Product: Kellogg’s Corn Pops Company: Kellogg’sg Submit “Detailed final oral ou

Product: Kellogg’s Corn Pops
Company: Kellogg’sg
Submit “Detailed final oral outline” and three informational power point slides of your oral presentation for grading. Slides will be graded on features described in the chapter and on completeness, information value, format of 6 x 6 Rule, creativity, and professionalism
The outlines must indicate the information you will discuss in your presentation:
Intro: Capturing the Attention
Body: specific content addressing above product and company requirements (Refer to the outline format shown on Page 1)
Conclusion
Refer to the E-Book Chapter 14.2a, 14.2b, 14.3c for more explanation. Follow the outline format that is discussed in your E-book (Chapter 5: Figure 5.3) 1. You must identify six reference sources where you obtained your information. Use APA style for citations. Refer to your E-Book Appendix B: Figure B.3 for the correct citation format.2. Utilize a variety of information sources to obtain your information (Contact the company, conduct library search and Internet searches, etc.)
I.Product Background Information:
Highlight important facts and features of the product (ex: costs, design, ingredients, nutritional value, color/flavor options, components etc.)
II.Company Background Information:
Identify company’s headquarter location and other company locations throughout the country and worldwide.
Highlight the company’s financial information: total revenue and profits for the past two years, stock prices etc.
Identify the company’s organizational structure
State the company’s mission statement/creed or philosophy statement
State the number of employees employed
(Which Is in the file I attached)
You must use PowerPoint for the delivery of your information. A minimum of 10 slides must be used in your presentation. You must design your own slides, copies of company-designed tables and charts are not acceptable, but you can use company provided gifs. Use the 6 x 6 Rule format that is explained in Chapter 14.