Marketing the new Eastern Michigan University demonstration kitchen through a culinary event
Journal of Foodservice Management & Education
A special event “Spring into Summer at the EMU Demonstration Kitchen” was held to promote a new demonstra��on kitchen to the campus and local community and increase its use. A faculty member mentored a graduate student who planned, organized, and implemented a marke��ng plan for the event using funds from an entrepreneurial grant. The event featured culinary demonstraitons; it was well attended and evaluations were positive. The student applied entrepreneurial knowledge and skills and awareness of the demonstration kitchen increased. The project outcomes will provide ideas for educators with on‐campus demonstration kitchens and/or nutrition services who are interested in enhancing students’ marketing skills and marketing their services.
Gavorek, C. L., & Rainville, A. J. (2017). Marketing the new Eastern Michigan University demonstration kitchen through a culinary event. Journal of Foodservice Management & Education, 11 (2), 24–28.
* EMU student author