Marketing Influences

Test yourself

Marketing Influence

As well as using adverts, supermarkets use the following techniques to encourage people to purchase their products:

Special offers

Offers persuade people to purchase products that they might not have bought otherwise.
People are attracted to special offers because they think they're getting a good deal.
Common special offers include:
- Price cut - '50% off' or 'save £3.00'.
- BOGOF (buy one get one free) or variations of this.
- Multiple products for a set price - '3 for £10'.
- Meal deal.
- 'Dine in 2 for £10'.

Loyalty cards

E.g. Nectar or myWaitrose.
Through these schemes, supermarkets can store data on buyers' preferences and send targeted offers.

Point of sale marketing

Items are deliberately placed near the till to try to encourage shoppers to buy them last minute.
Common items include magazines, lottery tickets, chewing gum and sweets.

Media Influences and Advertising

Companies may highlight the health benefits of consuming their products or their ethical values in order to appeal to wider audiences. Teaming up with celebrities or big brands will help get their name out to wider audiences.

Endorsements

Celebrity endorsements (e.g. by famous chefs) can help to promote sales.
Food companies and brands can team up to target certain ages.
- E.g. Disney for young children.
Food companies can also sponsor individuals, such as sports personalities, or sporting events. Their name gets displayed on banners, kit and other things, which helps them to reach a wider audience.
- E.g. Robinsons sponsoring Wimbledon.

Health benefits

Food companies want to market the health benefits of their products. These may include:
- '1 of your 5 a day'.
- 'High in fibre'.
Food companies may promote a low fat/sugar alternative to one of their products (e.g. Coca-Cola Zero).
Food companies may highlight that a product contains natural ingredients to appeal to health-conscious buyers.

Highlight ethical values

Joining initiatives like Fairtrade may help food companies to attract more customers. They may have to spend more on food production, but they can charge more for their products.
Companies may want to advertise that they're environmentally aware by stating that packing is made from recyclable/biodegradable materials.
Companies may choose to roll out organic food ranges to appeal to certain customers.
Buzzwords like 'natural', 'organic', 'green' and 'fresh' are often chosen to market the product as natural (even if it contains lots of chemicals).

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

Jump to other topics