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