Restaurant Marketing for Owners and Managers

Front Cover
The complete guide to marketing for restaurant managers
  • How 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.

Part 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.

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Contents

What Am I Getting Myself into?
15
What Am I Up Against?
23
Who Are
37
Copyright

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About the author (2003)

PATTI J. SHOCK, CPCE, is a 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 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.

JOHN 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.

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