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Factors affecting food marketing in New Zealand and internationally, and their influence on the development of the food industry including product development and marketing research for effective food marketing.
New Zealand is still critically dependent upon adding value to food products. This
paper looks at the business of value added by food marketing. It examines the peculiarities
and pitfalls of this ancient and ruthless marketplace. The critical importance of
market power structures, category management, the point of sale environment and point
of sale communication is thoroughly addressed.
The paper gives students
the chance to work with a real client in producing a design that will increase the
performance of their product at the point of sale. Tasks include design, communication
plan development, full-sale commercial field trials and set-piece commercial presentations.
| Paper title | Food Marketing |
|---|---|
| Paper code | MART463 |
| Subject | Marketing |
| EFTS | 0.1667 |
| Points | 20 points |
| Teaching period | Semester 1 (On campus) |
| Domestic Tuition Fees (NZD) | $1,113.72 |
| International Tuition Fees (NZD) | $5,177.04 |
- Notes
- Normally available only to postgraduate and/or DipGrad students.
- Contact
- More information link
- View more information about MART 463
- Teaching staff
- Dr Rob Hamlin
- Paper Structure
- This paper covers the following themes:
- Food Products: Why are they different?
- The Retail Food Purchase Decision Process
- The Retail Point of Sale Environment
- Integrating Point of Sale and Remote Communications
- Food Branding and Trends in Food Consumption and Marketing
- Food Service and Restaurants
- Primary Producers - Co-operatives and Companies
- Exporting Food
- Food, Politics and Power
- Teaching Arrangements
One 2-hour lecture per week
Venue: Otago Business School (confirm room with department)- Textbooks
- Textbooks are not required for this paper.
- Course outline
- View the course outline for MART 463
- Graduate Attributes Emphasised
- Global perspective, Lifelong learning, Communication, Critical thinking, Cultural
understanding, Ethics, Environmental literacy, Information literacy, Teamwork.
View more information about Otago's graduate attributes. - Learning Outcomes
Upon successful completion of the paper, students will be able to
- Discuss the features that make food unique as a world consumer market
- Explain the food consumer purchase decision and describe how it may be influenced
- Examine the macro environment of food marketing
- Develop and present a structured point of sale communication and design process for food products
Timetable
Factors affecting food marketing in New Zealand and internationally, and their influence on the development of the food industry including product development and marketing research for effective food marketing.
New Zealand is still critically dependent upon adding value to food products. This
paper looks at the business of value added by food marketing. It examines the peculiarities
and pitfalls of this ancient and ruthless marketplace. The critical importance of
market power structures, category management, the point of sale environment and point
of sale communication is thoroughly addressed.
The paper gives students
the chance to work with a real client in producing a design that will increase the
performance of their product at the point of sale. Tasks include design, communication
plan development, full-sale commercial field trials and set-piece commercial presentations.
| Paper title | Food Marketing |
|---|---|
| Paper code | MART463 |
| Subject | Marketing |
| EFTS | 0.1667 |
| Points | 20 points |
| Teaching period | Semester 1 (On campus) |
| Domestic Tuition Fees | Tuition Fees for 2022 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Notes
- Normally available only to postgraduate and/or DipGrad students.
- Contact
- More information link
- View more information about MART 463
- Teaching staff
- Dr Rob Hamlin
- Paper Structure
- This paper covers the following themes:
- Food Products: Why are they different?
- The Retail Food Purchase Decision Process
- The Retail Point of Sale Environment
- Integrating Point of Sale and Remote Communications
- Food Branding and Trends in Food Consumption and Marketing
- Food Service and Restaurants
- Primary Producers - Co-operatives and Companies
- Exporting Food
- Food, Politics and Power
- Teaching Arrangements
One 2-hour lecture per week
Venue: Otago Business School (confirm room with department)- Textbooks
- Textbooks are not required for this paper.
- Course outline
- View the course outline for MART 463
- Graduate Attributes Emphasised
- Global perspective, Lifelong learning, Communication, Critical thinking, Cultural
understanding, Ethics, Environmental literacy, Information literacy, Teamwork.
View more information about Otago's graduate attributes. - Learning Outcomes
Upon successful completion of the paper, students will be able to
- Discuss the features that make food unique as a world consumer market
- Explain the food consumer purchase decision and describe how it may be influenced
- Examine the macro environment of food marketing
- Develop and present a structured point of sale communication and design process for food products
