FOODSERVICE MARKETING
Tom Feltenstein
Our Price: $55.00
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Format: Hardcover, 1st ed., 272pp.
ISBN: 0471575534
Publisher: Wiley, John & Sons, Incorporated
Pub. Date: August 1992
Synopsis
Using an interactive format, it presents a total system for planning and executing successful restaurant and foodservice marketing. Begins with the Restaurant Fitness Test which gives readers a clear idea
of where their business stands in relation to its true potential. Features tips on dealing with advertising and media. Contains strategies and specific tactics geared to winning big in hospitality and
foodservice. Includes a wealth of case studies, authoritative articles, a comprehensive glossary of marketing terms plus a complete set of forms to duplicate and use in your business.
Mahmood A. Khan Mahmood A. Kahn
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Format: Hardcover, 2nd ed., 370pp.
ISBN: 0471284025
Publisher: John Wiley & Sons, Incorporated
Pub. Date: December 1997
Edition Desc: 2ND
Other Formats: Hardcover
Synopsis
Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature
of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
Robert C. Lewis
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Format: Paperback, 400pp.
ISBN: 0471240125
Publisher: John Wiley & Sons, Incorporated
Pub. Date: January 1998
Synopsis
The is first hospitality strategy casebook. It contains 16 strategy and policy cases studies, emphasizing areas of hotel and restaurant management and tourism such as tour, cruise ship, and airline operations
Harold J. McLaughlin
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Format: Hardcover, 304pp.
ISBN: 0471552127
Publisher: Wiley, John & Sons, Incorporated
Pub. Date: May 1992
From The Publisher:
In 1985, thousands of would-be business owners discovered that "planning ahead" is a prerequisite for "getting ahead" in Harold McLaughlin's Building
Your Business Plan. Now, this best-selling business author has revised his popular guide for the '90's in The Entrepreneur's Guide to Building a Better Business Plan. The Guide details every requirement
for an effective business plan. You'll learn how to lay out information on market size and growth rate; industry pricing policies; and market analysis and competition. You'll also get valuable information
on department plans, personnel requirements, and more. This revised edition also includes new chapters on nonmanufacturing businesses and revising your business plan and partnership. In each chapter of
The Entrepreneur's Guide to Building a Better Business Plan a single case study illustrates the topic under discussion, from the company charter through market analysis and financial reporting. An appendix
contains actual business plans you can compare with your own. And an entire chapter recounts and analyzes business plan successes and failures. With entrepreneurship booming, the competition for financing
is tougher than ever. Your business plan, like your resume, creates the first impression. It's also the blueprint that your business will follow for years to come. With more riding on your business plan
than ever before, The Entrepreneur's Guide to Building a Better Business Plan helps you make the most of the document that is essential for the life and health of your business.
The Hotel and Restaurant Business
Donald E. Lundberg
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Format: Paperback, 6th ed., 374pp.
ISBN: 0471285080
Publisher: Wiley, John & Sons, Incorporated
Pub. Date: December 1997
Edition Desc: 6TH
Synopsis
The Sixth Edition has been substantially revised and expanded, with all-new chapters on vital issues such as: * Human resources from the viewpoint of hospitality. * The new internationalization trend in
the industry. * Growth and change in the institutional market. * Fast food and franchising.
Bill Marvin
Our Price: $50.00
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Format: Hardcover, 240pp.
ISBN: 0471551740
Publisher: John Wiley & Sons, Incorporated
Pub. Date: January 1992
Synopsis
A book for restaurant owners, managers, trainers and staff that deals in a light way with the many details that make up a restaurant experience. It is based on the concept of "monumental trivialities,
" little things that intrude on the guest's enjoyment of their meals.
Walter Mathews
Our Price: $39.95
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Format: Hardcover, 187pp.
ISBN: 0471169129
Publisher: Wiley, John & Sons, Incorporated
Pub. Date: November 1996
Synopsis
A restaurateur's guide to writing, designing, and publishing a newsletter. This book uses 50 actual newsletters to demonstrate how to create a great newsletter or how to turn an existing one into a more
effective marketing tool that will: keep the restaurant's name in front of its customers; introduce new menus, hours, or services; announce coming events; establish its uniqueness; generate more media
coverage; and keep customers coming back.