Gr 10 Term 2 Revision

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Across
  1. 4. Specific group of people who are likely to need or want a particular product (p32)
  2. 8. Free advertising through articles, news, releases and press conferences (p36)
  3. 9. Type of storage used for non-perishable foods (p88)
  4. 10. Occurs when meat, poultry or seafood comes into contact with fresh of ready-to-eat foods (p84)
  5. 12. the aim of marketing is to increase sales and profit by focusing on the consumer's...? (p31)
  6. 14. Bookings made in advance to request a table for a particular time and number of guests (p27)
  7. 16. Go off- deteriorate or decay (p87)
  8. 17. The act of buying and selling goods, and transferring these goods from the producer to the consumer or buyer (p31)
  9. 18. Different ways used to communicate with consumers about its products, sales, promotions or special offers (P36)
  10. 19. Segmentation that identifies where consumers live and how many people live in the area (p33)
Down
  1. 1. Also called fine-dining establishments (p27)
  2. 2. Causes food spoilage due to bad hygiene (p81)
  3. 3. Foods that spoil within between four to ten days at room temperature (p87)
  4. 5. Reduce, reuse and ...? (p93)
  5. 6. Last date on which an item is offered for sale to the consumer (p83)
  6. 7. Marketers use this model when designing advertising (p37)
  7. 8. Market segmentation that looks at the lifestyle, social class, interests and status of the consumers (p33)
  8. 11. Correct storage place for perishable foods (p87)
  9. 13. focuses on the needs of the seller (p31)
  10. 15. Used for storing perishable foods for longer time periods and should operate at -18 degrees or below (p89)