How does McDonald's use marketing techniques to persuade children to consume in a healthy or unhealthy way? / Ana Andrés González (2022) 

Público ISBD Título : How does McDonald's use marketing techniques to persuade children to consume in a healthy or unhealthy way? Tipo de documento: documento electrónico Autores: Ana Andrés González, Autor ; Alesia-Elizabeth Slocum Nuckols, Director de tesi Fecha de publicación: 2022 Número de páginas: 39 p. Nota general: Grado en Administración y Dirección de Empresas Idioma : Inglés (eng) Materias: Alimentación Marketing Restaurantes Palabras clave: Mc  Donald's,  The  Happy  Meal,  promotions  mix,  fast-food,  advertising  to  children,  childhood  obesity,  vulnerability,  theory  of  cognitive  development,  social  learning  theory,  toy  premiums,  digital  media,  networks,  child-influencers,  CFBAI,  CARU. Clasificación: 658.89 Compradores como objeto de la promoción de ventas. Clientes potenciales. Comportamiento del consumidor Resumen: The aim of this paper is to analyse and evaluate whether Mc Donald's has evolved to promote healthier eating habits in children. It will focus on how Mc Donald's has little by little reshaped its message in order to adapt its product, moving from the concept of ‘just’ fast food towards offering healthier versions while keeping the “fast” element. In addition, it will explain how and why its marketing strategies have changed over the years. The methodology used is a literature review with focus on Mc Donald´s case. The consumer behavior theories that will be used to explain children´s vulnerability towards advertising are the Theory of Cognitive Development and the Social Learning Theory. Conclusions to this paper show that as a result of rising childhood obesity, there is a need for a rise in the minimum nutritional standards of Mc Donald's food offerings. Moreover, given that Mc Donald's is leader in the fast-food sector and has such big power over children's consumption choices, there is need for stricter regulations regarding marketing to children through new and digital means. Link: https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=49781 How does McDonald's use marketing techniques to persuade children to consume in a healthy or unhealthy way? [documento electrónico] / Ana Andrés González, Autor ; Alesia-Elizabeth Slocum Nuckols, Director de tesi . - 2022 . - 39 p. Grado en Administración y Dirección de Empresas Idioma : Inglés (eng) Materias: Alimentación Marketing Restaurantes Palabras clave: Mc  Donald's,  The  Happy  Meal,  promotions  mix,  fast-food,  advertising  to  children,  childhood  obesity,  vulnerability,  theory  of  cognitive  development,  social  learning  theory,  toy  premiums,  digital  media,  networks,  child-influencers,  CFBAI,  CARU. Clasificación: 658.89 Compradores como objeto de la promoción de ventas. Clientes potenciales. Comportamiento del consumidor Resumen: The aim of this paper is to analyse and evaluate whether Mc Donald's has evolved to promote healthier eating habits in children. It will focus on how Mc Donald's has little by little reshaped its message in order to adapt its product, moving from the concept of ‘just’ fast food towards offering healthier versions while keeping the “fast” element. In addition, it will explain how and why its marketing strategies have changed over the years. The methodology used is a literature review with focus on Mc Donald´s case. The consumer behavior theories that will be used to explain children´s vulnerability towards advertising are the Theory of Cognitive Development and the Social Learning Theory. Conclusions to this paper show that as a result of rising childhood obesity, there is a need for a rise in the minimum nutritional standards of Mc Donald's food offerings. Moreover, given that Mc Donald's is leader in the fast-food sector and has such big power over children's consumption choices, there is need for stricter regulations regarding marketing to children through new and digital means. Link: https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=49781

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Impact of COVID-19 on the hostelry sector in Spain and the United Kingdom / Inés Galatas Estalella (2022) 

