While hotel rooms and airline bookings do not rot with time, their utility can "perish" or become worthless, if it is not used in a certain timeframe. The same principles can be applied to perishability in services. Stores may run sales to clear out old inventory and even sell products at a loss to recoup part of their investment. The entire product supply chain is designed to take advantage of this period.įor example, wholesalers determine inventory levels and sale prices based on the time to perish for fruits and vegetables. The time frame after they become ripe and before they rot is considered the optimal window to market and sell a fruit. Perishability is most commonly in reference to a product, but can also be in reference to services.įruits and vegetables are considered perishable because they have a short shelf life and cannot be sold after a certain period. Perishability is important for businesses because it determines sale prices, inventory levels, and marketing strategies for a given product.īusinesses use custom tactics, such as dynamic pricing, to mitigate adverse impacts to their business from perishability of their services. Foods that have a short shelf life are said to be "perishable" since they will decay within a short amount of time.Īny products or services which cannot be stored are said to be "perishable." To understand perishability, think of foods which are perishable. Thesis at Utrecht University, Human Geography and Planning.Perishability is a characteristic of products and services that do not allow for the product or service to be stored for sale at a future date. Services marketing: Integrating customer focus across the firm (7th ed.). Marketing to today’s distracted consumer. Marketing plans for services: A complete guide (3rd ed.). Journal of Travel Research, 35(3), 16–22.
Destination price-value perceptions: An examination of origin and seasonal influences. Hospitality and travel marketing (4th ed.). Journal of Theoretical and Applied Electronic Commerce Research, 9(1), 28–43. Determinants of E-WOM influence: The role of consumers’ internet experience. Harvard Business Review, July/August, 45–56.
Marketing for hospitality and tourism (7th ed.). Kotler, P., Bowen, J., Makens, J., & Baloglu, S. Services marketing: Concepts, strategies and cases (5th ed.). Journal of Transport Geography, 14(4), 249–264. An analysis of European low-cost airlines and their networks. Melbourne, Australia: Longman.ĭobruszkes, F. The economics of travel and tourism (2nd ed.). A new way to measure word of mouth marketing. Journal of the Academy of Marketing Science, 23(4), 246–251.īughin, J., Doogan, J. Building service relationships: It’s all about the promise. The impact of physical surroundings on customers and employees. Chicago: AMA Proceedings Series.īateson, J. Marketing strategies and organisation structures for service firms.
0 kommentar(er)
