Q Discussion Question 5 Please give real examples of co-branding AND ingredient branding practices in the hospitality industry (e.g., hotel, restaurant, travel, cruise, etc.). What are the advantages and disadvantages of these practices? Note: Possible examples could be McDonald’s placed inside of Walmart stores or Starbucks “We Proudly Brew” outlets placed in Target stores or even hospitals (co-branding). Some examples could be Angus beef in restaurants and Hershey’s chocolate used in Betty Crocker baking mixes (ingredient branding).
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