List and describe the components of an effective on-site ...

[ENagel]

List and describe the components of an effective on-site merchandisingprogra m.
 
  What will be an ideal response?

Question 2

One of the basic rules of garde manger is that supporting displays on a buffet table must be edible.
 
  Indicate whether the statement is true or false

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Answer to Question 1

To develop an effective on-premise merchandising program, managerscarefully consider products, placement, packaging, and pricing. The productsoffered for sale must be of high quality and in keeping with the image of thebusiness. Placement of the products or of advertisements related to themshould be carefully placed in POP locations or other spaces in theestablishment that are in keeping with its brand image. Attractive packagingis one key to encouraging impulse sales and to turn first-time buyers intorepeat customers. Finally, prices for menu and non-menu items must beperceived by customers as equitable if products are to sell and guests are toleave the operation with positive perceptions of its fairness in pricing.

Answer to Question 2

False