Marketing
CHAPTER 1 INTRODUCTION
In this research I have choose the company of Boulevard Restaurant. At here I will analyze their external environment and internal environment. Other than that I also have find out their STP (segmentation, position and target). The main reason I do this research it is because I want to know more the market situation at Miri and want to the how to do the marketing analysis.
1.1 Company background
Mr Yong Wan Kiong, the head chef and owner of Boulevard Restaurant, was running Boulevard Restaurant in 1996, at Boulevard Shopping Centre. It is famous by the fantastic service and quality foods. The Boulevard Restaurant was attract many people whether it is wedding banquet, celebration of ceremony, group celebrations, birthday party, people always like to swing the election in the restaurant seats banquet.
The restaurant wins the government royal standard frame on 2004 and passed the ISO9000 identification assessment on 2007. Those things make our staffs willing to create more and more tasty foods for consumers. There are various kind of dishes on menu which including edible nest of cliff swallows, shark fin , Canton styling stir fries and many special dishes.
With the market demand, and are very particular about the modern style, restaurant venue and arrangement must also contend with the changing times and needs change. liquor lease seats are often faced with various aspects of the problems, such as the space is limited, and cannot provide to the customer needs, and the emergence of congestion and other issues, the majority of venues catering restaurant is a modern market needs.
On December 13, 2005, at JalanSeberkas, Yong Wang Kiong was running the new Boulevard Restaurant with three story shop house at Miri. The new restaurant can accommodate up to 160 seats, with the broad wing on the ground floor has a hall, 2nd floor conference room and VIP room, 3rd floor is a banquet hall for a banquet. Wide
In this research I have choose the company of Boulevard Restaurant. At here I will analyze their external environment and internal environment. Other than that I also have find out their STP (segmentation, position and target). The main reason I do this research it is because I want to know more the market situation at Miri and want to the how to do the marketing analysis.
1.1 Company background
Mr Yong Wan Kiong, the head chef and owner of Boulevard Restaurant, was running Boulevard Restaurant in 1996, at Boulevard Shopping Centre. It is famous by the fantastic service and quality foods. The Boulevard Restaurant was attract many people whether it is wedding banquet, celebration of ceremony, group celebrations, birthday party, people always like to swing the election in the restaurant seats banquet.
The restaurant wins the government royal standard frame on 2004 and passed the ISO9000 identification assessment on 2007. Those things make our staffs willing to create more and more tasty foods for consumers. There are various kind of dishes on menu which including edible nest of cliff swallows, shark fin , Canton styling stir fries and many special dishes.
With the market demand, and are very particular about the modern style, restaurant venue and arrangement must also contend with the changing times and needs change. liquor lease seats are often faced with various aspects of the problems, such as the space is limited, and cannot provide to the customer needs, and the emergence of congestion and other issues, the majority of venues catering restaurant is a modern market needs.
On December 13, 2005, at JalanSeberkas, Yong Wang Kiong was running the new Boulevard Restaurant with three story shop house at Miri. The new restaurant can accommodate up to 160 seats, with the broad wing on the ground floor has a hall, 2nd floor conference room and VIP room, 3rd floor is a banquet hall for a banquet. Wide