A Reflective Analysis of Food and Beverage Marketing and Branding

This assignment is a reflective writing piece analyzing food and beverage marketing and branding strategies. It discusses key concepts from lectures, including marketing tools, branding approaches, and the impact of consumer preferences on cuisine development. The reflection covers the evolution of cuisines, the role of technology in identifying consumer needs, and the importance of culinary culture in delivering healthy and tasty food. It also examines how restaurants adapt to social changes, maintain standards, and utilize marketing strategies to meet customer expectations. The author reflects on how these insights enhance their understanding of market dynamics, innovation, and the development of effective marketing strategies in the food and beverage industry, and how this knowledge will be applied in future roles.

Running head: REFLECTIVE WRITING
REFLECTIVE WRITING
Name of the student
Name of the university
Author note

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Part One
Reflective writing is an analysis where the author takes steps to describe a real or virtual
scene, event, interaction and the like through an addition of a personal reflection on the
interpretation that could be derived from the instances (Wang 2012). It helps the author in
delineating the meaning out of the incident orb the incident that helps in the clear interpretation
of the same. Reflective practices helps in undertaking the evaluation of the different functions
that are judged by the writer as per the perceptions of the author.
Part Two
The first lecture was based on the identification of the different marketing tools that
helped in maintaining the different levels of changes in the food and beverage marketing and
branding. The lecture has helped me in identifying the different marketing approaches that are
undertaken by the governments of the nation to bring in changes in the cuisines as per the
preferences of the customers (Heo et al. 2013). On the other hand, it has helped me in
identifying the definite cuisines that are prepared by the nations to fit into their needs of creating
a cuisine that will be the signature (staple) food of the nation. Branding of the foods based on the
identification of the need of the customers in the diverse national markets has helped me in
identifying the advertisement strategies. The advertisement strategies help in maintaining the
different levels of changes in the marketing policies through the utilization of the digital media
platforms (Khan 2014).
The second lecture mostly focuses on the types of cuisine based on the preferences of the
consumers in the market. It has helped in maintaining the different levels of changes in the

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systems of the business undertakings to develop cuisines that suit the preferences of the people
(Davis et al. 2018). The lecture distinguishes the manner in which the traditional cuisines differ
from the customers that are prepared in the modern times. The changes in the time frame has
brought about technological changes that helps in identifying the preferences of the customers
and thereby bring in changes in the patterns and the tastes of the same. The aim of the
organizations to deliver healthy and tasty food and beverages is supported through the culinary
culture, which helps the organizations o bring in changes in their processes of creating the
different types of cuisines. The lecture has helped me in understanding the different changes in
the cuisines and the manner in which it helps in bringing forth changes in the market situations
of the businesses.
The third lecture is focused on identifying the manner in which the restaurants helps in
identifying the different key elements of the change in the market through the enumeration of the
different variables (Silver 2012). On the other hand, the necessary steps that are taken by the
organizations have helped in maintaining their standards as per the expectations of the
customers. The social change and the shifts in the preferences of the customers have helped the
restaurants to evolve due to the imbalance in the work- life balance (Wang et al. 2013). The
identification of the changes in the social setup and the manner in which the differences in the
work- life balance can be maintained has helped in maintaining the different levels of changes in
the systems and the functioning of the restaurant businesses. The marketing strategies that are
adhered by the businesses in the food and beverage industry are focused to bring in changes in
the product offerings as per the analysis of the needs of the customers (Walker and Walker
2016).

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Part Three
The lectures has helped me in identifying the different ventures that are undertaken by
the restaurants to market the products as per the analysis of the need of the customers in the
market. On the other hand, the identification of the types of cuisine has helped me in creating
and developing cuisines that fits into the preference list of the customers as per the culture and
the background. The examples that are enumerated in the lectures have helped me in identifying
the manner in which the new technologies that might be adapted by the businesses to bring in
changes in their positions while operating in the respective markets.
Marketing of the different products and the manner in which they can be easily
manifested in the systems of the business undertakings has helped me in identifying the different
levels of changes in the systems of the business enterprises in the market. On the other hand, the
identification of the different key elements of the change in the market situations is facilitated
through the identification of the need of the customers (Kotas 2014). The identification of the
needs of the restaurants to undertake digital marketing is also being discussed in the lectures as it
has helpe4d in maintaining the key elements of the changes in the market. On the other hand, the
identification of the changes in the society has helped organizations to bring in modification in
the services and the product offerings of the same in the market. It has helped the organizations
to bring forth different changes in the systems of the business. The lectures have made me aware
of the policies that are considered by the restaurants to bring in changes in the systems of the
marketing and the manner in which they plan to reach out to the customers in the market (Pirani
and Arafat 2014).

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The lectures has helped me to develop cognitive abilities to identify the issues that are
faced by the businesses while operating in the international markets and the manner in which
they can take steps to mitigate the issues that are faced by the same in the market. Th4e different
strategies that are planned by the businesses helps in maintaining a steady relation with the
functioning of the business and hereby take steps to improve the culinary culture in the
organizations.
Part Four
The lessons from the lectures will be helping me to understand the concepts of the
changes that might help the restaurants to bring innovations in the systems through the
identification of the preferences of the customers on the market. The different key elements of
the changes in the systems of promotion and the manner in which the food value can be
enhanced to support the culinary culture of the organization will be helping me to act as an
innovator in my future job role. On the other hand, the cognitive abilities that are developed by
me has resulted to clear instincts of the businesses and the manner in which change can be
facilitated as per the requirements of the same to sustain in the markets. The identification of the
needs of the organizations to bring forth innovations in the systems of the business has helped in
maintaining the different levels of changes in the systems of the market. The lectures helped me
to identify the different cultural backgrounds of the people and thereby delineate the different
preferences of the consumers. On the other hand, the role of an analyst will be helping me to
bring in different reforms in the marketing strategies that will be beneficial for the organization
as per the performance of the organization in the market. The lectures has helped me in
identifying the management strategies that might be taken by the organizations in the food and

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beverage industry has helped in maintaining the different levels of changes in the systems of the
organization in the market.

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References
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Heo, C.Y., Lee, S., Mattila, A. and Hu, C., 2013. Restaurant revenue management: do perceived
capacity scarcity and price differences matter?. International Journal of Hospitality
Management, 35, pp.316-326.
Khan, M.A., 2014. Restaurant franchising: Concepts, regulations and practices. Apple
Academic Press.
Kotas, R., 2014. Management accounting for hotels and restaurants. Routledge.
Pirani, S.I. and Arafat, H.A., 2014. Solid waste management in the hospitality industry: A
review. Journal of environmental management, 146, pp.320-336.
Silver, A., 2012. System and method for managing restaurant customer data elements. U.S.
Patent 8,224,700.
Walker, J.R. and Walker, J.T., 2016. Introduction to hospitality management. Prentice Hall.
Wang, X.L., 2012. Relationship or revenue: Potential management conflicts between customer
relationship management and hotel revenue management. International Journal of Hospitality
Management, 31(3), pp.864-874.
Wang, Y.F., Chen, S.P., Lee, Y.C. and Tsai, C.T.S., 2013. Developing green management
standards for restaurants: An application of green supply chain management. International
Journal of Hospitality Management, 34, pp.263-273.

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