Restaurant Marketing for Owners and Managers
-15%
portes grátis
Restaurant Marketing for Owners and Managers
Shock, Patti J.; Stefanelli, John M.; Bowen, John T.
John Wiley & Sons Inc
11/2003
240
Mole
Inglês
9780471226277
15 a 20 dias
362
Descrição não disponível.
Preface. 1. Introduction: What Am I Getting Myself Into?
2. Location: Where Am I Going to Put This Place?
3. Environmental Analysis: What Am I Up Against?
4. Identifying Markets: Who Are My Customers and What Do They Want?
5. Menu Development: What Should My Sales Kit Look Like?
6. Pricing: What Should I Charge for This Stuff?
7. Service: How Do I Get My Staff to Give the Right Amount of Attention?
8. Other Income Streams: How Much Extra Stuff Can I Sell?
9. Communications: How Do I Get on the Guest's Radar Screen?
10. Technology: How Do I Surf My Way to Success?
11. Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?
Resources.
Index.
2. Location: Where Am I Going to Put This Place?
3. Environmental Analysis: What Am I Up Against?
4. Identifying Markets: Who Are My Customers and What Do They Want?
5. Menu Development: What Should My Sales Kit Look Like?
6. Pricing: What Should I Charge for This Stuff?
7. Service: How Do I Get My Staff to Give the Right Amount of Attention?
8. Other Income Streams: How Much Extra Stuff Can I Sell?
9. Communications: How Do I Get on the Guest's Radar Screen?
10. Technology: How Do I Surf My Way to Success?
11. Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?
Resources.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
resource for foodservice operations; marketing strategies for foodservice facilities; market a restaurant; restaurant loyalty programs; restaurant design; restaurant menus and perception; textbook for restaurant managers; restaurant marketing theories; restaurant marketing practices; restaurant checklists; daily restaurant operations; foodservice managers? guide; menu development; restaurant marketing plans; technology and restaurant success
Preface. 1. Introduction: What Am I Getting Myself Into?
2. Location: Where Am I Going to Put This Place?
3. Environmental Analysis: What Am I Up Against?
4. Identifying Markets: Who Are My Customers and What Do They Want?
5. Menu Development: What Should My Sales Kit Look Like?
6. Pricing: What Should I Charge for This Stuff?
7. Service: How Do I Get My Staff to Give the Right Amount of Attention?
8. Other Income Streams: How Much Extra Stuff Can I Sell?
9. Communications: How Do I Get on the Guest's Radar Screen?
10. Technology: How Do I Surf My Way to Success?
11. Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?
Resources.
Index.
2. Location: Where Am I Going to Put This Place?
3. Environmental Analysis: What Am I Up Against?
4. Identifying Markets: Who Are My Customers and What Do They Want?
5. Menu Development: What Should My Sales Kit Look Like?
6. Pricing: What Should I Charge for This Stuff?
7. Service: How Do I Get My Staff to Give the Right Amount of Attention?
8. Other Income Streams: How Much Extra Stuff Can I Sell?
9. Communications: How Do I Get on the Guest's Radar Screen?
10. Technology: How Do I Surf My Way to Success?
11. Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?
Resources.
Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
resource for foodservice operations; marketing strategies for foodservice facilities; market a restaurant; restaurant loyalty programs; restaurant design; restaurant menus and perception; textbook for restaurant managers; restaurant marketing theories; restaurant marketing practices; restaurant checklists; daily restaurant operations; foodservice managers? guide; menu development; restaurant marketing plans; technology and restaurant success
