Description
This 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.
About the Author
PATTI 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.
Book Information
ISBN 9780471226277
Author Patti J. Shock
Format Paperback
Page Count 240
Imprint John Wiley & Sons Inc
Publisher John Wiley & Sons Inc
Weight(grams) 340g
Dimensions(mm) 226mm * 145mm * 18mm
