chapter 2
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c. Sustainability, Weaknesses, Organics, and Threats.
d. Strengths, Workers, Opportunities, and Transactions.
e. Sustainability, Weaknesses, Opportunities, and Transactions.
131. According to the Boston Consulting Group, marketers may classify their products as all of the following except
a. dogs.
b. cash contributors.
c. question marks.
d. stars.
e. cash cows.
132. After determining that consumers had concerns about fat and carbohydrates, Sardino’s Pizza began offering a low-fat,
low-carb pizza product. The creation of this new product was the result of
a. a competitive advantage.
b. a well-defined mission statement.
c. good strategic planning.
d. a market opportunity.
e. opportunistic behavior.
133. A marketing plan
a. is characteristic of production-oriented firms and other mass producers.
b. provides a framework for implementing and controlling marketing activities.
c. always increases the marketing manager’s operating costs.
d. produces plans that are short term in orientation.
e. restricts the marketing manager’s future options.
134. A marketing plan document usually begins with a(n)
a. executive summary.
b. introduction to the company’s marketing objectives.
c. summary of current performance as compared with past performance.
d. situation analysis.
e. opportunity and threat analysis.
135. The marketing plan is
a. a plan of all aspects of an organization’s business strategy.
b. written differently for each SBU.
c. a written document detailing activities to be performed to implement and control marketing actions.
d. designed to specify not only marketing, but all other functional areas of business activities as well.
e. updated only periodically.
136. Buddy’s Smokin’ Bar-B-Que restaurant opened in 2014 and struggled to build a customer base for lunch, dinner, or
event catering options. When the owners were planning the restaurant, they had projected they would sell 60 to 80 lunches
daily with an average lunch price of $8.00 They believed that dinner business would be higher and they would also benefit
from their approved liquor license, which could generate between 100 and 120 plates per day at $12 per customer.
However, the actual daily lunch and dinner totals were much less and the owners were barely breaking even and
wondered if they should close the business. However, Buddy’s restaurant began an aggressive marketing effort, offered
lunch and dinner specials and promoted the restaurant as a family-friendly place where everyone could enjoy fresh,