000			03976cam a22004818a 4500
001			2002155597
005			20240430144043.0
008			050915s2004 nju 001 0 eng
010			_a 2002155597
020			_a0471226270 (pbk.) : _c30.00
040			_aDLC _cDLC _dDLC
042			_apcc
050	0	0	_aTX911.3.M3 _bS55 2003
069			_a06545208
090			_aTX 911.3 .M3 S55 2003
090			_aTX 911.3 .M3 S55 2003
100	1		_aShock, Patti J. _979641
245	1	0	_aRestaurant marketing for owners and managers / _cPatti J. Shock, John T. Bowen, John M. Stefanelli.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _c2003.
263			_a0410
300			_ap. cm.
440		0	_aWiley restaurant basics series _979642
500			_aIncludes index.
505	0		_aIntroduction: What Am I Getting Myself Into? -- Location: Where Am I Going to Put This Place? -- Environmental Analysis: What Am I Up Against? -- Identifying Markets: Who Are My Customers and What Do They Want? -- Menu Development: What Should My Sales Kit Look Like? -- Pricing: What Should I Charge for This Stuff? -- Service: How Do I Get My Staff to Give the Right Amount of Attention? -- Other Income Streams: How Much Extra Stuff Can I Sell? -- Communications: How Do I Get on the Guest's Radar Screen? -- Technology: How Do I Surf My Way to Success? -- Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?.
520		0	_aThe complete guide to marketing for restaurant managers
520	8	0	_aHow 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.
520	8	0	_aPart of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.
520	8	0	_aPatti J. Shock (Las Vegas, NV) is Associate Professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John T. Bowen (Las Vegas, NV) is Professor in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stefanelli (Las Vegas, NV) is Professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
650		0	_aRestaurants _xMarketing. _979643
650		0	_aFood service management. _979644
700	1		_aBowen, John T. _979645
700	1		_aStefanelli, John M. _979646
852			_9p30.00 _y02-28-2004
907			_a15173 _b08-12-10 _c08-06-10
942			_cBOOK _01
998			_aaudmc _b02-28-04 _cm _da _e- _feng _gnju _h0
905			_aPatti J. Shock, Cpce, is a professor and Chair of the Tourism and Convention Department of the William F. Harrch College of Hotel Administration at the University of Nevada, Las Vegas
905			_aJohn T. Bowen is the Dean of the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston where he also holds the Barron Hilton Distinguished Chair
905			_aJohn M. Stefanelli, PhD, is a professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas
935			_aQ/R 12796-NOV-1
945			_g0 _i645986 _j0 _laudmc _nCopy Type:01 - Books _o- _p110.25 _q- _r- _s- _t1 _u1 _v0 _w1 _x0 _yi10211081 _z08-06-10
999			_c15173 _d15173