Hospitality Industry: Demand, Pricing, and Channel Analysis Assignment

This assignment provides answers to questions related to the hospitality industry. It analyzes the channels used for major purchases, exploring whether consumers always choose the lowest-priced option. The assignment delves into data-specified demand variations in restaurants, providing examples of how organizations use pricing to influence and create demand, with examples from the food supply chain. It also examines the impact of increased prices on consumer behavior, focusing on branded products and services. The document explores cost-based and value-based pricing strategies in the hospitality sector and identifies key sectors like food and beverage. References to relevant academic sources are also included.

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Question 1
When one is considering major purchase, there are four different channels essential to
analyse and review are
 Direct selling; food and accommodation
 Selling through intermediaries; buying the products from indirect seller
 Dual distribution
 Reverse channels
In addition, the time and effort the buyer expends at each stage of the process purchase
always from the lowest priced channel is not supporting the quality material supply but the
product that satisfied the every channel in the hospitality is essential.
Question 2
Some typical data-specified demand variations for restaurants includes
 Cash
 Financial Statement Review
 Store monitoring
 Access Control
Question 3
Demand management in the is when organization use price to control, direct influence, and
create demand for example, in the chains of international food supply chain like McDonalds
and KFC manages the macro-economic and microeconomic factors related to the demand and
price of the products. As swimming pool and better sitting structure is demanded products.
Question 4

Increased price of the products affect the customer and the seller at the decline in the sale but
when it come to the branded and famous products people see class and their stats first, and in
the food or hospitality products effect of the purchased products is examined. Hence raised
price of brand but people still purchase includes
 Brands provide peace of mind.
 Brands save decision-making time.
 Brands create difference and
 Brands add value
Question 5
Segment – Food and Beverage
This sector serves the quality of food in variety, it has link to many channel’s causing the
expenses and earning management as ;
 Dairy products
 Agricultural product suppliers
 Cooks
 Meat and poultry
 Food serving services
Question 6
A cost based pricing is in hospitality is based on the expenses of the direct and indirect
measures as food services, room services and resources that are wasted in the management of
that product and value based pricing is base to simply counting the value of the finished
products for example leisure services.

References
Bertozzi, F., Ali, M. C., & Gul, F. A. (2017). Porter’s five generic strategies; A case study
from the hospitality industry. International Journal For Research In Mechanical &
Civil Engineering (ISSN: 2208-2727), 3(2), 09-23.
Gabarda-Mallorquí, A. G., & Ribas, A. (2017). Mass tourism and water efficiency in the
hotel industry: A case study. International Journal of Hospitality Management, 82-93.
Henderson, J. (2016). Integrated resorts and tourism: A Singapore perspective. Asia-Pacific
Journal of Innovation in Hospitality and Tourism, 5(2), 191-208.