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Description: How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest ”bang” for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.
This hands-on resource offers a variety of material that is applicable to the day-to-day operation of a food service business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to implement a marketing plan and budget.
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Authors: Patti J. Shock, John T. Bowen, John M. Stefanie
Product Details:
Publication Info: 240 pages (2003)
John Wiley & Sons
ISBN: 9780471226277
Dimensions (in inches): 6 x 9.25
Paperback
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 Revenue Management for the Hospitality Industry David K. Hayes, Allisha A. Miller |
 How to Manage a Successful Bar Christopher Egerton-Thomas |
