Hayes, David K. <br/><br/>
Marketing in foodservice operations / 
by David K. Hayes,  and Jack D. Ninemeier 
 - xvi, 292, G-10, I-11 pages:   illustrations;   23 cm 
<br/><br/>Includes bibliographic references and index. 
<br/><br/>Marketing for Foodservice Operations<br/>Target Market Identification<br/>Creating Marketing Message<br/>Delivering the Marketing Message<br/>Creating the Marketing Plan<br/>The Importance of Price in Marketing Efforts<br/>The Menu as a Marketing Tool<br/>Importance of the Foodservice Marketing Mix<br/>Web-Based Marketing on Proprietary Sites<br/>Web-Based Marketing on Third-Party Sites and Apps<br/>Marketing Management on User-Generated Sites<br/>Assessment on Marketing Efforts 
<br/><br/> "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 
<br/><br/><label>ISBN: </label>9781394208333 1394208332 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Foodservice management<br/>Marketing<br/>Hospitality industry<br/>Business communication
<br/><br/><label>LC Class. No.: </label>TX 911.3   / H39 2024