusing on the Radisson SAS Hotel London Stansted Airport to investigate how the hotel identifies and manages food trends.
- Introduction: The introduction presents the project's focus on researching and identifying food trends impacting UK corporate events. It emphasizes the significance of meeting customer needs and wants, which is at the heart of the marketing concept. This section also outlines the report's structure, including a detailed analysis of research findings and relevant literature.
- Methodology: This chapter details the research strategy, which is primarily based on a case study of the Radisson SAS Hotel London Stansted Airport. The case study method allows for a holistic understanding of organizational and managerial processes. The key data collection method is a personal interview with the hotel's Meetings and Events Manager, along with a small-scale questionnaire to investigate client food preferences.
- Literature Review: This section presents a review of existing literature relevant to the project's theme. It examines key concepts and theories related to food trends, customer satisfaction, marketing, and hospitality management. This chapter provides a theoretical framework for understanding the research findings.
Schlüsselwörter (Keywords)
This research project explores key topics related to food trends in corporate events, customer satisfaction, and hotel management. Some key terms include: corporate event catering, food trends, customer satisfaction, marketing, hospitality management, case study methodology, Radisson SAS Hotel London Stansted Airport, and customer loyalty.- Quote paper
- Bachelor of Arts Verena Stickler (Author), 2008, Managing food trends of corporate events, Munich, GRIN Verlag, https://www.grin.com/document/177982
