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OverviewThis book is a concise, easy-to-use resource for applying marketing strategies to a foodservice facility, addressing issues like: How do I market my restaurant to prospective customers? Do loyalty programs really work in restaurants? How does the design of my restaurant and menu affect the perception of my operation? This text provides the restaurant/foodservice manager with specific tools tying marketing theory to practice. It also includes checklists and examples that can be applied to the day-to-day operation of their business. Full Product DetailsAuthor: Patti J. Shock (University of Nevada, Las Vegas, NV) , John T. Bowen (University of Houston, TX) , John M. Stefanelli (University of Nevada, Las Vegas, NV)Publisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Dimensions: Width: 14.50cm , Height: 1.80cm , Length: 22.60cm Weight: 0.340kg ISBN: 9780471226277ISBN 10: 0471226270 Pages: 240 Publication Date: 07 November 2003 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationPATTI J. SHOCK, CPCE, is a professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. JOHN T. BOWEN is the Dean of the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston where he also holds the Barron Hilton Distinguished Chair. JOHN M. STEFANELLI, PhD, is a professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. Tab Content 6Author Website:Countries AvailableAll regions |
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