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Analyze how key performance indicators (KPIs) are selected to monitor their performance • What are the resources and capabilities? • Who are the key staff, characteristics and capabilities? • What are the values created to achieve competitive advantage? • What does each functional area hope to achieve? • Who does the market serve and how does it market or communicate to its customers? • What value 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 new product categories) * Increasing customer awareness about company’s products (Providing more chance for sample/trial purchase) * Sale revenue & Market share * New customers acquired; Potential customers applying to become customers & Reduce Customer attrition 2> Resources and capabilities Resources: * Reputation asset * Global distribution * Strategic Locations * Unique concept of bakeries * Research and Development ('R&D') Team in consultation with top chefs and food consultants from France, Japan, Spain and Taiwan Capability: Design capability Brand management Promoting reputation for quality Responsiveness to market trends Effective sales promotion and execution Efficiency and speed of order processing Speed of distribution Quality and effectiveness of customer service 3> Key staff * Marketing research : consumer, customer, and public to the marketer through information — information used to identify and define marketing opportunities and problems * Marketing manager: Determine the demand for products; services offered by a firm potential customers; pricing strategies with the goal of maximizing the firm's profits or
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