Market Structures

1503 Words Mar 13th, 2008 7 Pages
Market Structures
The purpose of this paper is to provide of different types of market structures as well as pricing and non-pricing strategies used in the various market structures. First, the team explores the pure competition market structure through the analysis to Fiji Water Company. Second, the oligopoly market structure with L'Oreal Group Cosmetic and Beauty Company. Third, explain the monopolistic competition market structure with Campbell's Soup Company. Last, the team explains how Quasar evolves through the four market structures over the lifecycle of the product as well as changes in the aggregate number of suppliers and consumers.
Pure Competition. - By Elizabeth Coursey
Pure competition is defined by Investorwords.com as, "A
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In 2003, it was announced that L'Oreal had increased its consolidated sales an increase of 96.7% over the course of the previous three years and 2.5% from dermatological activities. Their sales are listed as 54.8% from consumer products, 25.1% luxury products, 13.9% professional products and 5.5% from active cosmetics. They also realized that even though their popular slogan of "Because you're worth it!" was primarily viewed by the younger generation, they realized that their marketing tactics would need to be revamped, and therefore, by 2005, they increased their marketing strategies to focus more on the senior generation with actress like Diane Keaton and Jane Fonda leading the way to showing the public that any age over 50 could still be beautiful and "worth it!" This tactic and the fact that they remain on the brink of new technology for daily skin care, that L'Oreal continues to be one of three major cosmetic companies in the world to be successful and stable.
Monopolistic Competition.-by Marco Quiroz Campbell's Soup was founded in 1869 by Joseph A. Campbell and Abraham Anderson with the introduction into the market of Campbell Preserve Company. The business produced canned tomatoes, vegetables, jellies, soups, condiments and minced meats. In 1897, Dr. John T. Dorrance invented a condensed soup by eliminating the water in canned soup and lowering the cost by 65% of the original 32-ounce can of soup converting it to 10-ounce
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