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Marketing in foodservice operations / by David K. Hayes, and Jack D. Ninemeier

By:

Hayes, David K

Contributor(s):

Ninemeier, Jack D

Material type: Text

TextHoboken, New Jersey: John Wiley & Sons, Inc., c2024Description: xvi, 292, G-10, I-11 pages: illustrations; 23 cmContent type:

text

Media type:

unmediated

Carrier type:

unmediated

ISBN:

9781394208333
1394208332

Subject(s):

LOC classification:

TX 911.3 H39 2024

Contents:

Marketing for Foodservice Operations Target Market Identification Creating Marketing Message Delivering the Marketing Message Creating the Marketing Plan The Importance of Price in Marketing Efforts The Menu as a Marketing Tool Importance of the Foodservice Marketing Mix Web-Based Marketing on Proprietary Sites Web-Based Marketing on Third-Party Sites and Apps Marketing Management on User-Generated Sites Assessment on Marketing Efforts

Summary: "Every foodservice operation must offer high quality menu items and provide excellent service to its guests, but these factors are still not enough to ensure the operation's long-term success. All operators must also be able to communicate their product and service offerings to their current and potential customers if they hope to grow their businesses. Effective marketing is the process foodservice operators utilize to do just that. Marketing is the process used by a businesses to inform potential customers about what it is offering for sale, and most importantly, why customers should buy from them." Provided by publisher

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	General Circulation Section-GF	TX 911.3 H39 2024 (Browse shelf(Opens below))	Available		P00034551

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Previous	TX 911.3 F75 F76 2017 Front desk management /	TX 911.3 G53 2022 Hotel Housekeeping: Advanced/	TX 911.3 G85 2022 Accounting essentials for hospitality managers /	TX 911.3 H39 2024 Marketing in foodservice operations /	TX 911.3 M27 B35 2011 Hotel front office management /	TX 911.3 M27 B35 2011 Food and beverage cost control /	TX 911.3 M27 B36 2017 Banquet management /	Next

Includes bibliographic references and index.

Marketing for Foodservice Operations
Target Market Identification
Creating Marketing Message
Delivering the Marketing Message
Creating the Marketing Plan
The Importance of Price in Marketing Efforts
The Menu as a Marketing Tool
Importance of the Foodservice Marketing Mix
Web-Based Marketing on Proprietary Sites
Web-Based Marketing on Third-Party Sites and Apps
Marketing Management on User-Generated Sites
Assessment on Marketing Efforts

"Every foodservice operation must offer high quality menu items and provide excellent service to its guests, but these factors are still not enough to ensure the operation's long-term success. All operators must also be able to communicate their product and service offerings to their current and potential customers if they hope to grow their businesses. Effective marketing is the process foodservice operators utilize to do just that. Marketing is the process used by a businesses to inform potential customers about what it is offering for sale, and most importantly, why customers should buy from them." Provided by publisher

Hayes, D. K., & Ninemeier, J. D. (2024). Marketing in foodservice operations. John Wiley & Sons, Inc.

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