SIHM 302 – TRAVEL WRITING

Dining Experiences:

Write about memorable dining experiences at local restaurants or eateries. Discuss the ambiance, service,

and, of course, the food. Share conversations with locals and chefs to provide insights into the cultural

significance of certain dishes.

Dining Experience Rubric

Needs

Criteria Excellent (5) Good (4) Satisfactory (3) Improvement (2) Poor (1)

Detailed and
vivid Adequate Limited
descriptions descriptions descriptions Ambiance
evoke a strong provide a make it is poorly Ambiance is
Description of sense of place, sense of the challenging described inaccurately
capturing the ambiance for the or not portrayed,
Ambiance atmosphere but lack reader to discussed hindering the
and setting of some detail imagine the at all. reader's
the dining or dining understanding.
venue. vividness. environment.
Thorough
exploration of
local flavors, Adequate Superficial
ingredients, and coverage of Lack of
exploration of
traditional dishes. local cuisine, Basic coverage information
local food,
Inclusion of but may lack of the culinary about the local
missing essential
personal depth or aspects, with cuisine or a
details.
Culinary reactions and personal limited personal misleading
recommendations engagement. insights representation.
Exploration for must-try
items. .

Meaningful Limited Negative or Absence of

interactions with Positive discussion on neutral information
locals or staff are mentions of interactions comments on about
discussed, interactions with locals or interactions, interactions,
providing insights with locals or staff, lacking hindering the leading to a lack
Engagement into the cultural staff enhance personal cultural of cultural
connections and the narrative. anecdotes. connection. context.
with Locals/Staff personal
experiences.

In-depth Superficial
exploration of the Adequate Basic exploration of
historical aspects coverage of information culinary
Inclusion of of local cuisine, the culinary about the history, No mention of
connecting the history, but historical missing the historical
Culinary History past with the may lack depth background of essential context of the
present. or context. local dishes. details. local cuisine.

Strong reflection on
how the dining Positive reflections
Overall Impact experience on the impact of Limited discussion
contributed to the the dining on the overall Negative or neutral No reflection on how
on Travel overall travel experience on influence of the remarks on the the dining experience
experience, creating a travel, though may dining experience on impact of the contributed to the
Experience lasting memory. lack depth. the travel narrative. dining experience. travel experience.
Title: Restaurant Marketing Plan Brainstorming Activity
Objective: To encourage participants to think creatively and strategically in developing a marketing plan for
a specific restaurant.
Materials Required:
1. A specific restaurant (preferably local or one with limited brand recognition)
2. Paper and pens/pencils for note-taking
3. Whiteboard or flipchart for brainstorming and summarizing ideas

Procedure:
1. Explain the importance of marketing plans for restaurants and how it helps in attracting customers and
boosting sales.
2. Each student will choose a restaurant for which they will be creating a marketing plan.
3. Spend 1 hour rearching the restaurant, its target audience, competitors, and unique selling points.
4. Brainstorm and create a marketing plan that includes the following elements:
a. Target audience identification
b. Unique selling points and value proposition
c. Marketing mix (Product, Price, Place, Promotion)
d. Advertising and promotional strategies
e. Social media and online presence
f. Customer engagement and retention tactics
5. Present the marketing plan summary through PowerPoint or Canva.
Rubric:
1. Market Research (10 points): Demonstrate a thorough understanding of the target audience,
competitors, and local market trends.
2. Unique Selling Proposition (10 points): Clearly identify and effectively communicate the restaurant's
unique selling points.
3. Marketing Mix (4Ps) (20 points): Showcase a well-balanced approach to the 4Ps (Product, Price,
Promotion, Place), ensuring each element supports the overall marketing strategy.
4. Promotional Strategies (20 points): Develop creative and practical promotional strategies that align with
the restaurant's target audience.
5. Performance Metrics (15 points): Set clear, measurable goals and KPIs to evaluate the marketing plan's
success.
6. Presentation and Clarity (15 points): Present the marketing plan in a clear, organized, and visually
appealing manner.
Total: 100 points

Prepared by:
ORIGINAL SIGNED
Rey Lawrence L. Herreria, MMITHM
Professor, BMEC