Professional Documents
Culture Documents
CHECKLIST
In this packet, if you find anything missing from the above mentioned material, please
contact at the address given below:
The Mailing Officer,
Mailing Section, Block No. 28,
Allama Iqbal Open University,
H-8, Islamabad.
M. Ayub Shaikh
Course Coordinator
WARNING
1.
2.
Level: M.Com
ASSIGNMENT No. 1
(20)
(20)
Q. 4 Keeping in view the present trends in the Direct Marketing, how do you foresee the
future of Direct Marketing?
(20)
Q. 5 Describe the advantages of Global Marketing. What factors are of vital
consideration for marketers while deciding to enter the Global Marketing? (20)
ASSIGNMENT No. 2
Total Marks: 100
5)
6)
7)
8)
9)
Organization of ideas
6)
7)
8)
Make eye contact and react to the audience. Don't read from the transparencies or
from report, and don't look too much at the transparencies (occasional glances are
acceptable to help in recalling the topic to cover).
MARKETING MANAGEMENT
COURSE OUTLINE (8511)
Unit-1: Understanding Marketing Management
1.1
Assessing Marketings Critical Role in Organizational Performance
1.1.1 Marketing Management
1.1.2 Company Orientations Towards the Marketplace
1.1.3 Adoption of Marketing
1.2
Building Customer Satisfaction through Quality, Service and Value
1.2.1 Defining Customer Value and Satisfaction
1.2.2 Delivering Customer Value and Satisfaction
1.2.3 Attracting and Retaining Customers
1.2.4 Custom Profitability: The Ultimate Test
1.2.5 Implementing Total Quality Marketing
Unit-2: Winning Markets through Market-Oriented Strategic Planning
2.1Nature of High-Performance Business
2.2Corporate and Division Strategic Planning
2.3Business Strategic Planning
2.4Marketing Process
2.5Product Planning: The Nature and Contents of a Marketing Plan
Unit-3: Analyzing Marketing Opportunities
3.1
Managing Marketing Information and Measuring Market Demand
3.1.1. Marketing Information System
3.1.2. Marketing Intelligence System
3.1.3. Marketing Research System
3.1.4. Marketing Decision Support System
3.1.5. Overview of Forecasting and Demand Measurement
3.2
3.3