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BEGIN:VEVENT
UID:20260826T094105Z - 19828@odoo
DTSTART;TZID=Europe/Zurich:20091014T090000
DTEND;TZID=Europe/Zurich:20091016T183000
CREATED:20260826T094105Z
DESCRIPTION:<a href="https://gdi.ch/event/3-branding-in-the-restaurant-indu
 stry-54">3. Branding in the Restaurant Industry</a>\nHome Informationen Bu
 ilding Trust\, Making a Promise Course Objectives By the end of this cours
 e\, participants will have:achieved an awareness of the importance of prot
 ecting a company’s brand equity.a set of skills preparing them for succe
 ss in a branded restaurant environmentan understanding of the role of rest
 aurant brands in society Participant Benefits Every attendee will gain new
 :Knowledge of state-of-the-art branding theoriesSkills in adapting brand s
 trategies to their own organizationBehaviors that can be applied immediate
 ly upon their return home Topical Details These and other topics will be c
 overed: How to build restaurant brand equity.The advantages of creating st
 rong restaurant brandsThe integration of brand elements to a marketing pla
 nDifferent approaches to measuring restaurant brand valueIdentifying succe
 ssful restaurant brand strategiesHow to create restaurant brand hierarchie
 s and brand portfoliosSub-branding strategies for restaurant companiesThe 
 variety of brand management models and how they can be applied to restaura
 nt segmentsThe keys to applying Monolithic\, Endorsed\, and Simple brand s
 trategiesThe history\, current use\, and future of corporate restaurant br
 ands Faculty Prof. Dr. Christopher Muller Datum 14. Oktober - 16. Oktober 
 2009 Preise Veranstaltungsort Langhaldenstrasse 21 8803 Rüschlikon Beginn
 en Sie beim Kunden – finden Sie heraus\, was er möchte und bieten Sie d
 ies an.
DTSTAMP:20260826T094105Z
SUMMARY:3. Branding in the Restaurant Industry
X-ALT-DESC;FMTTYPE=text/html:<a href="https://gdi.ch/event/3-branding-in-th
 e-restaurant-industry-54">3. Branding in the Restaurant Industry</a>\nHome
  Informationen Building Trust\, Making a Promise Course Objectives By the 
 end of this course\, participants will have:achieved an awareness of the i
 mportance of protecting a company’s brand equity.a set of skills prepari
 ng them for success in a branded restaurant environmentan understanding of
  the role of restaurant brands in society Participant Benefits Every atten
 dee will gain new:Knowledge of state-of-the-art branding theoriesSkills in
  adapting brand strategies to their own organizationBehaviors that can be 
 applied immediately upon their return home Topical Details These and other
  topics will be covered: How to build restaurant brand equity.The advantag
 es of creating strong restaurant brandsThe integration of brand elements t
 o a marketing planDifferent approaches to measuring restaurant brand value
 Identifying successful restaurant brand strategiesHow to create restaurant
  brand hierarchies and brand portfoliosSub-branding strategies for restaur
 ant companiesThe variety of brand management models and how they can be ap
 plied to restaurant segmentsThe keys to applying Monolithic\, Endorsed\, a
 nd Simple brand strategiesThe history\, current use\, and future of corpor
 ate restaurant brands Faculty Prof. Dr. Christopher Muller Datum 14. Oktob
 er - 16. Oktober 2009 Preise Veranstaltungsort Langhaldenstrasse 21 8803 R
 üschlikon Beginnen Sie beim Kunden – finden Sie heraus\, was er möchte
  und bieten Sie dies an.
END:VEVENT
END:VCALENDAR