000			02224nam a22003377a 4500
003			OSt
005			20260310115435.0
008			260310b |||||||| |||| 00| 0 eng d
020			_a9781394208333
020			_a1394208332
040			_beng _cTUPM _erda
050			_aTX 911.3 _bH39 2024
100			_aHayes, David K.
245			_aMarketing in foodservice operations / _cby David K. Hayes, and Jack D. Ninemeier
264			_aHoboken, New Jersey: _b John Wiley & Sons, Inc., _cc2024.
300			_axvi, 292, G-10, I-11 pages: _billustrations; _c23 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _aunmediated
504			_aIncludes bibliographic references and index.
505			_aMarketing 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
520			_a"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." _bProvided by publisher
590			_aHayes, D. K., & Ninemeier, J. D. (2024). Marketing in foodservice operations. John Wiley & Sons, Inc.
650			_aFoodservice management
650			_aMarketing
650			_aHospitality industry
650			_aBusiness communication
700			_aNinemeier, Jack D.
942			_2lcc _cBK _n0
999			_c31332 _d31332