Contents
P1. Marketing techniques used by Tesco and Hilton .............................................................................. 2
P2. Limitations and Constraints............................................................................................................... 6
P3. Market research ................................................................................................................................ 8
P4. Ghita’s Pizza. .................................................................................................................................. 12
P5. Market segmentation and consumer segmentation ....................................................................... 13
P6. My Product ...................................................................................................................................... 18
Conclusion: ............................................................................................................................................ 19
References: ........................................................................................................................................... 20
P1. Marketing techniques used by Tesco and Hilton .............................................................................. 2
P2. Limitations and Constraints............................................................................................................... 6
P3. Market research ................................................................................................................................ 8
P4. Ghita’s Pizza. .................................................................................................................................. 12
P5. Market segmentation and consumer segmentation ....................................................................... 13
P6. My Product ...................................................................................................................................... 18
Conclusion: ............................................................................................................................................ 19
References: ........................................................................................................................................... 20