Demand, Cost, and Price Discussion help

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“Demand, Cost and
Price” 

  • Referring to the
    same novel health care product or service you came up with last week
    (Discussion 2, Part 2), determine how you would assess demand for and the cost
    to produce your product or deliver your service. Provide specific examples to
    support your response.

  • Referring to the
    same product or service, set a price for your product or service. Explain your
    rationale.

********This is a Discussion, not a paper. Need a strong
paragraph with references.*********

(****LAST WEEKS DISCUSSION****)

“Developing and Branding New
Offerings” 

The developments of methods of production in the modern
current market set up as been improved by the increase of speed of output,
quality and also the efficiency of production. The products must also be
directed to the right channels of output and distribution. The companies also
should use wisely the available resources and be eco-friendly when applying the
technology. The best example is when the production of Beef meat is not well
preserved before going to the primary market (Ambler & Styles, 1997). This
may lead to the high loss in the company. The brand manager is the person who
manages the product and is always aware of the market trades well. The manager
will run on all sides looking for the best markets to improve on the selling of
its products. The management should also check more on its sources of raw
materials and the channels of demand and supply. The best example of brand
management is Coca-Cola Company. They have been able to sell their products in
most of the countries in the world.

References:

Ambler, T., & Styles, C. (1997).
Brand development versus new product development: toward a process model of
extension decisions. Journal of Product & Brand Management, 6(4),
222-234.

Sprott, D., Czellar, S., &
Spangenberg, E. (2009). The importance of a general measure of brand engagement
on market behavior: Development and validation of a scale. Journal of
Marketing Research, 46(1), 92-104.