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Hospitality marketing management / Robert D. Reid, David C. Bojanic.

By: Reid, Robert D.
Contributor(s): Bojanic, David C.
Publisher: Hoboken, N.J. : Wiley, c2006Edition: 4th ed.Description: xiv, 626 p.: col. ill. ; 29 cm.ISBN: 0471476544 (acid-free).Subject(s): Hospitality industry -- Marketing | Food service -- Marketing | Restaurants -- MarketingDDC classification: 647.950688
Contents:
Part one : Introduction to hospitality marketing. 1. The functions of marketing. 2. Introduction to hospitality services marketing. -- Part two Understanding and targeting hospitality consumers : 3. Understanding the behavior of hospitality consumers. 4. Market segmentation and positioning. -- Part three: Marketing planning and information: 5. Developing a marketing plan. 6. Information for marketing decisions. -- Part four: Product-service mix and distribution strategies: 7. Developing new products and services. 8. Product-service mix strategy. 9. Marketing channels. 10. e-commerce. -- Part five Promotional strategy: 11. Promotion and avertising. 12. Advertising and media planning. 13. Sales promotions, merchandising, and public relations. 14. Personal selling. -- Part six Pricing strategy and menu design: 15. Pricing strategy. 16. Using menu design as a marketing tool.
Item type Current location Shelf location Call number Vol info Copy number Status Notes Date due Barcode
Graduate Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 4, BayNo 1

 647.950688 REI (Browse shelf) 1 Available SHTEx,70002,03,AD 5000042132
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 4, BayNo 1

 647.950688 REI (Browse shelf) 1 Available SHTEx,70002,03,AD 5000034688
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 4, BayNo 1

 647.950688 REI (Browse shelf) Workbook 1 Available SHTEx,70002,03,AD 5000028685
Main Collection Taylor's Library-TU
647.950688 REI (Browse shelf) Workbook 1 Available SHTEx,70002,03,AD 5000028705

Includes bibliographical references and index.

Part one : Introduction to hospitality marketing. 1. The functions of marketing. 2. Introduction to hospitality services marketing. -- Part two Understanding and targeting hospitality consumers : 3. Understanding the behavior of hospitality consumers. 4. Market segmentation and positioning. -- Part three: Marketing planning and information: 5. Developing a marketing plan. 6. Information for marketing decisions. -- Part four: Product-service mix and distribution strategies: 7. Developing new products and services. 8. Product-service mix strategy. 9. Marketing channels. 10. e-commerce. -- Part five Promotional strategy: 11. Promotion and avertising. 12. Advertising and media planning. 13. Sales promotions, merchandising, and public relations. 14. Personal selling. -- Part six Pricing strategy and menu design: 15. Pricing strategy. 16. Using menu design as a marketing tool.

Accompanied by : Hospitality Marketing Management : Student workbook. 4th ed. / ProMgmt. National Restaurant Association Educational Foundation (x, 101 p. ; 24 cm.), c2006. ISBN 0471696102