Público ISBD Título : Impact of COVID-19 on the hostelry sector in Spain and the United Kingdom : relationship with dependent sectors Tipo de documento: documento electrónico Autores: Inés Galatas Estalella, Autor ; Aránzazu Narbona Moreno, Director de tesi Fecha de publicación: 2022 Número de páginas: 34 p. Nota general: Grado en Administración y Dirección de Empresas Idioma : Inglés (eng) Materias: Crisis económica Política sanitaria Restaurantes Palabras clave: Hospitality  sector,  Economy,  Spain  and  UK,  COVID-19,  confinement,  lockdown,  tourism,  employment,  restaurants,  hotels. Clasificación: 338.124 Retroceso de la actividad económica. Contracción económica. Crisis económicas Resumen: This paper shows the impact of COVID-19, a respiratory disease that has spread worldwide in 2019 and 2020, in a sector that has a great impact on the economy of both Spain and the United Kingdom, the hospitality sector, which is characterized by offering catering and lodging services to customers both from the country itself and abroad and is one of the largest generators of employment worldwide according to the WTO, in addition to contributing a considerable percentage to GDP both Spanish and English. Link: https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=49737 Impact of COVID-19 on the hostelry sector in Spain and the United Kingdom : relationship with dependent sectors [documento electrónico] / Inés Galatas Estalella, Autor ; Aránzazu Narbona Moreno, Director de tesi . - 2022 . - 34 p. Grado en Administración y Dirección de Empresas Idioma : Inglés (eng) Materias: Crisis económica Política sanitaria Restaurantes Palabras clave: Hospitality  sector,  Economy,  Spain  and  UK,  COVID-19,  confinement,  lockdown,  tourism,  employment,  restaurants,  hotels. Clasificación: 338.124 Retroceso de la actividad económica. Contracción económica. Crisis económicas Resumen: This paper shows the impact of COVID-19, a respiratory disease that has spread worldwide in 2019 and 2020, in a sector that has a great impact on the economy of both Spain and the United Kingdom, the hospitality sector, which is characterized by offering catering and lodging services to customers both from the country itself and abroad and is one of the largest generators of employment worldwide according to the WTO, in addition to contributing a considerable percentage to GDP both Spanish and English. Link: https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=49737

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The creation of experiences in restaurants / Claudia Toribio Carrero (2021) 

Público ISBD Título : The creation of experiences in restaurants : case of Grupo Lalala (Madrid, Spain) Tipo de documento: documento electrónico Autores: Claudia Toribio Carrero, Autor ; Alesia-Elizabeth Slocum Nuckols, Director de tesi Fecha de publicación: 2021 Número de páginas: 48 p. Nota general: Grado en Administración y Dirección de Empresas Idioma : Inglés (eng) Materias: Comportamiento del consumidor Psicología social Restaurantes Clasificación: 658.89 Compradores como objeto de la promoción de ventas. Clientes potenciales. Comportamiento del consumidor Resumen: The aim of this article is to present the development of a framework for analyzing restaurants from the standpoint of the economy of experience and Experiential Marketing, discussing the components that make up the dining out experience and its features, with the goal of developing a research platform that allows for not only a more in-depth viewpoint on studies on the topic, but also encourages strategic decision-making by entrepreneurs who want to prepare and run their restaurants as generators of unforgettable experiences for customers. In this article, the key components of Experiential Marketing are examined, with a particular emphasis on Sensory Marketing, as this aspect is highly important for meeting customer desires and creating pleasurable experiences. It is important to understand and cling to the emotional side of customers. Link: https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=48758 The creation of experiences in restaurants : case of Grupo Lalala (Madrid, Spain) [documento electrónico] / Claudia Toribio Carrero, Autor ; Alesia-Elizabeth Slocum Nuckols, Director de tesi . - 2021 . - 48 p. Grado en Administración y Dirección de Empresas Idioma : Inglés (eng) Materias: Comportamiento del consumidor Psicología social Restaurantes Clasificación: 658.89 Compradores como objeto de la promoción de ventas. Clientes potenciales. Comportamiento del consumidor Resumen: The aim of this article is to present the development of a framework for analyzing restaurants from the standpoint of the economy of experience and Experiential Marketing, discussing the components that make up the dining out experience and its features, with the goal of developing a research platform that allows for not only a more in-depth viewpoint on studies on the topic, but also encourages strategic decision-making by entrepreneurs who want to prepare and run their restaurants as generators of unforgettable experiences for customers. In this article, the key components of Experiential Marketing are examined, with a particular emphasis on Sensory Marketing, as this aspect is highly important for meeting customer desires and creating pleasurable experiences. It is important to understand and cling to the emotional side of customers. Link: https://biblioteca.cunef.edu/gestion/catalogo/index.php?lvl=notice_display&id=48758

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