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Analyze how key public presentation indicators (KPIs) are selected to monitor their performance What are the resources and capabilities? Who are the key rung, characteristics and capabilities? What are the observes created to reach strained advantage? What does each functional area hope to deliver the goods? Who does the foodstuff serve and how does it market or communicate to its customers? What set does it deliver to its customers and how is that value delivered? What is its turnover and how does it manage its financials?

1> KPIs * Increased availability (Increased distribution outlets, retail stores) * Increase product diversity (Launch snotty-nosed product categories) * Increasing customer awareness about phoners products (Providing more chance for sample/trial purchase) * metamorphose revenue & Market share * New customers acquired; likely customers applying to run short customers & Reduce Customer friction 2> Resources and capabilities Resources: * Reputation asset * globose distribution * Strategic Locations * alone(p) concept of bakeries * Research and ontogenesis (R&D) Team in consultation with top chefs and food consultants from France, Japan, Spain and Taiwan Capability: excogitate capability Brand management Promoting reputation for quality reactivity to market trends Effective sales promotion and execution ability and speed of put in processing Speed of distribution Quality and effectiveness of customer service 3> Key staff * merchandise research : consu mer, customer, and public to the marketer th! rough field of honor information used to identify and define marketing opportunities and problems * merchandise manager: Determine the demand for products; services offered by a firm potential customers; pricing strategies with the goal of maximizing the firms profit or product development or monitor trends * convention product Development * Renovation *...If you want to get a full essay, order it on our website: BestEssayCheap.com

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